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.
Amanda says
So I made this filling and froze it. I have let it thaw and it’s like apple jello…did I do something wrong? Is it still safe to use?
Sara says
It’s just the cornstarch congealed, if you warm up the filling it should thin back out again!
Samantha says
I would like to make some in jar, just not seal. How long do I have to use it if I refrigerate it in the jars?
Sara says
It will stay fresh in the fridge for 5 days!
Becky says
In a pinch I substituted pumpkin pie spice and it is divine!
Katie says
I was going to try this out this weekend for my apple turnovers that I usually just use ‘amped’ up canned filling for. I was going to cut the apples a bit smaller to get more chunks in each turn over though- cook the same time you think? What do you think about adding a pinch of ginger to the recipe too?
Sara says
That should be fine, and ginger would be a great addition!
Julian says
Recepi for crumbles?? please!!
Sara says
It’s here! https://www.dinneratthezoo.com/dutch-apple-pie/
Kristy says
Mine came out a little watery, any way to thicken it more?
Sara says
Mix 1 tablespoon of cornstarch and 2 tablespoons cold water. Bring the filling to a simmer and add the cornstarch mixture. Boil for 1 minute or until thickened!
Roger says
What do you use for the crumbles on top of the pie
Sara says
Here is the recipe: https://www.dinneratthezoo.com/dutch-apple-pie/
Katie says
Just made this with homemade crust and cameo apples and it was amazing!!!! I have some leftover filling, can I use that filling for an apple crisp?
Sara says
Yes that will work!
Luba says
What are the ingredients for the crumble topping?
Sara says
Here is the recipe! https://www.dinneratthezoo.com/dutch-apple-pie/
BB says
What else can I use to thicken if I dont have cornstartch?
Sara says
Here are some alternatives https://www.kingarthurflour.com/learn/guides/pie-thickener
Sandra Turro says
Can I substitute water for apple juice and if I need less sugar?
Sara says
I’ve never tried it that way but I think it would work.
Alexis says
What if your just using homemade pie crust on top and bottom? How do you recommend to bake and temp?
Sara says
Bake at 350 for 35-45 minutes or until crust is golden brown.
Mike says
What size pie crust do I use for this?
Sara says
This filling is for a 9 inch pie.
Mike says
Thanks so much for responding in time. Take care and happy thanksgiving
Dean Urraro says
How much does this make?? 1 pint?? 1 Quart???
Sara says
1 quart
Grace says
This was the BEST pie filling I’ve ever made. I made mini pies using frozen pie crust (don’t ever have the patience to make that from scratch) and used my muffin pan. My family gobbled up half a dozen for dessert tonight. Thank you so much for this recipe. I will continue making this filling whenever I make pies!
sandy says
if you place apple filling into an unbaked pie shell and top with crumb topping , how long should it bake for and at what temperature?
Thanks in advance!
Sara says
You can follow this recipe! https://www.dinneratthezoo.com/dutch-apple-pie/
Vern says
It is not recommended to can apple pie filling with corn starch or flour. Clear gel is the approved method.
We just made this apple pie filling … i cut the sugar down to two cups. And it tastes very good!!!
Vern says
After thought…The above recipe is safe for freezer!!
Laura says
Can this pie filling be canned in mason jars?
Sara says
Yes just omit the butter!