This post may contain affiliate links. For more information, read my disclosure policy.
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!
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
- 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!
How to make Apple Pie Filling
- Peel and slice or chop your apples bite size – your choice.
- Whisk dry ingredients in your saucepan then add water and 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 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.
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!
Apple Pie Filling Recipe
Recipe Video
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.
Recipe Notes
Recipe Nutrition
Pair this with…
If you’re looking for other things to make with this recipe, be sure to check out more of my recipes below:
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 👏!
Featured In
Rate This Recipe
Recipe Ratings without Comment