Apple Pie Filling

filed under: Dessert · Food + Drink · Pies + Tarts on November 8, 2020

Apple Pie Filling is better than any pie filling you can buy at the store and is perfect for homemade apple pie, desserts, and even as a topping for ice cream! If you love apple pie, be sure to try Dwight’s Caramel Apple Pie.

Apple Pie Filling

The fall season is apple season, so it’s the best time to get out all those recipes that use apples. You definitely need to add this pie filling to the list of those recipes. Plus, it is up to you as to which kind or kinds of apples you use. For a sweeter filling, use apples like Gala, Fuji, Golden, or Red Delicious apples. For a tarter taste, choose Granny Smith, McIntosh, or Pink Lady apples. 

Apple Pie Filling in a Jar

Apple Pie Filling Recipe

Once you have decided what kind or kinds of apples you choose to use, putting together this recipe is fairly easy. I have found that Granny Smith apples hold up the best while being cooked.

Ingredients

  • Apples
  • Water
  • Butter
  • Granulated sugar
  • Ground cinnamon
  • Cornstarch
  • Nutmeg

Apple Slices for Apple Pie Filling

How to Make the Filling

The first thing to do to make the homemade filling is peel, core, and slice the apples. If you have an apple peeler and corer, that will save you some time. Place the sliced apples in a medium saucepan and pour in the water. Cook on medium-high heat for about 6 minutes. Then, add the butter.

Meanwhile, in a medium bowl, whisk together the sugar, cinnamon, cornstarch, and nutmeg. After the butter has melted, add the sugar mixture to the saucepan. Stir for 2 minutes, or until the sauce thickens. Remove the sauce from heat and let it stand for about 5 minutes.

Spoonful of Apple Pie Filling in Pan

How to Store Apple Pie Filling

Let the pie filling cool completely before storing in the refrigerator or freezer. Pour the filling into sealed jars to store in the refrigerator for up to a week. If you store it in the freezer, label, and date the containers. If you choose to store in a freezer bag; it will last in the freezer for up to 3 months. (Be sure to label and date as well.)

Use the filling in my Caramel Apple Dump Cake and Apple Dump Cake recipes. You would need about half the recipe for each of the dump cakes.

Apple Pie Filling in a Plastic Bag

How to Make Apple Pie with Filling

After the pie filling has cooled, simply place an unbaked pie crust into the bottom of the pie pan. Pour the apple pie filling into the crust and top with the second crust. Crimp the edges, vent the top by making slits in the top crust, and bake for 40-45 minutes at 425°F. Serve topped with homemade whipped cream or a scoop of ice cream.

Spoonful of Apple Pie Filling

Looking for More Apple Recipes?

Apple Pie Snickerdoodles

Apple Cream Cheese Bars

Skillet Apple Fritter Bread

The Best Apple Crisp

5 from 8 votes
Apple Pie Filling
Prep Time
15 mins
Cook Time
8 mins
Resting time
5 mins
Total Time
28 mins
 

Apple Pie Filling is better than any pie filling you can buy at the store and is perfect for homemade apple pie, desserts, and even as a topping for ice cream!

Course: Dessert
Cuisine: American
Keyword: Apple Pie Filling
Servings: 4 cups
Calories: 203 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 10 medium Granny Smith apples, peeled, cored, and sliced (about 3 cups)
  • 6 tablespoons water
  • 6 tablespoons butter, room temperature
  • 1 cup granulated sugar
  • 4 teaspoons cinnamon
  • 3 tablespoons cornstarch
  • 1/4 teaspoon nutmeg
Instructions
  1. In a medium saucepan over medium-high heat, combine the sliced apples and water. Cook for 6 minutes, stirring occasionally. Add the butter.

  2. Meanwhile, whisk together the sugar, cinnamon, cornstarch, and nutmeg in a medium bowl.

  3. After the butter has melted, add the sugar mixture to the saucepan (over the apples). Stir constantly for 2 minutes, or until the sauce thickens.

  4. Remove from heat and let the sauce sit for 5 minutes.

  5. After the sauce has cooled completely, store in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months. (Be sure to label and date the container.)

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Comments

  • Jan Moberg says:

    Where is the rest of the pie recipe?
    Like…put apple filling in the pie crusts, etc

    Do I need to put anything on the raw apples before
    I add the top crust. How long does it bake and cool?
    Can you send the rest of the recipe fairly soon. I hop to make the pie tomorrow, Saturday.
    Thanks, Jan Moberg

    Jan.moberg@results.net
    Happy Thanksgiving!!!

  • Patricia Sulek says:

    Lady who wants the instructions. Here it is
    Read the rest of the instructions. It’s all there.
    Trust me 😃

  • Dorothy says:

    Someone else already asked if 3 cups of apples was correct. I cut up 3 cups and thought it didn’t look like enough for my deep dish pie plate. I doubled the recipe. After cooking it, I felt like there was way too much sauce. I cut up the rest of my 3 lb. Bag of apples, cooked them and added them. I still have removed about 1/2 of the sauce. I’m used to homemade pies that have more apples than sauce. If that is your goal, increase the apples, but not the sauce ingredients. Love the flavor, just not the apple to sauce ratio.

  • Sophia Ferrari says:

    I used your filling recipe and crust recipe (which has been my go to for loong time) and I have to say this pie is beautiful. Thanks again for another delicious, foolproof recipe.

  • Lucy PrinceDuvall says:

    Hi Amanda! My name is Lucy and it’s the best apple pie filling IV tasted! Thanks so much for sharing!
    Going to make your hand pies tomorrow , for Thanksgiving!