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, cook in butter until tender, and finish with a cornstarch slurry for a thick, glossy pie filling that’s perfectly sweet and tart. It’s so simple to make that you’ll never reach for canned pie filling again!
Like any recipe calling for cooked apples, be sure to use baking apples that hold up well when cooked. Many types of apples can become watery and mushy. I tend to lean towards tart or slightly sweet baking apples that cook into a perfectly soft, luscious pie filling. If you have lots of apples to use up and need more apple recipes, try my apple tart recipe, baked apple recipe, and apple cider recipe.
Ingredients
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.
How To Make Apple Pie Filling
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.
The Best Apples For Pie Filling
My go-to apples to use in a homemade apple pie filling recipe are baking apples that I also like the flavor of when fresh. Granny Smith apples are the most tart, and yield an unbelievably delicious sweet-tart flavor. For a milder flavor that is on the sweeter end, Honeycrisp, Fuji, or Golden Delicious work well.
In general, you want to use apple varieties that hold up well when cooked and do not become watery or mealy. Braeburn, Portland, Jonagold, and Pink Lady apples also work well. You can even use a mixture of different kinds of apples for a more complex flavor.
How To Use Apple Pie Filling
You can substitute this pie filling in many recipes that call for a cooked apple filling. The cook times my vary, so look for the visual indicators given in the recipe. My classic apple pie recipe is my favorite way to use this filling. Though my pie recipe makes a fresh apple filling, you can use this cooked apple pie filling instead, baking it until the top crust is a deep golden brown. It also works very well in my apple crumble pie! This recipe yields 6 cups of pie filling, perfect for one 9-inch apple pie. Use it in my flaky pie crust recipe for a crowd-pleasing apple pie.
Just be sure to let the pie filling cool completely to room temperature before adding it to the 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, and apple pie cookies.
- Tart and cobbler filling: Top the pie filling with streusel for an easy cobbler, or use it in an apple crisp or apple galette.
Recipe Variations
- 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.
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.
Pro Tips For Making This Recipe
- How to cut the apples: 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.
- 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.
- Don’t overcook it. Only cook until the mixture has thickened with the added cornstarch slurry. 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 some firmness in the apple pieces. If you plan on using it as a topping, cook the apples until they are as soft as desired before adding the cornstarch.
Frequently Asked Questions
Yes, you can freeze it once it is cooled completely. It will keep well in a freezer bag or freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before using it.
Yes. If you use the filling in a pie or pastry, the additional baking time will thicken the filling more.
A cornstarch slurry made of cornstarch and water is what I consider the best thickener for apple pie filling. It thickens the apple mixture quickly, and the filling remains smooth and glossy.
You can also use tapioca starch or all-purpose flour for a similar effect. If you use flour, however, increase the amount to ½ cup and stir it directly into the apples. Once the flour has been incorporated, stir in the water. (The filling will look cloudy instead of glossy.)
If you love this recipe try these out!
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!
Apple Pie Filling Recipe
Equipment
- Large Pot
Ingredients
- 8 medium apples peeled, cored, and sliced (3 pounds, 1.35kg)
- ⅓ cup lemon juice (80mL)
- ⅔ cup granulated sugar (133g)
- ⅔ cup brown sugar light or dark (140g)
- ½ cup unsalted butter (113g)
- 2 teaspoons ground cinnamon
- 6 tablespoons cornstarch
- ½ cup water (120mL)
Instructions
- In a large mixing bowl, toss the apples with the lemon juice.
- Add the granulated sugar, brown sugar, and cinnamon, then toss to combine.
- In a large pot, melt the butter over medium-high heat. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer about 2 minutes. Cover, reduce the heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- In a medium bowl, whisk together the cornstarch and water. Add it to the apples and continue cooking for 1 to 2 minutes, until the mixture has thickened. Remove from the heat and let cool completely. Store in an airtight container, in the refrigerator, for up to 2 days.
Notes
- How to cut the apples: 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.
- 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.
- Don’t overcook it. Only cook until the mixture has thickened with the added cornstarch slurry. 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 some firmness in the apple pieces. If you plan on using it as a topping, cook the apples until they are as soft as desired before adding the cornstarch.
It really tastes great and is so easy to make… problem is, what do I match it with – there are too many options.. but I’d like to make it with the galette (instead of the blueberries)
Thanks for a great recipe.
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. I subscribe to your channel on YouTube and watched you make this. When I was given a bunch of apples, I knew I had to use your recipe. Thanks for sharing 🙂
This sounds delicious! Can i substitute peaches for the apples for a peach filling for a pie? The rest of the ingredients and process the same?
Thank you
Yes! Just adjust the cook time as they soften up quite fast. Blanching the peaches helps you peel the skin quickly.