This homemade apple pie filling is made with sliced Granny Smith apples, brown sugar, spices and butter, all simmered together until thickened. The best pie filling that also works great for a variety of other desserts and pastries.
Apple pie filling from scratch tastes SO much better than the canned version and can be used in everything from classic pies to danishes.
Fall is here and there is an abundance of apples at the stores, which means it’s time to make apple pie! Or in this case, homemade apple pie filling. I’m not so good with pie crusts, so typically I purchase the crust and load it full of my own apple pie filling for an amazing fall treat.
How do you make apple pie filling?
This recipe is a mix of sliced apples, brown sugar, butter and spices that is cooked with some cornstarch on the stove to thicken everything up. It takes just minutes to put together and can be stored in the fridge or freezer for later use.
What kind of apples are best for apple pie?
For apple pie, you want apples that will hold their shape and have a nice well rounded flavor. I use Granny Smith apples for this apple pie filling because they stay firm after being cooked and they have a tart flavor that works well with the sweetness of the brown sugar. You can use other apple varieties for this recipe, such as Honeycrisp, Golden Delicious and Braeburn apples.
Tips for apple pie filling
- You can cut your apples into any size or shape that you like, just be sure to cut them uniformly so that they all cook at the same rate.
- Freshly grated nutmeg has so much more flavor than the pre-ground variety. Whole nutmegs keep for years when stored in a cool dry location, so buy a bottle and shave off a little nutmeg as needed for your dishes.
- I use butter in this pie filling because it makes the finished product taste a little richer. You can omit it if you prefer.
- Homemade apple pie filling can be stored in the fridge for up to 5 days, or in the freezer for up to 2 months
Now that I’ve had homemade apple pie filling, I’ll never be able to go back to the store bought kind. The flavor of this version is SO much better, so even if you have to cheat and use a pre-made pie crust like I do, you’ll still end up with an amazing pie.
More delicious apple recipes
Apple Pie Filling Video
Apple Pie Filling
Ingredients
- 4 cups apples peeled and thinly sliced, I used Granny Smith
- 2 teaspoons lemon juice
- 3 cups water
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg freshly ground if possible
- 1 tablespoon butter
Instructions
- Drizzle the lemon juice over the apple slices.
- Place the water, brown sugar, granulated sugar, cornstarch, cinnamon and nutmeg in a large pan.
- Bring to a simmer, stirring occasionally.
- Bring the mixture to a boil and cook for 1 minute or until just thickened.
- Add the apples to the pan and stir to coat with the sauce. Lower the heat to medium and cook until the apples have softened, about 10 minutes.
- Add the butter to the pan and stir until it has melted.
- Cool the apple filling for 10 minutes, then transfer it to containers and refrigerate or freeze until you're ready to use it.
Carol Shepherd says
I am anxious to make this pie with a double crust; however, I am unsure what position the oven rack should be in. Upon researching I have found every position from the centre to the lowest.
Sara says
I always bake on the center rack!
Luke says
Tastes delicious! However mine seems a little thin, even after cooking. Should i just add some arrowroot or more corn starch to tighten it up? Thanks!
Sara says
You can add a little more corn starch if needed!
Jacqueline says
Can I process and can this filling?
Thank you
Sara says
I believe that should work fine although I haven’t tried it myself!
Kelsey says
No you shouldn’t can this. Recipes with cornstarch in them are not safe for water bath canning. Better to follow the recipe and refrigerate or freeze!
Jeanne Phin says
Exceptional recipe
Samira says
Hi there! This recipe came out great and it tastes amazing! I wanted to ask about the calorie value. It’s 166 kcal for how much? Thanks again!
Sara says
The serving is 1/2 cup!
Teresa says
I had never made a pie from scratch and this was so easy to follow. It came out amazing! Thank you for sharing this recipe.
MJ says
Can i use honey instead of granulated sugar? I have brown sugar but not granulated white.
Sara says
I’d use brown sugar, I don’t think honey would work!
Carmen P says
How many pies would this fill? And how long do you cook a regular pie for?
Sara says
This is for one pie, here is my favorite pie recipe: https://www.dinneratthezoo.com/dutch-apple-pie/
Leeann says
This came out great! Perfect consistency. To take it to another level, use half apple cider and half water and add a teaspoon of vanilla extract and a pinch of salt.
Jas Baugh says
Nice! I did also add vanilla extract and a pinch of salt. Delish!!
Isis Gayadin says
I really enjoyed the flavor of the filling and I am ready to make some Thanksgiving pies. However, since I’m baking mini pies (muffin tin) how long should I bake the crust and filling for?
Sara says
I would try baking at 425 degrees F for about 20 minutes or until crust is golden brown!
Lucas says
Hi miss Sarah! Thank you very much for this delicious recipe. I was wondering, is this gluten free? If it is I plan to use it again for a gift for my friend’s mother!
Sara says
Yes it is gluten free!
Emily Marie Weston says
What topping do you use?
Sara says
I use this recipe: https://www.dinneratthezoo.com/dutch-apple-pie/
Katie says
This is the BEST applie pie filling! I’m going to make it again, but this time do mini apple pies? Do you know how long I should bake them?
Sarah says
425 degrees F for about 20 minutes should be okay 🙂
Tess says
What flavor does this filling give? Is it apple- or caramel-like?
Jeanne says
Love this recipe for apple pie filling. I doubled it, how long will it keep it in the fridge?
Sara says
Up to 5 days!
Carolyn says
How did your make the crust?
Sara says
I typically use a store bought frozen crust!
Mel says
My favourite simple pie receipt is 2 1/2 cups flour, 2 Tbs sugar, 1 cup melted unsalted butter, and 1/2 cup cold water. Makes a large pie and rolls out great!
david waltrip says
I added a couple plums to mine and a little caramel. Never once had a complaint but in a line up it stands out from the rest.
Joe says
Hi! This looks delicious – I want to make it this weekend 🙂 Quick question from a beginner baker, when using this filling for a shortcrust pastry pie, do you think I need to blind bake the pastry first? (i.e. would the filling make the pie base soggy if I baked the filling at the same time as the pastry?)
Sara says
I don’t blind bake for fruit pies, you can follow my apple pie recipe here: https://www.dinneratthezoo.com/dutch-apple-pie/
Nancy says
I always blind bake my crust. Especially for fruit pies. It ensures a crispy bottom crust
Aileen says
Seriously delicious! Easily the best apple pie filling I’ve ever made!
Patricia says
Those layers & layers of apples. I don’t think it gets any better than this!
Kevin says
This apple pie filling is calling my name! I could eat it by the spoonful!
Vikki says
Delicious filling, one of the best pies I’ve ever made!