Enjoy the convenience of having homemade pie filling ready to use in the freezer with this simple and versatile recipe. Whether you want to make a classic apple pie or indulge in a creamy coconut cream pie, this freezer pie filling will be your go-to ingredient. With minimal preparation time, you can whip up various pies whenever the craving strikes. Say goodbye to store-bought fillings and experience the freshness and flavor of homemade pies with this freezer pie filling recipe.
Ingredients
- 4 cups sliced apples (peeled and cored)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 2 cups fresh berries (your choice)
- 1 cup shredded coconut
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups crushed graham crackers
- 6 tablespoons melted butter
Directions
- In a large bowl, combine the sliced apples, granulated sugar, all-purpose flour, ground cinnamon, salt, and lemon juice. Gently toss until the apples are coated.
- For apple pie filling, transfer the mixture to a freezer-safe container or a Ziploc bag. Label with the date and freeze for up to 3 months.
- For berry pie filling, add the fresh berries to the mixture and gently stir to combine. Transfer to a freezer-safe container or a Ziploc bag. Label with the date and freeze for up to 3 months.
- For coconut cream pie filling, in a separate bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined. Transfer to a freezer-safe container or a Ziploc bag. Label with the date and freeze for up to 3 months.
- When ready to use the pie filling, thaw it in the refrigerator overnight.
- For apple pie, preheat the oven to 375°F (190°C). Place the thawed apple pie filling into a prepared pie crust. Cover with another pie crust and seal the edges. Cut slits on top to allow steam to escape. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
- For berry pie, preheat the oven to 375°F (190°C). Place the thawed berry pie filling into a prepared pie crust. Cover with another pie crust and seal the edges. Cut slits on top to allow steam to escape. Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbling.
- For coconut cream pie, prepare a pie crust by combining the crushed graham crackers and melted butter. Press the mixture into a pie dish and refrigerate for 30 minutes to set.
- Fill the pie crust with the thawed coconut cream pie filling. Smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- Serve the pies chilled and enjoy!
