Homemade Apple Pie Filling is full of warm spices with just the right amount of sweetness. It’s quick and easy to make with just a few ingredients!
Aren’t fruit pies just the best thing ever? I love nothing more than a homemade pie, and apple might just be my favorite. I mean, it is America’s pie after all ?
My apple pie filling makes a lot of delicious, sweet, almost caramel-like sauce. It’s different from the filling I use in my classic apple pie recipe (it’s adapted from Sam Sifton, so it’s very traditional and the filling resembles more sautéed apples vs canned apple pie filling).
This recipe right here is more similar to a canned apple pie filling – with lots of yummy caramel-like sauce. I have to say: I love them both! And this recipe here is not just great for Thanksgiving pies, it’s also wonderful over oatmeal and for any recipe that calls for canned apple pie filling!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Apples: I know many people swear by Granny Smith apples for apple pie filling, and I will admit: They are very tasty. My kids do not go for tart apples though, so I always use Gala and they work just fine for a more mild apple pie filling.
- Apple cider vinegar: Don’t worry, this will not make the filling taste of vinegar. It does give the whole thing some extra oomph though, and I can always tell the difference between an apple pie made with a touch of apple cider vinegar in the filling. It’s just extra delicious!
- Apple pie spice: If you don’t have this on hand, use a blend of ¼ teaspoon ground cinnamon and pinches of ground allspice, ginger, cloves and a pinch of nutmeg (you can use a blend of any of these spices you have on hand, just be cautious and don’t use too much of the spices called for by pinches). Or just use more cinnamon.
How to make apple pie filling
You start by peeling and slicing the apples (1). Then, cook them with the butter (2) until they apples are coated with melted butter.
Stir in the sugars and spices (3) and cook until the apples are starting to soften (4).
Next, combine the water, apple cider vinegar and cornstarch in a measuring jug until no more lumps remain (5).
Pour the cornstarch slurry into the pan with the apples (6), stir very well, then simmer until the sauce has thickened and the apples are soft (7).
Now your apple pie filling is ready to be used! It gets thicker as it cools, and I like to cool it down fully before adding it to a pie crust (else it could produce a soggy crust on a pie).
For other recipes like an oatmeal topping, it should be used warm – it’s much tastier and has a better texture when eaten warm.
Recipe tips
- Make sure to fully whisk the cornstarch into the water before adding it to the apples – otherwise you’ll end up with a lumpy filling.
- It’s also very important to stir the cornstarch slurry into the filling immediately – don’t let it sit in one blob, or again, you’ll have a lumpy filling.
- Slice the apples evenly, otherwise you’ll have pieces that are still firm and pieces that turn into mush. The exact size you cut your apples into is up to your preferences though: I like them best in about ¼ inch wedges. But I know others who prefer them in smaller pieces, or even diced. Almost anything goes, as long as you cut them all the same. Keep in mind: If you’re slicing the apples much larger or much smaller than ¼ inch, you’ll need to adjust the cooking time.
Storage tips
Keep the apple pie filling in a covered container chilled in the fridge for up to 5 days.
You can also freeze the filling in a freezer-friendly container for up to 2 months. Thaw in the fridge overnight, then use as you would fresh.
How to use apple pie filling
You can use your apple pie filling in your favorite double crust to make an apple pie. Check out my favorite pie crust for an easy recipe!
You can also use it in pretty much any recipe that needs canned apple pie filling: In an apple cobbler, an apple dump cake – or even in an apple crisp for an extra-delicious twist!
And like I said, it’s also great on oatmeal or with a scoop of vanilla ice cream.
More easy apple recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Homemade Apple Pie Filling
Recipe details
Ingredients
- 2 tablespoons butter
- 5 cups peeled, cored and thinly sliced apples
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon apple pie spice see notes for substitute
- ⅛ teaspoon salt
- 6 tablespoons cornstarch or more as needed
- 2 ½ cups water
- 2 teaspoons apple cider vinegar
Instructions
- Add butter and apples to large, wide skillet over medium heat. Toss until apples are coated with melted butter.
- Stir in both sugars, spices and salt. Bring to a simmer, then cook until apples are starting to soften, about 4-5 minutes.
- In the meantime, combine water, cornstarch and apple cider vinegar in a measuring jug until no lumps remain.
- Pour cornstarch mixture over the softened apples and carefully stir. Bring to a simmer, then simmer until filling has thickened and apples are tender. Cool before using in your favorite 9-inch pie crust (see notes below for baking tips).
Notes
- Apples: I know many people swear by Granny Smith apples for apple pie filling, and I will admit: They are very tasty. My kids do not go for tart apples though, so I always use Gala and they work just fine for a more mild apple pie filling.
- Apple cider vinegar: Don’t worry, this will not make the filling taste of vinegar. It does give the whole thing some extra oomph though, and I can always tell the difference between an apple pie made with a touch of apple cider vinegar in the filling. It’s just extra delicious!
- Apple pie spice: If you don’t have this on hand, use a blend of ¼ teaspoon ground cinnamon and pinches of ground allspice, ginger, cloves and a pinch of nutmeg (you can use a blend of any of these spices you have on hand, just be cautious and don’t use too much of the spices called for by pinches). Or just use more cinnamon.
- Make sure to fully whisk the cornstarch into the water before adding it to the apples – otherwise you’ll end up with a lumpy filling.
- It’s also very important to stir the cornstarch slurry into the filling immediately – don’t let it sit in one blob, or again, you’ll have a lumpy filling.
- Slice the apples evenly, otherwise you’ll have pieces that are still firm and pieces that turn into mush. The exact size you cut your apples into is up to your preferences though: I like them best in about ¼ inch wedges. But I know others who prefer them in smaller pieces, or even diced. Almost anything goes, as long as you cut them all the same. Keep in mind: If you’re slicing the apples much larger or much smaller than ¼ inch, you’ll need to adjust the cooking time.
- Baking a pie: Heat your oven to 425°F, placing a baking sheet in the oven to heat up as well. After assembling your pie filling in your favorite pie crust (top and bottom crust recommended; cut vents into top crust and brush with egg white/sprinkle with sugar before baking), place it on the hot baking sheet in your preheated oven. Bake your pie at 425°F for 20 minutes, then reduce the heat to 375°F. Finish baking the pie for 30-40 minutes or until the top is golden. You’ll need to cover the edge with a pie shield or strips of aluminum foil after about 15-20 minutes, so make sure to watch out for that. This is for a 9-inch pie, other sizes will require different baking times.
Susan Bro says
Wonderful, tasty, and so easy! I made several batches of this last Christmas and gave it frozen as gifts. Several of them hinted they’d like it again this year, so I’d better head to the grocery store tomorrow!
JASON says
This was way easier than I thought it was going to be. It turned out perfect. I just improvised the apple pie spice because I didn’t have any but it turned out amazing. Thank you for the recipe. Tip: make sure you have all your ingredients ready to go because it moves fast.
Kathy M says
I just made this filling last night to make a pie for Thanksgiving. The flavor is perfect! I cannot wait to eat the actual finished product, if I don’t eat the filling before then.
Jess says
This tastes amazing! Only issue is I scaled up the recipe for 4 pies and the filling turned out gelatinous. Any idea why that happened? Does the cornstarch not scale up proportionally? I would really love the help as I want to remake them before Thanksgiving.
Nora says
Hey Jess,
I’m so glad to hear you loved the taste of the apple pie filling! Scaling up recipes can sometimes lead to unexpected results, especially with thickeners like cornstarch. When increasing a recipe, it’s generally safe to scale up cornstarch proportionally. However, if the filling turned out more gelatinous than expected, a couple of factors might be at play:
Measurement accuracy: When multiplying ingredients, even small measurement errors can become more pronounced. It’s crucial to measure cornstarch accurately, as a little extra can significantly thicken the filling.
Cooking time and temperature: Larger batches may require adjustments in cooking time and temperature. Overcooking can cause the cornstarch to thicken more than intended. Keep an eye on the filling and remove it from heat once it reaches the desired consistency.
Cornstarch quality: Ensure your cornstarch is fresh. Old or improperly stored cornstarch can behave unpredictably.
Tips for next time:
Gradual addition: When scaling up, consider adding the cornstarch slurry gradually. This allows you to monitor the thickening process and stop when the filling reaches your preferred consistency.
Alternative thickeners: If cornstarch continues to yield a too-thick filling, you might try using a different thickener like flour or tapioca starch, which can offer a different texture.
I hope this helps, and your pies turn out perfect for Thanksgiving!
Beverly Phelps says
Easy recipe, turns out delicious every time! I use my home grown apples, which I slice and freeze in season, so I cut the water down by whatever I end up draining off when I thaw the apples. But that is the only thing I do different, and I have used this recipe many times! Thank you very much!
Joyce Maurer says
Very good; will make again ; also made these adjustments: added another tablespoon of butter; used 1-1/2 cups apple juice and 1 cup water. Great recipe!!
Becky says
Easy and delicious. It’s like my grandmother made.
Trudy Schoenick says
Hi! I just made the recipe and I was in a hurry and I didn’t go to the instructions so I did coat the apples with butter then I proceeded to put everything else in right down the line including putting the cornstarch into the pan then the water. It turned out awesome. Not a lump. Thank you for this great recipe. This will be my go to recipe. It was a double recipe too.
Gina N says
One of the very best apple pie fillings I’ve ever made. I did substitute the sugars with monk fruit sweeteners for less calories and my diabetic hubby.
Susan says
Perfect pie filling, I’ve always been hesitant to make any fruit pies, but now, I’m am so glad I found this recipe! I’m making an apple cobbler tomorrow with the leftover pie filling!
Lisa says
After nearly 40 yrs of making apple pies, this is definitely the best recipe ever for apple filling! I think the apple cider vinegar is key. I did change the recipe slightly – instead od 2.5 C water I used only 1 cup apple juice. I also added about 1 tsp vanilla bean paste, and used my own apple pie spice (cinnamon, ginger, nutmeg, clove, cardamom and allspice) Additionally, I added an extra tbsp butter, and mixed my peeled/cored/sliced apples with the juice of 1 lemon. I also zested 1/2 of this lemon and mixed it in at the end for a touch of brightness. I recommend trying this recipe – it’s easy to adjust to your own tastes, or to use just as written here! Thanks for sharing this amazing recipe, Nora! It’s definitely a keeper!! 😄