Homemade Apple Pie Filling

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Homemade Apple Pie Filling

This homemade apple pie filling is incredibly easy to make and tastes so much better than anything you'll buy in a can! Use it for classic apple pie or in a variety of desserts all year round!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: apple pie filling, apple pie filling recipe

Servings: (4 cups total)

Ingredients

4 Granny Smith apples peeled, cored, and thinly sliced
3 tsp lemon juice
2 cups water
¼ cup cornstarch
¾ cup granulated sugar
¼ cup brown sugar
1 tsp cinnamon
⅛ tsp nutmeg
⅛ tsp salt
½ tsp vanilla

Instructions

In a large bowl, toss the apples with lemon juice; set aside.
In a small bowl or measuring cup, whisk together the water and cornstarch until combined with no visible lumps.
Add cornstarch/water mixture to a large saucepan along with both sugars, cinnamon, vanilla, nutmeg, and salt.
Bring mixture to a simmer, stirring occasionally. Then bring to a boil and cook for 1 minute, stirring constantly until just thickened.
Add in the apples and stir to coat; bring back up to a boil and then reduce heat to medium/gentle simmer; cook until the apples are soft and tender, about 10-13 minutes (this will depend on how thick/thin you sliced your apples.)
Remove from heat and allow the apple filling to cool for at least 10 minutes.
Transfer to a jar and cool completely (it will set up and thicken as it cools). Tightly seal with the lid.
You can use the filling now or store for later.

Video

Notes

This filling makes about 4 cups, enough for one full 9-inch pie. Double the recipe if you're making a lattice-top or deep-dish pie, or if you want extra to freeze.
It keeps in the fridge for up to 3 days in an airtight container, and in the freezer for up to 2 months if you leave about 1/2" of headspace for expansion. Thaw frozen filling overnight in the fridge before using it — thawing at room temperature can leave it watery. Full container and reheating details are in Storage & Freezing below.
A store-bought apple pie spice blend can stand in for the cinnamon and nutmeg here, as a straightforward 1:1 swap, if that's what's already in your pantry.
Pears work as a swap for apples if you'd rather make a pear filling. Use a firm variety like Bosc, and watch the clock closely, since pears cook down faster than apples.
Granny Smith is the one substitution not worth making. Softer, sweeter apples like Red Delicious break down during cooking, and the filling comes out watery instead of holding distinct, tender slices.

Nutrition