This Slow Cooker Apple Pie Filling is one of my favorite fall recipes. It smells like fall and taste amazing.
Slow Cooker Apple Pie Filling
I love apple pie. It’s a fall must have but you don’t have to wait until Thanksgiving to enjoy it. This Slow Cooker Apple Pie Filling goes with more then just pies. I like it best with a spoon and a big dollop of whipped cream. Not to mention your house will smell amazing when it’s slow cooker for hours. Can you taste it yet?! If you love apple pie as much as I do then make sure you check out all my other favorites.
Apple Pie Recipe:
- Dutch Apple Pie (this one is my favorite)
- Classic Apple Pie
- Slow Cooker Apple Pie Dip
- Muffin Tin Apple Pies
- Apple Pie Bread
How to make Slow Cooker Apple Pie Filling:
Step one: Start by prepping your apples. Peel, core, and dice them all and then add them to the slow cooker.
Step two: Add in your cornstarch and mix to coat.
Step three: Last add in remaining ingredients in the order listed and mix well.
Step four: Cook on high for 2 hours until apples are tender.
How to serve Slow Cooker Apple Pie Filling:
You can add them to a blind baked crust or even a graham cracker crust. You can also use this in the place of any recipe that calls for canned apple pie filling.
- Use this as filling for Apple Pie Cookies. Add a spoon fool to the cut crust then top and bake.
- On the top of oatmeal. I don’t know what would make breakfast any better then this.
- These Apple Pie Bars call for apple pie filling and you can easily use this filling for the recipe.
- Top it on ice cream! We all love ice cream on top of apple pie. Why not use this as a topping on your Ince cream instead. Yum!
How to store Slow Cooker Apple Pie Filling:
Fridge: I stored my apple pie filling in mason jars then once the filling was cooled I stored them in the fridge. This can stay good in the fridge for at around 3-4 days.
Freezer: To freeze this filling you want to add the cooled filling to a freezer bag or a freezer container. Once frozen it can stay good for around 3-4 months. Place int he fridge to thaw 24 hours before using.
- 3 pounds apples (I like to use Granny Smith)
- 2 tablespoons cornstarch
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup butter (melted)
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
Peel, core, and dice all apples then add them to the slow cooker.
Add cornstarch to apples and mix to coat. Next add in remaining ingredients in the order listed and mix well.
Cook on high for 2 hours until apples are tender.