This apple pie filling recipe turns fresh apples into a thick, cinnamon spiced filling in under 30 minutes on the stovetop.
No pie crust required until you are ready to bake.
I make a big batch every fall and keep jars of it in the freezer for whenever a craving hits.
It tastes so much better than anything from a can, and you get full control over how sweet and spiced it turns out.
Use it to fill a double crust pie, spoon it warm over vanilla ice cream, or stir it into a bowl of oatmeal.
It works well in all three, and it comes together with ingredients you probably already have on hand.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 8 servings (about 6 cups, enough for one 9 inch pie) |
| Difficulty Level | Easy |
Why You’ll Love This Apple Pie Filling Recipe
This filling comes together in one pot and takes less than 30 minutes from start to finish.
It is a small amount of effort for a filling that tastes far better than anything store bought.
Once you make it from scratch, canned filling is hard to go back to. You control the apples, the sweetness, and the spice level every single time.
- Made with real, whole ingredients you can pronounce
- Ready in about 35 minutes, mostly hands off
- Freezes beautifully for up to 3 months
- Works in pies, hand pies, crumbles, and more
- Easy to adjust sweetness and spice to your taste
Another favorite: Dutch Apple Pie
Ingredients
A mix of tart and sweet apples gives this filling the best texture and flavor.
Granny Smith apples hold their shape well during cooking, while Honeycrisp apples add natural sweetness and a bit of juiciness.
- 8 cups peeled, sliced apples (about 8 medium Granny Smith and Honeycrisp apples)
- 1/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1/2 cup water
I first got the ratios right for this filling while testing crusts for my Lattice Apple Pie Recipe, and it has been my go to formula ever since.
Kitchen Equipment Needed
You do not need anything fancy to make this filling. A good skillet and a few basic tools are really all it takes.
- Large Skillet or Dutch Oven
- Vegetable peeler
- Apple Corer or Corer Slicer
- Cutting board and sharp knife
- Small mixing bowl, for the cornstarch slurry
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Wide Mouth Mason Jars, for storage
Read Also: Flaky Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend for making this apple pie filling recipe as easy and mess free as possible.
1. Stainless Steel Apple Peeler Corer Slicer
This tool peels, cores, and slices an apple in one motion, which cuts your prep time way down when you are working through eight apples.
It gives you even slices too, so the apples cook at the same rate. It is one of the tools I reach for most during apple season.
2. Le Creuset Enameled Cast Iron Dutch Oven
A heavy bottomed pot distributes heat evenly, so the apples cook gently without scorching on the bottom.
The enameled interior also makes cleanup simple after the filling thickens and turns glossy. It is an investment piece, but it will last for decades.
3. Ball Wide Mouth Mason Jars
These jars are my go to for storing filling in the fridge or freezer.
The wide mouth makes it easy to spoon the filling in and out without a mess, and they stack neatly in the freezer.
4. Digital Kitchen Scale
Apple sizes vary a lot, so weighing your apples gives you a more consistent filling every time you make this recipe.
It is also handy for scaling the recipe up if you want to can several batches at once.
This same peeling and slicing method comes in handy for my mini apple pies too, since even slices matter just as much there.
Step-by-Step Instructions: How to Make Apple Pie Filling
1. Prep the Apples
- Wash, peel, and core all 8 apples using a vegetable peeler and apple corer.
- Slice the apples into even 1/4 inch thick slices so they cook at the same rate. Uneven pieces will mean some apples turn mushy while others stay firm.
- Place the sliced apples in a large bowl and toss them with the 2 tablespoons of lemon juice. This keeps the apples from browning while you prep the rest of the ingredients and adds a bit of brightness to the finished filling.
2. Melt the Butter and Start the Apples
- Set your large skillet or Dutch oven over medium heat and add the 1/4 cup of unsalted butter.
- Once the butter is fully melted and starting to bubble slightly, add the sliced apples along with any lemon juice left in the bowl.
- Stir the apples so they are coated evenly in the melted butter, then let them cook for 2 to 3 minutes, stirring occasionally.
3. Add Sugar and Spices
- Sprinkle the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt evenly over the apples.
- Stir well to coat every apple slice in the sugar and spice mixture.
- Continue cooking over medium heat for 8 to 10 minutes, stirring every couple of minutes, until the apples begin to soften and release their juices. The mixture should look syrupy at this point.
- Stir in the vanilla extract and let it cook for another minute.
4. Make the Cornstarch Slurry
- While the apples are cooking, whisk the 3 tablespoons of cornstarch with the 1/2 cup of water in a small mixing bowl until completely smooth with no lumps.
- Make sure to whisk the slurry again right before adding it to the pan, since cornstarch settles quickly at the bottom of the bowl.
5. Thicken the Filling
- Give the cornstarch slurry one more quick whisk, then pour it into the skillet with the apples while stirring constantly.
- Keep stirring and let the mixture come to a gentle simmer. This should take about 1 to 2 minutes.
- Continue simmering for 2 to 3 more minutes, until the liquid turns glossy and coats the back of a spoon. The apples should be tender but still hold their shape, not mushy.
- Remove the skillet from the heat once the filling has thickened to your liking.
6. Cool and Use or Store
- Let the filling cool in the skillet for about 15 minutes, stirring occasionally to release steam and speed up cooling.
- Spread the filling onto a baking sheet in a thin layer if you want it to cool even faster before storing or using it in a pie.
- Once cooled to room temperature, use the filling right away in a pie crust, or transfer it to jars or an airtight container for storage.
If you want to see this exact filling baked into a full pie, my Apple Crumble Pie Recipe uses this same base.
Tips for The Best Apple Pie Filling
A few small details make a big difference between an average filling and a great one. Keep these in mind as you cook.
- Cut apple slices to a consistent thickness so they cook evenly.
- Do not skip the lemon juice, it keeps the apples from browning and balances the sweetness.
- Whisk the cornstarch slurry again right before pouring it in, since it settles fast.
- Cook the apples just until fork tender, they will continue to soften slightly as the filling cools.
- Taste the filling before it fully cools and adjust sugar or spice if needed.
These same tips carry over well if you decide to make my Salted Caramel Apple Pie Recipe next, since it starts with a very similar filling base.
Serving Suggestions
This filling is far more versatile than just pie. It works in all sorts of desserts and even a few breakfast dishes.
- Fill a double crust pie and bake it fresh
- Spoon warm filling over vanilla ice cream or pound cake
- Layer it into a trifle with whipped cream and crumbled cookies
- Swirl it into oatmeal or yogurt for breakfast
- Use it as a topping for pancakes or waffles
Another favorite: Caramel Apple Crisp
Variations of Apple Pie Filling
Once you have the basic method down, it is easy to change things up. Here are a few variations worth trying.
- Swap in pears for half of the apples for a softer, honeyed flavor
- Add 1/2 cup of fresh cranberries for a tart, colorful twist
- Stir in 1 tablespoon of bourbon or dark rum after cooking for a boozy version
- Use maple syrup in place of half the brown sugar for a deeper flavor
- Add a pinch of cardamom along with the cinnamon for a warmer spice profile
Read Also: Apple Hand Pies Recipe
Storage and Reheating
This filling stores well, which is exactly why I like to make a double batch. Plan ahead and you will always have some on hand.
- Refrigerator: store in an airtight container for up to 1 week
- Freezer: store in freezer safe jars or bags for up to 3 months, leaving room for expansion
- Thawing: thaw overnight in the refrigerator before using
- Reheating: warm gently in a saucepan over low heat, stirring occasionally, or microwave in 30 second bursts
- If the filling looks too thick after storing, stir in a splash of water while reheating
I use the same storage method for my Peach Pie Filling Recipe, and both keep beautifully in the freezer through the colder months.
Nutritional Facts
These values are estimated per serving, based on 8 servings per batch. Actual numbers will vary depending on the exact apples and brands used.
- Calories: 180
- Total Fat: 4g
- Saturated Fat: 2g
- Sodium: 45mg
- Total Carbohydrates: 38g
- Fiber: 3g
- Sugars: 28g
- Protein: 0.5g
For comparison, you can find the full breakdown on my Deep Dish Apple Pie Recipe as well.
Health Benefits of Key Ingredients
While this is a dessert filling, a few of the core ingredients do offer some nutritional upside. It is worth knowing what is actually in your bowl.
- Apples provide fiber, vitamin C, and antioxidants, especially when the skin is left on some slices
- Cinnamon has natural anti-inflammatory properties and may help support healthy blood sugar levels
- Lemon juice adds vitamin C and helps the apples retain their color and texture
- Nutmeg and cloves contain antioxidant compounds in small amounts
You will find a similar ingredient breakdown in my Gluten Free Apple Pie Recipe, if you are looking for a fully baked option using this same filling.
FAQs About Apple Pie Filling
1. What are the best apples to use for apple pie filling?
A mix of Granny Smith and Honeycrisp apples works best.
Granny Smith holds its shape during cooking, while Honeycrisp adds natural sweetness and juiciness.
2. Can I make this filling without cornstarch?
Yes, you can substitute the cornstarch with an equal amount of all purpose flour, though the filling will be slightly less glossy.
Tapioca starch or arrowroot powder also work well as a 1 to 1 swap.
3. Why is my apple pie filling watery?
Watery filling usually means the cornstarch slurry was not fully whisked in or the filling was not simmered long enough after adding it.
Let the filling bubble gently for a full 2 to 3 minutes after adding the slurry to give it time to thicken properly.
4. Can I use this filling straight from the freezer?
It is best to thaw the filling overnight in the refrigerator first for the smoothest texture.
If you are in a rush, you can also thaw it gently on the stovetop over low heat, stirring often.
5. How much filling do I need for a 9 inch pie?
This recipe makes about 6 cups of filling, which is enough to fill one standard 9 inch double crust pie with a bit to spare.
If you prefer a very tall, mounded pie, you can increase the apple quantity by about 1 to 2 cups.
Read Also: Apple Tart Recipe
Apple Pie Filling
Ingredients
- 8 cups apples about 8 medium, peeled, cored, and sliced 1/4-inch thick (mix of Granny Smith and Honeycrisp recommended)
- 1/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1/2 cup water
Equipment
- Large skillet or Dutch oven
- Vegetable peeler
- Apple Corer or Corer Slicer
- Cutting board
- Sharp knife
- Small mixing bowl for cornstarch slurry
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
- Wide Mouth Mason Jars for storage
- Digital kitchen scale optional, for weighing apples
- Stainless Steel Apple Peeler Corer Slicer optional, recommended tool
- Enameled Cast Iron Dutch Oven optional, recommended for even heating
Method
- Wash, peel, core, and slice apples into 1/4-inch thick slices. Toss with lemon juice in a large bowl.
- Melt butter in a large skillet or Dutch oven over medium heat. Add apples with any lemon juice and cook for 2-3 minutes, stirring occasionally.
- Sprinkle granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt over the apples. Stir to coat and cook 8-10 minutes until apples soften and release juices. Stir in vanilla.
- Whisk cornstarch with water in a small bowl until smooth. Whisk again right before adding.
- Pour slurry into skillet while stirring constantly. Simmer 2-3 minutes until glossy and thickened. Remove from heat.
- Cool for 15 minutes, stirring occasionally. Use immediately or store in jars or airtight containers.
Nutrition
Notes
- Cut apple slices to a consistent thickness so they cook evenly.
- Do not skip the lemon juice; it keeps apples from browning and balances sweetness.
- Whisk the cornstarch slurry again right before pouring it in, since it settles fast.
- Cook apples just until fork tender; they will continue to soften slightly as the filling cools.
- Taste the filling before it fully cools and adjust sugar or spice if needed.
- For a variation, swap in pears for half of the apples, add fresh cranberries, or stir in bourbon after cooking.
- Store in refrigerator for up to 1 week or freeze for up to 3 months in freezer-safe containers.
- If filling looks too thick after storing, stir in a splash of water while reheating.
- This filling makes about 6 cups, enough for one 9-inch double crust pie.
- Use a digital kitchen scale for the most consistent results, as apple sizes vary.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This apple pie filling recipe is one of those staples worth keeping in your back pocket all season long.
It comes together fast, tastes far better than anything canned, and freezes beautifully for whenever you need it.
Give it a try this week and let me know in the comments how you used your batch.
I would love to hear if you tried any of the variations, and please share this recipe with anyone in your life who loves apple pie as much as I do.
Recommended:
- Cranberry Apple Crumb Pie Recipe
- Apple Blackberry Pie Recipe
- Apple Cranberry Pie Recipe
- Keto Apple Pie Recipe
- Pumpkin Pie Filling Recipe
