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Homemade Apple Pie Filling Recipe – this easy recipe is done fast and tastes so much better than canned pie filling – tender apples in a thick cinnamon sauce – they’re 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

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.
  • Cornstarch: This is what thickens the pie filling – no substitutions.
  • 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!

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. Peel and slice or chop your apples bite size – your choice.
  2. Whisk dry ingredients in your saucepan then add water and bring to a boil over medium heat, stirring often.
  3. Once the mixture boils, boil it for two minutes.
  4. Add the apples, turn to a simmer, and cover. Cook until the apple soften.

Variations

  • Slice or chop your apples – thickness and size will alter cooking time.
  • Use brown sugar instead of white sugar for a more caramel flavor.
  • Add pumpkin pie spice or apple pie spice in place of the cinnamon and nutmeg.
jar of apple pie filling with spoon

Expert Tips

  • The good thing about making this homemade is that you can add or reduce spices as you like. Add more cinnamon or reduce it – your choice.
  • I find that cornstarch is the best thickener for pie filling.
  • The mixture thickens as it cools so even though it looks loose after it’s done, it’ll thicken up quite a bit.
jar of apple pie filling with spoon

Ways to use Apple Pie Filling

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.

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!

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.
jar of apple pie filling with spoon

Apple Pie Filling Recipe

4.19 from 249 votes
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!

Recipe Video

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 6 cups
Serving Size 1 serving
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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
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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.

Recipe Notes

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

Recipe Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 33g | Sodium: 50mg | Fiber: 2g | Sugar: 28g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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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.

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4.19 from 249 votes (189 ratings without comment)

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210 Comments

  1. I used 3 Granny Smith and one Autumn Glory which was more than she calls for in the recipe cup-wise… and it still could have used one more apple… maybe also less Granny Smith, as their natural tartness was a little too tart with the added lemon… idk, but it was still pretty good.

    Reply

  2. I like this recipe, but cut the sugar to just 1/2 cup to match the apple pie recipes from the 1970’s when people were not overweight.

    Reply

  4. Hi, if I’m not canning it, can I still make it ahead of time without freezing it?
    For example, how long could I keep it in the fridge, in tupperware, before I use it in a pie?- and how long will that pie be good for (refrigerated or non-refrigerated/room temp)?

    Reply