Homemade Apple Pie Filling made with cinnamon, sugar and lemons is an easy way to use up your apples. This dessert topping or filling is ready in just 30 minutes!
APPLE PIE FILLING
A homemade Apple Pie Filling is just so much better than any canned apple filling you get at the grocery store! It’s filled with fresh ingredients and there’s no questionable preservatives. This recipe for Apple Pie Filling is so easy and delicious, you’ll never buy the canned stuff again.
The best Apple Pie Filling is all about fresh! Use fresh lemon juice instead of the bottled stuff. If you can find it, try using fresh, whole nutmeg and grating it yourself. Fresh ground nutmeg has way more flavor and whole nutmeg stays fresh in the pantry for a long time.
To make this Apple Pie Filling, you can either use apple slices or apple chunks. The important thing is to make sure they are even in size and width so they cook evenly. Your Apple Pie Filling will seem thinner right after cooking but it will thicken as it cools.
This recipe is enough for one 9-inch pie, however you can easily double, triple, or quadruple it for storing ahead of time. Freezing the pie filling is the easiest way to store it, plus it lasts 6 months in the freezer! If you want to can this Apple Pie Filling recipe, there are instructions on how to use a water bath canning method in this post.
Keep your Apple Pie Filling in the freezer for a ready to go, easy homemade apple pie! Simply thaw and pour into a store bought pie crust, top with a second crust and bake until the top crust is golden brown and the filling is hot. If your thawed Apple Pie Filling is too thin, use a cornstarch slurry of equal parts water and cornstarch to thicken it before baking.
This Apple Pie Filling can be used in all your favorite recipes besides just apple pie. Try it baked with a brown sugar crumble for an easy Apple Crisp, or as the filling in any apple recipe. You can also just serve it warm in a bowl topped with Vanilla Ice Cream or Whipped Cream.
Best Apples for Apple Pie Filling:
- Granny Smith
- Golden Delicious
- Gala Apples
- Honey Crisp Apples
- Braeburn Apples
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VARIATIONS ON APPLE PIE FILLING
- Brown Sugar: Substitute half the white sugar with a ½ cup brown sugar. Brown sugar will add a darker color to the Apple Pie Filling.
- Caramel Apple Filling: For a Caramel Apple Pie Filling, use all brown sugar and no white sugar. Reduce the water to half for a thicker caramel apple sauce.
- Fruit: This recipe can easily be adjusted for other firm fruits like peaches, plums, or pears.
- Spices: Give this Apple Pie Filling more fall flavor by adding cloves and allspice. Try swapping 1 teaspoon Pumpkin Spice Mix for the other spices.
How To Can Apple Pie Filling
- Prepare water bath canner.
- Sterilized pint size mason jars (2 cups) and lids in boiling water, then reduce to a simmer while making pie filling.
- Ladle hot apple pie filling, using a wide funnel, into the hot jars leaving about 1 inch headspace.
- Remove any air bubbles and wipe any filling off the rim and the jar.
- Center lid on the jar and screw on band until fit is fingertip tight.
- Process jars in water bath canner for 25 minutes.
- Remove jars and completely cool on a thick towel or cooling rack.
- Check lids for seal after 24 hours, they should not pop or flex when pushed.
DELICIOUS, CLASSIC FRUIT PIES
HOW TO STORE APPLE PIE FILLING
- Serve: Apple Pie Filling needs to be stored or canned before 2 hours at room temperature.
- Store: Store your Apple Pie Filling in a sealed jar or container in the refrigerator for up to 5 days.
- Freeze: Apple Pie Filling can be frozen for up to 6 months in a freezer safe airtight container. Cool completely before freezing and leave room (about ½ inch) at the top of the container.
- 4 gala apples , peeled, cored and sliced
- 1 teaspoon lemon juice
- 2 1/2 cups water
- 1 cup sugar
- 3 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- Toss apple slices with lemon juice as soon as soon as you've cut them and add to large dutch oven with water.
- Whisk in the sugar, cornstarch, cinnamon, salt, and nutmeg until well combined.
- Bring to a boil on high heat then lower to medium heat and simmer until apples are softened and sauce has thickened, about 8-10 minutes.
- If canning, do so while hot otherwise cool completely before using in a recipe (especially pie).