Apple Pie Filling

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!

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!

A sweet and sticky apple pie filling for all your favorite fall 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 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 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!

❓ 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!

apple pie spice (see recipe, or use cinnamon)
(for making a slurry with water)

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.

Peeling is optional, based on your preferences or recipe.
Cut the apples into inch cubes or -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.

apple desserts, Apple Pie Filling, apple recipes, fruit desserts

Dessert, Fruit Desserts

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!

Apple Pie Filling takes less than 15 minutes to make and has a great homemade flavor.

Tender chunks (or slices) of apples are perfectly sweet-tart simmered in a simple cinnamon sauce. They take just minutes to prep and taste so much better than canned!

They can be used in pies or tarts or replace a can of apple pie filling in any recipe. Scoop it over ice cream, yogurt, or cake for an easy treat.

Homemade is Best (and SO easy!)

I looooove Apple pie filling but not just for filling pie crust! It’s great over anything from yogurt to cake to oatmeal.

Homemade always tastes 1000x better! Delicious apple flavor with a hint of warm spices.
The apples come out tender and not soggy.
Making this apple pie filling is less expensive than canned (and has a homemade flavor).
Needs just a handful of ingredients.

The Best Apples for Pie Filling

Much like when baking apple pie, you’ll want apples that stand up well so you don’t end up with applesauce! We think granny smith apples are the best for pie filling because they have a tart flavor which means the filling isn’t overly sweet.

Other ingredients needed in this recipe are sugar, water, spices and cornstarch (this makes the sauce portion).

How to Make Homemade Apple Pie Filling

You’ve heard the saying as easy as Apple Pie, this recipe is exactly that!

Peel and chop apples: apples are peeled and sliced and simply added to a pan with a bit of water, sugar and cinnamon.
Thicken: once tender, I add a bit of cornstarch to thicken up this apple pie filling. Any of the juices released from the apples make the “saucy” part.

Replace the Can

This easy apple pie filling recipe makes the equivalent of 1 can of apple pie filling and takes just about 10 minutes.

It’s perfect to substitute for a can of apple pie filling (and tastes so much better than the store bought)!

Variations

Chop the apples or make apple slices instead.
Swap out white sugar for brown sugar to add a caramel flavor.
Add a teaspoon of lemon juice.
I use ground cinnamon but you can use apple pie spice, a pinch of nutmeg, pumpkin pie spice or your favorite warm spice mixture.

How to Freeze Apple Pie Filling

This apple pie filling is delicious and can be used right away. We mainly make it to replace cans of pie filling in recipes, if I am making an actual apple pie from scratch, I don’t pre cook the filling. If you do make this filling you can of course freeze it.

Simply cook as directed and cool. Freeze in a freezer bag. Once ready to use, defrost overnight in the fridge and use as you would from fresh!

Ideas for Apple Pie Filling

We love this on its own or served over ice cream but this easy apple pie filling works perfectly in the recipes below!

Apple Pie Egg Rolls: If you like the OLD McDonald’s apple pies (the fried ones!) you will LOVE these!!!
Serve over ice cream, yogurt, or oatmeal.
Place in a bowl and top with crumble to make a quick apple crisp.
Wrap in pie pastry (or homemade pie crust) to make apple hand pies.
Use it to top pancakes or waffles.
Apple Pie Tacos: Crispy Cinnamon Sugar Shells filled with Warm Apple Pie Filling!
Apple Pie Roll Ups: Easy baked apple pie roll ups rolled in cinnamon sugar and served warm!
Apple Pie Dumplings: 2 Ingredient Apple Pie Dumplings! This is the easiest dessert to put together!

Quick Stovetop Apple Pie Filling! This easy recipe replaces 1 can of apple pie filling and is so much better than the store-bought filling!

Peel, core, and chop or slice apples*.
Melt butter and cinnamon over medium heat. Stir in apples, sugar & water.
Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened.
Let bubble 1 minute. Cool.

Cut apples into 1/2-inch cubes or 1/4-inch slices.

Different varieties of apples may need less (or more) cooking time. Cook just until tender crisp checking the apples with a fork.

Some apples are juicier than others. If you would like your filling thicker, combine 1 tablespoon cornstarch with 1 tablespoon water. Add a little at a time while the mixture is boiling until you reach desired consistency.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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This homemade apple pie filling is made with sliced Granny Smith apples, brown sugar, spices and butter, all simmered together until thickened. The best pie filling that also works great for a variety of other desserts and pastries.

Apple pie filling from scratch tastes SO much better than the canned version and can be used in everything from fried apple pies to cream cheese danishes.

Fall is here and there is an abundance of apples at the stores, which means it’s time to make apple pie! Or in this case, homemade apple pie filling. I’m not so good with pie crusts, so typically I purchase the crust and load it full of my own apple pie filling for an amazing fall treat.

Apple pie is one of my favorite fall desserts. When I want fall treats, I make this filling or other fantastic fall pies like pear custard pie, pumpkin meringue pie or pecan pie cheesecake. There are so many great fall desserts to enjoy!

This recipe contains apples, lemon juice, water, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg and butter.

How do you make apple pie filling?

Start by coating your apple slices in a little lemon juice to keep them from browning. Make the sauce by placing the sugars, water, cornstarch and spices in a pan, then bring the mixture to a simmer. Stir in the apples and cook until the apples are tender. Add a little butter, then you’ll be ready to make your pie or other apple treats.

Tips for perfect results

You can cut your apples into any size or shape that you like, just be sure to cut them uniformly so that they all cook at the same rate.
Need ideas on how to use this filling? Check out my amazing Dutch apple pie recipe.
Freshly grated nutmeg has so much more flavor than the pre-ground variety. Whole nutmegs keep for years when stored in a cool dry location, so buy a bottle and shave off a little nutmeg as needed for your dishes.
I use butter in this pie filling because it makes the finished product taste a little richer. You can omit it if you prefer.
Homemade pie filling can be stored in the fridge for up to 5 days, or in the freezer for up to 2 months

Recipe FAQs

What kind of apples are best for apple pie?

For apple pie, you want apples that will hold their shape and have a nice well rounded flavor. I use Granny Smith apples for this apple pie filling because they stay firm after being cooked and they have a tart flavor that works well with the sweetness of the brown sugar. You can use other apple varieties for this recipe, such as Honeycrisp, Golden Delicious and Braeburn apples.

Is it better to cook apple pie filling first?

I recommend making apple pie filling rather than just placing raw apples into a pie shell. When you make your own filling ahead of time, you can better control the consistency of the filling, as well as how soft the apples are. If you simply place apples and sugar in a pan, you won’t exactly know how much liquid the apples will release when cooked, or if they’ll come out tough.

What is apple pie filling made of?

This homemade apple pie filling is made with sliced Granny Smith apples, brown sugar, spices and butter, all simmered together until thickened.

Flavor Variations

While this filling is fabulous as-is, you can add other ingredients to customize the flavors to your tastes.

Fall Fruit Filling: Use half apples and half pears in the recipe.
Cranberry Apple Filling: Add 1/2 cup of dried cranberries to the pan when you add the sliced apples.
Caramel Apple Filling: Omit 1/4 cup of brown sugar. Stir 1/3 cup of caramel sauce into the filling during the last 2 minutes of the cooking time.

Now that I’ve had homemade pie filling, I’ll never be able to go back to the store bought kind. The flavor of this version is SO much better, so even if you have to cheat and use a pre-made pie crust like I do, you’ll still end up with an amazing pie.

More delicious apple recipes

peeled and thinly sliced, I used Granny Smith
freshly ground if possible

Drizzle the lemon juice over the apple slices.
Place the water, brown sugar, granulated sugar, cornstarch, cinnamon and nutmeg in a large pan.
Bring to a simmer, stirring occasionally.
Bring the mixture to a boil and cook for 1 minute or until just thickened.
Add the butter to the pan and stir until it has melted.
Cool the apple filling for 10 minutes, then transfer it to containers and refrigerate or freeze until you’re ready to use it.

You can cut your apples into any size or shape that you like, just be sure to cut them uniformly so that they all cook at the same rate.
Need ideas on how to use this filling? Check out my amazing Dutch apple pie recipe.
Homemade pie filling can be stored in the fridge for up to 5 days, or in the freezer for up to 2 months

Having a homemade apple pie filling recipe ready to go makes dessert preparation fast and easy! Perfect for loading into a buttery pie crust, pastry dough, or top on cakes, pancakes, waffles, oatmeal, or yogurt.

Table of Contents

When autumn hits, I can’t wait to start making apple-inspired recipes. My classic apple pie recipe is always on the top of my list. However, this can become an all-day event when made from scratch. To speed up the process, you can prepare the apple pie filling in advance to grab and bake it. It’s so much better than the store-bought canned options. It’s even freezer-friendly!

Nothing is better than using fresh and ripe ingredients to make the fruit shine. I use my favorite baking apples and cook them on the stovetop. The slices sauté with butter and a sweet, cinnamon-spiced mixture. If you want to add spiced apple flavor to any recipe, this is a quick and easy method. The glazed fruit is ready to use in just 30-minutes!

Apple pie filling recipe ingredients

Apple Selection

For the best flavor balance, I use two types of apples for the filling. Granny Smith apples keep their structure when cooked and have a pleasant tart taste to balance the sugars in the filling. However, they aren’t very juicy. Therefore I also add Honey Crisp apples to give a burst of sweetness, balanced with malic acid, and they hold their texture well when heated.

Other types of apples like Fuji, Braeburn, and golden delicious are good cooking apples for the filling. Avoid using varieties that break apart into a mushy texture, like Red Delicious.

Prepare the apples

Purchase 3 pounds, about 7 medium-sized (3-inches wide). Peel, core, and slice them. For a pie, cut the apples into 1/2-inch thick pieces. You could go to as thin as 1/4-inch, depending on the application. If you plan to use them in a small-sized pie crust or puff pastry to make individual servings, dice them into 1/2-inch cubes.

The smaller size will cook much quicker. If you are not cooking right away, try my tips for preventing apples from browning. My favorite quick solution is submerging them in cold water after cutting them. You should yield about 9 cups for the recipe.

Step 1. Prepare the apples

Cook the apple pie filling

Use a large skillet with high sides or a dutch oven. It starts with 9 cups of apples, but as they lose moisture, they reduce to about half the volume. Saute the apples with dark brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt over medium heat in melted butter.

Cook, occasionally stirring, until the apples are crisp-tender and still retain their shape. This process takes about 8 to 10 minutes for thick slices. A cornstarch slurry mixture is added at the end of cooking to thicken the juices into a glossy sauce that glazes the fruit. Vanilla is mixed in last so that the aroma is preserved.

When to stop cooking the apples

If adding to a pie, you want to retain some moisture and structure, as it will cook further inside the pie crust. Stop cooking when the fruit reaches 160°F (71°C). This temperature helps the pectin in the cell walls become more stable, preserving its shape, especially as it bakes.

If you are using the apples for a topping, you can cook them for a few more minutes for a softer bite. Don’t heat past 185ºF (85ºC). Above that point, the enzymes that help to strengthen the pectin in the cell walls to hold its structure will inactivate, creating a mushy texture better for applesauce or apple butter.

Step 2. Cook the Apple Filling

Step 3. Thicken the Filling

Storing the filling

If you don’t plan on using the filling right away, you have a few storage options. Make sure to let the filling cool to room temperature. Then, you can refrigerate it for up to 7 days or freeze it for up to 3 months. Remove as much air as possible from the plastic bag to reduce freezer burn. I like to defrost it in the refrigerator the night before, so it’s ready to use the next day immediately.

Substituting for canned filling

This homemade apple pie filling makes about 5 cups, or about 2 pounds (908 grams). Store-bought canned filling typically comes in 20-ounce cans (1 pound 4 ounces, 567 grams, about 2 ⅓ cups). This recipe can be swapped for two 20-ounce canned fillings.

Ways to use the apple pie filling

Use them for apple crisp or apple crumble
Use my pie crust recipe for apple pie, dutch apple pie, mini pies, or hand pies
Top them on oatmeal, overnight oats, yogurt parfait, or ice cream
Add them to waffles or pancakes
Fill them in apple turnovers

Step 4. Ready to serve

There are benefits to pre-cooking apples. They are about 80% water, which will release when sliced and cooked. Cooking concentrates the juice to reduce the chance of a soggy crust. This prevents gaps between the filling and the crust, giving a more dense layer of fruit because the volume is already reduced. If you prefer a crisper texture of the apples, you can skip the pre-cooking.

Apple pie filling is composed of apple slices, brown sugar, and granulated sugar mixed with spices like cinnamon, nutmeg, and cloves. Lemon juice and vanilla extract balance the flavor of the fruit. A thickening agent is added, like cornstarch or flour, so that the juices glaze and stick to the apples.

How do you thicken apple pie filling?

The create a sticky sauce that clings to the apples in the filling, you can either add a cornstarch slurry or all-purpose flour. The starches will absorb the moisture, swell up, and thicken as it cooks so that the juices aren’t runny. Cornstarch gives a more glossy sheen compared to flour. You need about half the amount of cornstarch for the same thickening power as wheat flour.

Can I preserve the filling by canning?

This recipe was not developed for home canning. A specific type of modified cornstarch, the right amount of sugar and acid, using sterilized jars, and proper canning techniques to ensure the apple pie filling is safe to eat unrefrigerated is required.

Why do you put lemon juice in apple pie?

The citric acid helps to balance the sweetness of the sugars. It also lowers the pH of the apple mixture, making the pectin in the cell walls of the fruit stronger so that it holds its shape and retains some moisture. This is important because you don’t want a mushy filling. A little bit goes a long way, so only a few teaspoons are needed. Too much, and this will throw off the taste of the filling.

Pin this recipe to save for later

granny smith apples
, Fuji, or Braeburn
dark brown sugar,

Prepare the Apples – Peel, core, and cut the apples into ½” thick slices. Alternatively, cut into ½” dice for smaller pastries or to use as a topping.
To Serve – Use immediately for a topping while still warm. Alternatively, cool completely and store in the refrigerator or freezer until ready to use.

Serving Size: ½ cup filling
Storing: Cool and store in a glass jar or airtight container in the refrigerator for up to 7 days.
Freeze: Transfer to a large resealable plastic bag. Press out the air and flatten the filling, then seal. Freeze for up to 3 months. Defrost before using.
Sweeter Filling: Double the amount of sweetener. Add ½ cup brown sugar and ½ cup granulated sugar.

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Filed under: American Christmas Desserts Fall Fruit Make Ahead Pie Stovetop Thanksgiving

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I’m a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

How To Make Easy Apple Filling

6 large Granny Smith apples
3 tablespoons butter
¼ cup fresh lemon juice
1 tablespoon cornstarch
½ cup granulated sugar
½ cup brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Prepare The Apples And Thickener

Wash the apples, peel, core, and cut into ½ pieces in a bowl with lemon juice.
Squeeze ¼ cup fresh lemon juice, and whisk in 1 tablespoon cornstarch. Set aside. This is your amazing magical thickener.

Cook The Apple Filling

Pour the lemon juice and cornstarch mixture (a thickener) over the apples and stir until well combined for a couple of minutes.
Add the brown and white sugar over the apples, and the sea salt. Stir until well combined.
Remove from the heat and add the cinnamon and nutmeg off the heat. The reason you do this is to keep the flavor of the spices!
Let the mixture cool completely so it thickens. Once the apple filling is cool, use it in a recipe, store it in the refrigerator for up to 3-4 days in a Mason jar, or freeze in zip-top bags.

Top Apple Filling Tips

One challenge of fruit pies is the filling can ruin the crust. When you bake with an uncooked filling, it releases the apple juice into your crust. And that is why the pie crust never bakes, and gets soggy. So the best way to prevent this issue is to make your apple mixture filling ahead and not bake with raw apples.
By pre-cooking the filling, and freezing it, you can make pies and desserts quickly anytime, and it is a better way to bake.
The taste of homemade pie filling is amazing, you can control the warm spices, levels of salt, cinnamon, and nutmeg if you like more/less/none.
You can pull back on the sweetness with less sugar, and make a more tart flavor by choosing tart apples like Granny Smith.
I found while testing this homemade apple pie filling many times over decades, that combining the lemon juice and cornstarch makes an ideal thicker filling
Adding the cinnamon and nutmeg after cooking the tender apples gives this recipe outstanding flavor as you don’t cook off the spice flavor in the heat of cooking. Win-win!

What is the best kind of apple for pie filling?

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Then come home to your kitchen and make all your favorite apple recipes! Good choices are, Honeycrisp, Braeburn, Granny Smith apples, Golden Delicious, and Jonathan/Jonagold apples. These are all good firm apples that will give you the best results.

Avoid using Red Delicious, Fuji, or Gala apples, they just don’t hold up to the heat of cooking the apple filling and then baking.

What can you do with apple pie filling?

make apple turnovers using puff pastry
put it over waffles and pancakes with caramel syrup for breakfast!
mix into an apple french toast casserole
dollop on top of baked brie and serve with crackers
bake it into apple bread pudding
make some apple muffins
use a muffin tin for mini apple pies

How To Freeze Pie Filling?

How Many Cups Of Filling Are In A Pie?

9-inch pie = needs 4 cups of filling – this is a standard dish size7-inch pie = needs 2 cups of filling5-inch pie = needs ¾ cup of fillingdeep-dish pie = needs 5-6 cups of filling

Can you freeze apple pie filling?

Yes! you can put pie portions in zip-top bags, date, and freeze each one ready for pies, hand-pies, tarts, crumbles, and other desserts. Simply load the filling into the freezer bags in portions you want, then press the air out, label and freeze.Lay the filled ziplock bag flat on a small cookie tray, and they will stack neatly in your freezer!

Apple Pie Baking Top Tips

Before baking, line your baking sheet with a piece of parchment paper in case the filling bubbles over for easy clean-up.
You can make a flaky pie crust in a pastry blender or food processor, then wrap the disk of dough in plastic wrap and chill your homemade pie dough 30 minutes before baking for a flaky crust.
Once you roll out the bottom crust, carefully roll it around a rolling pin, then gently lay it in the pie pan.
Add some lemon zest in with your filling to add some great flavor, then put on the top of the crust, and brush with an egg wash to make it golden brown.
Be sure to use a sharp knife to cut slits into the middle of the pie to let the steam out as it bakes a perfect pie crust.
Use small seasonal-shaped cookie cutters to decorate the top of your own pie crust! For fall use leaves, for Christmas use trees or stars, or use a small apple shape cutters anytime.
Always put the oven rack in the lowest position to bake pies. This way the pie is baking near the heating elements of the oven and will give you a nice golden brown perfect pie crust. Underbaked pies are typically soggy and the crust is doughy.
If you let the pie cool, it is easier to slice and serve!
The helpful chart below shows you apple sizes for this recipe that fit into a 9″ pie plate.

More Apple Recipes

Bake an Apple Crisp dessert with a sweet crust, caramelized apples, and a streusel topping. Serve this dessert with a big scoop of vanilla ice cream and caramel sauce then dig in!

Dutch Apple Pie is also known as Apple Crumble baked with a homemade filling, a golden-brown crust with a foolproof flaky crust, and a crumble topping on top of the pie.

This easy recipe for Caramel Apple Dip has crisp sliced apples, salted caramel sauce, and crushed Health bars. A great recipe and pot-luck party crowd hit for Thanksgiving, Halloween, and all through Autumn. Use any kind of sliced raw apples cut into individual slices!

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Apple Pie Filling ~ Make Ahead & Freezer Friendly!

An easy Apple Pie Filling using crisp fresh apples and warm spices that can be made ahead and is freezer-friendly. And to prevent soggy bottom crusts, you need a really good filling to bake up the best apple desserts. Get all the secrets to a thicker pie filling with the best apple flavor in every bite.

Granny Smith apples
fresh lemon juice

Prepare apples and thickener

Wash the apples in cold water, peel, core (use apple corer/slicer), and cut into ½ pieces. Place into a large bowl with lemon juice to prevent browning.
Squeeze ¼ cup fresh lemon juice, and whisk in 1 tablespoon cornstarch. Set aside. This is your pie filling thickener.

Cook the apples

Next, pour the lemon juice and cornstarch mixture over the apples and stir until well combined for a couple of minutes.
Sprinkle ½ cup brown sugar, ½ cup white sugar over the apple slices, and the sea salt. Stir until well combined.
Remove from the heat and add the cinnamon and nutmeg off heat. The reason you do this is to keep the flavor of the spices!
Let the apple mixture cool completely so it thickens. Once the apple filling is cool, use it in a recipe, store in the refrigerator for up to 3-4 days in a Mason jar, or freeze in zip-top bags or an airtight container.

Pie dish/cups filling amount

9-inch pie = needs 4 cups of filling – this is a standard pie dish size

7-inch pie = needs 2 cups of filling

5-inch pie = needs ¾ cup of filling

deep-dish pie = needs 5-6 cups of filling

Pie filling quantities

This recipe makes approximately 3 ½-4 cups of pie filling (depending on the size of your apples) and will make 1 standard 9″ apple pie.

PRO TIP If you are ever short on pie filling, simply peel and slice up another apple or two and add them right into your filling uncooked. It adds a nice texture!

Freeze filling

PRO TIP Lay the filled ziplock bag flat on a small cookie tray, they will stack neatly in your freezer!

Top Apple Pie Filling Tips

One challenge of fruit pies is the filling can ruin the crust. Pies baked with an uncooked filling release the apple juice into your pie crust. And that is why the pie crust never bakes, and the crust gets soggy. So the best way to prevent this issue is to make your apple mixture filling ahead and not bake with raw apples.
By pre-cooking the apple pie filling, and freezing it, you can make pies and desserts quickly anytime, and it is a better way to bake.
The taste of homemade pie filling is amazing, you can control the warm spices, levels of salt, cinnamon, and nutmeg if you like more/less/none.
You can pull back on the sweetness with less sugar, and make a more tart flavor by choosing tart apples like Granny Smith.
I found while testing this homemade apple pie filling many times over decades, that combining the lemon juice and cornstarch makes an ideal thicker in pie filling that bakes well in the flaky pie crust.
Adding the cinnamon and nutmeg after cooking the tender apples gives this filling recipe outstanding flavor as you don’t cook off the spice flavor in the heat of cooking. Win-win!

I personally love the “gold standard” for apple filling, a tart Granny smith apple. Good choices are, Honeycrisp, Braeburn, Granny Smith apples, Golden Delicious, and Jonathan/Jonagold apples. These are all good firm apples that will give you the best results to make apple filling.

Avoid using Red Delicious, Fuji, or Gala apples, they just don’t hold up to the heat of cooking the apple filling and then baking pies.

Leftover extra filling ideas

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Homemade Apple Pie Filling is easy to make with fresh apple, brown sugar, and spices. It can be used in plenty of desserts, like homemade apple pie, and it tastes so much better than the store-bought version. Watch the short video tutorial attached below and see how simple this recipe is!

With fall on the horizon, there are plenty of apples around. Make this easy recipe and enjoy the filling in bars, cheesecakes, Pies, Danishes, or simply scoop it on your favorite ice cream! This is a staple recipe that you can make year-round and store leftovers in your pantry. Sweet and with warm spices, in a flavorful thick sauce, this homemade version will win you over.

Easy Apple Pie Filling Recipe

This recipe is very easy to make, and it will take you only about 30 minutes. The homemade version tastes so much better than the canned, store-bought one. Also, it is healthier as you can control the ingredients, and know for sure what is used.

I love recipe shortcuts, and I personally buy and use a lot of the canned versions. Because sometimes you can’t beat the convenience. However, if you have time, and want to try your hands to make your own delicious apple pie filling, this recipe is perfect for you. The best part is that you can make it in advance and store it in the fridge for later use.

The end result is sweet, flavored with classic fall spices, like cinnamon, cloves, and nutmeg. I also added some brown sugar to it. Which gives it that rich caramel color and it combines with the soft apples so well. This filling is not only great in pies, but you can also use it on toast, cakes, or top it over ice cream.

The apples are soft, but not mushy, therefore it adds texture not only flavor to the recipes you will be using them for.

Ingredients Needed

This recipe is pretty easy and ready in about 30 minutes, you will need only a handful of ingredients and spices:

Apples – use your favorite apples, but look for the ones that are crisp and more on the tangy side.
Lemon juice – to prevent apples from browning.
White and brown sugar – if you a looking for a lighter in the color filling, replace the brown sugar with white sugar.
Cinnamon, nutmeg, cloves, allspice – to add delicious fall flavors.
Water
Cornstarch – acts as a thickening agent and it cuts down in time, otherwise to thicken the filling you would need more sugar and the cooking time would be much longer.
Butter – this is optional to use, but it gives a nice aroma to the filling and makes the texture creamier.

How do you make homemade apple pie filling from scratch?

This is one of the easiest recipes you can make.

Prepare the ingredients: First, start by gathering all the ingredients, and by prepping the apples for the recipe. You have to add them to a large bowl and drizzle the lemon juice on top, add the zest and toss to combine.
Make the sauce: Simply, add the water, sugars, cornstarch, and spices to a saucepan, whisk and cook stirring occasionally over medium heat.
Cook the apples: Then, and the apples, stir and cook them until tender but not mushy.
Butter: Remove from heat and immediately stir in the butter if using.
Cool: Finally, let the mixture cool and store or use as needed.

Recipe Variations

Apples: First, decide what apples you will use as they influence the final taste and texture of the recipe. For example, Granny Smith apples are tangier, while Honeycrisps are on the sweeter side.
Spices: Since this is a homemade recipe, you have control to adjust the spices as you like. Skip some, or use others more to adjust to your own taste.
Sugar: Alternatively, use only brown sugar for a deep caramel flavor and color, or only white sugar for a lighter color and taste.
Extracts: Also, try stirring in some vanilla extract or butter rum at the end.
Other fruits: Actually, you can replace half of the apples with pears!

How to water bath can

Blanch: After you peel, core, and slice the apples, it is preferred to blanch them for 1 minute in hot boiling water. Because this is to ensure that the apples will be cooked through.
Prepare the boiling water canner: Heat 2-3 (2 cups each) jars in simmering water until ready for use, but do not boil. Make sure the leads are clean, the best is to submerge them in hot boiling water for 1 minute.
Water bath: After that, process jars in a boiling-water canner for 25 minutes.
Cool: Next, remove jars and completely cool, preferably on a cooling rack.
Do a check: Finally, check lids for seal after 24 hours, they should not flex up and down when the center is pressed. If everything is fine store them in the pantry for 2-3 months. If the lids haven’t been sealed, store the jars in the fridge for 14 days.

How to store

Store: First, let the filling cool to room temperature. Then, transfer it to jars or to an airtight container and store it in the fridge for 10-14 days.
Freeze: First, cool it to room temperature. Then, add it to an airtight container, or freezer gallon bags (lay them flat in the freezer). You can freeze it for up to nine months with minimal loss of flavor.
Thaw: When ready to use, remove it from the freezer, and transfer it to the refrigerator to thaw gradually for 24 hours, or you can add it to a saucepan and heat it up.
Reheat: If you decide to heat it up, and the filling is too watery, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl until fully dissolved and add the slurry to the apple pie filling. Stir to combine, and let it simmer for 2 minutes until it thickens. When the filling will cool off it will thicken more.

How to serve

First, try to use it to fill pie crusts, pie plates, and tarts, just add to the crust and bake.
Another option is to use it as a topping for pancakes and waffles.
Similarly, use it as a topping for ice cream.
Alternatively, use it in any recipes calling for it, like in these hand pies.
Also, you can make apple pie coffee cake or apple pie cheesecake.

Frequently Asked Questions

Technically you can use any apples, but I prefer to stick to widely available Gala, Fuji, Red Delicious, or Golden Delicious, or a mix of these. Honeycrisps, Granny Smith, and Melrose are also delicious options. As a rule of thumb, for the best pie, choose a mix of sweet and tart apples, to have the best of both worlds.

How do you prepare apples for apple pie filling?

Wash, clean, and cut them: you have to wash and peel the apples. After that, you have to core them and either slice them or dice them. Whichever you prefer more. I like to cut mine into 1-inch chunks, so they maintain their shape and texture better.
Squeeze some lemon on top: After you diced the apples, add them to a large bowl and squeeze one lemon over top. Also, you can drizzle with some store-bought lemon juice, stir to combine. This is done to avoid the apples from turning brown.

Do you cook apples before putting them in a pie?

There is no right or wrong as some recipes will ask for cooked apples and some no. For example, you can just toss the raw apples with lemon juice, sugar, and flour and make a tart. On the other hand, you can cook them using the recipe below and either can them for later or use them in other recipes.

More Apple Desserts

Feel free to substitute some ingredients. For example, you can add vanilla extract to it. Similarly, butter is optional and can be omitted. It adds a nice creamy flavor to the dish, so use it as you desire.
Some people prefer making this recipe without cornstarch. However, by using the cornstarch, the filling will thicken and have the right texture and consistency. But feel free to skip it if not a fan. In that case, add more sugar and simmer the mixture until reduced and thickened.

(peeled, cored, and diced – 7 cups chopped)
(zested and juiced)
white granulated sugar
light brown sugar
(plus more if needed)

Wash, peel, and core apples. Chop them into 1-inch chunks.
Add chopped apples to a large bowl and add lemon juice and lemon zest. Stir to combine.
Place a medium saucepan over medium heat and add water, white sugar, brown sugar, cinnamon, nutmeg, cloves, allspice, cornstarch, and salt. Stir to combine until the cornstarch is dissolved.
Bring to a boil while stirring often, and boil for 2-3 minutes.
Add the apples, reduce heat from medium to low, cover saucepan with a lid and let the apples simmer for 6-8 minutes, or until apples have softened, but are not mushy. Stir often.
If the filling is too watery for your taste, in a small bowl mix 2 tablespoons of cornstarch with 2 tablespoons of water until fully dissolved and add the slurry to the filling, simmer for 2 minutes to thicken. Keep in mind that the filling will thicken more once completely cooled, so while it may look a bit watery when hot it will thicken more when chilled.
Remove from heat and stir in the butter if using.
Cool it to room temperature, transfer it to an airtight container or jars and refrigerate. The mixture will thicken more as it cools.

Made This Recipe?

This apple pie filling makes enough to fill a 9-inch pie or can be used to fill apple turnovers or handheld pies, a cobbler, or apple crisp. You can chop the apples if you plan to use it for hand pies, or you could slice the apples thinly or chop them coarsely for a pie or cobbler. This apple filling is cooked, so it can be made ahead of time and refrigerated or frozen until it’s time to make a dessert.

, light or dark, packed
, ground or freshly grated
pure vanilla extract

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gather the ingredients.
The Spruce / Ahlam Raffii
Peel and core apples. Dice coarsely or finely slice slice and put them in a large bowl. Use a larger dice for pies or a smaller dice for hand pies.
The Spruce / Ahlam Raffii
Toss apples with lemon juice.
The Spruce / Ahlam Raffii
In a large saucepan over medium heat, combine brown sugar, granulated sugar, and cornstarch and stir to blend.
The Spruce / Ahlam Raffii
Add apples, cinnamon, nutmeg, and salt. Bring mixture to a simmer while stirring constantly.
The Spruce / Ahlam Raffii
Use filling in a pie, in handheld pies, cobbler, apple crisp, or turnovers.
The Spruce / Ahlam Raffii

How to Store and Freeze

If you will not be using the filling immediately, store it in containers in the refrigerator for two to three days.
If freezing the pie filling in glass canning jars, choose wide-mouthed jars and leave 1 inch of headspace.
To thaw, leave it in the refrigerator in a bin until ready to use.

Spiced Apple Pie: Replace the cinnamon and nutmeg with an apple pie spice blend or pumpkin pie spice.
Pear Pie Filling: Replace the apples with cored, peeled, and diced or sliced fresh pears.

What apples make the best apple pie filling?

Apples in apple pie and baked desserts should become tender when cooked but not mushy while providing good flavor. Braeburn and golden delicious are both great choices. Gala apples are a sweet option, while Granny Smith apples will make a tarter pie with firmer fruit.

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The best homemade Apple Pie Filling recipe has the perfect amount of sweetness with rich apple flavor! It’s great for making desserts, like pies, cake, ice cream or danishes. Ditch the canned filling forever, because this recipe made with fresh apples is easy to make in just 15 minutes!

Crisp apples, rich butter, a blend of sugars, cinnamon and apple juice come together in perfect harmony to create the best apple pie filling of all time!

There are so many reasons to make your own apple pie filling from scratch. It tastes amazing, you can adjust the taste and texture to your liking, there are no added preservatives, and it’s super easy!

Never worry about the store running out of the canned stuff again, make your own pie filling with simple and easy to find ingredients.

Apples – I recommend granny smith apples for this recipe. They’re the best apples for baking due to their firm texture. They also have more of a tart flavor, which makes them balance perfectly with the sugar in this apple pie filling recipe. You could also use pink lady, honeycrisp, fuji, golden delicious, or braeburn apples.
Unsalted butter – I prefer unsalted butter in baking recipes because it gives you more control of the end flavor. Different brands of salted butter contain varying amounts of salt, so it’s hard to be consistent.
Granulated sugar + brown sugar – the combination of sugars will give you the best sweet, rich flavors in the apple pie filling.
Ground cinnamon – for even more fall flavor, use Pumpkin Pie Spice in place of the ground cinnamon.
Apple juice – instead of adding water to the pie filling, I use apple juice for even more rich apple flavor. You can always use water, or substitute in apple cider. (Whatever you do, DO NOT USE APPLE CIDER VINEGAR!)
Cornstarch – this is used to thicken the filling. You could also use all-purpose flour, potato starch, or rice flour in it’s place.

Instructions

Step 1: peel, core and thinly slice the apples. When slicing the apples, try to make them as uniform as possible, so that they will cook evenly.

Step 2: melt butter in a large skillet on the stove over medium heat. Add the apples, granulated sugar, brown sugar, cinnamon, and apple juice. Stir to combine the ingredients. Cover and simmer for 4-6 minutes.

Step 3: in a small bowl, whisk together the cornstarch and apple juice to create a slurry. This will be used to thicken the apple pie filling.

Step 4: remove the lid from the skillet and add the cornstarch slurry. Stir to combine and allow the mixture to bubble for 3-5 minutes, or until the liquid in the pan turns into more of a syrup.

Remove from the heat and allow the apple pie filling to cool completely before using it in a recipe.

This is perfect for making apple pie ice cream!

Ways to use it

Apple pie filling can be used to make more than just pies. Here are some ideas and recipes to get you started (also including a classic apple pie recipe!)

Apple Danish – this easy 5 ingredient recipe is perfect for brunch or dessert!
Apple Pie Ice Cream – this no-churn recipe means you don’t need any fancy equipment to make totally delicious homemade ice cream!
Classic Apple Pie – To make a classic apple pie, line a 9 inch pie plate with your favorite pie crust. Pour the apple pie filling into the pie crust. Place the pie on a rack in the lower half of a preheated 450°F oven for 10 minutes. Reduce the heat on the oven to 350°F and bake for 45 minutes, or until the crust is golden brown. To make a lattice pie crust on top of the pie, refer to my Mom’s Famous Cherry Pie recipe for step-by-step photos and instructions.
Pies and Cakes. You can also make hand pies with the filling, or use it as a cake filling.
Spoon it over ice cream, it’s delicious with Vanilla Old Fashioned Ice Cream or this Salted Caramel Ice Cream!
Make apple dessert tacos! Roll up the apple pie filling in small flour tortillas. Brush the tops of the tortillas with butter, then sprinkle with cinnamon and sugar. Bake at 425°F for 12-15 minutes.
Enjoy a festive fall parfait. Layer yogurt with the apple pie filling and your favorite granola.
Dress upl. Start your day with deliciousness by stirring the filling into instant oatmeal or Overnight Oats!
Skip the bottom crust and make a crisp or crumble. This pumpkin spice crumble topping from the linked recipe, is a delicious topping for this pie filling recipe!
Serve for brunch! Apple pie filling makes an excellent topping for pancakes, waffles, French toast and crepes. Keep it simple, or try pairing with extra flavorful goodies like Sweet Potato Pancakes or Cornflake Crusted French Toast.

Pro tips

To peel, core and slice the apples, you can use an all-in-one tool, like this Apple Peeler Corer Slicer, or you can use standard kitchen tools. Use a vegetable peeler to remove the skin. Slice the apple in half from top to bottom. Remove the core with a sharp knife. Or melon ballers are actually great for this! Then place the flat side down and cut the apple into slices or cubes.
If you want to peel, core and slice the apples ahead of time, you can toss the apples in lemon juice to help prevent them from browning, then store them covered in the refrigerator until you’re ready to make the pie filling.
Make this apple pie filling vegan by swapping out the butter for a plant-based butter substitute instead.
Always remember that the filling will thicken more once it is cool.
Making your own filling allows you to adjust the flavor to your taste preferences. I love the simplicity of cinnamon with these flavors, but you can also add other spices like nutmeg or cloves.

Storage options

To store: prepared apple pie filling can be stored in the refrigerator for up to 7 days.
To freeze: the filling can be transfered to a freezer-safe container, such as a zipper bag or mason jar and stored in the freezer for up to 3 months. Defrost the filling by transferring it from the freezer to the refrigerator 24 hours before use.

Don’t miss these other quick and easy kitchen how-to guides!

granny smith apples, or honey crisp apples
, or all-purpose flour

Peel, core, and dice or slice the apples.
Melt butter in a large skillet on the stove over medium heat.
Stir in the apples, granulated sugar, brown sugar, ground cinnamon and 3 tablespoons apple juice.
Cover and cook for 4-6 minutes or until the apples are slightly softened.
In a small dish combine 1 tablespoon cornstarch and 1 tablespoon apple juice to create a slurry.
Add the slurry to the pan while stirring. Allow the mixture to bubble and continue to cook for 3-5 minutes, or until the apples are soft and the filling is thickened.
Let the apple pie filling cool completely before using it in a recipe. Always remember that the filling will thicken more once it is cool.

Apples: while I recommend Granny Smith apples for this recipe, you could also use pink lady, honeycrisp, fuji, golden delicious, or braeburn apples.
Classic Apple Pie: To make a classic apple pie, line a 9 inch pie plate with your favorite pie crust. Pour the apple pie filling into the pie crust. Place the pie on a rack in the lower half of a preheated 450°F oven for 10 minutes. Reduce the heat on the oven to 350°F and bake for 45 minutes, or until the crust is golden brown. To make a lattice pie crust on top of the pie, refer to my Mom’s Famous Cherry Pie recipe for step-by-step photos and instructions.
To store: prepared apple pie filling can be stored in the refrigerator for up to 7 days.
To freeze: the filling can be transfered to a freezer-safe container, such as a zipper bag or mason jar and stored in the freezer for up to 3 months. Defrost the filling by transferring it from the freezer to the refrigerator 24 hours before use.
Make it vegan: by swapping out the butter for a plant-based butter substitute instead.

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