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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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If you’re looking for other things to make with this recipe, be sure to check out more of my recipes below:
Last Updated on December 11, 2023
Easy to make and very yummy!
I can’t seem to find how long to bake the pie and at what temperature using the homemade canned pie filling.
Would this be good for using in a slow cooker?? I tried a recipe from somewhere with cherry pie filling but was wanting to try making my own filling and I have a ton of apples on hand; also, would flour work in place of cornstarch?
This pie filling was just wonderful! My mom always made fried apple pies and for some reason, we wrote down her crust recipe but not the most important part-the filling. This one tastes just like her’s. She always used Jonathan apples for everything, so I did the same thing. I made a big batch and actually canned the majority. I’m going to buy more apples this weekend while the Jonathan are still in season in Arkansas, just so I can put up some more of this for the winter. Thank you for the recipe!
How long does the apple last in jar please
Rather than freezing this, can you can it?! Im looking at making some canned apple pie filling and this recipe looks amazing!!! Id rather have cans though over more in my freezer if I canÂ
Im looking for the same thing. Â Flour is not recommended in safe canning. Im looking for sure gel recipes for safe canning apple pie filling for recipes!
I slice apples storing in lemon water until enough for 3 pies. then mix apples & dry ingredients together in saucepan, add no liquid. Heat just enough to melt sugar/flour/spice mixture. (Dont boil) Fill 3 hot quart jars. Water bath 20 min.
Great time saving recipe. I added spices to my flavor? will see how it dose once frozen
Yum! Just made this tonight. I am a macaron baker and was looking for a simple apple pie filling for my caramel apple pie macarons. This one fits the bill. At first I was worried that there wouldn’t be enough apple flavor with all the water, but I was wrong, this one is reminiscent of the TV dinner apple whatever…LOL. I think next time I may sub in some apple cider for 1/2 the water, just to see what I will get.
Great recipe. I used the filling as a topping on Belgian Waffles and pancakes. I chopped the apples in 1/2 inch chunks for filling in 4 inch double crust pies. Perfect with French Vanilla ice cream and sharp Cheddar cheese.
This recipe is a keeper. Thank you for sharing.
I made the apple pie FILLING, but no instructions on how to use it
to make a tradition pie ?
it literally says the recipe is for filling, not a whole pie. There’s going to recipes for pie and pie crust on this blog, it’s not hard to search for them.
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