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Homemade Apple Pie Filling Recipe – 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!
You never need to buy the can of pie filling again – just whip up this easy recipe to use for your pies or an easy side dish.
Best Apple Pie Filling Recipe
I never buy canned apple pie filling unless it’s for a recipe, because in all honesty, I don’t really like canned pie filling very much. Sure, I use it, because it’s easy and makes things like dump cake or slab pie even easier than normal, and you all love easy recipes. But then I realized something: I can make my own apple pie filling. It will taste better, be fresher, and I 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. Normally we make crockpot applesauce after we go apple picking, but this year we’re also going to make more apple pie filling too – and I’m going to use it to make my classic apple pie recipe.
Apple Pie Filling Ingredients
- Apples: 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.
- Cornstarch: This is what thickens the pie filling
- Sugar: Granulated, for sweetness – but you can swap brown sugar if you prefer in equal amounts.
- Water: Gives the liquid to the filling – you could substitute apple juice or apple cider, but you’d want to reduce the sugar.
- Lemon: Adds a brightness to the flavor
- Spices: Cinnamon and Nutmeg are perfect for apple pie, you can also use pumpkin pie spice!
How to make Apple Pie Filling
- Place apples in a large bowl and toss with lemon juice. I don’t peel my apples and I usually do bite size chunks instead of apple slices, but you can do what you prefer. If you’re going to peel your apples, use an apple peeler or a sharp knife.
- Place sugar, cornstarch, cinnamon, salt, and nutmeg in a medium saucepan or large pot. Stir to combine. This makes a sort of cornstarch slurry.
- Add water and stir, then bring to a boil over medium heat, stirring often.
- I like to cover the pot to help this process along.
- 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.
Best Crust to use with this recipe:
This recipe is perfect when baked into my All Butter Homemade Pie Crust. Or make a completely no-bake pie using my graham cracker crust!
FAQs
This apple pie filling recipe is designed to cook and cool, then use in a pie or in anything else, or eat alone as a side dish.
This recipe uses corn starch so it is gluten-free.
I do not recommend canning this recipe because it uses cornstarch. You should never can anything thickened with cornstarch. This recipe can be frozen for later thawing and use.
Freeze in airtight containers – I prefer using plastic – for up to 3 months. Thaw in refrigerator.
Homemade Apple Pie Filling Recipe
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.
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Last Updated on December 11, 2023
Delicious! Want to make blueberry pie filling also, but not sure what spices to use.
Here’s my recipe for that: https://www.crazyforcrust.com/blueberry-pie-filling-recipe/
I love adding lemon juice and sometimes zest!
I made this recipe according to the directions, but it looked really light on apples. I added another 4 cups of sliced apples and additional spices, and it’s still pretty soupy.
How long does apple pie filling last when you freeze it.
About 2-3 months is how long I aim for max.
Have you ever canned this recipe for pie in a jar,let me know how long to process thank you
I haven’t tried canning, no. Just freezing.
Hello, Yes I have Canned a recipe just like this using cornstarch but then I found Clearjel, there are 2 types of Clearjel, cook and instant, I use the cook type in all of my pie filling that I can. I buy it locally but Amazon and other do carry it!!
what size canning jars did you use?
I usually use 2-cup size jars – and you’ll need a few of them for this. The large one is an old spaghetti sauce jar.
This sounds AMAZING and I’m totally planning to make this to make apple pies in the fall! So, my question is: it says to put into jars and refrigerate, but it also says you can freeze the pie filling. Do you refrigerate to allow it to set up and then put it into a freezer container or am I overthinking this? (Probably, but figured I’d check! LOL!)
You can freeze it if you don’t think you’ll use it all before it spoils. It’ll last in the fridge up to a week, then if you’re not going to use it you can freeze. I don’t like freezing in glass jars but you can freeze in anything you like!
THANK YOU!!!! I just made this recipe!! I am going to store this for a while until I get going on Fall baking. My garden is still growing zucchini! LOL! I love the taste of this! Thank you, again!
Can you can this filling like when you make jam?.
Yes but I haven’t ever done it. Check out https://www.foodiewithfamily.com
This is my first time baking a pie. It was very easy and taste good. I only wished that you had said how long to bake the apple pie.
I don’t put a bake time for the pie in this recipe because it’s just a recipe for the filling. The baked pie depends on a number of factors: are you making my pie crust? Or using frozen? Two crust pie? Lattice? Crumble topping? Those all change the amount of time a pie would need to be baked.
Delicious!!!! I loved it so much. Good job 👏!
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