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!
3tablespooncold water(+ 2 tablespoons for the cornstarch slurry)
1 ½tablespooncornstarch(for making a slurry with water)
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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.