Caramel Apple Pie Filling is a delicious variation of my Apple Pie Filling. Granny Smith apples are cooked in a buttery caramel sauce with cinnamon and a little nutmeg until tender but still holding their shape. The sweet caramel sauce makes this filling perfect for pies, crisps, and other apple desserts!
If you love baking with apples, be sure to check out more of my Best Apple Recipes. From pies and cakes to breads and other treats, there are plenty of delicious ways to enjoy apples!
Ingredients & Substitutions
- Granny Smith apples: These apples have a nice tart flavor that balances the sweetness of the caramel sauce. You can use another firm, tart apple, such as Honeycrisp, Pink Lady, or Braeburn. Avoid softer apples, which can become mushy during cooking.
- Lemon juice: Helps keep the apples from browning and adds a little acidity to balance the sweetness. Fresh lemon juice is best, but bottled lemon juice can be used.
- Unsalted butter: Salted butter can be used; just reduce or omit the added salt.
- Light brown sugar: Dark brown sugar can be used for a deeper caramel flavor.
- Heavy cream: Heavy whipping cream can be used in the same amount.
- Water: The water added to the caramel mixture helps thin the sauce slightly. No substitution is necessary.
- Vanilla extract: Vanilla bean paste can be used in the same amount.
- Spices: The cinnamon, kosher salt, and nutmeg add warm flavor to the caramel sauce. You can use apple pie spice in place of the cinnamon and nutmeg, adjusting the amount to taste.
- Cornstarch slurry: Whisk the cornstarch and water together just before adding them to the apple mixture. The slurry thickens the caramel sauce so it coats the apples.
Tips for the Best Caramel Apple Pie Filling
- Slice the apples evenly: Try to keep the apple slices about the same size so they cook at the same rate.
- Don’t overcook the apples: Cook them just until tender but still holding their shape. They will continue to soften slightly as they cool.
- Make the slurry right before using it: Whisk the cornstarch and water together just before adding them to the pan so the cornstarch stays evenly mixed.
- Give it time to thicken: The filling will thicken as it cools, so don’t worry if the sauce seems a little loose when you first remove it from the heat.
- Cool before using: If you’re adding the filling to a dessert that doesn’t need warm filling, let it cool completely first.
FAQs
Can I use a different kind of apple?
Yes. Granny Smith apples are a great choice because their tart flavor balances the sweet caramel sauce, but other firm apples such as Honeycrisp, Pink Lady, or Braeburn can also be used.
How do I keep the apples from getting mushy?
Cook the apples just until they are tender but still hold their shape. Keep an eye on them as they cook because softer or thinner-sliced apples may cook more quickly.
Why is my caramel apple filling too thin?
The filling will thicken as it cools, so give it at least 15 minutes before deciding that it needs to be thicker. If it is still too thin, the cornstarch slurry may not have been cooked long enough to fully thicken the sauce.
Can I make Caramel Apple Pie Filling ahead of time?
Yes! Make the filling ahead and let it cool completely before storing it in the refrigerator. When you are ready to use it, you can use it cold or gently warm it, depending on the recipe.
Can I freeze Caramel Apple Pie Filling?
Yes. Let the filling cool completely, then transfer it to an airtight, freezer-safe container and freeze for up to 3 months. Thaw it in the refrigerator before using.
How To Use Caramel Apple Pie Filling
This caramel apple filling is ready to use in all kinds of desserts! Try it in:
- Apple pie: Use it as a sweet caramel-filled layer in your favorite apple pie, or in my never-fail homemade pie crust!
- Apple crisp: Spoon it into a baking dish and top with your favorite crisp topping.
- Apple hand pies: Fill pie crust rounds with the caramel apples, then bake or fry until golden.
- Turnovers: Wrap the filling in puff pastry for an easy apple dessert.
- Cheesecake: Spoon it over my perfect cheesecake for a caramel apple topping.
- Ice cream: Warm the filling slightly and serve it over no-churn vanilla ice cream (or your favorite no-churn ice cream recipe!).
- Pancakes and waffles: Add a spoonful on top of sourdough pancakes or waffles of insane greatness for a sweet breakfast treat.
- French toast: Top my Best French toast with warm caramel apples and a little extra caramel sauce.
- Oatmeal: Stir a spoonful into oatmeal for a cozy apple-cinnamon topping.
How To Store Caramel Apple Pie Filling
Refrigerate: Let the filling cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 to 5 days.
Freeze: Once completely cooled, transfer the filling to a freezer-safe container and freeze for up to 3 months. Leave a little room at the top for expansion.
To Thaw: Thaw the filling in the refrigerator overnight. Give it a good stir before using, and gently warm it if your recipe calls for warm filling.
Caramel Apple Pie Filling
Ingredients
- 10 medium Granny Smith apples, peeled, cored, sliced (about 8 cups)
- 1 tablespoon lemon juice
- 6 tablespoons (85 g) unsalted butter
- 1 cup (200 g) light brown sugar, packed
- â…“ cup (79 g) heavy cream
- 2 tablespoons water
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
For the Slurry
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- In a large bowl, toss the sliced apples with the lemon juice. Set aside.
- In a large saucepan or Dutch oven over medium heat, melt the butter.
- Add the brown sugar, heavy cream, 2 tablespoons water, vanilla, cinnamon, salt, and nutmeg. Stir until the sugar has dissolved and the mixture is smooth and glossy, about 2 minutes.
- Add the apples and stir to coat them in the caramel mixture. Cook, stirring often, for 6 to 8 minutes, or until the apples have softened but still hold their shape.
- In a small bowl, whisk together the cornstarch and 3 tablespoons water. Pour the slurry into the pan and cook, stirring constantly, for 1 to 2 minutes, or until the sauce has thickened and coats the apples.
- Remove from the heat and let the filling cool for at least 15 minutes. The filling will continue to thicken as it cools.
- Use the filling right away, or cool completely before storing.
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.
