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.
Kidnms says
I’m a newbie at baking pies but this recipe was easy to follow and turned very good. I’ve made it twice and it will be my go to. Everyone loved it!
Nora says
I’m so glad!
Caroline Mills says
Delicious and easy! A great recipe. I used a couple of types of apples and the filling is delicious. Thanks for posting this.
Nora says
I’m so glad, Caroline!
Melody E says
I dont like apple pie so making this was a lil challenging as I didnt know what flavor I was looking for. This filling was delightfully delicious. I Will definately be adding this to my recipes. Thank you
Nora says
I’m so glad, Melody!
Donna says
I have tried to make apple pies before but they never tasted good. I tried this recipe and it was a huge hit!!! I served the pie warm with vanilla ice cream. I did take a shortcut and used pre made crust.
Nora says
I’m so glad, Donna!
Gia W says
Delicious and easy
Kayla says
Dude there’s literally no baking instructions. And I looked on your pie crust recipe. Thanks for nothing.
Nora says
Kayla, this is a recipe for pie filling, not for apple pie. And there is an entire “how to bake pie crust” section in the (very thorough) pie crust post, so I’m really confused how you got nothing from this? There’s also a more involved Apple Pie recipe here on the site. I’m sure you could have found the information you’re looking for.
Denise Barbely says
Very good very sweet and so easy!!
Selena Thompson says
Best apple pie filling. Everyone loved it
Jacque says
So I’m making the filling,now just have to figure out how to bake the pie
Nora says
Check out my pie crust recipe, which includes tips for baking the perfect fruit pie!
Karinne says
I’m thinking about substituting the water with apple cider. Do you think that will work? I know I’m going to need to balance the sweet with an acid. Would you recommend more apple cider vinegar or lemon juice?
Nora says
I think that would be delicious. I would just taste the filling, and then decide if/what acid you want to use. I would be careful not to make it too vinegar-y. Hope this helps!
judy norbut says
This is absolutely delicious!!
And the consistency of the “sauce” is just right. I’ll use this from now on to make my apple pies.
And guess what! I even substituted 1/2 the sugar for a sugar substitute AND I used slices of pattypan squash instead of apples.
Amazing!
Nora says
I’m so glad the pie filling worked out so well for you, Judy. Thank you for sharing your substitutes as well, I’m sure it will be helpful to others!
k. hills says
I have not made your pie. I was sleep deprived the other day but I wanted to make a apple pie, weather was very cool great for baking. I remember reading add apple cider to filling, well I didnt recheck the recipe before hand, I put in apple cider vinegar in. While pie was cooling I re checked the recipe and it was apple cider not vinegar. I was sweating bullets. I watched on line and found your apple pie filling using vinegar. With my diabetes I used splenda, can taste the different, but after messing up with vinegar. I like the pie better with vinegar. THANK you for saving my pie. Have a Great day. God bless
Nora says
That’s the sweetest comment. Glad the recipe was of help. And I agree – nothing like some cider vinegar to take an apple pie filling from good to great!
Mona Cunningham says
Can zucchini be substituted for apples?
Nora says
I have never tried it, Mona! I do think it could potentially work, I have seen many old-fashioned recipes using zucchini instead of apples for pie filling.