Apple Pie Filling takes less than 15 minutes to make and has a great homemade flavor.
Tender chunks (or slices) of apples are perfectly sweet-tart simmered in a simple cinnamon sauce. They take just minutes to prep and taste so much better than canned!
They can be used in pies or tarts or replace a can of apple pie filling in any recipe. Scoop it over ice cream, yogurt, or cake for an easy treat.
Homemade is Best (and SO easy!)
I looooove Apple pie filling but not just for filling pie crust! It’s great over anything from yogurt to cake to oatmeal.
- Homemade always tastes 1000x better! Delicious apple flavor with a hint of warm spices.
- The apples come out tender and not soggy.
- Making this apple pie filling is less expensive than canned (and has a homemade flavor).
- Needs just a handful of ingredients.
- Ready in about 10-15 minutes, it’s so easy to make.
The Best Apples for Pie Filling
Much like when baking apple pie, you’ll want apples that stand up well so you don’t end up with applesauce! We think granny smith apples are the best for pie filling because they have a tart flavor which means the filling isn’t overly sweet.
Try any of the following: braeburn, golden delicious, honeycrisp.
Other ingredients needed in this recipe are sugar, water, spices and cornstarch (this makes the sauce portion).
How to Make Homemade Apple Pie Filling
You’ve heard the saying as easy as Apple Pie, this recipe is exactly that!
- Peel and chop apples: apples are peeled and sliced and simply added to a pan with a bit of water, sugar and cinnamon.
- Thicken: once tender, I add a bit of cornstarch to thicken up this apple pie filling. Any of the juices released from the apples make the “saucy” part.
Replace the Can
This easy apple pie filling recipe makes the equivalent of 1 can of apple pie filling and takes just about 10 minutes.
It’s perfect to substitute for a can of apple pie filling (and tastes so much better than the store bought)!
Variations
- Chop the apples or make apple slices instead.
- Swap out white sugar for brown sugar to add a caramel flavor.
- Add a teaspoon of lemon juice.
- I use ground cinnamon but you can use apple pie spice, a pinch of nutmeg, pumpkin pie spice or your favorite warm spice mixture.
How to Freeze Apple Pie Filling
This apple pie filling is delicious and can be used right away. We mainly make it to replace cans of pie filling in recipes, if I am making an actual apple pie from scratch, I don’t pre cook the filling. If you do make this filling you can of course freeze it.
Simply cook as directed and cool. Freeze in a freezer bag. Once ready to use, defrost overnight in the fridge and use as you would from fresh!
Ideas for Apple Pie Filling
We love this on its 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!!!
- Serve over ice cream, yogurt, or oatmeal.
- Place in a bowl and top with crumble to make a quick apple crisp.
- Wrap in pie pastry (or homemade pie crust) to make apple hand pies.
- Use it to top pancakes or waffles.
- Apple Pie Tacos: Crispy Cinnamon Sugar Shells filled with Warm Apple Pie Filling!
- Apple Pie Roll Ups: Easy baked apple pie roll ups rolled in cinnamon sugar and served warm!
- Apple Pie Dumplings: 2 Ingredient Apple Pie Dumplings! This is the easiest dessert to put together!
Ingredients
- 4 medium apples
- ⅓ cup granulated sugar
- 3 tablespoons water
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 4 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Peel, core, and chop or slice apples*.
- Melt butter and cinnamon over medium heat. Stir in apples, sugar & water.
- Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
- In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened.
- Let bubble 1 minute. Cool.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
Cuisine American© SpendWithPennies.com. 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.
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!
There is nothing like fresh apples!! Have fun picking them!
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
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!
Your recipe and the directions have different amounts of water. How much should we be using?
Thank you! Part of the water was to be mixed with the cornstarch. I’ve updated the post!
Is this enough for one pie, or should I double it? Also, how long will it last in a ziploc bag in the freezer?
It depends on the type of pie you are making (deep dish/regular). This makes the equivilent of one can of store bought pie filling.
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!
Delicious apple pie filling, love that you made it in stove top. thanks for shairng with Hearth and Soul blog hop. Pinning.
Sounds quick and easy…
This looks delicious and I think it would make such a cute gift to give to someone. Thanks for sharing!
This looks delicious. I am definitely pinning so I can try it out for my fall party.
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
Just the other day I was thinking about a homemade apple pie filling, pinned. Followed you here from Motivation Monday link up.
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.
Great share, thank you for visiting us at the #WWDParty.
This looks amazing! Im going to have to whip up a batch to have on hand! YUM
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
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 :)
Yummers! This looks delicious, Holly! Thank you bunches for linking up and partying with us!
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…
Thanks for the great tip Sandra!
what is best way to store this…freeze…can…fridge?
It would be great in the fridge for about 3 days. If it is going to be longer than that, I’d suggest freezing it.
Can we can it (water bath)?
I don’t do any canning so I can’t say for sure but hopefully another reader has some advice for you!
Hi, What kind of apples should I use for this filling?
I personally like granny smith as they hold their shape best and have a nice tart flavor.
If you want to can it, you would need to use ClearJel instead of cornstarch. The cornstarch will break down, and while not dangerous, it gives the filling a texture much like that of congealed gravy and the color will change. ClearJel keeps the original coloring and smooth texture.
It is my understanding that using cornstarch in canning is dangerous. It thickens and prevents the filling from moving around and heating the filling evenly, killing the germs. Clear Jell is safe.
Hi Tanya, do you use equal amounts of clear gel as for cornstarch, if not how much for the one jar. THANKYOU!!!
Hi. Do you use the same amount of Clear Jel as cornstarch?
Tanya – could you just leave out the cornstarch – use everything else – and can it? Then you could put in the cornstarch just before you make the pie
Holly,
When you make a pie with this filling, how long do you suggest cooking it for ?
Hi Andrea,
I would cook it at 400 degrees for about 30 minutes.
Would you put them in a glass jar or a zip lock to freeze?
I would try freezing it in a Ziplock bag.
How thick or thin do you slice the apples could you chop them instead
Is this recipe a canning recipe too?
Unfortunately I don’t can so I am not sure if it would work.