Apple Pie Filling Recipe

Introduction

This easy apple pie filling is perfect for homemade pies, tarts, or even as a topping for pancakes and ice cream. Made with tart Granny Smith apples and a blend of cinnamon and lemon, it’s a classic fall favorite that’s simple to prepare from scratch.

Ingredients

• 6 medium Granny Smith apples (peeled, cored, and sliced)
• ⅓ cup granulated sugar
• ⅓ cup water
• 3 tablespoons salted butter
• 1½ teaspoons ground cinnamon
• 1½ tablespoons lemon juice
• 1½ tablespoons cornstarch
• 3 tablespoons water (for slurry)

Instructions

1. Step 1: Melt the butter in a large skillet over medium heat.
2. Step 2: Add the apples, ⅓ cup water, sugar, cinnamon, and lemon juice to the pan. Stir to combine.
3. Step 3: Cook the apples for 5–6 minutes, stirring occasionally, until they are slightly softened.
4. Step 4: In a small bowl, mix the cornstarch with 3 tablespoons of water to make a slurry.
5. Step 5: Pour the slurry into the pan with the apples, stirring constantly. Continue cooking until the apples are tender and the filling thickens, about 3–4 minutes. Avoid overcooking to keep the apples from becoming mushy.
6. Step 6: Remove the pan from heat and let the filling cool completely.
7. Step 7: Transfer the cooled apple pie filling to a glass jar, such as a mason jar, for storage. Enjoy!

Tips & Variations

• Use a mix of sweet and tart apples for deeper flavor.
• Add a pinch of nutmeg or cloves alongside cinnamon for extra warmth.
• For a lower-sugar version, reduce the sugar amount or substitute with honey or maple syrup.
• If you prefer a thicker filling, increase the cornstarch to 2 tablespoons.

Storage

Store the apple pie filling in an airtight container or glass jar in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave before using. You can also freeze the filling in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this filling?

Yes, you can use any firm apples you like. Granny Smith works well for its tartness and texture, but combining sweet apples like Fuji or Honeycrisp can add complexity to the flavor.

How do I prevent the apples from becoming mushy?

Cook the apples just until they are tender but still hold their shape. Avoid overcooking and stirring too vigorously once the cornstarch slurry is added, as this helps keep the apple slices intact.

Apple Pie Filling Recipe

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★★★★★

4.6 from 70 reviews

This homemade apple pie filling recipe transforms crisp Granny Smith apples into a sweet, cinnamon-spiced filling perfect for pies, tarts, or as a flavorful topping. Using simple ingredients like sugar, butter, and lemon juice, the apples are gently cooked and thickened with a cornstarch slurry to achieve a tender yet structured texture. It’s a convenient, delicious way to prepare fresh pie filling that can be stored and used anytime.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: About 4 cups of apple pie filling (enough for one 9-inch pie) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Apple Pie Filling

• 6 medium Granny Smith apples, peeled, cored, and sliced
• ⅓ cup granulated sugar
• ⅓ cup water
• 3 tablespoons salted butter
• 1½ teaspoons ground cinnamon
• 1½ tablespoons lemon juice
• 1½ tablespoons cornstarch
• 3 tablespoons water (for slurry)

Instructions

1. Prepare the Butter: Melt the butter in a large skillet over medium heat until fully melted and slightly bubbling, preparing the pan for cooking the apples.
2. Add Ingredients to Skillet: Add the sliced apples, ⅓ cup water, granulated sugar, ground cinnamon, and lemon juice to the pan. Stir thoroughly to evenly coat the apple slices with the seasonings and liquids.
3. Cook the Apples: Cook the apple mixture over medium heat for about 5 to 6 minutes. Stir occasionally to prevent sticking and ensure even cooking. The apples should become slightly softened but still hold their shape.
4. Make the Cornstarch Slurry: In a small bowl, combine the cornstarch with 3 tablespoons of water to create a smooth slurry, which will thicken the filling.
5. Thicken the Filling: Pour the cornstarch slurry into the skillet with the apples, stirring constantly to prevent lumps. Continue cooking for an additional 3 to 4 minutes until the apples are tender and the filling thickens. Avoid overcooking to keep the apple slices intact and not mushy.
6. Cool the Filling: Remove the skillet from the heat and allow the apple pie filling to cool completely to room temperature.
7. Store the Filling: Transfer the cooled filling into a clean glass jar, such as a mason jar, and seal for storage. Use the filling for pies, desserts, or as a topping as desired.

Notes

• Use Granny Smith apples for the best tart flavor and texture that holds up well during cooking.
• Do not overcook the apples after adding the slurry to avoid mushy filling.
• This filling can be refrigerated for up to one week or frozen for longer storage.
• Adjust sugar according to your desired sweetness or substitute with a sugar alternative if preferred.
• Lemon juice helps prevent browning and adds brightness to the flavor.

Keywords: apple pie filling, homemade pie filling, cinnamon apple filling, Granny Smith apples, stovetop apple filling