Homemade Apple Pie Filling is super easy to make at home, and perfect to have on hand or stored away in the freezer for whenever you need it. This recipe has a few hidden tricks to get the best apple flavor!
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Best Apple Pie Filling Recipe
Let's just say it like it is: there is never an excuse to buy canned apple pie filling when it's so easy to make and keep on hand at home! This homemade apple pie filling, made with apple cider, brown sugar, and warm spices is rich and delicious; obviously, a winner for any dessert calling for canned apple pie filling.
In case you didn't know, using pre-cooked filling decreases the amount of time needed to bake an apple pie. It also prevents the crust from separating from the filling because the apples have already been cooked!
This recipe has all kinds of uses, such as apple crisp, apple pastries, apple hand pies, an apple galette, or, even as a cake filling. It's also delicious all by itself, or with your morning yogurt or even a scoop of ice cream.
It freezes well too, so this recipe is one of the best ways to use up any large quantities of apples you might have from apple picking.
Looking for a full apple pie? Check out this Ultimate Apple Pie recipe! Or use this filling recipe in this Apple Crumb Pie, Mile High Apple Pie or this Cinnamon Roll Apple Pie.
So, let's get to making it, shall we? The article below is jam-packed full of useful information, and a video. You can jump around using the menu below, or skip to the end of the article for the full recipe.
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Ingredient Overview
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- baking apples (see my top choices below)
- sugar (brown sugar and granulated sugar)
- fresh apple cider (not apple cider vinegar, not alcoholic cider, not apple juice, ok? see this explanation for more)
- spices (fresh nutmeg and cinnamon)
- salt (just a pinch)
- cornstarch
- fresh lemon juice
- unsalted butter
- vanilla extract
Best Apples to Use
For just about any apple dessert, you want to have an apple that can hold it’s shape, has a nuanced flavor and a slight tartness to break up the sweetness of the sugar. Using a combination of apples is helpful because it introduces a few different types of flavors and textures to the pie.
Gala and Granny Smith apples are my overall recommendation because they hold their texture well, they have a sweet and tart flavor to them and they are readily available.
Here are some other options:
- Cortland
- Yellow Delicious
- Braeburn
- Pink Lady
- Ginger Gold
- Jonagold
The Best Tool for Peeling and Slicing Apples
While some may not be bothered by peeling and slicing apples, I certainly am. I do not enjoy the task at all! So, years ago I purchased an inexpensive (affiliate link) apple peeler to make the job go by quickly. It has served me well for many years. Though it does take up space in your kitchen, I find it so worth it come the fall months when I'm often making apple recipes!
The only downside is that you can't control the size that the apples are sliced to. So if you needed your apples to be sliced a different width, you'd just use the peeling function, and slice them by hand.
How to Make It
This isn't a very complicated task. Essentially, apples are peeled and sliced, then mixed together with a few ingredients on the stove. They're cooked until softened, and then a cornstarch slurry is added to thicken them up! Here is a step-by-step overview of how to make it.
Step 1: Add the apples, sugar, and spices to a large pot.
Step 2: Mix together and let it macerate for about 10 minutes. Pour in ¾ of the cider.
Step 3: Cook for about 10 minutes until the apples have softened.
Step 4: Stir together a cornstarch slurry with remaining apple cider, and add it to the pot. Cook until boiling for 2 minutes.
Step 5: Stir in the butter and vanilla extract.
Step 6: Cool down and use immediately or store away for later.
Kelli's Best Tips
Overall you'll find this recipe very simple, but there are a few tricks you should follow to ensure you get the best flavor in your filling.
- Cut the apples into various sizes for an appealing texture. Usually recipes suggest making sure the fruit is similar size so it cooks at the same time, but I find different the various textures to add an interesting element to this recipe.
- Use actually fresh apple cider, not something else. I understand it isn't always easy to find depending on where you live, but if you can buy it, please do. It adds another element of apple flavor and adds in extra sauce around the apples. I just love that apple sauce that surrounds the apple slices, and this ensures it's plentiful.
- Be sure to follow the instructions for the cornstarch slurry. I prefer to cook the apples to the correct consistency first, and then add the cornstarch to thicken it up. If the cornstarch is added in at the beginning, it can become a little thick or gloopy and possibly even burn, so I like to add it in right at the end, once the apples have fully cooked.
- At the very end of the cooking process, some butter and vanilla are folded into the hot mixture. The butter adds a delicious richness, and the vanilla adds a depth of flavor that complements the apples very nicely. If you wanted to keep your filling more about the pure apple flavor, you can omit the vanilla and tone down the spices entirely.
How to Use Apple Pie Filling
Okay, now you've got apple pie filling. What should you use it for?
- pies (see instructions below on exactly how to do this)
- apple crisp (use this crisp recipe or this crumble recipe for topping it)
- filling for a cake
- in a pastry
- in a galette (use this dough)
- in pop tarts (use this dough)
- hand pies (use this dough)
- over waffles or pancakes
- with oatmeal
- spooned over panna cotta
- with yogurt and granola (my actual favorite fall breakfast)
- plain served with ice cream
How to Turn It Into a Pie
This recipe makes about 6 cups of apple filling, which is the exact amount you need to make a standard 9" apple pie.
To be fair, I do have an Apple Pie recipe and an Apple Crumb Pie recipe, so be sure to check those out if that is what you are after.
Otherwise here are some guidelines:
To turn this into a pie, you'll need either one batch of All Butter Pie Crust (which makes enough for a double-crust pie) or a single pie crust and a crumble topping, to make a dutch apple pie.
The pie filling needs to be completely chilled before you can add it to the pie crust. So make your pie filling one day ahead of time. Then roll out the pie dough, assemble the pie, and bake! You can bake the pie at 425ºF for 25 minutes on the lower shelf, and then reduce the oven temp to 400ºF and move the pie up to the middle shelf for an additional 20-30 minutes. Bake just until the top crust is nice and golden brown. No need for the pie filling to bubble since it has been precooked.
Be sure to check out this article about best tips for baking a Double Crust Fruit Pie.
How to Store It
Because it has a high sugar content, it will keep for quite a while in the fridge. I've never kept it for more than 7 days, as I've always used it up, but it likely could last a little bit longer than even that.
Store in glass storage containers.
It will last for a minimum of 3 months in the freezer. After three months it will start to lose some of its potent flavor, but it's still safe to eat for up to 12 months, though it's not ideal.
I don't recommend canning this. Canning is so specific and I have not tested this to make sure it passes the amount of sugar and acidity needed to make it safe for canning. I'd recommend freezing it instead for long-term storage.
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PrintFull Recipe
Apple Pie Filling
Apple pie filling is super easy to make at home, and perfect to have on hand or stored away in the freezer for whenever you need it. This apple pie filling recipe has a few hidden tricks to get the best apple flavor! This recipe is perfect for pies, desserts, or any other sweet treat that calls for apple pie filling. Many readers have mistakenly mixed up fresh apple cider with apple cider vinegar. Do not make this mistake. This recipe requires fresh apple cider, which is unfiltered apple juice, and is typically found in the produce or fresh juice section. Looking for a full apple pie recipe? Check out The Apple Pie Recipe.
- Prep Time: 00:25
- Cook Time: 00:10
- Total Time: 35 minutes
- Yield: 6 cups
- Category: Sweet Pies
- Method: Stovetop
- Cuisine: American
Ingredients
- 3 pounds (about 7-9 apples) baking apples, peeled, cored, and sliced thinly
- 1 tablespoon lemon juice
- ½ cup (100 grams) packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1–½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- Pinch salt
- 2 tablespoons (14 grams) cornstarch
- ¾ cup + 2 tablespoon fresh apple cider, divided (see note)
- 2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Add apples, lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg and salt to a heavy bottom pot. Stir together and let macerate at room temperature for about 10 minutes. Add ¾ cup of apple cider to the pot, and stir the apples one more time.
- Turn the heat to medium and begin to cook the apples, stirring occasionally to make sure the apples cook evenly. Cook until the apples have softened, about 10 minutes, making sure not to cook off all of the liquid. If the liquid does cook off quickly, add ⅓ cup more apple cider to the pot.
- Create a slurry by whisking together the cornstarch and remaining 2 tablespoons apple cider together in a small bowl.
- Pour the cornstarch slurry into apples and stir together until dissolved. Continue cooking until the mixture is thickened, about 2-3 minutes.
- Remove from heat and stir in the vanilla and butter.
- Let apple mixture cool completely, and then transfer apples to a glass storage container.
- Looking to turn this into a pie? Check out this guide How to Bake a Double Crust Pie for some baking tips.
Notes
Do not, I repeat: do not use apple cider vinegar in this recipe. This recipe calls for fresh apple cider, as in the juice you find often in the fresh produce section. If you can't find apple cider, you can use apple juice. If you can't find apple juice, use water. But please, oh please, don't use apple cider vinegar.
Cooked apple pie filling will keep for up to 7 days in the refrigerator or up to 3 months in the freezer.
Looking for an actual from scratch apple pie recipe? Check out The Apple Pie Recipe. It's the ultimate apple pie recipe using a few different techniques and ingredients.
Want help turning this into a pie? Check out this guide on How to Bake a Double Crust Pie to give you time and temperature for doing so.
Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Amanda
Thank you for all the attention and care when writing the recipes. They are so easy to follow and sooo delicious!! Best pie filling eveer!!
Andrea
What a perfect recipe. But i was wondering, can use the Filling for the super Flacky crust pie?
Kelli Avila
Yes you can! Hope you enjoy!
Kate
Easier than I thought. Everyone loved the filling in the homemade pie crust!
Barbara
Tastes great, but there is a lot of liquid. I measured very carefully. When using it for a pie, do I leave some of it out?
Kelli Avila
How much is a lot? Does it look different than the photos? Is it properly thickened?
Barbara
There are almost two cups of liquid and not very thick. I lifted the apples out of the liquid and placed them in a separate container. There is some liquid with the apples. Yes, it looks different than the picture with the apples in the bottom crust. That doesn't look as if there is a lot of liquid.
Kelli Avila
Hi Barbara. If the liquid isn't thick then there must have been some issue along the way. I'd recommend either setting aside some of the liquid, or adding additional cornstarch to it to thicken it correctly.
Barbara
Thank you!
Andrea
What an excellent recipe, but i was wondering, can i use this filling with the super flacky pie crust?
Kim Neppl
I know how to make a pie but this had great flavor and well written recipe. Delish!
Michael
Compliments all around on this filling! Delish! And bonus points- I made it a few weeks before I wanted to serve it. Thawed beautifully! Next time I need to make my apple slices larger- my mistake. Still tasted wonderful thought
Jessica
Can you this filling for an apple crumb pie ?
Kelli Avila
YES! Enjoy!
Gail
I'm so thankful I didn't use Apple cider vinegar , what an easy mistake to make ..
Shannon Rollins
I love this recipe! It made my house smell so good while making! I added a mix of dried raisins, cherries, and cranberries on top before putting top crust for my pie! Wow! Amazing!
MaryRose
Oh my goodness! I made this today and now that it has cooled down, I believe I could eat the whole thing, it’s THAT good. I used Granny Smith apples, it’s what I had, the bit of tartness with the perfect amount of sweet is pretty perfect. Took longer than 10 minutes for apples to soften, kept checking them until they were to my liking. A real winner Kelli! Thank you!
Sav Trujillo
Omg???? Literally the most delicious thing, specifically made this to try with yogurt and I am not disappointed. Thank you for this recipe💗
Dina Levitt
This apple pie filling recipe is outrageously delicious! Such a crowd pleaser. Honestly, you could just sit with a fork and eat it the whole thing straight out of the pot! Well done Kelli.
Sue
Easy to make and delicious! I love the added flavor from the cider!
Nicole
This is a fantastic recipe and would highly recommend it!
Pamela Otte
Excellent and easy to follow steps. Love using her recipes!!!! Thank you!!!