Apple Pie Filling

A reader, Cheri, says: “Oh my, this was so simple to make and tastes oh so yummy!! I’m looking forward to using this for apple crisp at Thanksgiving.” ★★★★★

This easy apple pie filling is a cozy treat that can be used in many apple desserts, as a delicious topping, or simply enjoyed on its own! Slice fresh apples, toss them with lemon juice and sugar, and cook in butter until tender. Then, finish it with a cornstarch slurry for a thick, glossy pie filling that’s perfectly sweet and tart. It’s so simple to make and tastes so much better that you’ll never reach for canned pie filling again!

When I developed this recipe years ago, it became a fan favorite! Over the years, I’ve received some common questions from readers and wanted to address them in this post. Some readers had issues with their filling turning mushy, so I retested it to show you how the apple variety makes a big difference in the outcome of your filling! I tested this filling with both a firmer apple variety and a soft apple variety, so you can see how they both cook up. You can see this detailed below (spoiler- soft apples make a mushier filling!).

Key Ingredients

Here are the main ingredients you’ll need to make apple pie filling. You can find the full list of ingredients in the recipe card below.

Apples — peel, core, and cut the apples into even slices so they cook at the same rate. You can use your favorite varieties for baking.

Lemon juice — use freshly squeezed lemon juice instead of the bottled kind for the best and brightest flavor.

Sugar — granulated sugar and brown sugar (light or dark) add sweetness. I love the caramel notes that brown sugar imparts.

Butter — butter adds richness to the apple pie filling.

Cinnamon — apples and cinnamon are a match made in heaven!

Cornstarch slurry — water and cornstarch are mixed together to thicken the pie filling, ensuring it sets well when baked.

The Best Apples For Pie Filling

My go-to apples to use in a homemade apple pie filling recipe are firm baking apples, which I also like the flavor of when fresh. In general, you want to use apple varieties that hold up well when cooked and do not become watery or mealy. I also like to use a mix of flavors when I have more than one variety to choose from. Choosing a tart apple balanced by a sweeter apple variety gives the filling a more complex flavor.

Granny Smith apples are the most tart and yield an unbelievably delicious sweet-tart flavor in the filling when mixed with brown sugar. For a sweeter flavor, use Honeycrisp and Fuji. Pink Lady apples also work well and have a good balance of tart and sweet flavor. Each of these varieties also holds its shape well when cooked, so they won’t turn mushy.

Softer apples like Braeburn, Golden Delicious, Cortland, Gala, Jonagold, and McIntosh tend to break down easily when cooked. I typically avoid them for this recipe, especially if you plan on using the filling in another recipe where it will be baked later on. If you have a softer variety you want to use, pair it with a crisper one to help balance the texture.

How To Prep The Apples

Peel the apples first, then remove the core. (Apple peels will turn tough and rubbery when cooked, and you don’t want to eat the apple seeds, so always remove the core!) Slice the apples to about ¼-inch thick. You can also dice them into ½-inch cubes; this works especially well if you plan on using the filling in smaller pastries like hand pies or turnovers. However you cut them, be sure to cut the pieces to a similar size so they cook evenly.

Common Mistakes When Making Apple Pie Filling

Over the years, readers have asked me why their apple pie filling didn’t turn out quite right. These are the two most common issues that come up. Each one can lead to a mushy filling, so here’s how to avoid the same mistakes:

Overcooking the filling. The longer you cook the filling, the more the apples will soften and break apart. Once the apples have softened to your liking, add the cornstarch slurry and only cook the mixture until it has thickened (1 to 2 minutes). Keep in mind that if you plan on using the filling in a baked good, it will get cooked again and soften more, so keep them on the firmer side.

Using apples that fall apart when baked. This goes back to choosing the right apples! Using apples that get soft when cooked will make a mushy filling. I tested this recipe with one of my favorite firmer apple varieties (Honeycrisp) and again with a softer apple variety (McIntosh) to show you the difference. You can see in the image below, the filling in the bowl on the left was made with the firmer Honeycrisp apple slices. They held their shape well after they were cooked and still had a little bit of crispness in the center. In the image on the right, the softer McIntosh apples fell apart and turned mushy by the time the filling was cooked.

Pro Tips For Making This Recipe

Add the cornstarch slurry at the end. If you add the thickener at the beginning, the apple filling can become too thick before the apples are cooked, and can burn.

If you plan on using it as a topping, cook the apples until they are as soft as desired before adding the cornstarch.

How To Make Apple Pie Filling

Here is a series of step-by-step process images along with instructions for making the apple pie filling. You can find the full set of recipe instructions in the recipe card below.

1. Add the apple slices and lemon juice to a large bowl and toss.

2. Add the granulated sugar, brown sugar, and cinnamon, and toss again to coat the apples.

3. In a large pot, melt the unsalted butter over medium-high heat.

4. Add the spiced apples and cook, stirring, until the mixture begins to simmer. Cover and cook until the apples soften and release most of their juices.

5. Make the cornstarch slurry in a medium bowl by whisking together the cornstarch and water.

6. Pour the cornstarch mixture into the pot with the apples and continue cooking for 1 to 2 minutes, just until the mixture has thickened. Remove from the heat and allow to cool completely.

How To Use Apple Pie Filling

You can substitute this pie filling in most recipes that call for a cooked apple filling or as a substitute for canned apple pie filling. The cook times may vary, so look for the visual indicators given in the recipe. This recipe yields 6 cups of pie filling, perfect for one 9-inch apple pie, or equivalent to just about three 20-ounce cans.

To use this in a pie: Use it in my flaky pie crust recipe for a crowd-pleasing apple pie! Though my classic apple pie recipe is made using a fresh apple filling, you can use this cooked apple pie filling instead, baking it until the top crust is a deep golden brown (10 to 15 minutes less than the stated recipe). The filling also works very well in my apple crumble pie!

Just be sure to let the pie filling cool completely to room temperature before adding it to a pie crust, or else you might end up with a soggy bottom crust. You can even make the pie filling a night in advance and refrigerate it to ensure it is completely cool before assembling your pie.

Here are more delicious ways to use my easy apple pie filling recipe:

• As a topping: Use the cooked apple pie filling as a topping for desserts like mini cheesecakes or vanilla ice cream.
• For breakfast: Turn it into a delicious breakfast by using it in a yogurt parfait, cooked oatmeal, or stirred into overnight oats. You can also serve it as a delicious topping for pancakes, waffles, or French toast.
• Hand pie and pastry filling: You can dice the apples to fill smaller pastries like apple turnovers, mini apple pies, air fryer hand pies, and apple pie cookies.
• Tart and cobbler filling: Top the pie filling with streusel for an easy apple crisp, or use it as the filling for apple cobbler or an apple galette.

Recipe Variations

Try one of these easy variations to make the apple pie filling suit your taste or intended use:

• For a more intense apple flavor: You can substitute the water for apple juice or apple cider.
• Use different warm spices: You can add a pinch of freshly grated nutmeg. Or, swap the cinnamon for apple pie spice. Play around with other baking spices like ginger, allspice, and cardamom to suit your taste.
• Add vanilla: After removing the filling from the heat, you can mix in two teaspoons of vanilla extract or a scraped vanilla bean. Vanilla complements the apple flavor very well and adds depth of flavor.
• Add liquor: A splash of bourbon, aged or spiced rum, or amaretto stirred in at the end will liven up the flavor! I love jazzing up the apples this way when I plan to use them as a topping on ice cream.

How To Store

Once completely cooled to room temperature, store homemade apple pie filling in an airtight container in the refrigerator for up to 4 days.

Frequently Asked Questions

More Apple Recipes To Try

Try one of these other delicious apple desserts next!

My classic apple tart is made with a buttery crust and a simple filling of sliced, fresh apples, and a sprinkle of cinnamon sugar. It’s perfect served with a scoop of vanilla ice cream!

If you need a simple and delicious fall dessert, make my baked apples! Simply core the apples, stuff them with butter, sugar, and spices, and bake until tender.

A fresh mug of spiced apple cider is hard to beat, and it’s also incredibly easy to make from scratch! You only need to simmer sweet apples with a few whole spices, then strain the mixture.

Caramel apples are ubiquitous with fairs and fall festivals, but you can also make them at home! Dip your favorite apples in a homemade caramel coating and add any of your favorite toppings.

If you’ve tried this apple pie filling recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!