Apple Pie Filling
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.
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
Tried this recipe?Let us know how it was!