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    Home » Recipes » Desserts » Apple Pie Filling

    Apple Pie Filling

    Published: July 3, 2019 · Modified: Aug 20, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This easy, homemade apple pie filling is bursting with perfectly sweet apple flavor mixed with cinnamon and nutmeg. It tastes so much better than canned filling and only takes a few minutes to cook on the stovetop. As a bonus you can make it now and freeze it for later!

    A big jar of apple pie filling next to some apple slices.
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    Homemade apple pie filling in a glass jar.
    Apple pie filling in a mason jar tied with a red and white ribbon.
    A closeup photo of apple pie filling in a mason jar.

    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

    Ingredients to make apple pie filling on a marble counter.

    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

    Apples getting cut up and mixed with lemon juice.

    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.

    Apples getting mixed with sugar then cooked down to soften.

    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.

    A top-down view of apple pie filling in a glass jar.

    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.

    A mason jar filled with homemade apple pie filling next to an apple pie.

    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

    A group of mini apple pies in front of some red apples.

    If you love this recipe try these out!

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      Apple Pie Recipe

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      Apple Fritters

    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!

    Print
    5 from 11 votes

    Apple Pie Filling

    You'll love this perfectly sweet, tender cinnamon apple filling busting with flavor. It comes together quickly and is so easy to make!
    Course Dessert
    Cuisine American
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 2 minutes
    Servings 12 jar
    Calories 144kcal
    Author John Kanell

    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!

    Nutrition

    Serving: 1cup | Calories: 144kcal | Carbohydrates: 29g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 2mg | Potassium: 121mg | Fiber: 3g | Sugar: 23g | Vitamin A: 179IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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