Homemade Apple Pie Filling
Homemade apple pie filling is easy to make, full of tender apples, flavored with warm spices, and ready in less than 30 minutes. Perfect for so many desserts, skip the canned filling from the store and make it from scratch.
Best Homemade Apple Pie Filling
Whether it’s the Fall season or early Spring, I am always in the mood for a fresh baked homemade apple pie. What about you?
I will admit I am a sucker for a buttery, flaky pie crust, but it’s really the filling that makes me drool.
There are store bought pie crusts and cans of pre-made filling, but homemade really is best!
Even if I feel like using a refrigerated pie crust as a shortcut, I still prefer making the pie filling from scratch. Trust me on this one, you will thank me for it!
You might think that making apple pie filling from scratch is hard but the only hard part about it is waiting until it cools to eat it, just like this homemade cherry pie filling.
Some of my other favorite apple recipes are my apple cider pork chops, this apple slaw, and this apple risotto.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Apples – I like Granny Smith apples because they are tart but any apple will work.
- Spices – Homemade apple pie spice. Or use your favorite fall spice mix.
The most important thing about apple pie filling is the apples! So which one do you choose when making it?
Best Apples to Use
- Granny Smith – They are more tart (and have more fiber!)
- Gala – Mild & sweet so they are a great choice.
- Honey Crisp – Tart with hints of honey for a fun flavor twist.
- Red Delicious – Softer so the apple breaks down easy.
- Fuji – Sweet & juicy and a good choice too.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How To Make Apple Pie Filling From Scratch
- In a large saucepan over medium heat, combine the water, sugar, cornstarch, and spices. Bring to a simmer, stirring occasionally, until the mixture comes together.
- Peel and thinly slice the apples. Drizzle with lemon juice and toss to coat the apples in a large bowl. Increase the heat to medium/medium high and bring to a boil. Cook for 1 minute or until the mixture thickens. Add the apples and stir to coat them with the sugar mixture.
- Lower the heat to medium and cook until the apples are tender, roughly 10 minutes.
- Add the butter to the pan and stir until it has melted. Remove the pan from the heat and cool the apple filling to room temperature. Refrigerate or freeze until you’re ready to use it.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long does it last?
Use it or store it within a few hours of cooking it. Place the apple pie filling in an airtight container and store in the fridge for up to 5 days.
I like to use mason jars because they don’t take up much room on the shelf.
Can I freeze it?
Sure! You can freeze it for up to 6 months. Be sure to use freezer safe bags or containers. (If using bags, press them flat when freezing for easier storage)
Be sure to cool it completely and leave room in the container for a little expansion.
Thaw in the refrigerator overnight or place in a saucepan and thaw over low heat. Don’t use the microwave!
If the pie filling is too thin, add 2 teaspoons of cornstarch mixture (1 tsp cornstarch/1 tsp water), simmer for a few minutes until it thickens back up.
Want to make a big batch or give it as a gift? Can the pie filling for later use!
How To Can It For Longer Storage
- Prep your water bath canner.
- Sterilize jars and lids in boiling water. Keep in simmering water while cooking pie filling.
- Add hot pie filling to jars with a ladle or funnel, leaving around 1 inch space.
- Gently stir or tap to remove air bubbles and clean the rims of the jars.
- Place lid on the jar and screw on rings.
- Process the jars in the canner for 20-25 minutes.
- Remove the jars and cool completely. Listen for lids to make the sucking noise when the vacuum forms.
- Check lids after 12 hours to make sure they don’t pop or move. If they do, move to the fridge and eat within a few days.
- If they are sealed, store for up to 1 year.
- When ready to use it just pour into a pie crust, add a top crust, and bake!
Uses for Apple Pie Filling
- Apple pies, of course
- Dessert topping
- Ice cream
- Tarts
- Turnovers
- Cakes
- Spoon on this pumpkin bread
- Eating with a spoon, in front of the fridge, after midnight
Tips for No Leftovers
- Apples: Cut the apples into consistent sizes so they cook evenly.
- Sugar: Use all brown sugar for a more caramel flavor.
- Spices: Substitute cinnamon, salt, and nutmeg for the pie spice.
- Cool: Give the filling a chance to cool, it will thicken as it does.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This delicious apple pie filling recipe, is easy to make and will have you serving the most amazing homemade apple pies. It’s the perfect dessert after this chicken pot pie!
Apple Pie Filling
Ingredients
- 4 cups apples peeled and thinly sliced
- ¼ cup lemon juice
- 3 cups water
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon apple pie spice
- 1 tablespoon butter
Instructions
- Drizzle the lemon juice over the apple slices and toss to coat. Place the water, brown sugar, granulated sugar, cornstarch, and apple pie spice in a large pan.
- Bring to a simmer, stirring occasionally to bring all the ingredients together. Increase heat to medium/medium-high and bring the mixture to a boil and cook for 1 minute or until just thickened.
- Add the apples to the pan and stir to coat with the sauce. Lower the heat to medium and cook until the apples are tender, roughly 10 minutes. Add the butter to the pan and stir until it has melted.
- Remove the pan from the heat and cool the apple filling. Refrigerate or freeze until you’re ready to use it.
Notes
Nutrition
{Originally published 08/25/20 – photos and notes updated 07/15/24}
LeftoversThenBreakfast.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
