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Apple Pie Filling Recipe

Apple Pie Filling

iamwinfred
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Brunch, Dessert
Cuisine American
Servings 8 servings
Calories 180 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 38gProtein: 0.5gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 45mgPotassium: 120mgFiber: 3gSugar: 28gVitamin A: 2IUVitamin C: 8mgCalcium: 2mgIron: 2mg
Keyword apple pie filling, freezer apple pie filling, homemade pie filling, stovetop apple filling
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