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Apple Pie Filling

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close up shot of a jar of apple pie filling
Skip the canned apple pie filling; this homemade version is just the right choice when you have an abundance of apples.
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Table of Contents
  1. Apple Pie Filling Ingredients
  2. How To Make This Apple Pie Filling Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This apple pie filling is a great thing to make in the fall when fresh apples are abundant and cheap. The rich sauce has so many uses, from pouring it over ice cream to serving it with French toast or waffles for breakfast.

close up overhead shot of a pan of apple pie filling

Apple Pie Filling Ingredients

apple pie filling raw ingredients that are labeled

You’ll need:

  • 4 cups peeled, cored and sliced Granny Smith apples (or your favorite variety)
  • 2 teaspoons lemon juice
  • 1½ cups water
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1½ teaspoons apple pie spice
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

PRO TIP:

If you are using Honeycrisp apples or ones with higher water content, you will want to follow this substitution:

  • 5½ cups of peeled and sliced apples
  • ¼ cup cornstarch
  • ¼ cup cold water

SUBSTITUTIONS AND ADDITIONS

APPLES: You can substitute your favorite apples for the Granny Smith variety. The Granny Smith apples tend to hold their shape the best and have a nice tart flavor in this easy apple pie filling recipe.

SPICE: You can substitute ground cinnamon for the apple pie spice in this homemade filling.

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How To Make This Apple Pie Filling Recipe

PRO TIP:

If you want to make mini apple pies, you can cut the apples into chunks before cooking them on the stovetop.

STEP ONE: Toss apple slices in the lemon juice, and set them aside.

STEP TWO: Using a 3 to 4-quart saucepan over high heat, add the coated raw apples, water, granulated sugar, light brown sugar, and apple pie spice. Bring to a low boil, and reduce to medium heat. Allow the apple mixture to cook for 5 to 7 minutes.

apple pie filling process shot of ingredients in a pan

STEP THREE: Using a small mixing bowl, or measuring cup, stir together the cornstarch and the cold water until smooth.

close up shot of cornstarch being added to cold water

STEP FOUR: Stir the cornstarch mixture into the cooked apples. Because the mixture will thicken quickly, stir constantly to keep lumps from forming. Remove the apple pie filling from the heat and allow the mixture to cool.

PRO TIP:

The cornstarch will help to thicken the mixture up once the apples are finished cooking.

apple pie filling process shot of cornstarch mixture being added to the pan

How To Serve

Of course, the traditional way to use this delicious apple pie filling is in our apple pie recipe but there are so many other great options to use it as well.

Top our creamy no-churn vanilla ice cream or our Instant Pot French toast with this tasty treat. 

We’ve got lots of apple recipes for the apple season. A great way to use all your apple picking spoils is in our crockpot applesauce or our apple enchiladas.

Storage

IN THE FRIDGE: Store the cooled homemade pie filling in an airtight container or a 1-quart mason jar in the refrigerator for up to 10 days. 

IN THE FREEZER: Store apple pie filling in freezer bags or airtight containers for up to six months.

close up shot of a jar of apple pie filling

Crisp apples, fresh from the apple orchard, are perfect for making your own pie filling full of warm spices. It’s even more delicious than the canned version and can be used in so many different recipes, from pies to ice cream toppings. 

FREQUENTLY ASKED QUESTIONS

Can I preserve this easy apple pie filling in canning jars for later use?

This easy recipe would be a fantastic option to preserve. Just make sure you follow the safe canning process to ensure it is preserved properly.

What is the best kind of apples to use in this recipe?

For this homemade version of apple pie filling, the best variety of apple to use is Granny Smith, but you could also use Gala, Honeycrisp, or Pink Lady if you prefer.

Can I freeze apple pie filling?

Apple pie filling can be frozen for up to six months stored in an airtight container or resealable freezer bag.

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close up shot of a jar of apple pie filling

Apple Pie Filling

5 from 1 vote
Skip the canned apple pie filling; this homemade version is just the right choice when you have an abundance of apples.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 quart

Ingredients
  

  • 4 cups Granny Smith apples, peeled, cored, and sliced (or your favorite variety)
  • 2 teaspoons lemon juice
  • cups water
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • teaspoons apple pie spice
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions
 

  • Toss sliced apples in the lemon juice, and set it aside.
  • Using a 3 to 4-quart saucepan over high heat, add the coated sliced apples, water, granulated sugar, light brown sugar, and apple pie spice. Bring to a low boil, and reduce to medium heat. Allow the apple mixture to cook for 5 to 7 minutes.
  • Using a small mixing bowl, or measuring cup, stir together the cornstarch and the cold water until smooth.
  • Stir the cornstarch mixture into the cooked apples. Because the mixture will thicken quickly, stir constantly to keep lumps from forming. Remove the apple pie filling from the heat and allow the mixture to cool.

Notes

  • If you are using Honeycrisp apples or ones with higher water content, you will want to follow this substitution:
    • 5½ cups of peeled and sliced apples
    • ¼ cup cornstarch
    • ¼ cup cold water
  • If you want to make mini apple pies, you can cut the apples into chunks before cooking them on the stovetop.
  • The cornstarch will help to thicken the mixture up once the apples are finished cooking.

Nutrition

Sodium: 61mg | Calcium: 156mg | Vitamin C: 28mg | Vitamin A: 278IU | Sugar: 309g | Fiber: 13g | Potassium: 715mg | Calories: 1362kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 2g | Carbohydrates: 352g | Iron: 2mg
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