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Apple Pie Filling

A jar filled to the top with apple pie filling surrounded by apples.
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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.

Ingredients

  • 3 pounds (about 7-9 apples) baking apples, peeled, cored, and sliced thinly
  • 1 tablespoon lemon juice
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1–1/2 teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg
  • Pinch salt
  • 2 tablespoons (14 grams) cornstarch
  • 3/4 cup + 2 tablespoon fresh apple cider, divided (see note)
  • 2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Instructions

  1. 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. 
  2. 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.
  3. Create a slurry by whisking together the cornstarch and remaining 2 tablespoons apple cider together in a small bowl.
  4. Pour the cornstarch slurry into apples and stir together until dissolved. Continue cooking until the mixture is thickened, about 2-3 minutes. 
  5. Remove from heat and stir in the vanilla and butter.
  6. Let apple mixture cool completely, and then transfer apples to a glass storage container. 
  7. 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.

Find it online: https://everydaypie.com/apple-pie-filling/