The Best Homemade Apple Pie Filling

This recipe for the Best Homemade Apple Pie Filling is a game-changer for all your fall baking, delivering a perfectly cooked, beautifully spiced, and incredibly flavorful filling that’s worlds better than anything from a can. This simple, from-scratch recipe features tender-crisp apple slices simmered in a rich, gooey, caramel-like sauce seasoned with warm cinnamon and nutmeg. It’s the perfect foundation for a classic apple pie, crisp, or crumble.

The secret to a perfect, non-watery pie is pre-cooking the filling on the stovetop. This step allows you to control the thickness of the sauce and ensures the apples are perfectly tender without overbaking your pie crust. It’s a simple, foolproof method that guarantees a stunning and delicious result every time.

this recipe

Why You’ll Love This Recipe

• Perfectly Tender Apples: Pre-cooking ensures the apples are tender but still hold their shape.
• No More Watery Pies: Creating a thick, stable sauce on the stovetop prevents a soggy bottom crust.
• Incredibly Flavorful: A rich, caramelized sauce with the perfect balance of sweet, tart, and spice.
• Versatile & Make-Ahead: Perfect for pies, tarts, crisps, or even as a topping for ice cream.

Ingredients

• 3 lbs Baking Apples (about 6-7 medium), a mix of Granny Smith and Honeycrisp is ideal
• 3/4 cup Brown Sugar, packed
• 1/4 cup Granulated Sugar
• 1/4 cup Unsalted Butter
• 3 tablespoons Cornstarch
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Salt
• 1 tablespoon Lemon Juice
• 1/2 cup Water or Apple Cider

Step-by-Step Instructions

1. Prep the Apples: Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large bowl and toss with the lemon juice to prevent browning.
2. Combine Ingredients: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
3. Make the Sauce: In a separate bowl, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and salt.
4. Cook the Filling: Add the sugar-spice mixture and the water (or cider) to the melted butter and whisk until smooth. Add the sliced apples to the pot and stir gently to coat.
5. Simmer: Bring the mixture to a gentle bubble, then reduce the heat to medium-low. Let it simmer, stirring occasionally, for 8-10 minutes, or until the apples have softened to a tender-crisp texture and the sauce has thickened and become glossy.
6. Cool Completely: Remove the filling from the heat and let it cool completely before using it in your pie crust. This is a crucial step! Using hot filling will melt your pie dough.

Tips & Variations

• Pro Tip: Using a mix of apples provides the best flavor and texture. Tart apples like Granny Smith hold their shape and provide a nice tang, while a sweeter apple like Honeycrisp or Braeburn adds a lovely sweetness and breaks down slightly to help thicken the sauce.
• Add a Boozy Kick: Add 2 tablespoons of bourbon or brandy to the sauce along with the water for a rich, warm flavor.
• Caramel Apple Flavor: For a deeper caramel flavor, you can cook the butter and sugars together for a few minutes before adding the other ingredients.
• Cranberry Apple: Add 1 cup of fresh or frozen cranberries to the pot along with the apples for a beautiful color and tart flavor, perfect for the holidays.

Frequently Asked Questions (FAQ)

• How much filling does this recipe make?
  • This recipe makes enough filling for one standard 9-inch deep-dish apple pie.
• Can I make this ahead of time?
  • Yes, this is a perfect make-ahead component for your baking. The cooled filling can be stored in an airtight container in the refrigerator for up to 5 days.
• Can I freeze apple pie filling?
  • Absolutely. Let the filling cool completely, then transfer it to a freezer-safe bag or container. It will keep for up to 6 months. Thaw it in the refrigerator overnight before using.

Serving Suggestions

• While this is the perfect filling for a classic double-crust apple pie, it’s also incredibly versatile. Use it as a base for an apple crumble or crisp, spoon it over a stack of pancakes, serve it warm over vanilla ice cream, or use it as a filling for hand pies and tarts.

Abby

Apple Pie Filling Recipe

A quick and easy homemade apple pie filling made with fresh apples, warm spices, and a buttery sauce. Perfect for pies, crisps, or topping desserts.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 cups

Course: Dessert

Cuisine: American

Calories: 475

Ingredients Equipment Method Notes

Ingredients

  

• 8 medium apples, peeled, cored, and sliced (about 3 pounds / 1.35 kg)
• 1/3 cup lemon juice (80 mL)
• 2/3 cup granulated sugar (133 g)
• 2/3 cup brown sugar, light or dark (140 g)
• 1/2 cup unsalted butter (113 g)
• 2 tsp ground cinnamon
• 6 tbsp cornstarch
• 1/2 cup water (120 mL)

Equipment

• Large mixing bowl
• Large skillet or pot
• Whisk
• wooden spoon or spatula
• Airtight Container

Method

 

1. In a large bowl, toss peeled, cored, and sliced apples with lemon juice.
2. Add granulated sugar, brown sugar, and cinnamon to apples; toss to coat.
3. In a large skillet, melt butter over medium-high heat. Add apples and cook until the mixture simmers, about 2 minutes. Cover, reduce heat to medium-low, and cook for 7 minutes until apples soften and release juices.
4. Whisk cornstarch and water in a bowl. Add to apples and cook 1–2 minutes until thickened. Remove from heat and cool completely.
5. Transfer to an airtight container and refrigerate up to 2 days before use.

Notes

Cool the filling before using—it can be made a day ahead. Store in the refrigerator up to 2 days in an airtight container.