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.
Apple Pie Filling Recipe
Let's just say it like it is: there is never an excuse to buy a 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 needing apple pie filling.
In case you didn't know, using pre-cooked apple pie 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!
Apple pie filling is perfect for all kinds of baked goods, such as apple crisp, apple pastries, apple handles, an apple galette or, even as a cake filling. It's also delicious all by itself, or with 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.
So let's get to make it, shall we?
What kind of apples should you use for apple pie filling?
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 both good choices for apple crisp because they don’t get mushy after a long bake in the oven, and because they have a sweet and tart flavor to them.
Other Good Baking Apples
- 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 Apple Pie Filling From Scratch
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! 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.
The first is that the recipe calls to macerate the apples for about 15 minutes. This helps bring out some of the natural juices in the apples, so the apples are a bit more firm.
Secondly, there is apple cider added into the mixture. This not only adds a boost of apple flavor to the filling, but it also adds in extra sauce around the apples. I just love that apple sauce that surrounds the apple slices, and this ensures it's plentiful.
And finally, the cornstarch is added later in the cooking process. 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 (duh!)
- 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
- plain served with ice cream
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.
It will last for a minimum of 3 months in the freezer. After three months it will start to lose some of it's potent flavor, but it's still safe to eat for up 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.
More Apple Recipes:
PrintApple 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.
- Prep Time: 00:25
- Cook Time: 00:10
- Total Time: 35 minutes
- Yield: 6 cups
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 g) 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 15 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.
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.
Keywords: Apple Pie Filling
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Kelly
Perfect apple pie filling! I loved the flavor and it came out the perfect consistency.
★★★★★
Kelli Avila
I'm so glad you enjoyed it! Thanks for stoping by to share!
Laura
I made this filling in advance for some mini pies for thanksgiving and it was delicious! So easy to put together and loved the idea of making the filling to use with other things. I will be trying it on ice cream next time!
Dennis
Bad recipe or at the very least bad instructions its says u need butter but it doesn't mention it after same thing with the vanilla extract. So everyone who gave it 5 stars knows how to make the filling already or their lying
Kelli Avila
Dear Dennis, Thank you for coming to my website just to be mean. Nobody is lying---you just didn't read through the instructions all the way. What to do with the butter and extract is listed in Step 5. Kindly, Kelli
The Grizz
I never made this recipe and found the instructions very easy to follow. I cooked apples longer that 15 minutes but had doubled the recipient. I think the above comment left by a disgruntled "cook" was very inappropriate. Thanks again. The Grizz
Rene
"their" lying?? Don't blame the fact that you are a bad cook/baker on the recipe.
Lydia
*Knows how to make the filing" .. Obviously you don't. Mine came out delicious & was easy to make. Never made apple pie filling in my life... 🙂
Ginny
Actually I just have a question. Is the amount of apples needed before or after peeling, coring and slicing? Thx!!
★★★★★
Kelli Avila
Good question---the pounds listed is BEFORE peeling / coring / slicing.
Crystal Hall
Just made this filling with apples from my neighbor. I doubled it and made a couple of pies. They turned out AMAZING. I will be making the filling and freezing it for use during the holidays.
★★★★★
Jodi
Very easy, not too sweet, and perfect for pies and crumble. I used empire apples we picked ourselves, so the apples were very fresh. Ideal autumn comfort food 🙂
★★★★★
Diane Rudd
I’m so bummed, I read the do not use apple cider vinegar after I was done. I’m really trying to like the taste but of course too much sour going on:). I will most definitely use the real stuff next time but for today no apple pie.
Kelli Avila
Hi Diane. Sorry that happened to you! I hope you get to make it again with the right ingredients! -Kelli
Kim P.
Would one batch of this be enough for one 8" pie? Or should I make two batches?
★★★★★
Kelli Avila
Yes this makes enough for a 9" pie, so you might have a little leftover for an 8"!
Angel
I’m so glad I read comments because I was thinking you asked for Apple cider vinegar and I was skip to another recipe because I thought that would be gross 🤮
jada
this is a HORRIBLE recipe our apple pie tasted like apple cider vinegar I don't recommend this. so to all the people that said five stars I don't know what's going on with their taste buds. we followed the recipe exactly and it came out very bad DONT TRY THIS RECIPE.
★
Kelli Avila
There is no apple cider vinegar in the recipe? Please don't tell me you used apple cider vinegar in place of the APPLE CIDER. Those are two different products. And yes---it would absolutely taste awful if you put apple cider vinegar in it. And for anybody else reading this---absolutely do not use apple cider vinegar here---that's not in the recipe.
Brit
I think ur awesome! People can't read and I love that you manage to tell them so! I'm in love with this recipe it's awesome! I feel like these are the kind of people that just can't take responsibility for their mistakes &wanna just blame &belittle because it probably makes them feel better about themselves! Thanks for posting your great recipe! I had to say something it just infuriated me!
Kelli Avila
Hi Brit, I'm so happy you love this recipe!
Sarah
I made a double batch- one to test now for thanksgiving and one for thanksgiving. However, I’ll have to make it AGAIN because the filling is so good, I already used it all in 2 pies, gave the other to my best friend for her birthday today.
★★★★★
Kelli Avila
Ok, first off you're SO GOOD for testing for Thanksgiving. That's always the smart way to do things (which I always wish I was organized enough to do myself). And I'm so glad you enjoyed it! Thanks for stopping by and sharing!
Danielle
Delicious! Kelli you have done it again!!
★★★★★
Kelli Avila
Thank you!! So glad you enjoyed 🙂
Mary
I love this recipe. It is not too sweet. Now I found my go to apple pie filling recipe. Thank you.
★★★★★
Kelli Avila
Thank you Mary! I'm so glad you enjoyed it!
Susy
This recipe is so delicious and easy to make. Definitely need to make it again.
★★★★★
Kelli Avila
Yay! So happy you enjoyed it 🙂 Thanks for sharing Susy!
MommaK
I've made this now dozens of times. It's my go to recipe. I am cutting back the sugar just a tad on this account.. because I'm doing a crumb topping on the pie this time. I have also substituted fresh apple Cider for juice in a pinch and it turned out just as good. The recipe is perfect as is though. Thank you!!
★★★★★
Brittany
Absolutely delicious! Will definitely being using this recipe for all my apple fall baking
★★★★★
Kelli Avila
Ohhh yay! I'm glad you liked it! Thanks for sharing Brittany!
Crystal
Amazing recipe, I used it over vanilla ice cream. The apple cider adds so much nuance to the flavor. Definitely will make again when we go apple picking next weekend!!
★★★★★
Kelli Avila
Crystal! Thanks for stopping by and sharing! I too love it with ice cream! And maybe this is weird, but I add it to plain cottage cheese too---so good!
Nicole
Delicious- Best apple pie filling! This will be a go-to fall recipe.
★★★★★
Kelli Avila
YAY! So glad you loved it Nicole!! Thanks for sharing.
Vanessa H
This recipe is easy to follow and the result is delicious. I would definitely say spending extra $ on fancy apple cider (NOT APPLE CIDER VINEGAR) is not worth it but using good apples is. Love this site and all the recipes I’ve tried so far have been great. Good tip to read the recipe twice before making any moves just in case.
★★★★★
Kelli Avila
Vanessa---you are so right! The apples do make all the difference. So glad you enjoyed the recipe (and you couldn't be more correct---best to read the recipe thoroughly!!). Thanks for stopping by and sharing!
Bri B.
Loved this Apple pie recipe! Super easy to follow and it paired perfectly with our homemade vanilla ice cream. I’ve been following her account on Instagram for a few years now and she is my go to for pie recipes. And even if I am making one from another baker I still use her all butter crust (it’s just so good!).
★★★★★
Kelli Avila
Awww thanks Brianna! I'm so glad you like this recipe! Also, thanks for the shout out on the butter crust---it makes all the difference 🙂
Jess
Love this recipe!
★★★★★
Kelli Avila
Thanks for stopping by and sharing!
Dee
First the Apple filling is amazing! Love to eat it with some fresh homemade scones. Thank you for the very detailed post, it is super helpful and informative.
★★★★★
Kelli Avila
Awww, Dee! Thank you for sharing and for your kind words!!
Ingy
This recipe is super ..
★★★★★
Kelli Avila
Thanks for sharing Ingy!
Chiara
This receipe It’s just perfect, not top sweet but sweet enough, creamy and delicioua. Thanks also for the instructions step by step, very easy to follow. Great job!
★★★★★
Kelli Avila
Chiara, I'm so glad you enjoyed it! Thank you 🙂
Jess C
Tasted great. Tried it. Worked perfectly fine. Thank youuuu 🤩
★★★★★
Kelli Avila
Awesome! Thanks for sharing!
Megan
Great recipe! Loved it.
★★★★★
Kelli Avila
So happy!
Katie
Pro tip - make a double batch so you have some for your ice cream or to stir into some overnight oats! These are delicious and you don’t want to miss out!
★★★★★
Kelli Avila
Best pro tip ever 🙂
Sharon D
Kellis recipes never disappoint, rich in flavor and her recipes and directions spot on. Run do not walk to make this.
Kelli Avila
Thank you Sharon 🙂
Haley Davis
Delicious apple pie filling, turned out great for me, will be making again!
★★★★★
Kelli Avila
So happy!
Maria Semmelroth
Excellent recipe!! Thank you for sharing it 🙂
★★★★★
Kelli Avila
Yay so happy you liked it!
Kim
So so so good! Highly recommend!!
Kelli Avila
I'm so happy you liked it!
Anisha Tuladhar
Thank you for the apple pie filling recipe. Loved it…
★★★★★
Kelli Avila
Awesome! Thanks for sharing!
Jeannette
My new favorite apple pie filling! I recommended putting it in pancakes and baked into hand pies. There are so many possibilities…
★★★★★
Kelli Avila
Yesss! So good for many things other than pie!
Melissa
My favorite apple pie recipe. Look no further, use this one! 🙂
★★★★★
Kelli Avila
Yay! So glad you love it! Thanks Melissa!
Nina
Dear Kelli
After reading two of the reviews, I just had to give this a try. Thus is the BEST apple pie filling I’ve made/had ever! Thank you so much for being so thorough. I’m not a very good cook and this will make a huge hit thus thanksgiving!
Nina
★★★★★
Ada
Amazing texture and extraordinary flavors!! Thnk you for this recipe!!
★★★★★
LL of,Darkwater
I made this last year at Thanksgiving and now family is begging me to make it again, but this time make more, so they can have seconds this year, and possibly thirds! @everydaypie this is fabulous!
The Apple Cider really jumps up the flavor; this is my go-to recipe for Apple Pie Filling, every time.
★★★★★
Kelli Avila
I'm so happy! Thanks so much for sharing!
Rachel
Sounds so delicious. I'm making cheesecake and want to use this as a topping. I do have two questions. One, how do you freeze it? In a zip top bag? A jar? My second is how do I use it in a pie if it's already cooked. Do you have a recipe on your site for this? I've never tried that but this looks soooo delicious I'm thinking I might need to get some in the freezer and use on Turkey Day. Thank you.
★★★★★
Kelli Avila
Hi Rachel! Would be SO GOOD on a cheesecake. I freeze it in mason jars. Just be sure it's fully cooled down before closing the jars and putting in the freezer. But freezing it in a bag would also work! To make a pie out of it, you literally just put it in a pie crust in bake it! As long as you are using good baking apples, it won't be too soft. I don't have an exact recipe on the site using this amount of pie filling, but I have the concept of this with my mile high apple pie or cinnamon roll apple pie. Take a peek at those directions and you'll get it! Let me know if you have any other questions, happy to answer!
George Milliken
I just stumbled across your website when looking for apple pie filling. This recipe is the bomb and it will be my go top recipe for things apple. Great recipe, well written and easy to follow.
★★★★★
Kelli Avila
Thank you so much for sharing, George!
Cherie Berthon
Hello Kelli, I am excited to try this recipe tomorrow with apples from our trees. Do you think I could can the filling rather than freeze it?
Kelli Avila
Hi Cherie! Canning is SO PRECISE and I don't have the tools at my disposable to test whether or not this is safe to can. I suspect it is because of all the sugar and lemon juice, however I myself am not able to verify that it is, so I can't recommend it.
Emme
I just went to a u-pick farm with my kids and got a bushel of apples because they didn’t want to stop picking. This was the perfect recipe, it came out delicious. Will be using it in my oatmeal tomorrow morning!!
★★★★★
Kelli Avila
Emme thanks for stopping by and sharing! And I can confirm it's awesome with oatmeal--that's been a go-to breakfast for us in the fall, too!
Cherie Berthon
Thank you for responding. I am not very experienced at canning, so I won't risk it. I loved the idea of having this in my pantry, but I will just freeze it. I know it will be delicious!!
Mary
Can you recommend an alternative if you don’t have apple cider?
Kelli Avila
I'd say if you really can't get apple cider, I'd use apple juice. And if you can't get apple juice, then water.
Kathy McDonald
My husband likes pies made with filling from a can and not fresh apples so this was perfection! He thought filling came from a can but was better!
★★★★★
Kelli Avila
What a win! I am so happy this recipe worked for you!
Jen Hewitt
Just made this most amazing recipe - thank you, Kelli! It is absolutely delicious!!!
★★★★★
Kelly
I’m laughing at myself because I too misread and used apple cider vinegar (I blame exhaustion) BUT thankfully it was still edible and yummy just a smidge sour which I thought was because of the Granny Smith lol my family still loved it, even my small human who is particular. I used 3 pink lady, 3 Granny Smith and 1 gala (my original plan was 3 but peeler gave out) and that was the perfect apple to sauce ratio for us. I also cut the apples into chunks instead of slicing and omitted the vanilla but will probably try it next time. This filling is the perfect consistency and I’m sure it’ll be even better the next time since realizing my mistake.
★★★★★
Kelli Avila
Oh no!!! I'm sorry that happened! Glad it was still edible 🙂
Ally
It tastes great but mine refuses to thicken up. Feels to runny to put in a pie.
★★★★
Kelli Avila
Hi Ally! Does it look much different than the photos do in the post? I've never had it not thicken up, so would love to try to troubleshoot what happened with yours.
Leah Kathryn Venable
This recipe is INCREDIBLE. I have made a lot of apple pies but they always turn out too dry, so cooking them in cider worked perfectly. My only regret is using store bought pie crust instead of taking the time to make my own…this filling is just too good for store bought pie crust!! I made 24 mini pies for my daughters class, did a lot of “taste testing” while it was cooling, and still had enough left over to spoon over vanilla ice cream. And even so I wish I had made a double batch to freeze or just eat by the spoonful. Saving this one for all future apple pies!
★★★★★
Kelli Avila
Leah! I'm so glad you enjoyed it. What a huge compliment. Thanks for stopping by and sharing!
Julie
This was unbelievably delicious. I used Gravenstein and a mystery small crisp tart sweet red apple from a neighbor's orchard and the slices held the texture well. I want to use it for individual apple crisp cups, because my husband won't eat more than one serving. Do you have cooking temperature and time suggestions for refrigerated filling topped with your crumb recipe above?
★★★★★
Julie
Update answer to my earlier question because I wanted to try asap. I took this filling, put it in the bottom of regular muffin cups, added a crumb topping, then baked at 375 for 20 minutes. Perfection!
★★★★★
Kelli Avila
Julie! So glad you liked it--and thanks so much for sharing what worked for you.
Mary
Amazingly delicious! I’ve never made apple pie filling before! Usually only slice the raw apples directly into the pie plate. But I’m looking forward to seeing what these cooked apples taste like in a pie. If they’re half as good as they taste right now I’ll be happy!
★★★★★
Brittany
This recipe is so easy and quick! I did like 2 more apples than called for cause I had some going bad from apple picking a week and a half ago. It made a lot more than I anticipated but it’s enough to make 2 pies and I made one tonight. I used apple juice because I didn’t have cider on hand but it is sooo unbelievably delicious. When I use the rest up, I will absolutely make another batch but use the cider as called for. Thanking for blessing us with this fantastic mouth watering recipe!
★★★★★
Jodi Fortner
Hi Kelli --
I'm worried about the cornstarch breaking down after thawing and that the pie filling won't be as thick as it needs to be. I understand the macerating step, and boiling before adding the thickening, but after thawing will it stay as thick as it was when it went INTO the freezer? Most of your commenters seem to have used the feeling right away. I've read in other blogs that some people use ClearGel instead of cornstarch because it holds it's viscosity.
Also, would you happen to know how many cups are needed for a deep dish 2-crust 9-inch pie? I want to freeze some in smaller portions to use for Danish and other recipes which require smaller amounts.
I hope you see this soon, as I have a bushel of Jonathan apples and I'm trying to decide what to do with them! Thanks for your information and your good recipes, I hope you have answers for my questions!
Kelli Avila
Hi Jodi! I sent you an email to ensure you got my reply about this to give you my two cents. In a nut shell, I've never had a problem with a running filling after freezing and thawing. And I've frozen this filling a lot!
Sally Bellanger
I just made 2 pies using this filling recipe, I just doubled it. It tastes so good. Amazing and easy to make. Loved it
★★★★★
Kelli Avila
So happy you enjoyed it!
Susie
This recipe was outstanding! It has a perfect balance of sweet and spice. It made making an apple pie so easy for another day. I made four batches and froze it in pints. I used the “ALL BUTTER PIE CRUST” on your site. I couldn’t find anywhere how long to bake it, but went by looks. Turned out perfect! I’ve never made such a great pie crust before. Thank you for all the detail. I followed it closely.i can’t wait to make other pie on your site.
★★★★★
emily
I haven't made this yet but how would I put this in a pie. Should I cook the crust then put this in or cook them at the same time?
thanks
Kelli Avila
Hi Emily. To use this filling inside of a pie, you'd make sure it is cooled down completely. Then roll out your pie dough, pour the chilled apple pie filling in, add the top crust, brush on egg wash if you want, and bake in a preheated 425 oven on the lowest shelf until the crust is is golden brown all over, at least 40 minutes, but likely around 50 or so.
These two recipes use pre-cooked filling and you can check them out for some guidance if you want:
Mile-High Apple Pie
Cinnamon Roll Apple Pie
Jess
Please revise and put the "not apple cider vinegar" note in brackets beside the ingredient list for apple cider. Baking with a toddler and quickly glancing at the recipe you don't see the disclaimer at the very bottom. It ruined my pie.
Alice
Just made this recipe. Did not have apple cider vinegar to hand so used balsamic vinegar instead. Not the 3/4 cup as listed but just 2 tbsps and added more lemon juice. Tastes fantastic. Off to make some apple crumble now.
Kelli Avila
Hi Alice! Glad you enjoyed it. Just to note, the recipe does NOT call for apple cider vinegar. It calls for fresh apple cider!
Katie
Wow, this was spectacular! I will absolutely 1000% make this again.
★★★★★
Kelli Avila
Katie I'm so glad you liked it. Enjoy it tomorrow with your beautiful family!
Dee
This is delish! I made half a batch for a few apples we had from an orchard trip and wish we had more! I used it for half a dozen mini pies. Yum! I also made one alteration to the recipe. I did not have apple cider so I made a mixture of caramel and water (50/50). Thai have it the most delish l hint of caramel. ♥️ it.
★★★★★
Rashida
A keeper. I’ve made it 3 times with Honey Crisp, Golden Delicious and Evercrisp. My 12 yo likes it soft so after 10 min. I simmer on low for 50 min. I use 3 Tb of cornstarch. It’s not too thick. I haven’t used cider, just didn’t have it in the house. I find it makes a lot of juice on its own. And I have forgotten to add the butter each time. Regardless, it’s delicious each time. Some apples are soft and some are firm.
★★★★★
Coreena K
OMG ..... this is the easiest and best tasting apple pie filling EVER.
I am just letting it cool now and I have not been able to stop tasting the filling.
I doubled the recipe for a deep dish apple pie.
Thank you so much for sharing. I know the man I am making it for will flip over it.
★★★★★
Stephanie
I love this recipe! I’ve used it 2 years in a row now! I hate making pie crust so I just buy the refrigerated pie crust at the market, make this filling, then bake it. I don’t cook the apples until they’re soft because I put them in the oven with the crust. I cook them until they’re almost soft. I’ve made at least 10 pies with this recipe!
★★★★★
Ann Claire Baber
Love it! It was so easy to make, I even made a slight mistake putting butter in too soon but it still came out amazing. I just want to eat it by the spoonful.
I feel terrible for the commenter who put ACV in their recipe it definitely tastes heavenly when made correctly.
★★★★★
Ann Claire Baber
the only change I made was I used Arrowroot Powder instead of cornstarch. Came out great!!
Adam
Thanks for the recipe we had a bumper crop of Apples this year in Colorado and I ended up making a quadruple recipe. I had made incredible amounts of apple sauce earlier this week which I used instead of apple cider and it worked also to thicken the mixture used less corn starch. Thanks again and have a wonderful holiday.
Leah C
I made this to top a cheesecake - try it sometime, you won't regret it. Since we already had the cake I scaled down the recipe to 2/3. However, I still used the full amount of cornstarch since I wanted it to get pretty thick. Also I had no apple cider/juice but just used water. Seemed fine.
I was using Macintosh apples, which break down pretty easily. I cooked for 10 minutes once the mixture was boiling, because I was looking for them to get soft, but once the hardest pieces were getting soft, the softest pieces were turning into a mush. But that's okay. It tasted great anyway. I love the flavor of Macintosh apples.
★★★★★
Kelly Young
All I have to say after remaking this after my unfortunate mistake during my previous attempt is that I can’t believe I thought the first try was good. Hands down my favorite apple pie filling. Note to self double recipe so pie doesn’t instantly get devoured 😂
★★★★★
Kelli Avila
Kelly! I couldn't help but chuckle a little--though I am sorry you made the mistake at the outset. Glad you got around to trying it as written!!
Kelly H.
I found this by googling "apple pie filling". I've eaten low carb for eight years now, but when the holiday's come, I look for ways to make slightly healthier versions of things for my family. I made this with a sugar free brown sugar monk fruit sweetener, and then I used Nielsen Massey vanilla bean paste. It's delicious!! I'm thinking I'll make this as holiday gifts for my son's teachers, and our neighbors. In the future I'll try using xanthan gum to thicken instead of cornstarch, to lower the carbs even more. Thanks for a great recipe!
★★★★★
Rea Jewell
Kelly,
You have made the perfect apple pie filling! I made my first apple pie from scratch and I am very appreciative of you sharing this. Thank you.
★★★★★
Martha Covel
Could this recipe be canned as well as frozen??
Sounds delish!
Martha Covel
I should have read the very beginning, not recommended for freezing.
Kelli Avila
Hi Martha! You definitely can freeze this recipe! I do all the time! I don't recommend it to be canned however, as I'm not a canning expert and can't advise if the amount of acid and sugar is sufficient for canning.
Kelli Avila
Yes this can be frozen. No I don't recommend canning!
Kimberly
This made a very flavorful pie. Everyone loves it.
You shouldn't have to put a note for the apple cider, people need to learn to read for themselves. If they make a mistake, own it and move on.
★★★★★
Kelli Avila
Really happy you enjoyed the recipe, Kimberly!
Abbi
Since this is pre-cooked filling rather than raw apples as called for in a pie recipe, how many minutes would you suggest I shave off the cook time for the whole pie? Trying to win a bake-off this weekend at church. Ha!
Kelli Avila
My apologies for the late reply. It depends on what temperature you bake the pie at, but generally you'll save about 10-15 minutes of baking time. I'd suggest 425 for 40-50 minutes.
Deanna
I am planning to make this in mason jars for Thanksgiving. If I want to add the filling to a pie dough lined jar and bake it - can I do this immediately after finishing this recipe? In lieu of canning and freezing?
Thank you! Very excited to try!
Kelli Avila
Hi Deanna--that sounds fun. If you are using the apple pie filling with any type of butter pie crust (whether homemade or store-bought), you'll need to let the apple pie filling cool first. This is because putting the hot filling in a pie crust can melt it. So if you want to use it the same day, I'd suggest pouring it into a shallow container and letting it cool until no longer steaming at room temperature (stirring it helps), and then moving it to the refrigerator to finish cooling. Does that answer your questions?
Mel
Soooo good!!! I’ve made apple pie before but this was super simple and I feel like the apples came out much better this way. I hate runny apple pie so the fact that this came out thick made my day 👍🏻 Also you’re able to adjust flavor better which is a plus. I did not have any APPLE CIDER (lol) so I used water in place of the Apple cider and it still came out super yummy and thick!! Next time I’ll be sure to get apple cider. This ones going in my cookbook for sure!!! Thanks for the wonderful recipe Kelli! 🥰🍎
★★★★★
Kelli Avila
Hi Mel! I'm SO glad you enjoyed the recipe!
Beth Johnson
My daughter and I made this recipe this morning. Not only was it easy, but it is delicious! We did substitute almond extract for the vanilla. Hoping to make an apple pie with the filling tomorrow. Thank you for sharing this recipe!
★★★★★
Kelli Avila
Hi Beth! So glad you and your daughter enjoyed!
Andrew
Hi Kelli,
First off, thank you for making this recipe, you know, it's hard to find apple filling recipe with dimensional flavor that I can tell from your recipe. Is there no alternative of Apple Cider or Apple Juice? We don't have apple cider here and I kind of don't get what kind of apple juice to be used, is it the sweetened apple juice from the grocery store or blend the apple to juices by ourselves?
Thank you!
Kelli Avila
Hi Andrew! If you can't find apple cider, apple juice that is just 100% juice will work (as in, no added sugar). If that fails, you can also just use water.
Peter
I want to put the filling in a pie (I never cooked, or made a pie before), how long do I cook it and at what temperature?
Kelli Avila
Make sure the filling is 100% cool. Fill the pie, and bake on the lowest rack in a preheated 425 oven for 40-50 minutes. Cover the edges of the crust if they are browning too quickly. I'm working on a post dedicated to baking fruit pies, and when it's done, I'll link to it!
Janice
Best recipe for apple pie filling I have tried.
Great job!!😋
★★★★★
Kelli Avila
Thank you! So happy you enjoyed it!
Charity
So I should be flogged lol I knew apple cider vinegar was an odd addition, I was in a rush and did not read the full post, also read the ingredients to quickly. However I havent used it in a pie yet the filling taste fine so far, but we will see after I make the pie. Bless the author, I dont blame her she even writes to not use Apple cider vinegar. I wont be surprised if it doesnt turn out well due to my own error. I will update on how the pie taste.
★★★★★
Kelli Avila
Oh no! Sorry that happened! I hope it still was ok!
Charity
Update on pie ( i made mini ones) they are amazing, for those who were not able to read my last comment I made a mistake and didnt fully read the post, I ended up using apple cider vinegar against OPs suggestions. So im commenting again with another 5 stars its good but try to follow ops instructions carefully guys.
★★★★★
Kelli Avila
Glad they still turned out ok!
Tracey
Sooo easy, and soooo good! I think the vanilla enhances the apples and the slurry made for an amazing filling and the butter at the end makes for a silky finish!
★★★★★
Cece
How do you actually cook the pie filling with the crust when ready to make the pie? I have no clue what temp or for how long to bake it. Please help!
Shel Schatz
I'm not going to lie, the first time I made this was with my 3 he old niece and I didn't read it all the way through. I thought it said apple cider vinegar. I thought the amount listed was a little much so I only used 1/4 cup, and it still came out delicious! I have sinced made it the correct way, and it is the best apple pie I have ever made! Thank you for sharing your recipe. It's the bees knees.
★★★★★
Adriana Perez
i really want to make this recipe for this upcoming friendsgiving but my friends are vegan and I want to make sure they can enjoy it as well! Do you think omitting the butter from the end of this recipe will effect the texture/flavor too much?
Kelli Avila
Absolutely just omit the butter and it'll still be delicious!
Kelse
Hello! It seems everyone had good luck with this recipe! It tastes great. I do have one question though regarding cooking the apples. I had the mixture on the stove for almost an hour at medium heat trying to get the apples to cook all the way through. Whereas the instructions mention about 25 mins total. Have any tips or feelings as to what I did wrong?
★★★★
Kelli Avila
Hi Kelse, I'm a little bit at a loss as to what happened in your kitchen. If apples were cooked for over an hour they'd turn to applesauce! Did you mixture ever come to a boil?
Cherie
Hi Kelli,
I’m looking forward to making this recipe!! Should I use all of the Dane type of apple or mix the two you suggested to use at the beginning of your blog??
Thanks!
Kelli Avila
Hi Cherie! I recommend a mix of apples! Typically one sweet and one a bit more sour!
Laura
Just made this. So delicious! Instead of slicing the apples I diced them in small pieces (easier to eat in what I'm using this recipe for). My daughter loves homemade apple pie filling on top of her pancakes instead of syrup. I'll be using this in apple fritters also. I've tried a few apple pie filling recipes and this by far has been the best. I had to use apple juice, but I'll be using apple cider next time for when I make apple pies for Thanksgiving.
★★★★★
Kelli Avila
I'm so glad you enjoyed it Laura! And that you modified it based on how you plan to use the recipe. Love that you use it on pancakes! In my house, I use it most frequently on oatmeal! It's so good!
Heather
Just curious if you can’t find fresh apple cider , instead of apple juice could you use sparkling apple cider ?
Kelli Avila
Hi Heather. Interesting question! I haven't tried cooking with sparkling anything, so I am not sure what would happen. Do let us know if you try!
Nichole
This is a fantastic recipe! I’m so excited I tried this for our Thanksgiving pies!
★★★★★
Hailey
This recipe is delicious, but I had to add a little more slurry to get it to thicken up. Over all 5 stars. Great for the caramel apple cheese cake I’m making!
★★★★★
Kelli Avila
Hailey, I'm so glad it worked out for you! Thanks for stopping by and sharing!
Cheyana
This made the most delicious apple pie filling, and was super convenient to make ahead of time for thanksgiving. My family kept stealing apple slices while they were cooking down because they were so good! I used a mixture of granny smith and pink lady apples which held their texture beautifully and provided a nice tart contrast to the sweet apple cider. I will definitely be making this again!
★★★★★
Kelli Avila
Awesome choice for apples! And yes, so hard not to keep nibbling as they're so delicious! Thank you for sharing your experience! Cheers--Kelli
Betsy Comeau
Made this pie filling today using 6 different types of apples from my brother’s trees. I like the idea of precooking the filling ahead and it was so delicious! I did not have cider, so used Orange Juice instead. Wonderful! Thank you!
★★★★★
Kelli Avila
Wow, that must have been amazing with 6 different types of backyard apples! Glad you enjoyed! -Kelli
Ingrid
I can’t believe how easy yet amazingly delicious this filling was! I’ve always been hesitant to try online recipes but the steps were detailed and a breeze to follow. My husband and MIL were so impressed! Only downside is I’m obsessed and I can’t stop eating the apple pie!
★★★★★
Rocco
Just made this and cooked it for less than 10 min and it turned to applesauce! ????
Kelli Avila
Hi Rocco. Sorry that happened. Would love to help you troubleshoot. What type of apples did you use? And what amount of heat? -Kelli
Rocco
Spartans and red delicious. Cooked it on medium for roughly 8 min seemed to be all intact. After it cooled slightly they turned to mush. I searched other recipes and they call for cooking the apples for 4-5 min.
★
Kelli Avila
I'm sorry that happened to you. I've made this recipe dozens of times and that's never occurred to me, and you can see many many comments of people successfully making this recipe as well. However, I've never used those apples and they aren't on the list of apples that I recommend using for my recipe. While I regret you'll have to make it again, I hope you can still enjoy the first batch you made as apple sauce! All the best. -Kelli
Rocco
I did some damage control.I threw in some raw apple slices and made a couple of galettes.They liked 'em. So for anyone trying this recipe don't use soft apples such as spartans or crabapples.
Kelli Avila
I'm glad you were able to fix it. But do know I put a lot of care, testing and tips in the recipes I put on this website. I know not everyone has time to read through it all, but I always want my readers to have success with my recipes--which is why I put all the information into writing both in the recipe, and above it! I test my recipes multiple times (often 6 or more) before I pubslih them, making as many mistakes as I can (such as testing out lots of different types of apples) and then sharing what works.
Moaza Matar
Hands down the best pie filling, thank you for this.
★★★★★
Brian J
I made the filling yesterday but got worried that baking the pie would make the apples too soft. I am glad that you updated about baking. I am using a refrigerated pie crust. I love cooking and baking but this is my firest pie ever. I chose this recipe because it had a nice variety of spices and such. I will serve it to family for Christmas dinner. Just in case it is less than appealing I bought vanilla ice cream and redi whip. THis kids will have a field day either way. Thank you.
★★★★★
Nancy S
Hi Kelli,
This pie filling looks awesome and I'm looking forward to trying it in a pie! I've tried other precooked fillings (using golden delicious apples) and have had trouble judging when the apples have cooked enough - but not too much - given they are also going to cook in the oven. I assume they continue to soften during baking. How do I know when the apples are the right consistency on the stovetop to yield a pie that is neither too crunchy nor too mushy? I appreciate any additional tips your can offer - thank you!
Kelli Avila
Hi Nancy! If you are planning to use this as a pie filling, you can err on the side of caution and "undercook" them. What that would mean is that they're just barely cooked on the stovetop before adding in the thickener. The recipe calls for about 10 minutes, but you can really cook it as little as 5. That would look like the apples are able to bend slightly (as opposed to when they are raw, they don't bend at all), but still have some bite to them. Hope that helps! -Kelli
Nancy S
Thank you - that is so helpful. I'll give it a try!
Terese
This recipe is awesome!! Absolutely delicious! I was making a baked Brie and had forgotten to buy jam. I had lots of apples, so I decided to try this filling on top of the Brie instead of the jam. It was a huge hit! Everyone loved it. I didn’t have Apple cider or juice so I used water and it was still really delicious. I put the filling on top of the Brie, covered it with puff pastry, brushed it with real maple syrup, a dusting of brown sugar and chopped pecans before I baked it. It was decadent! Thank you for getting me out of a jam! Lol No pun intended
★★★★★
Kelli Avila
Terese, that sounds so delicious! Glad you enjoyed the recipe -Kelli
Ronald Chapman
Hello Kelli
I made this recipe and it was great. Very delicious, the apples were just right. Made with 8 apples, 2 each, granny smith, fugi, honey crisp and gala. I made a double crust pie with them, and it was fantasic. My wife, woh has not liked any of the other pies I made, saide this was very good also. Thank you for tbe recipe. I will be trying your triple coconut cream pie next.
Thank you for your time
★★★★
Kelli Avila
Ronald, I'm so glad you enjoyed the recipe! And that your wife did too! -Kelli
Chel
Making after apple cider season, is there something else I can substitute? Thank you.
Kelli Avila
I am able to find apple cider year-round at all the grocery stores here. It's often in the fresh fruit section of the store. If you can't, you can replace the cider with 100 apple juice (unsweetened) or water. It's really best with the cider though if you can find it!
Andi
I don't normally comment on recipes but I made your recipe for the Apple pie filling and it is by far the best recipe I have come across so no need for me to continue looking for another recipe for this. Haven't looked around yet but hoping you have a blueberry filling recipe as well.
Joe Wagner
Hi. Hoping that your road to complete health proceeds apace.
When you freeze a jar of this filling, how much headspace to you leave? I've had, umm, very bad experiences with freezing jars of broth. I don't want the jars to shatter (of course), but I also don't want to leave so much space that I get unnecessary ice crystals on top.
Thanks,
Joe
Kelli Avila
Hi Joe! Thank you for the well wishes. If you are nervous about freezing in mason jars, you can freeze in another freezer safe container! If you do freeze in a mason jar, I'd recommend 1-2 inches of headspace. -Kelli
Eydie
My husband requested apple pie pizza for his birthday and I found your recipe. It went together so quickly and the taste and texture is just perfect. It's going to be a happy birthday indeed---thanks!
Cheedar
SO YUMM!!
Used in hand pies, pie, crumble and ate plain. (Delicious straight from the fridge!) Simple recipe and so good. I use water instead of apple cider and usually end up adding more cornstarch slurry and omit the butter. I also kinda wing the spices and it’s always great. Definitely recommend!!
★★★★★
Baker770
I’ve tried this and love it but I was wondering if anyone tried to make it with the peel and if that could maybe work out? I’m making a huge batch and I don’t have an apple peeler ):
★★★★★
Kelli Avila
It's fine to make it with the peel! Added nutrition! -Kelli
Natalie
Another great recipe. Thanks Kelly!
★★★★★
Tayce T.
Great recipe! I used bourbon in place of apple cider (in both the pot and the slurry) and it turned out AMAZING!
Amanda
My husband wanted apple hand pies so after searching through tons of apple pie filling recipes I came across this and so happy I found it.. hands down best apple pie filling I have ever had!! I froze some extra pies dropped one off to my mom she called me the next morning saying she woke up thinking about that pie it was that good followed by saying I should start selling them lol I am now making my 5th batch because the requests keep rolling in from my family members for hand pies…my large Irish Italian family is very hard to please when it comes to food.. so safe to say you have a winner with this recipe!!
★★★★★
Kelli Avila
Amanda, I'm so glad you and your husband and all the rest of the family enjoyed it! Thanks so much for stopping by and sharing! -Kelli
Cassandra G.
Excellent!!! The best recipe for apple filling!! I did not have apple cider so I used Sparkling Apple Cider that I had on hand - which was perfect. When I had run out of that, I used Freixenet Cordon Negro Wine which kicked it up a notch (it was fine since we have no children that would be eating the filling because of alcohol consumption).
★★★★★
Jes
Hi, I didn’t try this yet, but I want to know if you put it in a pie, when you cut the pie, will the filling ooze out or does it al stay together? I’m doing a baking contest and wanted to use this recipe, but I need it to cut neatly. ☺️
Ps: this sounds really good 👍
★★★★★
Kelli Avila
As long as it's cooled--it will sliced neatly! Hot and warm filling will always ooze. Let me know how it goes!