Our homemade Apple Pie Filling is the BEST. I’m telling ya, it’s A MILLION times better than the canned stuff. It’s bursting with the irresistible taste of fresh apples, cinnamon, and nutmeg. Or, what I like to call the essence of fall.
Now, if you expect all that apple-y goodness to take you forever in the kitchen, you’d be wrong. In fact, it’s almost unbelievably easy. Just peel and slice some apples, add a bit of this, that, and there you have it, you’re new favorite dessert filling.
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This apple pie filling will make you a fall baking star. Holidays will be even sweeter, and you’ll rely on it for last-minute sweet cravings. So make sure you keep a batch in the freezer.
And if your family is anything like mine, you must keep apple desserts in the rotation. So try our mini apple pies, delectable apple crumble, or our ABSOLUTE FAVE, the insanely good, nearly incomparable caramel apple cobbler. It is a sure crowd pleaser. Enjoy!
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5 Reasons You’ll Fall for Our Easy Apple Pie Filling
- With fresh apples, warm spices, and just the right amount of sweetness, it’s somewhere between a million and a billion times better than that dusty, mediocre, canned, store-bought apple pie filling.
- Use it in pies, crisps, turnovers, tarts, cheesecake topping, pancakes, waffles, and even dessert tacos (yes, that’s a thing 😊). Or, and this is my go-to late-night trick, scoop some vanilla ice cream, and warm up a little apple pie filling, and sprinkle some graham cracker crumble. It’s the perfect fall midnight snack.
- You’d think that fresh apple pie filling would be time-consuming, but it’s a lot simpler than you think. A little peeling, then some slicing, and about 20 minutes for THE BEST APPLE PIE FILLING you’ve ever had.
- It’s perfect for planning ahead because homemade apple pie filling can last for up to 6 months in the freezer. Can you even believe that?! That means you make a huge batch, freeze it, and use it to make your holiday apple desserts.
- Fresh homemade apple pie is great for gift-giving! We like to put it in mason jars and wrap it with cute ribbons and handwritten tags. Trust me, everyone will love it!
Ingredients
- Fresh Apples – We use a mix of sweet and tart apples. For tart, there’s none better than Granny Smith. And for sweet baking apples we like Pink Lady or Honeycrisp.
- Brown Sugar
- White Sugar
- Lemon – you’ll want the juice and zest.
- Cornstarch
- Cinnamon
- Nutmeg
- Vanilla
- Water
- Salt
See the recipe card for quantities.
How to Make Easy Apple Pie Filling
Peel, core, and thinly slice the apples.
In a large pan over medium heat, toss the apples with the lemon juice and lemon zest.
Add the brown sugar, granulated sugar, cinnamon, nutmeg, salt, and ½ cup water. Stir to coat the apples.
Cook for 8-10 minutes, stirring occasionally, until apples begin to soften.
In a small bowl, whisk the cornstarch and the two tablespoons of water until smooth. Stir into the pan with the apple mixture. Cook for 2-3 more minutes, or until thickened and apples are tender but not mushy.
Remove from heat and cool before using in pies, crisps, or as a topping. Enjoy!
Top Tips
We like a mix of tart (like Granny Smith) and sweet (like Honeycrisp or Pink Lady) baking apples.
Don’t leave out the lemon juice and zest; they play a vital role in preventing the apples from browning and elevate the flavor.
Storage
Keep leftover apple pie filling in the refrigerator in an airtight container for up to 5 days.
Want to keep it even longer? Place it in a food storage bag and lay it flat to freeze. It’ll keep for up to 6 months this way. Isn’t that awesome?!
FAQ
Yes! But we prefer a mix of tart and sweet apples for the best flavor.
Of course not! Use it for cobbler, crisp, waffles, pancakes, or as a vanilla ice cream topping.
Apple Pie Filling Recipe
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I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
- 4 Lbs Apples Granny Smith and Honeycrisp
- 1 Tbsp Lemon Juice
- 1 Tsp Lemon Zest
- ½ Cup Sugar
- ¼ Cup Brown Sugar
- 2 Tsp Ground Cinnamon
- ¼ Tsp Ground Nutmeg
- ¼ Tsp Kosher Salt
- ½ Cup Water + 2 Tablespoons
- 1 Tsp Vanilla Extract
- 3 Tbsp Cornstarch
Instructions
- Peel, core, and thinly slice the apples.
- In a large pan over medium heat, toss the apples with the lemon juice and lemon zest.
- Add the brown sugar, granulated sugar, cinnamon, nutmeg, salt, and ½ cup water. Stir to coat the apples.
- Cook for 8-10 minutes, stirring occasionally, until apples begin to soften.
- In a small bowl, whisk the cornstarch and the two tablespoons of water until smooth. Stir into the pan with the apple mixture.
- Cook for 2-3 more minutes, or until thickened and apples are tender but not mushy.
- Remove from heat and cool before using in pies, crisps, or as a topping. Enjoy!
Notes
- If using table salt, only use a pinch (⅛ tsp).
- Add the cut apples to a large bowl and mix all the spices together. It’s easier and less messy.
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