This post may contain affiliate links. For more information, read my disclosure policy.

Homemade Apple Pie Filling Recipe is an easy recipe that’s done fast! It tastes so much better than canned pie filling: tender apples in a thick cinnamon sauce that are perfect as a side dish, in an apple pie, or to use anywhere that calls for a can of pie filling. You never need to buy that can of pie filling again!

jar of apple pie filling with spoon

Learn how to make apple pie filling from scratch – It will taste better, be fresher, and you can use it in so many recipes (like the best apple strudel recipe or apple crisp). This easy recipe is a cooked easy apple pie filling, made on the stovetop, and is perfect to use immediately, eat over the week, or freeze for later. It’s perfect for any recipe that calls for a can of pie filling – not just making apple pie!

ingredients in apple pie filling with words on photo

Apple Pie Filling Ingredients

  • Best Apples to Use for Apple Pie Filling: I used Granny Smith apples because the tart/sweet combination is great, plus they’re more sturdy and can hold up to cooking. You can also use honeycrisp if you want. Use any apple you love (I also love using Gala or Fuji), but I would steer clear of Red Delicious. This recipe will be better with a firmer apple – and cooking time will be less the softer the apple.
  • The size you slice or cut your apples will vary the cook time. Thicker apples will take longer, thinner slices will cook faster.
  • Cornstarch: This is what thickens the pie filling. Remember that the mixture MUST boil in order to activate the cornstarch to thicken the filling.
  • I use granulated sugar to sweeten my pie filling but you can use brown sugar for a more caramelized flavor.
  • Lemon Juice: Adds a brightness of flavor, cuts the sweetness, and also helps the apples not brown.
  • Spices: Cinnamon and Nutmeg are perfect for apple pie, you can also use pumpkin pie spice!

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

jar of apple pie filling with spoon

Dorothy’s Testing Notes

  • The mixture thickens as it cools so even though it looks loose after it’s done, it’ll thicken up quite a bit.
  • This recipe can be used in place of one 20 ounce can of pie filling – wherever that is called for you can use this recipe to make it homemade.
  • Skins can be peeled or left on the apple – bakers choice.
4.20 from 252 votes

Apple Pie Filling Recipe

By: Dorothy Kern
Homemade Apple Pie Filling – this easy recipe takes just a few minutes and tastes so much better than canned pie filling! Keep it in your freezer for when you want pie filling ASAP!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 cups
jar of apple pie filling with spoon
Save Pin Print Remove Ads

Video

Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

Ingredients

  • 4 cups apples, peeled, cored, and diced
  • Juice of ½ a lemon
  • 3 cups (711ml) water
  • 1 ⅓ cups (267g) granulated sugar
  • ⅓ cup (42g) cornstarch
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg

Instructions 

  • Place apples in a large bowl and toss with lemon juice.
  • Place water, sugar, cornstarch, cinnamon, salt, and nutmeg in a medium saucepan. Stir to combine then bring to a boil over medium heat, stirring often. Once the mixture boils, boil it for two minutes. Add the apples, turn to a simmer, and cover. Cook, stirring often, until the apples soften, about 5-8 minutes.
  • Pour into jars to cool to room temperature then cover and refrigerate. The mixture will thicken more as it cools.

Notes

4 cups of apples is approximately 4 large Granny Smith apples (3-5 medium).

Modify with AI

chat gptchat gptchat gptchat gpt

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 33g | Sodium: 50mg | Fiber: 2g | Sugar: 28g

Nutrition information is automatically calculated, so should only be used as an approximation.

© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.

Did you try this recipe? Click here to rate the recipe below.

Storage, Freezing, Canning

  • Do not can this recipe – it’s made with cornstarch and you cannot can anything thickened with cornstarch.
  • Store the recipe in an airtight container in the refrigerator for up to a week. It’s great to make ahead because it needs to cool before using, and lasts several days.
  • You can freeze pie filling for later – I prefer freezing in plastic containers – but just store in freezer for up to a few months.

Ways to use Apple Pie Filling

How to make apple pie: this recipe is perfect when baked into my All Butter Homemade Pie Crust. Place the pie filling in a 9-inch pie plate and pile it high (or use a deep dish). Cover with a double crust, lattice, or crumble topping. Place on a cookie sheet and bake at 425°F for 15 minutes, then reduce oven temperature to 350° and bake until pie crust is cooked through.

Make a completely no bake apple pie using my graham cracker crust!

My favorite way to use pie filling is as a topping for apple cheesecake or in French toast casserole or as a topping for really anything, like a lush dessert.

It’s also amazing as a topper for waffles, oatmeal, pancakes – or just over a scoop of vanilla ice cream. I even use it on yogurt!

bowl of chopped apples.
saucepan with water, powdered sugar, and cinnamon.
saucepan with boiling thickened cinnamon sugar water
saucepan with apple pie filling inside.

How to make Apple Pie Filling

  1. Slice or chop apples in desired size. Just make sure they’re all uniform size so they cook evenly.
  2. It’s important to whisk the dry ingredients with the water before adding heat. The mixture will be grainy and not dissolve all the way.
  3. Boiling the mixture activates the cornstarch and thickens the filling.
  4. Cook time depends on apple size.SaveSaveSaveSave

Favorite Apple Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
4.20 from 252 votes (189 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




213 Comments

  1. I just made this and it is heavenly! Can’t wait to use it in fried pies or just a full apple pie!!! Love it!

    Reply

  2. I made 6 jars but I processed them in cold water bath so I could  store them on a shelf Can’t wait to use this winter

    Reply