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 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
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.
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.
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.
Looking for More Apple Recipes?
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!
- 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
-
In a medium saucepan over medium-high heat, combine the sliced apples and water. Cook for 6 minutes, stirring occasionally. Add the butter.
-
Meanwhile, whisk together the sugar, cinnamon, cornstarch, and nutmeg in a medium bowl.
-
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.
-
Remove from heat and let the sauce sit for 5 minutes.
-
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.)
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!!!
Lady who wants the instructions. Here it is
Read the rest of the instructions. It’s all there.
Trust me 😃
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.
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.
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!