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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!
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!
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.
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Apple Pie Filling Recipe
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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
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Nutrition
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.
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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!
How to make Apple Pie Filling
- Slice or chop apples in desired size. Just make sure they’re all uniform size so they cook evenly.
- 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.
- Boiling the mixture activates the cornstarch and thickens the filling.
- Cook time depends on apple size.
What is the best container to put filling in the freezer? Can you put a glass jar in the freezer? How long does it keep in the freezer?
I prefer plastic when I freeze, but I’ve done it in a jar also. I’ll often freeze this in one of those semi-disposable ziploc containers, but you can use Tupperware or any similar thing. I err on the side of frozen for no longer than a month.
Hi. I make jam and marmalade when fruit is in season and it goes into sterilised screw top jars when it is still hot and then can be kept through the year until needed. The apple pie filling sounds great but I don’t want to keep it frozen . Would it keep ok in the same way ? I’m thinking it would not have as much sugar and I don’t want to heat it to a mush. Any advice appreciated.
I am sure you can – but I haven’t ever done it. Check out https://www.foodiewithfamily.com!
Can I can preserve without freezing
I have never done any canning. Check out https://www.foodiewithfamily.com
Please can I use canned apple pie filling?
LOVE this recipe. this is my daughter’s favorite! I always have make her own mason jar, because she loves them cold straight out of the fridge. So good!
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