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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
I tripled this recipe as we have an orchard and this worked beautifully!! Definitely gonna put this recipe to use!!
Can this recipe used in a hot water bath? If so what’s the shelf life?
Hi Melody, I have not tried canning this recipe so I’m not sure how long the shelf life would be.
Would this recipe be the amount in ounces of 2 cans of apple pie filling? I have a recipe I’m making and it calls for 2 cans. Thanks for your help.
I believe it would be the equivalent of 2 cans, probably.
How many pies would this fill? And also, could you fill in the pie and hen bake them, or can it only be added to a blind baked crust?
Hi Emily! I fill my pies pretty full so I would use it all for one pie. Since the apples are already cooked bling baking would work great so you don’t overcook them. I hope you enjoy it!
there is no cinnamon or spice added to filling?
Can I use this to make an apple pie? Or would the apples fall apart while baking?
You could if you make sure to drain the apples well and not add any of the liquid.
I did not have cornstarch, so I had to use flour. Worked perfect. This is so good and easy without the mess! I doubled the recipe and I put in 8 T. Of flour to the 4T cornstarch
can you use flour for thickening instead of cornstarch?
I have not tried this with flour yet but I think it would work in thicking just not give you the clear look that cornstarch does.
Can I make and freeze to use later?
Yes, you can freeze this for 3-4 months.
Could you put this on the premade tarts shells? Thanks!
Yes I think that would work perfectly