This homemade apple pie filling is made on the stovetop with fresh apples, brown sugar, cinnamon and nutmeg in a thick, glossy sauce. Ready in 45 minutes, it makes 4 cups to use in pies, crisps, turnovers, bars and more.

This easy filling works for all kinds of apple desserts, from classic Dutch apple pie or apple dump cake.

Wooden spoon stirring simmering apple pie filling in a pot on the stove.

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Key Takeaways: Apple Pie Filling Recipe

  • Method: Made entirely on the stovetop with no baking required.
  • Flavor: Fresh apples, brown sugar, cinnamon and nutmeg create a sweet, warmly spiced filling.
  • Texture: Diced apples become tender while holding their shape in the thick, glossy sauce.
  • Apple options: Use any firm apple variety and peel it or leave the skin on.
  • Make ahead: Prepare it in advance and refrigerate overnight to let the filling thicken even more.

Why I Love This Recipe

I love making homemade apple pie filling during apple season because the fresh diced apples taste so much better than canned. It’s worth the extra step when baking a classic apple pie or my brown bag apple pie.

When we have extra, I spoon it over pancakes or vanilla ice cream or tuck it inside crepes. For another delicious way to use this recipe, make these apple fritters or apple turnovers.

XO - Jamielyn

Ingredient Notes

Thinly sliced apples arranged on a cutting board next to a paring knife.

Find the full printable recipe with specific measurements below.

  • Apples: Dice the apples into evenly sized pieces so they cook at the same rate. Granny Smith apples have a tart flavor and hold their shape well, while Honeycrisp or Fuji add more sweetness. You can also use a combination and peel them if desired.
  • Lemon juice: Balances the sweetness and helps prevent the diced apples from browning.
  • Brown and granulated sugar: Granulated sugar sweetens the sauce, while brown sugar adds a deeper, caramel-like flavor.
  • Cornstarch: Thickens the liquid into a glossy sauce that coats the apples.
  • Cinnamon, nutmeg and salt: Cinnamon and nutmeg add classic apple pie flavor, while a small amount of salt balances the sweetness.
  • Water: Creates the base of the sauce and combines with the sugar and cornstarch as it cooks.

How to Make Apple Pie Filling

This easy apple pie filling comes together on the stovetop in 45 minutes and thickens even more as it cools.

Pot of diced apples simmering in spiced syrup for homemade pie filling,
  1. Prepare the apples. Dice the apples into evenly sized pieces, then toss them with fresh lemon juice.
  2. Make the sauce. Stir the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg and salt together in a large saucepan. Gradually whisk in the water until smooth, then bring the mixture to a boil and simmer for 2 minutes.
  3. Cook the apples. Stir in the diced apples and return the mixture to a boil. Reduce the heat to low and simmer for 10 to 12 minutes, stirring occasionally, until the apples are tender but still hold their shape and the sauce is thick and glossy.
  4. Cool the filling. Remove the saucepan from the heat and let the filling cool completely. Use it immediately or refrigerate it until ready to use.

Favorite Ways to Use Apple Pie Filling

Glass jar filled with homemade apple pie filling made from chopped apples and cinnamon syrup.

Recipe Tips

Here are a few cooking tips to help make this the best apple pie filling!

  • Choose the dice size for the dessert. Use larger ½-inch pieces for pies and smaller pieces for turnovers, bars or toppings. Whatever size you choose, keep them uniform so they cook evenly.
  • Prevent a lumpy sauce. Mix the cornstarch thoroughly with the sugars and spices, then gradually whisk in the water until completely smooth before heating.
  • Watch the apples closely. Cook them only until fork-tender and still holding their shape. Smaller pieces and softer apple varieties may be ready sooner.
  • Let it cool before judging the consistency. The sauce will continue to thicken as the filling cools, so avoid adding extra cornstarch while it is still hot.

Apple Pie Filling Recipe FAQs

What are the best apples to use for apple pie filling?

Granny Smith apples are a favorite because their tart flavor balances the sugar and their firm texture holds up well during cooking. Honeycrisp and Fuji add more sweetness, or you can combine two varieties for a more balanced flavor.

Can I use something other than cornstarch to thicken the filling?

Yes. Replace the ¼ cup cornstarch with ½ cup all-purpose flour. The filling will be slightly less glossy and more opaque, but it will still thicken. For the best texture and appearance, I prefer cornstarch.

What if my apple pie filling is too thin?

Let the filling cool completely before adding more thickener because the sauce will thicken as it cools. If it is still too thin, return it to the saucepan and bring it to a gentle boil. Mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the filling and cook for another minute.

How much apple pie filling does this recipe make?

This recipe makes approximately 4 cups, or 1 quart, of apple pie filling. That is enough for one standard 9-inch pie, although a deep-dish pie may require more.

Can I slice the apples instead of dicing them?

Yes. Cut the apples into even ¼-inch slices so they cook at the same rate, and begin checking them early so they do not become too soft. Sliced apples work especially well for pie, while diced apples are easier to use in turnovers, bars and toppings.

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Close-up of a sliced apple cheesecake pie with apple pie filling and a crumb topping in a ceramic pie dish.

If you love homemade pie filling like I do, try this peach pie filling recipe, homemade cherry pie filling or thicken my blueberry sauce to use, too!

More Apple Dessert Recipes

Apple Pie Filling Recipe

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 16 (4 cups)
This homemade apple pie filling has tender diced apples cooked on the stovetop in a thick, glossy brown sugar and cinnamon sauce. Ready in 45 minutes for pies, crisps, pastries or toppings.
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Ingredients 

  • 2 Tablespoons fresh lemon juice
  • 5 ½ to 6 cups diced apples (any variety, peeled if desired)
  • ½ cup light brown sugar , packed
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 ¼ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 cups water

Instructions

  • Prep apples. In a large bowl, drizzle 2 Tablespoons lemon juice over 5 1/2 – 6 cups diced apples and toss to coat. Set the apples aside.
  • Combine sauce ingredients. In a large saucepan, stir together 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 1/4 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Whisk in the water until everything has dissolved.
  • Add apples. Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes. Add the apples and increase the heat to medium-high to bring the mixture to a full boil again. Reduce the heat to low and simmer, stirring occasionally, for 10 to 12 minutes.
  • Cool apple filling. Remove the pan from the heat and let cool.

Last step: Please leave a comment and rating after you make the recipe.

Notes

To use in pie: This recipe makes about 4 cups, which is enough for one standard 9-inch pie.
For a classic sliced apple filling, cut the apples into even ¼-inch slices instead of dicing them. The cooking time may change, so cook just until fork-tender.
Storage: Let the apple pie filling cool completely, then store it in an airtight container in the refrigerator for up to 1 week. Freeze it in a freezer-safe container or bag for up to 6 months. Thaw overnight in the refrigerator before using.
 

Nutrition

Calories: 81kcal, Carbohydrates: 21g, Protein: 0.1g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.01g, Sodium: 40mg, Potassium: 58mg, Fiber: 1g, Sugar: 17g, Vitamin A: 24IU, Vitamin C: 3mg, Calcium: 11mg, Iron: 0.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.