Apple Pie Filling Recipe! (Made on the stovetop!)

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Easy Apple Pie Filling on the stove top! This apple pie recipe replaces the usual canned apple pie filling and tastes so much better!

How to Make Apple Pie Filling Recipe! (Made on the stovetop!)

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I looooove apple pie filling!  I also have a lot of recipes calling for canned apple pie filling..  and it’s kind of expensive…  not to mention, homemade always tastes 1000 x’s better!  This has to be one of my FAVORITES and if you’ve been looking for an easy Apple Pie Filling recipe.. you’ve found it!!

This recipe makes the equivalent of 1 can of apple pie filling and takes just about 10 minutes.  It’s much better than the store bought and quick and easy!  Choose a variety of apples that holds up well to cooking such as Granny Smith! We love this on it’s own or served over ice cream but this easy apple pie filling works perfectly in the recipes below!

 Apple Pie Egg Rolls!! If you like the OLD McDonald's apple pies (the fried ones!) you will LOVE these!!!

Apple Pie Egg Rolls!! If you like the OLD McDonald’s apple pies (the fried ones!) you will LOVE these!!!

apple pie tacos

Crispy Cinnamon Sugar Shells filled with Warm Apple Pie Filling!

Baked Apple Pie Roll Ups from #dessert #apple #applepie

Easy baked apple pie roll ups rolled in cinnamon sugar and served warm!

2 Ingredient Apple Pie Dumplings! This is the easiest dessert to put together!

2 Ingredient Apple Pie Dumplings! This is the easiest dessert to put together!


Items you’ll need for this recipe

* Apples * Cinnamon * Saucepan

Quick Stovetop Apple Pie Filling!

This easy recipe replaces 1 can of store bought apple pie filling!

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  • 4 medium apples
  • 3 tablespoons water
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/3 cup sugar
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 tablespoons water


  1. Peel, core and slice apples.
  2. Melt butter and cinnamon over medium heat. Stir in apples, sugar & 3 tablespoons water.
  3. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
  4. In a small dish combine cornstarch and water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.


Some apples are juicier than others. If you would like your filling thicker, combine 1 tablespoon cornstarch with 1 tablespoon water. Add a little at a time while the mixture is boiling until you reach desired consistency.

Nutrition Information

Yield: 8 servings, Serving Size:

  • Amount Per Serving:
  • Calories: 118 Calories

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

©Holly Nilsson for Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

I’ve tried many apple pie filling recipes…  and this is definitely one of our favorites!  I hope you enjoy it as much as we did!

More dessert recipes 

Easy Apple Pie Filling on the stove top! This apple pie recipe replaces the usual canned apple pie filling and tastes so much better!


Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

198 comments on “Apple Pie Filling Recipe! (Made on the stovetop!)”

  1. what is best way to store this…freeze…can…fridge?

  2. I canned peach pie filling I would can this but omit the cornstarch and do that step when you actually go to use a jar…I’ve read in my. Canning books not to can using cornstarch…

  3. Yummers! This looks delicious, Holly! Thank you bunches for linking up and partying with us!

  4. This looks AMAZING! Can’t wait to use the apple pie filling for many different fall desserts! Visiting from the ultimate linky wonderful Wednesday party :)

  5. Holly, I LOVE this and it’s so simple and looks delish! I am pinning, printing and sharing with the universe – aka featured on my fb page. Thanks for sharing this wonderful recipe at Wonderful Wed. Blog Hop. Carrie, A Mother’s Shadow

  6. This looks amazing! Im going to have to whip up a batch to have on hand! YUM

  7. Great share, thank you for visiting us at the #WWDParty.

  8. Can I use flour or something else in place of cornstarch? Thanks

    • I’ve only tried the recipe as written so I can’t say for sure. If you do try flour you will need more flour than you would cornstarch (approximately 3x) … you may have to play with the amount to get the right consistency.

  9. Just the other day I was thinking about a homemade apple pie filling, pinned. Followed you here from Motivation Monday link up.

  10. Your Stovetop Apple Pie Filling looks awesome! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
    Come Back Soon!
    Miz Helen

  11. This looks delicious. I am definitely pinning so I can try it out for my fall party.

  12. This looks delicious and I think it would make such a cute gift to give to someone. Thanks for sharing!

  13. Sounds quick and easy…

  14. Delicious apple pie filling, love that you made it in stove top. thanks for shairng with Hearth and Soul blog hop. Pinning.

  15. how can i can this recipe..

    • I have not canned this recipe so I can’t say for sure.

    • Hi there, I have successfully canned apple pie filling in the past , and it turns out awesome! Ive always used minit tapioca instead of cornstarch ( which i just substituted the same amount of tapioca for cornstarch ) Then pack the hot mixture into hot sterilized jars ( 20 min in a 225* oven ) seal, and water bath can for 15 min. Works every time, and when you want to make a dessert quick, just open a jar!

  16. Is this enough for one pie, or should I double it? Also, how long will it last in a ziploc bag in the freezer?

  17. Your recipe and the directions have different amounts of water. How much should we be using?

  18. Hi, Holly, I got your recipe for Apple Roll Ups in a Ziplist heading and knew I had to immediately make not only the roll ups but your homemade filling, too. OMG…it is a wonderous recipe, both the dessert and the filling!

    What I love so much about having the filling on hand is the ease in making just ONE of these little treats at a time! I double the filling, stuck it in the frig, and now my family can make however many of these that they want for a healthy treat.

    The only thing different that I did was to use Sunmaid Raisin Bread instead of white bread, simply because we’re obsessed with the joy of raisins. :D

    Thanks for this quick, healthy and tasty snack!

    • Thank you for stopping by Bee! I’m so glad you enjoyed the roll ups and the addition of raisin bread would be a treat my kiddos would love too!! Lucky you being surrounded by fresh fruit!! I do love the idea of mixing up the apples too.. one of my favorite fall treats for sure!

  19. Oh, and I also wanted to add, I used for different varieties of apples in my filling. We live in the middle of Michigan’s Fruit Belt and have road side stands everywhere, so using different types of apples is simple. Varieties chosen this time are Northern Spy, Wolf River, Cortland and Ida Red. :D

  20. Apple season is here! Iplan on going apple picking with some of the ladies, and since my home has downsized from 7people to 2. I can make this ahead of time and freeze some for later use. No wasted apples! Thanx!

  21. Could you use refrigerated croissant roll?

  22. Fried apple pies would be delicious with this homemade pie filling! Use canned biscuits. Roll out, put filling in the middle, seal the edges and bake or fry. Gonna try this very soon!

  23. Just made taste great will diffently keep on recipe file.

  24. Hi, In place of sugar, can you use Splenda?

  25. Hey,

    I have an abundance of apples right now, so this seems very easy to make. How long will it last in the freezer? I am thinking about making a couple of batches.

  26. Made it,loved it, and I am making it again today! Thanks so much for posting.

  27. Should it need additional sugar or is it personal taste and kind of apples used?

  28. I have never cooked with apples before — could you do this with Macintosh or Red Delicious apples?

  29. Is there a specific kind of apple the recipe is meant to be done with? And if there is, is the recipe still good with other kinds(specifically granny smith apples as these are my favorite)?

  30. How thick should the apples be cut?

  31. I absolutely love this recipe!! Thanks!!! We’ve been waiting for snow to hit for a week here in GA and not being big bread eaters this is a great way to use it! My son loves rolling the bread out!

  32. Can I use this immediately after cooking?

    I’m trying this without peeling the apples to see how the consistency is. A lot of the nutrients are in the peel so we’ll see how this works out.

  33. I NEEDED this!

  34. This was the BEST apple pie filling EVER. this came out so GOOD i cant stop eating it. please put out more recipes like it. LOVE IT

  35. i’ve been looking for the recipe for the sauce to add to sliced apples and this is the closest found. I changed the regular sugar to light brown sugar and use cornstarch as a thickener …BUT only for pies NOT for canning.

  36. This recipe is absolutely the best apple pie recipe EVER!!! All my family and friends agree!!

  37. this was yummy! I made it with my apple pie croissant pie and I was amazing! Thanks!

  38. Ok I already used cornstarch with the plan to can these, and give them as gifts. I’m wondering if it would work to freeze it, and then thaw it out and put it in a jar just for looks to give with the instructions to use right away (that it’s not actually canned).

    I’ll use a different method for the other batches, but with this double batch I’m doing right now, will that work? Or will it look weird thawed out, and I should just give up on this double batch being for other people…

    • To be completely honest thawed “cornstarch” recipes sometimes don’t thaw very pretty. If you do decide do try it that way, you might like to test it well beforehand to make sure it had the look you were hoping for.

  39. Was looking to make something quick that was soft and delicious for my daughter when she had her wisdom teeth pulled, she was in so much pain! This was quick, soft and amazing! Will make this again. Couldn’t believe how good it was for being so easy.

  40. One word.

  41. Luv this recipe…made a few times so far but today just doubled the recipe. We especially enjoy these soft apples in thin crêpes…yum yum

    thanks for posting.

  42. I have a question…..I peeled some granny smith apples,to make a pie.I got sleepy and decided to put them in the fridge.Will they keep until tomorrow, or do i need to do something to them????

  43. Thanks Holly! Can’t wait to try this filling for a pi day pie!

  44. Should my pie crust be baked before? Or can I just cook it all together?

  45. Hi. I have a couple of questions, 1) can another apple be used (my family doesn’t like granny smith’s) & if so, what kind? And, 2) how long will this keep in the freezer?


    • Yes, any apple can be used. You may need to adjust the cooking time so the apples don’t get mushy depending on what variety you use. This should keep 3-4 months in the freezer if it is well sealed.

  46. What if I don’t have corn starch

    • Flour can be used as a substitute to corn starch, but you will need to use about 3 times the amount that is recommended. I hope this helps!

  47. Definitely gonna try this recipe. Sounds perfect and delicious.

  48. Yum to all the dumplings. Thank you

  49. Gotta love this old school classic, great recipe, thanks for sharing.


  50. HI Holly,
    I have just done your apple pie filling .
    I want to make small apple tarts as I find
    There is less waste,I just can’t throughout
    Any food,
    1,how long do I bake it for
    2,how long will the filling last in the fridge
    3or can I freeze the filling.

    Regards Hilda

    • 1. As the filling is already cooked, you’ll just need to cook long enough to ensure your tart pastry is cooked through.
      2. This should last 3-4 days in the fridge
      3. Yes, this recipe can be frozen.


  51. I just made this filling and it was delicious. I did add a teaspoon of vanilla and an eighth of a teaspoon of salt. I made my own pie crust. I did not pre-bake the crust, I just added the filling and baked it for an hour. It came out perfect and delicious!

  52. Can I use rice flour in this recipe,instead of the usual thickners?

  53. Wondering if I would be able to freeze this filling in glass canning jars? Is that ok? I freeze left overs in Pyrex dishes with lids. Hmmm help please!

    • I don’t think I would freeze this in glass jars. You could maybe find freezer jars or even portion it and freeze it in Freezer Ziploc Bags.

    • Veronica, It is safe to use good quality canning jars in the freezer, if you make sure to leave plenty of head space when freezing your items! Head space is the empty area between the top of the contents in your jar, and the top of the lid when it is screwed on with the cap. You need to leave at least an inch and a half to two inches of head space in your jars when freezing them so your contents have plenty of room to expand when changing from liquid to a frozen solid, otherwise the jars could explode due to the pressure build-up of the confined contents that have nowhere to expand! The reason pyrex bowls with lids work well is that their lids are not really secured air tight and if the contents are expanded to the point that they over flow from the base the lid will simply move aside, or slightly lift up and allow the pressure to escape as it isn’t an air-tight seal! I have several Jars in my freezer right now and they work just fine, you just have to be careful about leaving enough head-space, and I admit I have lost a few jars to cracks when I got in a hurry and didn’t pay attention to what I was doing when filling my jars!

  54. Hi Holly! Just found your recipe for Quick Stovetop Apple Pie filling on Pinterest. I’ve been making apple pies for decades, and always dealt with apple soup – yummy, but soupy. We pick apples every year, and I send in half a dozen pies with my husband to his office. I tried your recipe this year, and happy to report that it was not only delicious but no more soup!!! I deleted all my other apple pie pins, and wrote all over the printed version of yours THIS IS THE ONLY ONE THAT WORKS! so I don’t ever go searching for the perfect pie filling. I found it, and this is it! Thanks a bunch for sharing!!

  55. Thank you for sharing this recipe! I just made this filling in the amount of time you say! Oh my is it good! I used macintosh apples! The macintosh didn’t really hold shape! I could see why you would use granny Smith!

  56. Hi, could this apple filling be canned? I really would like to know, since I have boxes of apples to process and a full freezer, lol!

  57. I can cook you almost anything but fail dramatically in the pastry department. I’m becoming a fan of Holly’s site really fast! It’s becoming easier and easier following the EXACT guidelines given. Try the Apple pie filling… it’s scrumptious and delish.. Keep them coming Holly :)

    Jeff Sheffield ENGLAND UK

  58. If looking to store in a jar what size would uou use? Pint? Quart?

  59. It looks great! My question is what would you substitute for the cornstarch? I have an allergy to corn.

  60. Just made this recipe! Came out perfectly!!

  61. What spice could be used in place of cinnamon? I am allergic to it I have a problem making recipes that use it. This Apple Pie Filling looks easy and delicious.

  62. Overall I love it! Easy to do. I added some salt, nutmeg and all spice – but that’s just me. I also had trouble with my apples falling apart but I think that is the variety I used. Paula Reds (were given to me by a friend who didn’t like them for eating) I am not a fan for eating either but perfect for something like this. Next time I’ll be careful not to over cook. The house smells luscious – I’m a happy camper!

  63. Do you just put this in a jar and store in pantry? How long will it last?

  64. Made this recipe today for Thanksgiving 2016. Clear instructions, easy to follow and it turned out great. I made 1.5 times the recipe. And like most home cooks, I tweaked it to fit my style – using apple cider instead of water. I thought about using Calvados as well. Maybe next time – and there will be a next time. Thank you so much.

  65. Really good tasting, quick recipe. Used on slices to cover a tart that had a previously baked crust. I used sweet envy apples and then halved the sugar, but it was still great. Thanks!

  66. I love this easy filling Also, it freezes well, so double the ingredients. This one is definitely a keeper.

  67. Holly I am wondering if you could use apple cider instead of the water – to give it a really stupendous apple flavor – what do you think? and maybe use just one cup of sugar.

  68. I followed the recipe & stored it in jar in fridge to use it later..took it out & discovered not enough liquid like a “canned pie filling” What should I add to give it more filling?..I didn’t want to add water for fear it would water down the flavor.

  69. How many cups of sliced apples does your recipe

  70. If you’re using flour instead of cornstarch do you use plain or self-rising? Do you also use 3X as much water?

  71. This is delicious! I used some Gala apples that were getting old and it still came out very tasty. I use all organic ingredients by the way. Thank you for this awesome recipe. :-)

  72. How long will this apple pie feeling keep?

  73. I’d like to make this filling in bulk for a big party.
    Question 1: will this recipe fill a pie?
    Question 2: can I make it 3 days ahead and keep it in fridge?

    Thank you!
    Rachel Campbell

    • Yes, each pie filling will fill one pie. I store it in the fridge 3-4 days, so you should be good!

  74. I made this filling this weekend and it was divine! Used it for apple crisp! It was perfect.

  75. I used brown sugar instead of white and it still came out nice.

  76. Thank you so much for this quick and easy recipe. I searched all over and this one is what I am looking for.

  77. Holly, this looks wonderful and simple! Do you think this would world with puff pastry cups (like little individual tarts) and do you have a recipe for a crumble topping by any chance?

    • Yes, I think this would be delicious in puff pastry cups!

      This is a very simple streusel topping I use:
      3⁄4 cup sugar
      3⁄4 cup flour
      1 tablespoon water
      1 1⁄2 teaspoons cinnamon
      1⁄4 cup butter, softened
      optional: lemon zest

      Just mix until crumbly and top your dessert before baking.

  78. Love apple pie. I am doung this right now. Thanks!

  79. Great recipe. I added the juice of half a lemon to cut the sweetness because I like my filling a little more tart.

    Rating: 5
  80. It was easy and taste great.

    Rating: 4
  81. some vanilla or rum extract can be added for flavor. also, rum soaked raisins, bread crumbs and chopped roasted walnuts.

  82. I just made this today! I hope there is some left when I get home to bake a pie with….I can’t keep the family out of it. Thank You for sharing this….it is so delicious!!!!

    Rating: 5
  83. delicious and simple

  84. Made this yesterday because i list my recipe and it is amazing. Thank you for a great recipe i am making more for more pies and desserts.

    Rating: 4
  85. Quick and easy, taste great – love it!

    Rating: 5
  86. Thanks for the pie filling recipe.   Of course, since I’m a scratch cook, I had to mess with it.  Picked apples, delicious and wine sap are the trees I have so I added a tbsp of lemmon juice. Not a big cinnamon guy so I put in half nutmeg.  Awesome. Thanks again.

  87. So good Greetings from Denmark

    Rating: 5
  88. awesome filling!!

    Rating: 4
  89. This is the BEST apple pie filling i ever made. It is easy simple that i think nyone could bo it. Thank you soooo much. Love it!!!!!!

    Rating: 5
  90. This was the easiest and best tasting apple pie filling I have ever made. I’m definitely saving and making more!!!!!

    Rating: 5
  91. I made this and used it as a filling for spice cupcakes, it wad awesome!

    Rating: 5
  92. How long will the bottles of Apple pie filling keep. Should it be refrigerated?

    • I store it in the fridge for 3-4 days. Any longer than that, I suggest that you freeze it. It will keep for three or more months in the freezer.

  93. Wondering if you could use apple cider or apple juice in place of the water to add a little more flavor? Plan on trying this recipe soon.

  94. This worked out beautifully, best filling I’ve ever made. The only difference is that I had covered my apple slices with a bit of lemon juice to keep them from going brown while I was getting everything else ready. I ended up leaving some of that juice in instead of adding the 3 tablespoons of water. This recipe is going into my recipe arsenal.

  95. I make this filling every year and it never disappoints. It reminds me of my moms apple pie and that’s no easy feat! Thank you for an easy apple pie filling that tastes amazing! 

  96. I needed a last minute apple filling recipe for Thanksgiving and I just found this on Pinterest and tried it. It’s perfect! It was super simple to make and tastes great. Thank you!

    Rating: 5
  97. Ho-lee-crap! So easy and so totally fantastic!!!

    Rating: 5
  98. This such an easy recipe. I added a 1/4 teaspoon of nutmeg. Turned out great.

    Rating: 5
  99. I had some apples to use up and on a whim tried this recipe. It became a favorite. I keep some in my freezer for convenience. (For freezing, don’t cook apples too soft)

    Rating: 5
  100. Try 1/2 tsp cinnamon, 1/4 tsp nutmeg, and scant 1/8 tsp cloves……makes a world of difference

  101. Great recipe I brought to a party and it was a BIG HIT!!!!

    Rating: 5
  102. Just made it for breakfast! Turned out great

    Rating: 5
  103. This was so simple. I used a 3 -lb bag of green Yellow Delicious Apples and doubled the recipe. I do like cinnamon so I used 2 & 1/2 tsp. This tastes so much better than any canned apple pie filling I have tried. I’m using this recipe to make Apple Pie Enchiladas. What I didn’t use I put in a mason jar a froze. After a week I thawed it in the refrigerator, heated it and then ate it with a scoop of vanilla ice cream(Schwans). Delicious both ways!

    Rating: 5
  104. Was making my quickie pork chop dinner tonight (chops, stuffing, apple pie filling in a casserole dish)…45 minutes till dinnertime; Oh no! No apple pie filling in the pantry! Did a quick Google search for stove top apple pie filling and this is what popped up. Perfect! Dinner is saved! It’s delicious and as easy as…well, you know ;). May never buy the canned stuff again. This is a keeper!

  105. This is a really great recipe! I make it often. Keeps well in ref. Also freezes well. Great to have on hand.I add it to bread pudding. Also make quick apple turnovers. A real find!!

    Rating: 5
  106. Really easy. Definitely a keeper.

    Rating: 5
  107. It was so easy to make the apple pie filling and it tasted great! Waiting for crust to defrost and can’t wait to put it all together and see how it taste and look!

    Rating: 4
  108. This is great! I needed a 19 oz. Can of Apple Pie Filling for a Large Fridge Recipe Muffin Recipe and I usually only have lots of fresh apples in my house, tonight I made this for the recipe! Awesome, Thanks for Sharing!

    Rating: 5
  109. This is Fantabolous! I didn’t want to use a can and was happy to find this quick recipe. You won’t be disappointed. I only had Empire Apples and they were delish! I used this recipe with cinnabons. Tonite we are scoping some vanilla ice cream on them.Thx again B

    Rating: 5
  110. I haven’t made the recipe, but I’m wondering if there was a substitute for the cinnamon? 

    • You can leave it out or add any warm type of spice such as pumpkin pie spice, a tiny bit of nutmeg or even a pinch of dried ground ginger.

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