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 recipe at the bottom 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
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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.
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.
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