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This Slow Cooker Apple Pie Filling is one of my favorite fall recipes. It smells like fall and tastes amazing.
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 than 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 cooking 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.
Ingredient Notes:
I make this filling like I do my other apple pies. You can always add more or less seasoning or sugar to taste.
- Apples – I used granny smith apples.
- Cornstarch
- Brown Sugar
- Sugar
- Ground cinnamon
- Nutmeg
- Butter – I use unsalted butter for this recipe.
- Lemon juice
- Vanilla extract
Directions
Step one: Peel, core, and dice all apples then add them to the slow cooker.
- Tip: How you slice your apples will depend on what you want to use them for. I like long thin slices for a pie (example below) and small chunks (example above) when using it for ice cream topping or in bars.
Step two: Add cornstarch to apples and mix to coat. Next, add in the remaining ingredients in the order listed and mix well.
Step three: 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.
Make sure to not add too much liquid to your pie to make sure your apple pie is not soggy.
- 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 than 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 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 in the fridge to thaw 24 hours before using.
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Slow Cooker Apple Pie Filling
Ingredients
- 3 pounds apples, (I like to use Granny Smith)
- 2 tablespoons cornstarch
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon, (or to taste)
- 1/4 teaspoon nutmeg, (or to taste)
- 1/4 cup butter, (melted)
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Peel, core, and dice all apples then add them to the slow cooker.
- Add cornstarch to apples and mix to coat. Next, add in the remaining ingredients in the order listed and mix well.
- Cook on high for 2 hours until apples are tender.
Notes
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. Make sure to not add too much liquid to your pie to make sure your apple pie is not soggy.
- On the top of oatmeal. I don’t know what would make breakfast any better than 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 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 in the fridge to thaw 24 hours before using.Nutrition
Made this today and the apples turned out great in the crock pot.
Unfortunately the turned to mush in the pies. I used Empure apples that are known to hold their shape when baked so I’m at a loss what went so wrong. It would almost appear they should be cooked in the slow cooker for an hour only?
Appreciate any advise or suggestions
Thanks for the feedback Jane, I think that the type of pie and the length of cooking time after could vary the time to cook your apples in the slow cooker. I will have to test that out with different styles and baking time.
Can l use Quince in place of apples?
I have never made a pie or pie filling with Quince before. With Quince being tougher and more pear-like, in my opinion, I would probably go with a slow cooker recipe for preparing it for pie filling. I would think you may need to extend the time some from 2 hours to make sure they become tender for the pie filling. I possibly would add more brown sugar as well to help sweeten them. If you try it let me know how it goes!
Would this recipe work for canning? I have many lbs. of apples from my tree and a long winter ahead with no freezer space.
Is the weight of the apples before or after peeling and coring?
It is before you peel and core them.