Apple Pie Filling

Skip the canned apple pie filling; this homemade version is perfectly sweetened and spiced and just the right choice when you have an abundance of apples.

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Table of Contents

Homemade Apple Pie Filling Ingredients
Substitutions And Additions
How To Make Stovetop Apple Pie Filling
How To Serve
Storing Apple Filling
Why We Love This Recipe
Recipe For Homemade Apple Pie Filling
Frequently Asked Questions
More Recipes You’ll Love
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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

Homemade Apple Pie Filling Ingredients

apple pie filling raw ingredients that are labeled

Apple pie filling is a perfect blend of apple pie spice, sugar, and tender chunks of apple. It’s both tart and sweet, with just the right amount of texture.

You’ll need:

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

CINNAMON: While cinnamon is a classic spice for this homemade filling, you can experiment with other warm spices like nutmeg, allspice, or even a pinch of cloves.

Each substitution will bring its own unique flavor profile, offering a delightful twist on the traditional taste.

LEMON JUICE: If you don’t have fresh lemon juice on hand, you can use bottled lemon juice as a convenient alternative.

However, keep in mind that bottled lemon juice may have a slightly different flavor, so adjust the quantity to taste.

How To Make Stovetop Apple Pie Filling

The apple slices simmer away on the stovetop in a blend of sugar and spice until perfectly tender and ready to enjoy in a pie or over ice cream.

OUR RECIPE DEVELOPER SAYS

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 five to seven minutes.

apples, water, sugar, brown sugar, and apple pie added to a saucepan

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.

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.

MORE APPLE PIE RECIPES

Cookie Recipes

Apple Pie Cookies

Pie Recipes

Caramel Apple Pie Bombs

Storing Apple Filling

We’ve got you covered with simple and effective tips for making ahead, refrigerating, and freezing your apple pie filling.

MAKE AHEAD: Our apple pie filling is perfect for making ahead of time, especially if you want to streamline the pie-baking process later on.

Once you’ve prepared the filling following our easy recipe, allow it to cool to room temperature.

Transfer the filling into airtight containers or resealable freezer bags, removing any excess air to prevent freezer burn.

Pop these containers into the freezer, and you can keep your apple pie filling ready for up to four to six months.

When you’re all set to bake a pie, simply thaw the frozen filling in the refrigerator overnight.

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.

How To Freeze Apple Pie Filling

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

Why We Love This Recipe

HOMEMADE GOODNESS: Making your own apple pie filling from scratch allows you to control the quality of ingredients and tailor the sweetness and spice levels to your taste.

FRESH FLAVOR: Using fresh apples ensures that your filling bursts with the natural, crisp taste of apples. You can choose your preferred apple variety for the perfect balance of sweetness and tartness.

CUSTOMIZABLE SPICES: The combination of cinnamon and nutmeg in this recipe offers a classic, warm spice blend. However, you can adjust the spices to your liking or experiment with additional spices.

Recipe For Homemade Apple Pie Filling

Crisp apples, fresh from the apple orchard, are perfect for making your own apple 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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Recipe for Homemade Apple Pie Filling

5 from 2 votes

Skip the canned apple pie filling; this homemade version is perfectly sweetened and spiced and just the right choice when you have an abundance of apples.

Prep Time 10

Cook Time 10

Total Time 20

Servings quart

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Ingredients

4 cups Granny Smith apples, peeled, cored, and sliced (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

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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Lexus Monroe Editorial Assistant
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