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.
One word.
Delecious
Thank you Mary! So glad you enjoyed this recipe!
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.
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.
this was yummy! I made it with my apple pie croissant pie and I was amazing! Thanks!
This recipe is absolutely the best apple pie recipe EVER!!! All my family and friends agree!!
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.
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
I’m so glad you loved it Maryam!
I NEEDED this!
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.
You can definitely use this immediately after cooking. Depending on the use you just may need to cool it slightly.
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!
So glad you loved it!
How thick should the apples be cut?
I cut mine about ¼” thick.
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)?
I do usually use granny smith. Any type of apple will work but you just want to watch the texture doesn’t get too soft. :)
I have never cooked with apples before — could you do this with Macintosh or Red Delicious apples?
Personally I prefer Granny Smith. They are tart in flavor and hold up well in baking and cooking.
Should it need additional sugar or is it personal taste and kind of apples used?
I think it does seem to need a little sugar at least. You could certainly play with the amount based on personal preference!
Made it,loved it, and I am making it again today! Thanks so much for posting.
I’m so glad you enjoyed it!
So delicious!! I will never buy a can of apple pie filling again!
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.
I’ve kept this over 6 months and they’ve still be wonderful!
Hi, In place of sugar, can you use Splenda?
I haven’t tried it so I can’t say for sure. Let us know how it works if you do try it!
Just made taste great will diffently keep on recipe file.
So glad you enjoyed it Mickey!
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!
Could you use refrigerated croissant roll?