Homemade Apple Pie Filling

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.