It never ceases to surprise me exactly how much apples cook down – a little like spinach.  Half a bushel of apples seems like such a vast quantity when you lug it to the car, but after peeling, coring, chopping and cooking, you’re left with about five pie fillings – a very manageable quantity.


Apple Pie Filling

  • Author: Helen Kain
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 1


Wonderful to make at the height of apple season, this recipe freezes beautifully so you always have the filling for a delicious apple pie ready to hand.


  • • 4 c apples
  • • 1/2 c brown sugar
  • • 1 tsp cinnamon


  1. Peel, core and chop the apples into 1 inch pieces and place in a large stock pot. Add the sugar and cinnamon and stir until well coated.  Bring to a boil, stirring frequently, then reduce to a simmer, covered, until the apples are somewhat soft and broken down, but large chunks remain (about 15 minutes). Let cool. Make into pie with Basic Pastry, or spoon into 1 qt Ziploc freezer bags and freeze. Voila. Pie filling at the ready.