Best Homemade Apple Pie Filling
There is nothing more nostalgic and comforting than a kitchen filled with the aroma of apples simmering with cinnamon and brown sugar. This homemade apple pie filling recipe has been in my family for decades, and it reminds me of cozy holidays with the family, baking fresh pies with my grandma, and turning simple desserts into something special.
With fall on the horizon, there are plenty of apples around. After apple picking, I make a double batch of my homemade apple pie recipe and enjoy it in a spooky Halloween pie, on top of cheesecakes, or an apple sheet cake, filling danishes, or simply scooping it on my favorite vanilla pecan ice cream! Sweet and with warm spices, in a flavorful, thick sauce, this homemade version is guaranteed to win you over.
Table of contents
Once you give this recipe a try, you will love it so much more than the canned, store-bought version. Made with fresh apples that are tender but not mushy, in a luscious brown sugar sauce with just a hint of lemon to brighten it, and with warm spices like cinnamon and nutmeg to give it that nostalgic, authentic flavor. The recipe takes just 30 minutes to make, and I can always count on it. Effortless and versatile, I can make it more refreshing for a summer cookout or add cloves and star anise for a holiday feel.
Why you will love this recipe
- A versatile filling or topping for many uses: I like to keep a jar in the fridge for filling danishes or topping pastries, pancakes, and even ice cream. It can be used on so many things!
- Store it in the pantry: Canning this apple pie filling is also easy, and that way I always have some in the pantry when I need it. It’s such a simple way to elevate desserts!
- Just a few ingredients: To make this recipe, all I need are some apples, sugar, and lemon. It can not get any easier than that!
- A more conscious choice: Making it myself may not be easier than using store-bought apple pie filling, but it is free of preservatives and other additives. I can control the quality from start to finish!
What you will need
- The apples: Choose your favorite, but make sure they are crisp enough so they do not get soggy. I use six organic medium apples, peeled, cored, and chopped into cubes. It makes about seven cups of apple chunks.
- Other fruit: I also use one fresh lemon to make my own lemon juice and zest. Not only does it complement the sweetness of the apples, but it prevents them from turning brown.
- Spices: I chose the three warm, sweet spices for this recipe: cinnamon, nutmeg, and cloves. The cinnamon is slightly spicy, nutmeg has a nutty hint, and the cloves contribute a pungent warmth. I also add a tiny bit of allspice for that extra zing.
- Seasonings: White granulated sugar is my sweetener of choice because it is easy to dissolve and has a clean, sweet taste. I also add light brown sugar for a rich caramel flavor and darker color. Then, a bit of salt is added to enhance all the other ingredients. I also use cornstarch for thickening.
- Butter: This is optional, but I like to add butter at the end for extra richness.
How to make
Prep the apples: First, I wash, peel, and core the apples before chopping them into one-inch chunks.
Toss: Then, I put them in a large bowl with the lemon juice and zest, tossing them together to combine. This will keep the apples from browning.
Boil the sugar: Next, I placed a saucepan on medium heat and added 2 ½ cups of water, along with both sugars, cornstarch, salt, and spices. I stir that until the cornstarch is completely dissolved. Then, I let it boil for two minutes.
Cook the apples: After adding the apples to the pot, I reduce the heat to low, cover it, and let it simmer, stirring often, for six to eight minutes or until they are softened but not mushy. If the filling is too thin, I add a cornstarch slurry and simmer for another two minutes.
Cool and store: Then, I remove it from the heat and stir in the butter. Once it is cooled to room temperature, I pour it into airtight jars and put it in the fridge until I am ready to use it.
Expert tip
The perfect apples for apple pie filling
In my opinion, the best apples are your favorite. However, they need to be firm enough to handle being cooked. My favorites are Granny Smith apples because they are firm and tart as well as sweet. But they are not overly sugary. Honeycrisp is another good choice. They are also known for their crispness (hence, the name), but they are a little sweeter. Braeburns are firm and unique because they have a citrusy taste. I also recommend using two different kinds of apples, like Granny Smith and Honeycrisp, for tangy and sweet flavors.
More tips to consider:
- Use an apple corer and peeler to make preparing the apples easier. Or try a crank apple peeler that does all three jobs at the same time.
- Try to cut the apples into the same size chunks. That way, they cook more evenly.
- Apple varieties take different lengths of time to cook. Start checking them after five minutes.
- Do not use overripe apples, or they will end up mushy.
- Be sure to stir the apples frequently to keep them from sticking to the bottom of the pan.
- If canning the apple pie filling, have the jars sterilized less than an hour before and ready for use.
Recipe variations and add-ins:
- Apples: First, decide what apples you will use, as they influence the final taste and texture of the recipe. For example, Granny Smith apples are tangier, while Honeycrisps are on the sweeter side.
- Different citrus: Instead of lemon juice and zest, I used lime, and it turned out fantastic. I think orange would be delicious too.
- Sugar: Alternatively, use only brown sugar for a deep caramel flavor and color, or only white sugar for a lighter color and taste.
- Other spices: Try some other spices for a different flavor. Ginger is a zesty choice, and cardamom is exotic and aromatic.
- Extracts: Sometimes, I like to play around with different flavors of extracts. Besides the standard vanilla, I have also used butter rum, almond, lime, and lavender.
- Other fruits: To make this apple filling more interesting, add some chopped pears, cherries, cranberries, or blueberries.
- Caramel apple: Add some of my caramel syrup to this recipe for caramel apple filling. This is a heavenly combination.
Serving suggestions:
My first choice for this apple pie filling is, of course, to use it to make pie! But not just any apple pie. I make my incredibly luxurious and creamy apple pie with a layer of cheesecake. The best part about having apple pie filling on hand is that it’s so versatile; you can instantly add it to other desserts to elevate them. For example, make apple pie cheesecake or apple pie coffee cake.
There are so many great uses for it; the possibilities are endless, like filling my cupcakes and donuts, making apple crisp, apple pie hand pies, or this classic apple crumble. Serve them on top of a bowl of cozy oats or add them to a chia pudding. Or if you are like me, roll the dough and make an apple slab pie that can easily feed a crowd.
How to store leftovers:
- Store: First, let the filling cool to room temperature. Then, transfer it to jars or an airtight container and store it in the fridge for 10-14 days.
- Freeze: First, cool it to room temperature. Then, add it to an airtight container, or freezer gallon bags (lay them flat in the freezer). You can freeze it for up to nine months with minimal loss of flavor.
- Thaw: When ready to use, remove it from the freezer and transfer it to the refrigerator to thaw gradually for 24 hours. Alternatively, you can add it to a saucepan and heat it.
- Reheat: If you decide to heat it, and the filling is too watery, mix two tablespoons of cornstarch with two tablespoons of water in a small bowl until fully dissolved, and add the slurry to the apple pie filling. Stir to combine, and let it simmer for 2 minutes until it thickens. When the filling cools, it will thicken further.
How to water bath can:
- Blanch: After you peel, core, and slice the apples, it is preferred to blanch them for 1 minute in hot, boiling water. This is to ensure that the apples will be cooked through.
- Make the filling: Transfer to a bowl, drizzle with lemon juice, and add the lemon zest if using. Please follow the recipe instructions from the recipe card to make the filling.
- Prepare the boiling water canner: Heat 2-3 (2 cups each) jars in simmering water until ready for use, but do not boil. Please ensure the leads are clean; the best method is to submerge them in hot, boiling water for 1 minute.
- Add to jars: Next, ladle the hot apple pie filling into the hot jars, leaving about 1-inch headspace. Also, look for air bubbles and remove them, wipe the rim, and jar clean. Center the lid on the jar and apply the band until it is fingertip tight.
- Water bath: After that, process jars in a boiling-water canner for 25 minutes.
- Cool: Next, remove jars and completely cool, preferably on a cooling rack.
- Do a check: Finally, check lids for seal after 24 hours; they should not flex up and down when the center is pressed. If everything is fine, store them in the pantry for 2-3 months. If the lids haven’t been sealed, store the jars in the fridge for 14 days.
Frequently asked questions
This is probably because apples have so much water in them, and they release it when they are thawed out. This can be more noticeable if the apples were not completely cooled before freezing them. Don’t worry, though; there is an easy fix. Just mix two tablespoons of cornstarch with two tablespoons of cold water in a bowl until the cornstarch dissolves. Then, stir it into the apple pie filling while it simmers for two minutes.
The most common reason is from using the wrong type of apple. Soft apples like Red Delicious and McIntosh are prone to mushiness when cooking them. Also, make sure the apples are not too ripe. Overripe apples will turn mushy, too. Overcooking will also make them too soft. Check them early and often. The size of the apple chunks may also be an issue.
I cut mine into approximately one-inch chunks. That is what I based this recipe on, so the cooking time is set for that size. I know that many people like to cut their apples into thin slices. Some people like to do thin apple slices. Those take much less time to cook. It depends on the thickness (for pie, it should be ¼ inch), but they should be cooked for four to six minutes.
More apple desserts:
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Best Homemade Apple Pie Filling
Ingredients
- 6 medium apples peeled, cored, and diced – 7 cups chopped
- 1 lemon zested and juiced
- 2 1/2 cups water
- 1 cup white granulated sugar
- 1/2 cup light brown sugar packed
- 1/3 cup cornstarch plus more if needed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- pinch all-spice optional
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter optional
Instructions
- Wash, peel, and core apples. Chop them into 1-inch chunks.
- Add chopped apples to a large bowl and add lemon juice and lemon zest. Stir to combine.
- In a medium saucepan over medium heat, combine water, white sugar, brown sugar, cinnamon, nutmeg, cloves, allspice, cornstarch, and salt. Stir well until the cornstarch dissolves.
- Bring to a boil while stirring often, and boil for 2-3 minutes.
- Add the apples, reduce heat from medium to low, cover saucepan with a lid, and let the apples simmer for 6-8 minutes, or until apples have softened, but are not mushy. Stir often.
- If you find that the filling is too watery for your taste, you can thicken it by mixing 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl until the cornstarch is fully dissolved. Add this slurry to the filling and let it simmer for 2 minutes to thicken. Remember that the filling will continue to thicken as it cools, so it may appear a bit watery when hot, but it will become more solid once chilled.
- Remove from heat and stir in the butter if using.
- Cool it to room temperature, transfer it to an airtight container or jars, and refrigerate. The mixture will thicken more as it cools.
Video
Notes
The perfect apples for apple pie filling
In my opinion, the best apples are your favorite. However, they need to be firm enough to handle being cooked. My favorites are Granny Smith apples because they are firm and tart as well as sweet. But they are not overly sugary. Honeycrisp is another good choice. They are also known for their crispness (hence, the name), but they are a little sweeter. Braeburns are firm and unique because they have a citrusy taste. I also recommend using two different kinds of apples, like Granny Smith and Honeycrisp, for tangy and sweet flavors.More tips to consider:
- Use an apple corer and peeler to make preparing the apples easier. Or try a crank apple peeler that does all three jobs at the same time.
- Try to cut the apples into the same size chunks. That way, they cook more evenly.
- Apple varieties take different lengths of time to cook. Start checking them after five minutes.
- Do not use overripe apples, or they will end up mushy.
- Be sure to stir the apples frequently to keep them from sticking to the bottom of the pan.
- If canning the apple pie filling, have the jars sterilized less than an hour before and ready for use.