in Best quick recipes

Apple Pie Filling

This homemade apple pie filling transforms fresh apples into a rich, warmly spiced filling that captures the essence of fall in every spoonful. Unlike store-bought versions, this recipe allows you to control the sweetness, spice level, and texture while avoiding preservatives and artificial flavors. The apples maintain their shape while becoming tender in a perfectly balanced sauce of caramel-like sweetness and warm spices. Whether used in traditional pies, as a topping for ice cream, stirred into oatmeal, or as a filling for turnovers, this versatile apple pie filling elevates any dish with its authentic homemade flavor.

Storage Options

Store cooled apple pie filling in airtight containers in the refrigerator for up to 1 week. For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave 1 inch of headspace to allow for expansion. For canning, process in sterilized pint jars in a water bath for 20 minutes (adjusting for altitude as needed). Properly canned filling will keep for up to 12 months in a cool, dark place. Thaw frozen filling overnight in the refrigerator before using.

This homemade apple pie filling features fresh apples cooked in a cinnamon-spiced caramel sauce until tender but still maintaining their shape. The recipe takes about 30 minutes to prepare, yields enough filling for one 9-inch deep dish pie or two standard pies, and can be used immediately or stored for later use. Versatile beyond traditional pies, this filling works beautifully in turnovers, as a topping for pancakes or ice cream, or mixed into oatmeal for a special breakfast treat.

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife and cutting board
  • Vegetable peeler
  • Measuring cups and spoons
  • Wooden spoon or heat-resistant spatula
  • Lemon juicer (optional)
  • Ladle
  • Storage containers
  • Canning equipment (if preserving)

Ingredients

  • 8-10 medium apples (about 3 pounds), preferably a mix of Granny Smith, Honeycrisp, and Golden Delicious
  • 1 tablespoon lemon juice
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup water or apple cider

Instructions

  1. Peel, core, and slice the apples into ¼-inch thick slices or chunks, depending on your preference. Place in a large bowl and toss with lemon juice to prevent browning.
  2. In a small bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and salt until well combined.
  3. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the sliced apples and sprinkle the sugar-spice mixture over them. Stir gently to coat the apples.
  4. Pour in the water or apple cider and stir to combine. Bring the mixture to a gentle boil over medium heat.
  5. Reduce heat to low and simmer, stirring occasionally, for 10-15 minutes until the apples are tender but still hold their shape. The exact cooking time will depend on the apple varieties used and your desired texture.
  6. Remove from heat and stir in the vanilla extract. The sauce will continue to thicken as it cools.
  7. Allow the filling to cool completely before using in a pie or storing for later use.
  8. If using for a pie immediately, let the filling cool for at least 30 minutes before pouring into your pie shell.

Notes

  • For the best flavor and texture, use a combination of tart and sweet apples. Granny Smith provides tartness and holds its shape well, while Honeycrisp or Golden Delicious add sweetness.
  • Adjust the sugar amount based on the sweetness of your apples and personal preference.
  • For a thicker filling, increase the flour to ⅓ cup. For a thinner sauce, reduce to 3 tablespoons.
  • Add 2 tablespoons of bourbon or apple brandy with the vanilla for an adult version.
  • Include a pinch of cardamom or ginger for additional spice complexity.
  • If your apples release a lot of juice during cooking, you can remove them with a slotted spoon and continue to reduce the sauce until it reaches your desired thickness, then recombine.
  • For a caramel apple pie filling, replace half the granulated sugar with caramel sauce.
  • To make a quick rustic dessert, top the warm filling with granola or crumble topping and serve with ice cream.
  • When using this filling for a traditional double-crust pie, allow it to cool completely to prevent a soggy bottom crust.
  • For a clear, glossy filling similar to commercial versions, substitute cornstarch for flour and add 1 tablespoon of tapioca starch.