Homemade Apple Pie Filling combines fresh apples in a brown sugar sauce loaded with warm cinnamon. This easy Apple Pie Filling from Scratch can be eaten as is or made into a quick apple dessert.
Homemade Apple Pie Filling is the first thing that I make when I buy too many apples humanly impossible to eat in a month. This easy apple pie filling makes a great side dish, topping for ice cream and pancakes, or a quick dessert with a delicious comfort meal.
I just love apples, and the truth is I eat one almost every day for lunch.
For that reason, I tend to buy them by the warehouse full (not quite) and after about a week reality sets in and I realize that once again my eyes were much bigger than my stomach.
Apples can last 1 to 2 months in the refrigerator (best in the crisper drawer) but only 5 to 7 days on the counter.
When shopping for apples, I always want to get the freshest ones that I can.
Tips for choosing the freshest apples
If you’re heading to the orchard, you know how fresh they are. However, in the grocery store apples don’t come with an “eat by” date, you have to rely on your knowledge of what to look for.
At Spoon University they state to pick an apple that is colorful, smooth, and firm. Also, make sure that it’s free from bruising or spots. If you rub your finger across the skin of the apple and it wrinkles, that’s not a good apple.
They also have a great buying guide on the best apples to buy according to your purposes like eating or baking.
Some apples are naturally softer in texture, and we don’t care for them as much and they’re not great for baking in my opinion either. I tend to buy Honeycrisp or Braeburn apples which are great for eating or baking or making an Easy Apple Pie Filling Recipe! John’s a Granny Smith guy.
Are apples healthy?
They sure are! Here are just a few of the benefits according to UsApple.org!
- Packed with Antioxidants and Good Gut Bacteria
- Can reduce bad cholesterol levels
- Lowers the chance of bone fractures
- One of the best sources of soluble fiber
- Weight reduction
Ingredients in Apple Pie Filling
- Apples – the best ones are the ones you like. This recipe is all about using what you have. Some may cook up softer than others but they’ll be delicious just the same. I combined Honey Crisp and Granny Smith for this post.
- Brown Sugar – I like dark brown sugar. It has a little more molasses in it which gives it more of a caramel flavor. You can use light if that’s what you like.
- Cinnamon – adds warmth to this Apple Pie Filling with Brown Sugar recipe. By using only cinnamon I can add it to other recipes if I choose to.
- Apple juice – I used 100% juice but you could even use water which the apples will flavor.
- Butter – I used salted in this recipe for simplicity. If you use unsalted, just add a pinch of salt.
- Cornstarch – thickens this filling into a delicious saucy consistency.
I love making this saucy Apple Pie Filling and serving it with a warm savory dish like chili or a casserole such as the following:
-
The Best Chili Recipe -
Beef Stroganoff -
Hamburger Steak with Mushrooms
Pin this recipe to your favorite Board!
This Easy Apple Pie filling makes a great side dish or in amazing in recipes like these:
- Apple Dutch Baby Pancakes
- Apple Pie Taquitos
- Dutch Apple Kolache Recipe
- Cinnamon Apple Turnovers
- Apple Crisp Cookie Cups
- Caramel Apple Dump Cake
Tips for making the perfect Apple Pie Filling:
- Don’t overcook the apples! This apple pie recipe only takes about 10 minutes to cook depending on how thick you slice the apples.
- Slice the apples all about the same 1/4″ to 1/2″ thick. That way they will all cook at the same rate. Otherwise, you’ll have some undercooked and others overcooked and mushy.
- As a flavor variation, you can also add Nutmeg, Allspice, Clove, and Ginger. Make it your own!
- Homemade Apple Pie Filling can be frozen in an airtight container for up to 3 months.
STORING SUGGESTIONS:
Apple Pie Filling can be stored the same as you would fresh apples.
- Refrigerated for up to 3 days
- Frozen in an air-tight container for up to 3 months
- Canned
If you like making your own filling, our Caramelized Pear Pie Filling is one of our most popular recipes!
Homemade Apple Pie Filling
Ingredients
- 6 cups apples I used Granny Smith and Honeycrisp
- 1/4 cup apple juice
- 1/4 cup butter
- 1 cup brown sugar
- 1 tbsp cinnamon
- 3 tbsp cornstarch
Instructions
- Peel, core and slice apples 1/4 to 1/2 inch thick.
- In a 2-quart saucepan combine sliced apples and juice. Cook over medium-high heat, stirring occasionally for 6 minutes. Add butter.
- Whisk cinnamon, brown sugar and cornstarch together. When the butter has melted pour the brown sugar mixture over the apples. Stir constantly until sauce thickens approximately 2 minutes.
- Remove from heat and let sit for 5 minutes.
Notes
- Don’t overcook the apples! This apple pie recipe only takes about 10 minutes to cook depending on how thick you slice the apples.
- Slice the apples all about the same 1/4″ to 1/2″ thick. That way they will all cook at the same rate. Otherwise, you’ll have some undercooked and others overcooked and mushy.
- As a flavor variation, you can also add Nutmeg, Allspice, Clove, and Ginger. Make it your own!
- Homemade Apple Pie Filling can be frozen in an airtight container for up to 3 months.
Nutrition
What is your favorite way to repurpose apples? Please share, you’re my inspiration!
Liza says
All apple sizes are not equal. Is there a chance you can weigh them the next time you make it, then update the
recipe to indicate weight. I used a combo of granny smith and honeycrisp apples and followed directions; however
the “sauce” looked too thick. Sure enough, the pie filling wasn’t as juicy as it should be. It would be great to know
what the texture of the “sauce” should look like.
Julie Menghini says
The glory of this recipe is that you can use as many apples as you want. The sauce gets thick as it cooks down. If it’s too thick you can add a little more apple juice. If it’s not thick enough, you can add more apples. Next time I make it, I’ll do a video of the consistency we go for. I hope this helps Liza!
Robin says
How long would you cook it in the canner? I’d like to can it,instead of freezing it! I’m thinking 25 minutes for quarts?
Julie Menghini says
Hi Robin! I’ve never canned this recipe but looked up some canning recipes for apple pie filling and it looks like 20-25 minutes is the consensus.
Marilyn says
How long do I bake this when using it in an apple pie
Julie Menghini says
You can do one of two things Marilyn. Cook the apples on the stovetop as the recipe calls for or, what I would do is combine the ingredients and put them in the pie unbaked and then bake for 1 hour to 1 hour 10 minutes.
Sandra says
Can you can this?
Julie Menghini says
You can definitely can this filling or simply freeze it in an air-tight container.
michele says
I liked this pie filling so much I went back and made some to give to my neighbors for Christmas Gifts this year. Can I just say how much my neighbors love me? My 6-year-old neighbor just came over and said she used it to top her waffles and it was AMAZING!~. Kids are so smart… isn’t that a great idea!!
Julie Menghini says
Thank you Michele! I’d love that as a gift and it’s a great idea!
Tsitsi says
Hi the recipe says 1/4 tsp juice and 1/4 cup butter is that an error?
Julie Menghini says
Oh goodness thank you for contacting me! It’s 1/4 CUP of juice!
Amy Nash says
Just made this as part of my Thanksgiving prep and it’s DELICIOUS! I can’t wait to put it into a pie crust!
Calvin says
What a nice idea to make your own filling. I’d double up on cinnamon
Julie Menghini says
Thanks, Calvin! I’m a cinnamon lover too!
Jennifer Ann Stewart says
I made a few jars of this and brought it to my neighbors and they are loving it! I saved some for myself and used it to make mini tarts. YUM!
Julie Menghini says
Thanks Jen! My neighbors would love it too but I was selfish LOL!
Debi says
I made this into little individual mason ring pies and it was delicious. A big scoop of vanilla ice cream on each one, and I didn’t have to share my pie! LOL. Thanks for the recipe.
Julie Menghini says
That would definitely make cute little gifts for sharing with the neighbors!
Kathleen says
So delicious! I am like you Julie and eat an apple daily, so this recipe was perfect for my over-buying tendency too! So delicious and I love having it on hand — or I admit, I ate a small bowl with a little ice cream warm from the pan! LOL!
Julie Menghini says
That sounds delicious Kathleen! Thank you!
Deb Clark says
Love the simplicity of a perfect recipe! How long do you think these would take in the slow cooker? This would be wonderful for the holidays!
Michelle says
This really is the perfect pie filling! So good!
Beks says
This was the BEST pie filling I’ve ever made. My family gobbled up half a dozen for dessert tonight. Thank you so much for this recipe. I will continue making this filling whenever I make pies!
Julie Menghini says
Thank you! I’m so glad you enjoyed it!
Lori says
In a pinch I substituted pumpkin pie spice and it is divine!
Julie Menghini says
Absolutely Lori! Thank you for sharing!