Homemade Apple Pie Filling

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    Homemade apple pie filling is perfect for all your fall baking this year! Great for pies, crisps, cakes and more. This delicious recipe is one of my favorite holiday staples!

    This flavorful filling can be used for so many different apple desserts. It has amazing flavor and tastes so much better than the jarred stuff. I even love to serve it over pancakes, vanilla ice cream or as a filling for crepes.

    apple pie filling in a glass container

    There’s nothing I love more than a warm slice of apple pie with homemade pie crust this time of year. Especially when it’s made with homemade apple pie filling. It tastes 100x better than the store bought canned pie filling in my opinion. I have to admit, I do use the canned stuff occasionally because sometimes convenience is needed. But if you have a little extra time, I promise the homemade version is worth the extra effort to make!

    slicing apples into rounds on cutting board

    Best apples for pie filling

    I used a variation of apples we picked at the orchard, but below are my favorites to use when making this recipe. I’m usually too lazy to peel off the apple skins (ha), but feel free to peel them if you’d like before cooking them. I also like to dice my apples pretty small, but feel free to cut them into bigger chunks or slices.

    • granny smith
    • honeycrisp
    • jonathans
    • melrose

    mixing together diced apples with spices in glass bowl

    How to make apple pie filling

    1. SLICE. Cut the apples and then drizzle with fresh lemon juice.
    2. MIX. Stir together the sugar, corn starch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved.
    3. BOIL. 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 heat to bring the mixture to a full boil again.
    4. SIMMER. Reduce the heat to low and simmer, stirring occasionally, for 10-12 minutes.
    5. COOL. Allow to cool and store in the refrigerator to thicken.

    Storing + freezing

    Pour the filling into an airtight jar or container and store in the fridge for up to 2 weeks. You can also freeze it for up to 12 months.

    cooking apple pie filling in pot on stove

    Cooking tips

    • Feel free to cut the apples into slices if preferred.
    • Don’t skip out on the cornstarch. It gives it that thick and gooey consistency.
    • You can adjust the spices to your preference. I always add a little extra cinnamon for good measure. :)
    • The longer you refrigerate the filling, the thicker it will be. I’d recommend refrigerating it overnight before using.
    • This recipe makes about 4 cups.

    Favorite ways to use it

    apple cheesecake pie in pie pan with slice taken out

    More apple desserts to try:

    Apple Pie Filling

    Course: Dessert
    Cuisine: American
    Keyword: apple pie filling
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 16 (4 cups)
    Calories: 58
    Author: Jamielyn Nye
    Homemade apple pie filling is perfect for all your fall baking this year! Great for pies, crisps, cakes and more. This delicious recipe is one of my favorite holiday staples!

    Ingredients

    • 5 1/2 to 6 cups diced apples (any variety, peeled if desired)
    • 2 Tablespoons fresh lemon juice
    • 1/2 cup packed brown sugar
    • 1/2 cup granulated sugar
    • 1/4 cup cornstarch
    • 1 1/4 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 2 cups water

    Instructions

    • Drizzle the lemon juice over the apples and toss to coat. Set the apples aside.
    • Stir together the sugar, corn starch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved. 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 heat to bring the mixture to a full boil again. Reduce the heat to low and simmer, stirring occasionally, for 10-12 minutes.
    • Remove the pan from the heat and allow to cool. Refrigerate the filling in an airtight container for at least one hour, preferably overnight.
    • Store pie filling in a sealed container in the refrigerator for up to two weeks or in the freezer for up to 12 months

    Notes

    Recipe slightly adapted from Cheesecake Love Cookbook

    Nutrition

    Calories: 58kcal | Carbohydrates: 15g | Sodium: 40mg | Potassium: 9mg | Sugar: 12g | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.1mg
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