This homemade apple pie filling is just what you need to make the best fruit-filled sweets, treats, and desserts! It can be used right away or frozen and saved for later. With this recipe, making apple pie filling from scratch on the stovetop couldn't be easier!
Best Apple Pie Filling Recipe
This easy stovetop apple pie filling is my go-to recipe for using up any fresh apples I have lying around. The filling will keep for a few days in the fridge, but I often choose to freeze it so I can have it on hand whenever I'm craving something sweet!
Despite the name, this recipe is not just for pies. This sticky, sweet fruit filling is extremely versatile and can be used in so many delicious ways!
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For more ideas on using up fresh apples, take a look at all of my fabulous apple recipes!
🥘 Apple Pie Filling Ingredients
This filling only requires a few simple ingredients! My apple pie spice recipe is quick and easy to throw together if you don't have some already on hand.
- Apples - 6 medium apples.
- Lemon Juice - 1 ½ tablespoons.
- Butter - 3 tablespoons.
- Sugar - ½ cup granulated sugar.
- Apple Pie Spice - 2 teaspoons of apple pie spice or cinnamon.
- Cold Water - 3 tablespoons
- Cornstarch - 1 ½ tablespoons, for making a slurry with water.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Apple Pie Filling
This is a quick recipe that anyone can make! You will need a sharp knife, a saucepan, and a wooden spoon for stirring.
This recipe will yield about 8 servings. It is the equivalent of 1 can of apple pie filling and can be used in place of canned pie filling in any recipe!
Prep Apples & Heat Filling
- Prep apples. Peel, core, and chop or slice 6 medium apples (*see note). Coat the sliced apples with 1 ½ tablespoons of lemon juice to keep them from browning during your prep time.
- Melt butter and sugar. In a saucepan over medium heat, melt 3 tablespoons of butter and ½ cup of sugar with 2 teaspoons of apple pie spice (or cinnamon). Once melted, stir in the chopped or sliced apples and 3 tablespoons of cold water.
Cook, Make Slurry, & Thicken
- Cook. Cover and cook, stirring occasionally, for 5 minutes or until the apples are just beginning to soften.
- Make a slurry. In a small dish combine 1 ½ tablespoons of cornstarch and 2 tablespoons of water. Remove the pan from heat and add the slurry slowly while stirring.
- Cool. If needed, you may return the pan to the stovetop over medium-low heat until it reaches your desired thickness. Remove from heat and allow to cool before using or storing.
You could make a homemade apple pie with my easy butter pie crust, or use the apple pie filling to top or fill your favorite treats! It is delicious on top of sourdough French toast, pancakes, or waffles as well as oatmeal or yogurt! Enjoy!
💭 Angela's Tips & Recipe Notes
- Peeling is optional, based on your preferences or recipe.
- Cut the apples into ½-inch cubes or ¼-inch thick slices.
- Use a larger pot than needed as the more cooking surface you have, the quicker your filling will be ready. Heavy bottomed pots and pans conduct heat the best for this as well.
- Some varieties of apples may take more (or less) cooking time. You want to cook them just until they are tender-crisp when poked with a fork.
- Some apple varieties are juicier than others. For a thicker filling, make a slurry of 1 tablespoon of cornstarch mixed with just 1 tablespoon of water. Stir in a little bit at a time while the mixture is boiling until it reaches your desired consistency.
🥡 Storing
If not using the apple pie filling right away, store it in an airtight jar or Ziploc bag in the refrigerator for up to 4 days.
Once cooled, you may freeze the filling in a heavy-duty freezer bag with the air squeezed out for up to 12 months. Lay the bag flat for easy stacking. Defrost in the fridge overnight before using.
❓ What Apples Are Best For Apple Pie Filling?
Gala or Granny Smith apples both hold up well to high temperatures when baking. However, you can use whatever apples you have available to you!
For more information on choosing the best apples for apple pie, check out my comprehensive post!
❓ What Can I Make With Apple Pie Filling?
Outside of the obvious apple pie, you could use the filling to top waffles, pancakes, or French toast. Try making homemade pastries or pop tarts with the filling inside! It would also be delicious layered into a cake. You can even use this apple filling to top off your oatmeal or ice cream!
❓ Can I Freeze Apple Pie Filling?
Yes! This apple pie filling is freezer-friendly and will keep for up to 12 months if stored properly. Simply thaw it out in the fridge before you need to use it!
🍎 Amazing Apple Desserts
- Sugar Cookie Apple Cobbler
- Puff Pastry Apple Turnovers
- Apple Crisp
- Apple Banana Bread
- Baked Cinnamon Apples
- Bisquick Apple Cobbler
📋 Recipe
Apple Pie Filling
Ingredients
- 6 medium apples
- 1 ½ tablespoon lemon juice
- 3 tablespoon butter
- ½ cup sugar
- 1 ½ teaspoon apple pie spice (see recipe, or use cinnamon)
- 3 tablespoon cold water
- 1 ½ tablespoon cornstarch (for making a slurry with water)
Instructions
- Peel, core, and chop or slice your apples (*see note). Coat the sliced apples with lemon juice to keep them from browning during your prep time.6 medium apples, 1 ½ tablespoon lemon juice
- In a saucepan over medium heat, melt the butter and sugar with the apple pie spice (or cinnamon). Once melted, stir in the chopped or sliced apples and water.3 tablespoon butter, ½ cup sugar, 1 ½ teaspoon apple pie spice, 3 tablespoon cold water
- Cover and cook, stirring occasionally, for 5 minutes or until the apples are just beginning to soften.
- In a small dish combine 1 ½ tablespoons of cornstarch and 2 tablespoons of water. Remove the pan from heat and add the slurry slowly while stirring.1 ½ tablespoon cornstarch
- If needed, you may return the pan to the stovetop over medium-low heat until it reaches your desired thickness. Remove from heat and allow to cool before using or storing.
Equipment You May Need
Notes
- Peeling is optional, based on your preferences or recipe.
- Cut the apples into ½- inch cubes or ¼-inch thick slices.
- Use a larger pot than needed as the more cooking surface you have, the quicker your filling will be ready. Heavy bottomed pots and pans conduct heat the best for this as well.
- Some varieties of apples may take more (or less) cooking time. You want to cook them just until they are tender-crisp when poked with a fork.
- Some apple varieties are juicier than others. For a thicker filling, make a slurry of 1 tablespoon of cornstarch mixed with just 1 tablespoon of water. Stir in a little bit at a time while the mixture is boiling until it reaches your desired consistency.
- To store: If not using the apple pie filling right away, store it in an airtight jar or Ziploc bag in the refrigerator for up to 4 days.
- To freeze: Once cooled, you may freeze the apple pie filling in a heavy-duty freezer bag with the air squeezed out for up to 12 months. Lay the bag flat for easy stacking. Defrost in the fridge overnight before using.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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