Apple Pie Filling
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!
Video
Ingredients
- 4 granny smith apples, or honey crisp apples
- 2 tablespoons unsalted butter
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons apple juice, or water
- 1 tablespoon cornstarch, or all-purpose flour
- 1 tablespoon apple juice, or water
Instructions
- 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.
Notes
- 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.
Nutrition Facts
Calories 52kcal (3%)Carbohydrates 11g (4%)Protein 0.1gFat 1g (2%)Saturated Fat 1g (5%)Polyunsaturated Fat 0.04gMonounsaturated Fat 0.3gTrans Fat 0.05gCholesterol 3mg (1%)Sodium 1mgPotassium 46mg (1%)Fiber 1g (4%)Sugar 9g (10%)Vitamin A 55mg (1%)Vitamin C 2mg (2%)Calcium 6mg (1%)Iron 0.1mg (1%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!