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Apple Pie Filling is better than any pie filling you can buy at the store and is perfect for homemade apple pie, desserts, or 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! This recipe can be used in my Classic Apple Pie, and Apple Hand Pies.
Filling Ingredients
Apples: Granny Smith apples are the best apple to use in this filling in my opinion; they remain firm when baking. In addition, Granny Smith apples won’t turn to mush and they tend to retain their shape when baked. A few other tart apple options you could try would be Honeycrisp, McIntosh, Braeburn, or Pink Lady apples. For a sweeter filling, you could use Gala, Fuji, Golden, or Red Delicious apples.
Spices: I chose to use cinnamon and nutmeg in this apple pie filling. These warm spices are such a great complement to the apples to bring out that classic apple pie filling flavor.
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.
How to Store
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 it in a freezer bag; it will last in the freezer for up to 3 months. (Be sure to label and date as well.)
More Apple Desserts
Apple Pie Filling
Ingredients
- 10 medium Granny Smith apples, peeled, cored, and sliced
- 6 tablespoons (90 g) water
- 6 tablespoons (85 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 4 teaspoons ground cinnamon
- 3 tablespoons cornstarch
- ¼ teaspoon nutmeg
Instructions
- In a medium saucepan over medium-high heat, combine the sliced apples and water. Cook for 6 minutes, stirring occasionally. Add the butter and allow to melt.
- In a separate bowl, whisk together the sugar, cinnamon, cornstarch, and nutmeg.
- Add the sugar mixture to the saucepan. Stir constantly for 2 minutes, or until the sauce thickens.
- Remove from heat and allow the filling to cool.
- Store the cooled filling or use it as directed in the recipe of your choice.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
How to store it. Freeze?
It’s in the post. But here it is again:
How to Store
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 it in a freezer bag; it will last in the freezer for up to 3 months. (Be sure to label and date as well.)
Can you freeze or can
Can i use Stevia instead of real sugar? We watch on the WW plsn but can’t give up treats. I make a two ingredient dough and thinkkng of apple turn overs or a danish i make?
By “seal,” do you mean “can” it in a canning jar?
How many pies can you make with this filling? I have bought a bag of granny smith apples and want to try the recipe and make a pie but wondering how much I will have left if I make just one pie. Thank you.
Can you can this? Would you suggest pressure canning?
Cheryl, I can my apple pie filling. I use a recipe similar to this. Apples have a high enough acidity content that you do not need to pressure can. Water bath is fine.
If you freeze apple filling do you need to thaw them out before you put in pie crust to bake
I line a pie pan with plastic wrap (leave lots of overhang) then fill with your filling. Wrap up and freeze. Once frozen, pop it out and wrap very well and date.
Simply put the frozen filling on your crust and bake. Add about 15 min. or so.
This has worked for me for years! Great way to take advantage of seasonal fruit.
How much should I add to a boxed spice cake mix please
Can you can this recipe?
I absolutely love this recipe (and your entire blog!) I make this every year before Thanksgiving so I can have a fresh, from scratch, pie made the day of in the time it takes to brown the crust 😂