Make-Ahead Apple Pie Filling in the Crock Pot
Make-ahead apple pie filling with Granny Smith apples, brown sugar, and cinnamon. An easy crock pot recipe with storage tips for pies and desserts.
Servings: 10 cups
Equipment
- 8-quart or larger crockpot
- stirring spoon or spatula
- Large Bowl
Ingredients
- 10 cups Granny Smith apples peeled and sliced
- 3 tablespoons lemon juice
- 2 cups white sugar
- 2 cups dark brown sugar
- 2 tablespoons vanilla extract
- ¼ cup cornstarch
- 1½ tablespoons ground cinnamon
- 3 teaspoons ground nutmeg
- 1 teaspoon salt
- 2 cups water
- ¼ cup butter or ½ stick
Instructions
- Prepare the Apples - Peel, core, and slice the apples into pieces of similar thickness. Measure 10 cups and place them in the bottom of your crock pot. Add the lemon juice and gently toss to coat the slices.
- Mix the Sauce - In a large bowl, whisk the cornstarch with the 2 cups of cool water until smooth. Stir in the white sugar, dark brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Combine and Add Butter - Pour the sauce over the apples. Stir carefully to coat the slices without breaking them. Cut the butter into pats and place them over the top.
- Slow Cook - Cover and cook on low for about 6 hours or high for about 3 hours, until the apples reach your preferred tenderness. Cooking time can vary with apple thickness and your slow cooker. Stop cooking when the apples are tender but still hold their shape, especially if you plan to bake them into another dessert.
- Check the Sauce - Gently stir the filling to coat the apples. They will release liquid during cooking, and some batches may need additional thickening. Follow the instructions below if the sauce seems watery.
- Cool and Store Promptly - Divide the filling into shallow containers and refrigerate promptly, within 2 hours of finishing cooking. Avoid leaving the entire batch in the crock pot to cool to room temperature. - Divide the filling into shallow containers and refrigerate promptly, within 2 hours of finishing cooking. Avoid leaving the entire batch in the crock pot to cool to room temperature. Chill before using the filling in pie pastry
Notes
Storage
In the Refrigerator Store in airtight containers at 40°F or below. Use within 3–4 days as a conservative guideline for cooked leftovers. Refrigerate in shallow containers so this large batch cools more quickly. In the Freezer For longer storage, place chilled filling in freezer-safe containers or bags. Portion it according to your baking plans, leave room for expansion, and label each portion with its date and amount. Freezing may change the consistency. Cooked cornstarch can lose thickening power after freezing, leaving the sauce thinner. Refrigeration is the better option when maintaining the freshly cooked texture is your priority. Thaw completely in the refrigerator before using. Stir gently and check the sauce. If necessary, reheat and thicken using the slurry method above, then chill again before assembling a pie.