This apple pie filling is easy to make and 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 of lemon juice.
- Butter - 3 tablespoons of butter or use a butter substitute.
- Sugar - ½ cup of granulated sugar.
- Apple Pie Spice - 2 teaspoons of apple pie spice or cinnamon. You can also use an apple pie spice substitute if desired.
- Cold Water - 5 tablespoons of cold water.
- Cornstarch - 1 ½ tablespoons of cornstarch or a cornstarch substitute, for making a slurry with water.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 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 (600 grams) apples (*see note). Coat the sliced apples with 1 ½ tablespoons (15 milliliters) 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 (28 grams) of butter and ½ cup (67 grams) of sugar with 2 teaspoons (3 grams) of apple pie spice (or cinnamon). Once melted, stir in the chopped or sliced apples and 3 tablespoons (44 milliliters) 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 (8 grams) of cornstarch and 2 tablespoons (30 milliliters) 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.
🍴 What To Make With Apple Pie Filling
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!
For some more tasty dessert ideas to make, check out my list of recipes using canned pie filling! You can always use homemade pie filling in them too! Enjoy!
💭 Angela's Pro 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.
Freezing Apple Pie Filling
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.
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❓ Recipe FAQs
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!
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!
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 - This dessert recipe is the perfect sweet treat to share with a crowd!
- Puff Pastry Apple Turnovers - If you've never made turnovers before, my apple turnovers are easy to make and only require 2 ingredients!
- Apple Crisp - This recipe is chock full of slice apples and topped with a buttery crumble mixture!
- Apple Banana Bread - A sweet and fruity bread recipe that takes banana bread to a whole other level!
- Baked Cinnamon Apples - These baked apples make a great side dish, dessert, or topping for pork chops!
- Bisquick Apple Cobbler - A comforting cobbler recipe that combines spiced apples with a simple Bisquick batter!
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📖 Recipe Card
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 (+ 2 tablespoons for the cornstarch slurry)
- 1 ½ tablespoon cornstarch (for making a slurry with water)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Peel, core, and chop or slice your 6 medium apples (*see note). Coat the sliced apples with 1 ½ tablespoon lemon juice to keep them from browning during your prep time.
- In a saucepan over medium heat, melt the 3 tablespoon butter and ½ cup sugar with the 1 ½ teaspoon apple pie spice (or cinnamon). Once melted, stir in the chopped or sliced apples and 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 tablespoon cornstarch and 2 tablespoons of cold water. Remove the pan from heat and add the slurry slowly while stirring.
- If needed, you may return the pan to the stove top over medium-low heat until it reaches your desired thickness. Remove from heat and allow to cool before using or storing.
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.
Sandy says
A M A Z I N G!!! This is the BEST filling I've ever had. I used it to make fried Apple PIES (YUM.)
Herb says
Delicious, I love that step of softening the apples! I am making mini hand pies with the filling yum!
Marcus says
Eu tenho só cinco maçãs médias. Teria problema eu fazer esse recheio com cinco? (I only have five medium apples. Would it be a problem if I made this stuffing with five?)
Angela @ BakeItWithLove.com says
Você será um pouco curto na receita, mas ainda deve ficar bem. (You will be a little short on the recipe but still should be fine.)
Sandy says
Great way to make pie filling. Had to make some adjustments being diabetic. Also a great dessert without the crust. All these yrs I made apple pie I never precooked the apples. Definitely makes it better.