Discover how easy it is to create the best Apple Pie Filling Recipe. With just a handful of basic ingredients, you can make this stovetop recipe in a matter of minutes. Follow our step-by-step instructions, then say goodbye to store-bought fillings forever!
Make your own pie filling and serve the best homemade apple pie this year! The flavor, texture, and freshness of a homemade filling are very different from those of a store-bought one.
When preparing this fruit filling, there is no need for preservatives or stabilizers. And the best part? It is ready in just 20 minutes!
This recipe is perfect for making an apple crisp pie, apple icebox cake, or apple cream cheese bars.
Why Make this Stovetop Apple Pie Filling
You can buy a canned pie filling at the store. However, once you see how simple this easy apple pie filling really is, you'll have no desire to use cans again!
- Quick and easy. It's easy to make apple pie filling at home. In 20 min, a flavorful and tender filling is ready.
- Use pantry staples. You probably already have sugar, cornstarch, warm spices, and salt. It's that simple.
- Incredible flavor. Using fresh, raw apples adds so much flavor! You can use any apple or mix different types for a delicious texture and new taste.
- So versatile. Apple pie filling makes the best apple pie. You can also eat it over ice cream, cheesecake, yogurt, or even in a little bowl, all on its own. So yummy!
What is Homemade Apple Pie Filling
There are two ways to make apple filling. One option is to slice fresh apples and coat them in a mixture of flour or cornstarch, spices, and sugar. As the pie cooks, the apples release moisture and cook together.
An alternative to this method is to precook apple pie filling. You cook the ingredients together on the stove instead of waiting for them to soften in the oven.
Key Ingredients
You only need a few ingredients to make this apple pie filling recipe. Most of these ingredients are probably in your pantry right now!
- Apples - I like to use Gala apples for all my baking because they are a little sweeter and my favorite. Feel free to use your favorite apple varieties. Granny Smith apples and other sweet-tart apples hold up well and aren't too sweet. We prefer peeled apples, but you can leave them on if the skins don't bother you.
- Lemon Juice - A little lemon juice concentrate keeps the apples from turning brown.
- Sugar - I like using a mixture of brown sugar and granulated sugar.
- Cornstarch - You'll make a simple cornstarch slurry to thicken the filling into gooey, delicious goodness.
- Spices - Cinnamon and nutmeg give this filling a fall taste. They're key to the best apple pie recipe!
- Salt - Just a pinch helps balance the sweetness and adds depth to the flavor.
How to make Apple Pie Filling
Homemade apple pie filling is so easy to make. You can use it immediately, refrigerate it to use all week, or freeze it for later. It is the best apple filling recipe around!
- Cut your peeled apples into bite-sized chunks before tossing them with lemon juice.
- Combine sugar, water, and cornstarch to make a glaze. Let this boil for about a minute before stirring the diced apples into the hot mixture.
- Bring it to a boil, then reduce to medium heat and simmer for 10-12 minutes.
- Remove from the heat and cool in the pan for 1-2 hours. The filling will thicken as it cools.
- Spoon it into jars or a large bowl, then place it in the refrigerator to continue cooling.
Storage Recommendations
In the Refrigerator - Store leftovers in an airtight container or jar in the fridge for 4-5 days.
In the Freezer - Freeze the cooled mixture in a freezer bag or container for several months. To use, thaw in the fridge overnight.
Uses for Homemade Apple Pie Filling
There is no wrong way to use this fruit filling. My favorite is digging in with a spoon.
- Bake a cheesecake apple pie.
- Spoon it on top of vanilla bean cheesecake.
- Layer pie filling, cheesecake, and crumble in this apple pie parfait.
- Top ice cream, yogurt, toast, or puff pancakes with it.
- Use pastry to make apple hand pies, pop tarts, and apple turnovers.
- Fill a buttery crust for a classic apple pie recipe.
- Serve with vanilla ice cream or whipped cream.
Tips and Tricks
- Choose the right apples. Slightly tart, crisp apples have the best flavor and will hold up to cooking. Look for varieties like Granny Smith, Honeycrisp, and Pink Lady. You can also use sweeter apples like Gala or Golden Delicious, but avoid grainy apples that fall apart.
- Peel or don't. Peeling your apple slices is optional. The peels will soften as they cook, making them tender. Use an apple peeler to speed up the process if you choose to peel.
- Keep everything cold. To make the perfect apple pie, the crust must be cold before entering the oven. If your pie filling is hot, the butter in the crust will melt, and you'll have a soggy crust. For best results, chill the filling in the fridge overnight before baking a pie.
- Pick your crust. Whether you want to make your pie dough or buy store-bought crust, you have many options! Try a double crust (top and bottom crust) or a lattice pie crust(bottom crust and a woven top).
Variations
- Apple Butter - Add a spoonful of apple butter to your filling for a rich, concentrated apple flavor.
- Butter - Add a tablespoon of butter for a glossy, rich filling. This may keep the mixture from bubbling on the stove and add a delicious flavor.
- Bourbon - Add an extra flavor layer with a bourbon or whiskey splash. The alcohol will burn off, leaving a delicious taste that pairs perfectly with spiced apples.
- Lemon Zest - Add the zest of one lemon to your sliced apples as they cook for a more robust lemon flavor.
FAQs
I use Gala apples when making this apple pie filling. Granny Smith, Fuji, Honey Crisp, and Red Delicious apples are also good. You can also use a mixture of different baking apples for a unique flavor.
Yes. Spoon the cooled mixture into freezer-safe bags or containers. Freeze for 3-4 months. Thaw in the refrigerator before using.
Most 21-ounce cans of pie filling have about 1 ½ cups in them. For any recipe calling for a can of pie filling, substitute 1 ½ cups of homemade filling instead.
There are a few ways to thicken a pie filling without cornstarch. Regular flour is the most common choice, but tapioca flour, arrowroot, and clear gel are three options for thicker consistency.
Other Easy Pie Fillings
- Strawberry Pie Filling
- Blackberry Pie Filling
- Blueberry Pie Filling
- Cherry Pie Filling
- Peach Pie Filling
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Recipe
Apple Pie Filling
Discover how easy it is to create the best Apple Pie Filling. With just a handful of basic ingredients, you can make this stovetop recipe in a matter of minutes. Follow our step-by-step instructions, and say goodbye to store-bought fillings forever!
Ingredients
- 5 cups peeled, diced apples
- 1 tablespoon lemon juice
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon table salt
- 2 cups water
Instructions
- Toss the apples with lemon juice and set aside.
- Combine the sugars, cornstarch, cinnamon, nutmeg, and salt in a saucepan. Stir in water. Bring mixture to a boil. Boil 1 minute, stirring constantly.
- Add the apples and bring to a boil again. Reduce the heat to medium low and simmer for 10-12 minutes.
- Cool completely. It will set up as it cools. Keep refrigerated in a sealed container for 4-5 days.
Notes
- Choose the right apples. Slightly tart, crisp apples have the best flavor and will hold up to cooking. Look for varieties like Granny Smith, Honeycrisp, and Pink Lady. You can also use sweeter apples like Gala or Golden Delicious, but avoid grainy apples that fall apart.
- Peel or don't. Peeling your apple slices is optional. The peels will soften as they cook, making them tender. Use an apple peeler to speed up the process if you choose to peel.
- Keep everything cold. To make the perfect apple pie, the crust must be cold before entering the oven. If your pie filling is hot, the butter in the crust will melt, and you'll have a soggy crust. For best results, chill the filling in the fridge overnight before baking a pie.
- Pick your crust. Whether you want to make your pie dough or buy store-bought crust, you have many options! Try a double crust (top and bottom crust) or a lattice pie crust(bottom crust and a woven top).
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 146Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 73mgCarbohydrates: 38gFiber: 2gSugar: 31gProtein: 0g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was first published in May 2013. It was updated and then republished in October 2023.
Ryan Morrow
ABSOLUTELY DELICIOUS! Thank You! I have to force myself to NOT Grab a spoon and Eat it as is... I used Granny Smith apples, and I think I only did 1 thing different, and that was tossed a little scoop of sugar to the apples along with fresh squeezed lemon juice, and let sit covered overnight in the fridge.
Jocelyn
I'm so glad you liked the filling! The struggle is real to not eat it all with a spoon. LOL!
Melissa
Have you tried freezing the filling? Does it work?
Jocelyn
I've never tried freezing it because it never lasts very long in our house. Everything I read online about freezing it says you can seal it in a freezer safe bags or containers and freeze it for up to 1 year. Just place it in the refrigerator over night to thaw. I hope that helps. Keep me posted if you try it.
Stefanie
How am I out of cornstarch?? Can I sub flour? Or should I just go get some cornstarch? Lol
Jocelyn
I know you can substitute flour in place of cornstarch, but in this recipe it would end up being about 3/4 of a cup. I have never actually made this filling with flour, so I can't say how it would be. Keep me posted on what you do and how it turns out.
Stefanie
I broke down and got the cornstarch, made the Apple pie filling yesterday then made your Apple crisp pie today. Absolutely incredible!!!
Jocelyn
That's awesome! I am so excited to hear how much you liked the recipes 🙂
Madison Smith
It's looks mouth watering jocelyn...i love apple also, i will definitely try to making this apple pie filling, Thanks for sharing delicious recipe.......!
Bree
This looks delicious! Recommendation on what apple works best? I usually buy gala. Also about how many would make 5 cups??
Jocelyn
I usually use 1 bag of the peeled sweet Crunch Pak apple slices. I believe the sweet slices are from Gala apples.
Lauren Brubaker
It's so funny I stumbled upon your page because I was looking for an apple pie filling recipe, and I was like "Bru Crew!" My husband is a Brubaker. His name's Jason, and I think he's your husband's cousin. It's nice to be reminded that even on the internet, it's a small, small world! Anyway, your apple pie filling recipe looks awesome - I'm about to hop in the kitchen and start baking. Thanks!
Denise
Hi: after making the filling, how did I use the filling to make an apple pie? Should I wait a day? Use baked/unbaked crust? What are the steps? Thank you.
Jocelyn
I always let the pie filling chill in the refrigerator for 4-6 hours, so it has time to thicken before using it in a pie, and I usually use an unbaked pie crust. Here is an apple pie that I used the filling in recently. https://insidebrucrewlife.com/apple-crisp-pie/
Merri Westlund
Just bought several bags of Gala apples and I'm so excited to make this recipe!! I plan to freeze the filling in 1-qt mason jars!! Thanks for this easy recipe!!
Liselle
Could you use apple juice or cider in place of the water for more apple flavor or a 50/50 mix of water/juice/cider?
Jocelyn
I don't see why not. I haven't made it that way, but I think it would be fine. Let me know how it works for you if you do it this way.
Rachel
It is soooooo delicious! It was very easy to make and i cannot wait to make my pie!! 🙂 Thank you so much for sharing!!
DrLFBruce
Thanks for providing a flavorful and easy to follow recipe for baking apple pies.
Sally
Hi there,
So excited to make this! I was curious how long this would keep if I froze it? Thanks!
Jocelyn Brubaker
Hi, Sally. I have actually never frozen the pie filling, so I'm not sure how it would work or keep. Definitely let me know if you try it.
Eva
This is the best apple pie filling I have ever tasted!! I substituted Splenda for the white sugar and left out the nutmeg (don't like nutmeg), and it was delicious! Thanks for posting the recipe!!
Carol Ann Rowland
thank you for posting this recipe! I found it on Pinterest and made it today. I can't have refined sugar so subbed coconut sugar for the brown sugar, and equivalent amounts of maple syrup for the white sugar.
It was very easy and I have some super yummy apple tarts in the freezer now for Christmas eve. 🙂
Holly Shoemaker
Hands down this is 100% the best apple pie filling. Thank you soooo so much for sharing this. I used this to make your Cheesecake Apple Pie and then made an Apple Crisp Pie with what I had left over. Both were a huge hit at Thanksgiving and I have you to thank for that. You inspired me to make my very first two pies.
Kim
Added real maple syrup, ginger, and cinnamon sugar as well. Also, I don't peel apples. 🙂
Came out over the top and amazing. Thank you for the recipe!
(I'm sorry I don't measure either but I used 3-4 apples so the amounts were much smaller)
Jocelyn Brubaker
I'm loving the sound of your additions. Sometimes I peel apples, sometimes I don't 🙂 I am so glad to hear that you liked the pie filling!!!
karen shive
can you freeze this?
Jocelyn Brubaker
I have never actually frozen it, but I looked it up and it looks like apple pie filling can be frozen. I would recommend freezer ziplock bags. 4 cups is a normal amount for a 9 inch pie.
Stephanie @ Macaroni and Cheesecake
What a great idea! This filling would be fabulous in so many desserts!
Jocelyn Brubaker
Thank you!! 🙂
Shaye
Will this keep longer if you jars it a process it?
Jocelyn Brubaker
Are you wondering about canning it? I can't actually say because I have never done any canning. I'm sorry I can't help you with that.
Brenda
yes you can, I can it all the time, just make sure you process it for 20 minutes
Trish - Mom On Timeout
Seriously cute pics Jocelyn! I would just eat it with a spoon 🙂
Jocelyn Brubaker
Thank you!! 🙂