Easy Apple Pie Filling

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If you ask me, homemade apple pie filling is a total game changer.

This sweet and spiced filling brings together tender apples with warm cinnamon and a touch of brown sugar. The apples soften just enough while keeping their shape, creating the perfect balance of flavors.

It’s made with simple ingredients that you probably already have in your kitchen. A little cornstarch helps thicken everything up, and a squeeze of lemon juice keeps the apples from browning.

It’s the kind of recipe that makes your house smell like fall and works great for pies, turnovers, or even spooned over vanilla ice cream.

What Kind of Apples Should I Use?

For apple pie filling, you’ll want to stick with baking apples that hold their shape well during cooking and won’t turn to mush. Granny Smith apples are a classic choice because they’re tart and firm, but Honeycrisp, Braeburn, and Northern Spy also work great. You can even mix different varieties for a more complex flavor – try combining a tart apple like Granny Smith with a sweeter one like Gala or Fuji. Just avoid soft apples like Red Delicious or McIntosh, as they’ll break down too much and give you a mushy filling instead of nice apple slices.

Options for Substitutions

This apple pie filling recipe is pretty forgiving when it comes to swaps:

• Baking apples: Granny Smith, Honeycrisp, or Braeburn are great choices, but you can mix different varieties for more complex flavor. Just avoid super soft apples like Red Delicious that will turn to mush.
• Brown sugar: You can use all granulated sugar if that’s what you have – just add an extra tablespoon since brown sugar is a bit sweeter. Or try coconut sugar for a slightly different flavor.
• Fresh apple cider: No apple cider? Apple juice works fine, or you can use water with a splash of lemon juice. The cider just adds extra apple flavor, so don’t stress if you can’t find it.
• Cornstarch: Flour works as a thickener too – use 3 tablespoons instead of 2 tablespoons cornstarch. Tapioca starch is another good option if you have it.
• Nutmeg: If you don’t have nutmeg, you can skip it or add a pinch of allspice or cardamom instead. The cinnamon is really the star here.
• Lemon juice: This prevents browning and adds brightness, but lime juice or even a splash of vinegar will do the same job in a pinch.

Watch Out for These Mistakes While Cooking

The biggest mistake when making apple pie filling is choosing the wrong apple variety – soft apples like Red Delicious will turn to mush, so stick with firm baking apples like Granny Smith, Honeycrisp, or Braeburn that hold their shape during cooking.

Another common error is not cooking the filling long enough, which leaves you with a watery mess in your pie – make sure to simmer until the liquid has thickened and the apples are tender but still have a slight bite.

Don’t skip the cornstarch slurry step, as adding dry cornstarch directly to the hot mixture can create lumps, and always dissolve it in a small amount of cold apple cider first before stirring it in.

Finally, let the filling cool completely before using it in your pie crust, as hot filling can make your bottom crust soggy and cause the top crust to shrink.

What to Serve With Apple Pie Filling?

This apple pie filling is perfect spooned over vanilla ice cream for an easy dessert that tastes like apple pie a la mode without all the work! You can also use it as a topping for pancakes, waffles, or French toast to make breakfast feel extra special. I love layering it with Greek yogurt and granola for a healthier treat, or you can even spoon it over oatmeal or chia pudding for a cozy morning meal. For something really indulgent, try it warm over pound cake or angel food cake with a dollop of whipped cream.

Storage Instructions

Refrigerate: Your homemade apple pie filling will keep beautifully in the fridge for up to a week when stored in an airtight container. I love having this ready to go because it makes throwing together a quick dessert so much easier. Just spoon it over vanilla ice cream or use it for a last-minute pie!

Freeze: This filling freezes like a dream for up to 6 months in freezer-safe containers or heavy-duty freezer bags. I like to freeze it in pie-sized portions so I can grab exactly what I need. Just remember to leave a little room at the top of your container since it will expand when frozen.

Use: When you’re ready to use frozen filling, just thaw it overnight in the fridge. You might notice some extra liquid has separated out, but that’s totally normal. Give it a gentle stir and it’s ready to go right into your pie crust or whatever dessert you’re making.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 2-3 g
• Fat: 10-13 g
• Carbohydrates: 245-275 g

Ingredients

• 3 lb baking apples (about 7 to 9), peeled, cored, thinly sliced
• 1 tbsp lemon juice
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• Pinch salt
• 2 tbsp cornstarch
• 3/4 cup plus 2 tbsp apple cider, divided
• 2 tsp vanilla extract
• 2 tbsp unsalted butter

Step 1: Macerate the Apples

• 3 lb baking apples (about 7 to 9), peeled, cored, thinly sliced
• 1 tbsp lemon juice
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• pinch salt
• 3/4 cup apple cider

In a heavy-bottomed pot, combine the sliced apples, lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, and a pinch of salt.

Stir everything together to evenly coat the apples.

Let the mixture sit at room temperature for about 10 minutes to allow the apples to release some of their juices.

After macerating, add 3/4 cup of apple cider to the pot and stir the apples again to mix well.

Step 2: Cook the Apples

• macerated apples from Step 1
• additional 1/3 cup apple cider (if needed)

Place the pot with the macerated apples over medium heat.

Cook the apples, stirring occasionally, until they soften, which should take around 10 minutes.

Make sure not to let all the liquid cook off; if it evaporates quickly, add an extra 1/3 cup of apple cider to maintain moisture.

Cooking the apples gently helps them retain some texture without getting mushy.

I sometimes taste a slice midway to check the sweetness and spice!

Step 3: Make and Add the Cornstarch Slurry

• 2 tbsp cornstarch
• 2 tbsp apple cider

While the apples are cooking, whisk the cornstarch with the remaining 2 tablespoons of apple cider in a small bowl to create a smooth slurry.

Once the apples are softened, pour the cornstarch slurry into the pot and stir well to combine.

Continue to cook the mixture, stirring, until the liquid thickens, about 2–3 minutes.

Step 4: Finish with Vanilla and Butter

• 2 tsp vanilla extract
• 2 tbsp unsalted butter

Remove the pot from the heat and immediately stir in the vanilla extract and unsalted butter.

Mix until the butter has melted and everything is evenly incorporated.

This step adds a rich, glossy finish to the filling.

For extra depth, I sometimes use a touch of salted butter for a more balanced flavor.

Step 5: Cool and Store the Apple Filling

Allow the apple mixture to cool completely in the pot.

Once cooled, transfer it to a glass storage container.

At this stage, you can use it as a pie filling or enjoy it as a delicious topping for oatmeal, pancakes, or ice cream.