Apple pie filling should NEVER come from a can! It’s so easy to make there’s just no excuse when the homemade stuff tastes that much better. Use your favorite apples and choose the firmness you want to end up with from super-soft to almost crunchy. This filling is perfect for dumplings, tarts, on ice cream and even as a filling in between cake layers!
What You’ll Need for This Recipe
Apples: Granny Smith apples are the classic choice but Honey crisp, Braeburn, Golden Delicious, Cortland, and Mitsu apples all work well.
Water: You can add more or less depending on the consistency you enjoy. I often use no water when making this.
Cornstarch: If you’re reducing or eliminating the added water then you only need to add a tablespoon of cornstarch as a thickener.
How To Make Apple Pie Filling
1. Peel and cut the apples’ flesh away from the core. Dice into pieces an inch or less in size.
2. Transfer diced apples into a large bowl and pour fresh squeezed lemon juice over them.
3. Toss the apples with sugar, nutmeg, and cinnamon.
4. In a large skillet, melt the butter over medium-high heat. Add the apples and cook whilst stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and then cook until the apples soften and release most of their juices, about 7 minutes. Add water mixed with cornstarch and continue cooking until mixture has thickened. Once mixture has thickened and apples are desired consistency transfer to a storage jar and seal.
Pro Tips for making this recipe
- Add more water or lemon juice during cooking if you feel like the mixture is becoming a bit more dry than you prefer.
- Give your apples a taste test toward the end of cooking them. You’ll want them to be softened but not mushy. Some of this is personal taste but in general it’s best to have some mouth feel left.
- I added cinnamon and nutmeg to this recipe but you can use so many more spices! Try 1/4 tsp cardamom and allspice for added depth of flavor.
- This filling is amazing with all sorts of easy recipes you can make using puff pastry or pre-made pie dough. Check out my Perfect Pie Crust Recipe for an easy dough you can use for apple dumplings, tarts, etc!
- You can mix in a teaspoon of vanilla extract after removing from heat for a nice depth of flavor.
- This recipe makes enough filling and dough for an 8″ dish. If you’re using a deep dish or slightly larger size you need to DOUBLE the filling recipe.
Frequently Asked Questions
What are the best apples to use?
Apples with a nice balance of acid and sweetness are best for baking pies. Honey crisps, Granny Smith, braeburn, golden delicious, and cortland apples are all great choices. Use your favorite and enjoy! Just never use red delicious, as they tend to be mealy and flavorless.
How long will this Last for?
When stored properly in a sealed container apple pie filling will last up to two weeks in the fridge. If you’re making this very far in advance then transfer to a freezer bag and freeze for up to two months. Just defrost before use.
What can I use this for?
- Mini apple pies
- Easy apple tarts
- Topping for ice cream
- Garnish mini cheesecakes
- Enjoy on it’s own
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this apple pie filling recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Apple Pie Filling
Ingredients
- 3 lbs apples About 5 larger apples
- 2/3 cup sugar
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup unsalted butter
- 1/4 tsp ground cinnamon
- 1 pinch ground nutmeg
- 3 tbsp corn starch
- 1/4 cup water
Instructions
- Peel, core and slice your apples, then toss with the lemon juice.
- Add the sugar, cinnamon, and nutmeg then toss to combine evenly.
- In a large skillet, 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 heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- mix cornstarch and water in a small bowl then addd to the apples and continue cooking until mixture has thickened. Once mixture has thickened and apples are desired consistency transfer to a storage jar and seal.
Notes
- You can mix in a teaspoon of vanilla extract after removing from heat for a nice depth of flavor.
- This recipe makes enough filling and dough for an 8" dish. If you're using a deep dish or slightly larger size you need to DOUBLE the filling recipe.
- If you like a thicker consistency for your filling then reduce the aded water to two tablespoons.
- This filling is amazing with icee cream but you can use it to fill tarts, pies and cookies too!
