If you have a dessert that calls for apple pie filling, skip the store-bought canned filling and make your own! This recipe comes together quickly in only a few simple steps with kitchen staples. If you’re craving pie but want to use a store-bought crust, this homemade apple pie filling recipe will make all the difference. Trust me on this one! This recipe is also freezer-friendly, so you can double it to save a batch for later.
Filled with delicious apple flavors with a hint of warm spices, it’s absolutely perfect for any dessert that needs a tasty pie filling, such as an apple pie, apple crisp, or apple galette. However, it’s also delicious on its own with a big scoop of vanilla ice cream. Got a ton of apples to use up? Try my apple tart recipe, baked apple recipe, and apple cider recipe.
What You’ll Need for This Recipe
Apples — it’s up to you what type of apples you would like to make your pie filling with. You can combine different apples to have a mixture of different textures, sweetness, and tartness. Baking apples are ideal as they hold up best and will not turn mushy as they cook.
Sugar — I use granulated white sugar, but you can mix in some brown sugar for more caramel flavor.
Lemon juice — freshly squeezed lemon juice has the best flavor as it’s more bright and flavorful, as some bottled versions have a slightly bitter aftertaste to them.
Butter — butter not only adds flavors to the apples in the pie filling but also helps create a rich, creamy texture.
Cinnamon and nutmeg — these two spices make the filling taste and smell homey and inviting. They also help give the filling that beautiful golden color.
Cornstarch — this helps thicken up the filling.
How To Make Apple Pie Filling
1. Peel and dice the apples.
2. Toss the apples with lemon juice in a large mixing bowl.
3. Add the sugar, cinnamon, and nutmeg, then toss to combine evenly.
4. In a large saucepan, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices. Mix cornstarch and water in a small bowl before adding it to the saucepan and continue cooking until the mixture has thickened. Transfer to a storage jar and seal.
Pro Tips for Making This Recipe
- I recommend adding the cornstarch at the end instead of the beginning, as it can lead to the filling becoming too thick and burning.
- You can swap the cinnamon and nutmeg for apple pie spice.
- Make sure you do not chop the apples too large as they’ll be difficult to eat. You can cut your apples into any shape that you like (such as thin slices), just make sure they are uniform so that they all cook evenly.
- The best part about making homemade apple pie filling is that you can adjust the seasoning to your liking! Adjust the cinnamon and nutmeg to your liking.
- The filling will continue to thicken as it cools, so be careful not to overcook it.
- After removing the filling from the heat, you can mix in a teaspoon of vanilla extract. Vanilla complements the apple flavor very well and adds an extra depth of flavor.
Frequently Asked Questions
What are the best apples to use?
Some of my go-to apples to use are Granny Smith, Honeycrisp, or Golden Delicious. You can also try Braeburn, Cortland, Jonagold, and Pink Lady. If you use super tart apples, you can balance it out with additional sugar or use less sugar if you use sweeter apples.
What apples should I not use?
I do not recommend red delicious as they are mealy and turn mushy as they cook. McIntosh, Gala, and Fuji apples become mushy and watery as well.
How do I store this?
Keep the apple pie filling in an airtight container such as a mason jar in the fridge. Due to the sugar in the filling, you can keep it in the refrigerator for up to 2 weeks.
Can I freeze this recipe?
Yes, you can freeze the filling once cooled. I like to freeze it in a freezer-safe bag and freeze it flat, so it doesn’t take up a lot of freezer space.
What are some ways to use this filling?
Apple pie is my favorite way to use this filling. Check out my perfect pie crust recipe for an easy dough you can use! Want some more ways to use it? Here are a few more ideas:
- Mini apple pies
- Apple pie cookies
- Apple tarts
- Apple strudel
- Topping for ice cream or yogurt
- Topping for pancakes, waffles, or French toast
- Apple hand pies
- Apple turnovers
- Garnish for mini cheesecakes
If you love this recipe try these out!
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Apple Pie Filling
Equipment
- Large saucepan
Ingredients
- 4 medium apples peeled, cored, and sliced
- ⅔ cup sugar
- ¼ cup lemon juice
- ¼ cup unsalted butter
- ¼ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 3 tablespoons cornstarch
- ¼ cup water
Instructions
- In a large mixing bowl, toss the apples with lemon juice.
- Add the sugar, cinnamon, and nutmeg, then toss to combine evenly.
- In a large saucepan, 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 add to the apples and continue cooking until the mixture has thickened. Once the mixture has thickened, and apples are desired consistency transfer to a storage jar and seal.
Notes
- I recommend adding the cornstarch at the end instead of the beginning, as it can lead to the filling becoming too thick and burning.
- You can swap the cinnamon and nutmeg for apple pie spice.
- Make sure you do not chop the apples too large as they’ll be difficult to eat. You can cut your apples into any shape that you like (such as thin slices), just make sure they are uniform so that they all cook evenly.
- The best part about making homemade pie filling is that you can adjust the seasoning to your liking! Adjust the cinnamon and nutmeg to your liking.
- The filling will continue to thicken as it cools, so be careful not to overcook it.
- After removing the filling from the heat, you can mix in a teaspoon of vanilla extract. Vanilla complements the apple flavor very well and adds an extra depth of flavor.
