This caramel apple pie filling is the recipe I reach for every time the apples in my kitchen start piling up faster than I can eat them.
It is soft, spiced apples folded into a thick caramel sauce, and it comes together on the stovetop in under an hour.
You can spoon it into a pie shell, layer it into jars for the freezer, or eat it warm off a spoon standing at the counter (I will not judge).
Once you try this caramel apple pie filling, plain old canned filling is going to feel like a real letdown.
If you already love my Apple Pie Filling, this caramel version takes that same base and turns the flavor up several notches.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 6 cups (about 10 servings) |
| Difficulty Level | Easy |
Why You’ll Love This Caramel Apple Pie Filling
This filling gives you all the coziness of apple pie plus a rich, buttery caramel flavor woven through every bite.
It is also incredibly flexible, since you can use it in pies, crisps, pancakes, or straight over ice cream.
- Made with simple, everyday ingredients you probably already have
- Thick, glossy caramel sauce that clings to every apple slice
- Freezer friendly, so you can make a big batch and save some for later
- No candy thermometer or fussy caramel-making required
- Works in pies, crisps, oatmeal, pancakes, and more
You might also enjoy: Salted Caramel Apple Pie
Ingredients
You only need a handful of pantry staples plus good apples and a jar of caramel sauce to pull this together.
- 8 cups peeled and diced apples (about 8 medium Granny Smith or Honeycrisp apples)
- 2 tablespoons lemon juice
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon (or swap in my Apple Pie Spice for a deeper, more layered flavor)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup water
- 4 tablespoons unsalted butter
- 1/2 cup caramel sauce, plus more for drizzling
- 1 teaspoon vanilla extract
Kitchen Equipment Needed
Nothing fancy here, just a few basics that make the prep and storage go smoothly.
- Apple peeler corer slicer
- Cutting board and paring knife
- Large mixing bowl
- Dutch oven or heavy bottomed saucepan
- Wooden spoon or heat resistant spatula
- Measuring cups and spoons
- Mason jars for storage
Read Also: Dutch Apple Pie Recipe
Recommended Products for This Recipe
These are a few products I personally use and love whenever I make a big batch of this filling, and I think they will genuinely make the process easier for you too.
1. Apple Peeler Corer Slicer
Peeling and coring eight apples by hand takes forever, and this little tool cuts that time down to a few minutes.
It gives you clean, even slices that cook at the same rate, so you will not end up with a mix of mushy and crunchy apples in your finished filling.
2. Salted Caramel Sauce
A good jarred caramel sauce saves you from making caramel from scratch and still gives you that rich, buttery flavor.
I like a salted version because the little hit of salt balances out the sweetness of the apples and brown sugar.
3. Enameled Cast Iron Dutch Oven
A heavy bottomed pot like this heats evenly and keeps the sugar mixture from scorching while it thickens on the stove.
It is one of those pieces of equipment that pulls double duty for soups, stews, and sauces long after this filling is gone.
4. Wide Mouth Mason Jars
These make portioning and storing the filling so much easier, especially if you are freezing part of the batch for later.
Wide mouth jars also make it simple to scoop the filling out once it is chilled and thickened.
This same caramel drizzle is one I lean on again in my Caramel Apple Crisp, so it is worth keeping a bottle on hand.
Step-by-Step Instructions: How to Make Caramel Apple Pie Filling
1. Prep the apples
- Peel, core, and dice your apples into roughly half inch chunks, using the apple peeler corer slicer if you have one to speed things up.
- Place the diced apples in a large mixing bowl.
- Pour the lemon juice over the apples and toss well to coat.
- The lemon juice keeps the apples from browning while you prep everything else, and it also helps balance the sweetness of the caramel later on.
2. Mix the dry ingredients
- In a small bowl, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and salt.
- Make sure the cornstarch is fully broken up with no lumps, since this is what thickens your filling.
- Set the dry mixture aside until your apples are ready to go into the pot.
3. Cook the apples
- Transfer the apples and any accumulated lemon juice into your Dutch oven or heavy bottomed saucepan.
- Add the water and set the pot over medium heat.
- Cook, stirring occasionally, for about 6 to 8 minutes, just until the apples begin to soften slightly around the edges.
- You are not trying to fully cook the apples at this stage, just take the raw edge off them.
4. Add the dry mixture
- Sprinkle the brown sugar and cornstarch mixture evenly over the apples.
- Stir well so every piece of apple gets coated in the sugar mixture.
- Continue cooking over medium heat, stirring constantly, until the liquid in the pot thickens and turns glossy, about 3 to 4 minutes.
- You will notice the mixture go from watery to a thick, syrupy sauce that coats the back of a spoon.
5. Stir in the butter and caramel
- Reduce the heat to low.
- Add the butter and stir until it is fully melted and incorporated into the apple mixture.
- Pour in the caramel sauce and stir until everything is smooth and evenly combined.
- Let the mixture simmer gently on low for another 2 minutes so the caramel has time to warm through and blend with the apples.
6. Finish with vanilla
- Remove the pot from the heat.
- Stir in the vanilla extract.
- Give the filling a taste and add a pinch more salt or cinnamon if you like a bolder flavor.
7. Cool and store
- Let the filling cool in the pot for about 15 minutes, stirring occasionally so it does not form a skin on top.
- Transfer the cooled filling into mason jars or an airtight container.
- Use right away in a pie or dessert, or refrigerate for later use.
Another favorite: Deep Dish Apple Pie
Tips for The Best Caramel Apple Pie Filling
A few small details make a big difference in how this filling turns out, especially if you plan on using it inside a baked pie.
- Use a mix of tart and sweet apples for a more balanced flavor, such as Granny Smith paired with Honeycrisp
- Cut your apple pieces evenly so they cook at the same rate
- Do not skip the cornstarch step, since it is what keeps your filling thick instead of watery
- Stir constantly once the dry mixture goes in to prevent scorching on the bottom of the pot
- Let the filling cool completely before using it in a pie so it does not make the crust soggy
I use this same trick for keeping the filling nice and thick in my Apple Cranberry Pie, and it works every time.
Serving Suggestions
This filling is so versatile that I rarely make it for just one purpose.
Here are some of my favorite ways to put it to use.
- Spoon it into a pie shell and bake for a classic caramel apple pie
- Warm a spoonful and drizzle it over vanilla ice cream
- Layer it into a jar with granola and yogurt for a quick parfait
- Spread it over pancakes or waffles in place of syrup
- Use it as a topping for baked oatmeal or overnight oats
Read Also: French Apple Pie
Variations of Caramel Apple Pie Filling
Once you have the base recipe down, it is easy to switch things up depending on what you are craving.
- Add a handful of chopped pecans or walnuts for crunch
- Swap half the apples for pears for a softer, more delicate filling
- Stir in a splash of bourbon along with the vanilla for a grown up twist
- Use dark brown sugar instead of light for a deeper caramel flavor
- Add a pinch of cayenne for a subtle spiced caramel apple filling
I did something similar with mixed fruit in my Apple Blackberry Pie, and the flavor combination was a hit.
Storage and Reheating
This filling stores beautifully, which makes it a great make ahead option for holidays and busy weeks.
- Refrigerate in an airtight container or mason jar for up to 5 days
- Freeze in freezer safe jars or bags for up to 3 months
- Thaw frozen filling overnight in the refrigerator before using
- Reheat gently on the stovetop over low heat, stirring occasionally
- Add a splash of water if the filling seems too thick after reheating
You might also enjoy: Mini Apple Pies
Nutritional Facts
These values are estimated per 1/2 cup serving of the filling on its own, not including any pie crust or additional toppings.
- Calories: 190
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 12mg
- Sodium: 105mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 0.5g
Similar to what I used in my Apple Hand Pies, this filling leans indulgent, so it is best enjoyed in moderation.
Health Benefits of Key Ingredients
While this is very much a treat, a few of the ingredients do bring some genuine nutritional value to the table.
- Apples are a good source of fiber and vitamin C, and they contain antioxidants that support overall health
- Cinnamon has natural anti-inflammatory properties and may help support healthy blood sugar levels
- Nutmeg contains small amounts of minerals like manganese and copper
- Lemon juice adds vitamin C and helps the apples retain their color and texture
Another favorite: Gluten Free Apple Pie
FAQs About Caramel Apple Pie Filling
1. Can I use store bought caramel sauce for this recipe?
Yes, a good quality jarred caramel sauce works great here and saves you time.
Just look for a thicker, richer sauce rather than a thin ice cream topping so your filling holds its texture.
2. What apples work best for caramel apple pie filling?
A mix of tart and sweet apples like Granny Smith and Honeycrisp gives the best flavor and texture.
Firmer apples also hold their shape better during cooking, so they do not turn to mush.
3. Can I make this filling ahead of time?
Absolutely, this filling is a great make ahead option for holidays and busy weeks.
It keeps well in the refrigerator for several days, so you can prep it in advance and bake or serve it whenever you are ready.
4. Why is my filling too thin?
This usually means the cornstarch did not fully activate, which can happen if the mixture was not cooked long enough over heat.
Simmer it a bit longer while stirring, and it should thicken up nicely.
5. Can I can this filling for long term storage?
This particular recipe is designed for refrigerator and freezer storage rather than shelf stable canning.
If you want to can it, look for a tested, USDA approved canning recipe specifically designed for safe processing.
I first worked out this thickening trick while testing my Lattice Apple Pie, and it has become a staple in my baking ever since.
Caramel Apple Pie Filling
Ingredients
- 8 cups apples peeled and diced, about 8 medium Granny Smith or Honeycrisp, 1.2kg
- 2 tablespoons lemon juice 30ml
- 3/4 cup light brown sugar packed, 150g
- 1/4 cup granulated sugar 50g
- 2 tablespoons cornstarch 16g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup water 120ml
- 4 tablespoons unsalted butter 57g
- 1/2 cup caramel sauce plus more for drizzling, 120ml
- 1 teaspoon vanilla extract 5ml
Equipment
- Apple peeler corer slicer optional, but speeds up prep
- Cutting board
- Paring knife
- Large mixing bowl
- Dutch oven or heavy bottomed saucepan enameled cast iron recommended
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Mason jars for storage wide mouth recommended
Method
- Peel, core, and dice apples into half-inch chunks. Place in a large mixing bowl and toss with lemon juice to prevent browning.
- In a small bowl, whisk together brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and salt until no lumps remain.
- Transfer apples and accumulated lemon juice to a Dutch oven, add water, and cook over medium heat for 6-8 minutes until apples just begin to soften around the edges.
- Sprinkle the sugar mixture evenly over apples, stirring constantly. Continue cooking for 3-4 minutes until liquid thickens and turns glossy.
- Reduce heat to low, add butter and stir until melted. Pour in caramel sauce and simmer for 2 minutes until well combined.
- Remove from heat and stir in vanilla extract. Add extra salt or cinnamon to taste if desired.
- Let cool for 15 minutes, stirring occasionally. Transfer to mason jars or airtight containers for refrigeration or freezing.
Nutrition
Notes
- Apple choices: Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for the most balanced flavor. Firm apples hold their shape better during cooking.
- Even slices: Cut apple pieces uniformly so they cook at the same rate, avoiding a mix of mushy and crunchy pieces.
- Thickening: Don’t skip the cornstarch — it’s essential for a thick, non-watery filling. Stir constantly after adding to prevent scorching.
- Cool completely: Let filling cool fully before using in a pie to prevent a soggy crust.
- Storage: Refrigerate for up to 5 days or freeze for up to 3 months in freezer-safe containers.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of water if the filling seems too thick.
- Variations: Add chopped pecans, swap half apples for pears, stir in bourbon, or use dark brown sugar for deeper flavor.
- Caramel sauce: Use a good quality thick jarred caramel sauce rather than thin ice cream topping for best texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This caramel apple pie filling has become one of those recipes I make on repeat every fall.
It is simple, forgiving, and endlessly useful in the kitchen.
I really hope you give this one a try soon, whether it ends up in a pie, over ice cream, or eaten straight from the jar.
If you make it, I would love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing your creations.
Recommended:
- Apple Tart Recipe
- Keto Apple Pie Recipe
- Pumpkin Pie Filling Recipe
- Peach Pie Filling Recipe
- Apple Crumble Pie Recipe
