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.


  • 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
  • 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
  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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  • Shannon says:

    I actually have a question. Can you use other kinds of apples instead of Granny Smith?

    • Amanda Rettke says:

      Granny Smith works best, but yes, you can use other varieties.

  • Phyllis says:

    You can’t beat the taste of Jonathan apples!!

  • Mary says:

    Hi. Can I use this recipe right away for pie filling

    • Amanda Rettke says:

      Yes. 🙂

  • Janie Bell says:

    It seems like 10 apples would add up to more than 3 cups sliced. Is this number accurate?

    • Amanda Rettke says:

      It was accurate in the extensive testing I did. Maybe your apples are incredibly small or incredibly large? Either way, use the cups amount.

  • Sam says:

    Have you ever tried canning them in a hot water bath? I think it should work to make them last about a year.

  • Diane says:

    Thank you for the glorious recipe.
    I think this will be a wonderful gift for Christmas. Is canning an option?
    I’d like to make this for future gifts?
    I look forward to using all of your recipes

  • Cheryl says:

    Hi Amanda! I have been a big fan for years and I just wanted to thank you for all that you do!

    This recipe is so easy to follow with basic ingredients … I made it this weekend and I LOVE it. I’m going to make a Thanksgiving pie with it so I followed your instructions for how to save it!

    Thanks again!

  • Janet says:

    Add a dollop of ice cream and some caramel sauce and you’re all set. I love this idea as an alternate to apple pie

  • Myrna says:

    Very quick and easy! I halved the recipe and came out perfectly Thank you.. and it’s delicious 😊

  • robert rousson says:

    for us diabetics.. can the granulated sugar be substituted with stevia or other brands of sweetner?

  • Gloria says:

    Is this recipe good for just 1 pie?

  • CLAY BEALE says:

    My Dear Amanda , I Need A Recipe Please , For Sweet Potato Butter , In The Crock Pot.

    Thank You


  • Marilyn F. says:

    Can this be canned?
    Thanks so much!

  • Pat St John says:

    Lovely apple pie filling

    I love apples.

  • Denise Scher says:

    Looks delicious! To use this to make an apple pie, do you just fill an uncooked pie shell and bake at 350???

  • Marian says:

    I just made a batch of this and followed the directions exactly right down to the minutes it has now been sitting for 40 minutes and is still very syrupy . Like i could poor it into the pie crust. Is that normal and does it thicken up when you bake it or did something not go correctly for me?
    Red Mac apples, brand new container of corn starch and a new pack of sugar? If this is not normal how do i save it?

  • Debbie A Davis says:

    Does this apple pie filling make one pie?

  • Debbbie says:

    I love your recipes, but your App. Never lets me print and just wondering if you don’t allow your recipes to be printed. Every time I try to print it comes up and tells me the website doesn’t allow

  • Tracy says:

    Can you please suggest sn eady way to make pie crust. I have no luck. I roll and it shrinks…lol
    Thank you

  • Dorothy says:

    I make canned apple pie filling very similar to this. I don’t cook the apples. I make the sauce with clear jel. The clear jel creates a much better appearance than cornstarch. I fill the jars with sliced apples chunked and then pour the sauce over it It is a wonderful recipe. I use Gravenstein apples here in Northwest Washington. Cans wonderfully and is good for 12-18 months before it starts to loves its color.

  • Chantel says:

    What’s the weight of the apples? I have 8 and just peeled and cored and sliced them thinking I was short, but it’s easily 10+ cups of apples and this recipe says 10 medium apples are about 3 cups… and these were tiny apples. Thanks!

  • Aurora says:

    Now that I have the filling how do I bake the pie and for how long. !

  • Márcia Helena R. Bresciani says:

    Hi Amanda!
    I simply loved this recipe, it is so delicious and easy to prepare!
    I love your kind and loving way to teach us the incrediblw recipes. Thanks a bunch ! Kisses from São Paulo, Brasil.

  • Terri says:

    Can we can this recipe to use months later? Looks yummy!

  • Linda Talley says:

    I love these recipes. Thanks so much for them