Make-ahead Apple Pie Filling


With the saying “as American as apple pie,” we’re quite accustomed to thinking a holiday isn’t a holiday without homemade apple pie. It’s hard to resist the temptation to buy one from the store instead of taking the time to make your own, but it’ll be much easier if you carve out a bit of time now to peel, core, and slice a variety of farm-fresh apples. Then, with a few simple ingredients, you can make and freeze apple pie filling that can easily be defrosted and baked in prepared pie dough. How’s that for homemade pie in a pinch? — Alison J. Bermack

Quick Apple Pie Filling

Makes enough for 1 apple pie


10 apples, peeled, cored and sliced
3/4 cups granulated sugar
5 tablespoons butter
1 tablespoon cinnamon
juice from 1/2 lemon
1 teaspoon vanilla extract
2 to 3 teaspoons corn starch


Melt the butter in medium sized pot. Add apples, sugar, cinnamon, vanilla extract and lemon juice. Cook for about 10 minutes on a medium heat, stirring occasionally. Add the corn starch and cook for a few more minutes until the filling thickens. Cool and then freeze in a container sealed with a tight fitting lid. Come the holidays, all you’ll need to do is defrost the filling, pour it into a prepared pie pan and cover with a top crust, making sure to crimp the edges and make slits in the top.