Apple Pie Filling Recipe

Introduction

This apple pie filling is a delicious and easy way to enjoy the classic flavors of apple pie without baking a whole pie. Made with tender Granny Smith apples and a cinnamon-spiced syrup, it’s perfect for using in pies, tarts, or even as a topping for oatmeal and pancakes.

Ingredients

• 6 medium Granny Smith apples (peeled, cored, and sliced)
• ⅓ cup granulated sugar
• ⅓ cup water
• 3 tablespoons salted butter
• 1½ teaspoons ground cinnamon
• 1½ tablespoons lemon juice
• 1½ tablespoons cornstarch
• 3 tablespoons water (for slurry)

Instructions

1. Step 1: Melt the butter in a large skillet over medium heat.
2. Step 2: Add the apples, ⅓ cup water, sugar, cinnamon, and lemon juice to the pan. Stir to combine.
3. Step 3: Cook the apples for 5-6 minutes, stirring occasionally, until they are slightly softened.
4. Step 4: In a small bowl, mix the cornstarch with 3 tablespoons of water to make a slurry.
5. Step 5: Pour the slurry into the pan with the apples, stirring constantly. Continue cooking until the apples are tender and the filling has thickened, about 3-4 minutes. Avoid overcooking to keep the apples from becoming mushy.
6. Step 6: Remove the pan from heat and let the filling cool completely.
7. Step 7: Transfer the cooled apple pie filling to a glass jar, such as a mason jar, for storage. Enjoy!

Tips & Variations

• Use a mix of apple varieties for a more complex flavor and texture.
• Add a pinch of nutmeg or cloves for extra warmth and spice.
• If you prefer a thicker filling, increase the cornstarch to 2 tablespoons.
• For a dairy-free version, substitute butter with coconut oil or a plant-based margarine.

Storage

Store the cooled apple pie filling in an airtight container in the refrigerator for up to one week. To reheat, warm gently on the stove or in the microwave until heated through. This filling can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this filling?

Yes, while Granny Smith apples hold their shape nicely and offer tartness, you can use other varieties like Honeycrisp, Fuji, or Gala. Just be aware some apples may cook faster or result in a sweeter filling.

How do I prevent the apple filling from becoming mushy?

Cook the apples just until tender and avoid overcooking after adding the cornstarch slurry. Stirring constantly during thickening helps maintain texture without turning the apples mushy.

Apple Pie Filling Recipe

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★★★★★

4.9 from 73 reviews

• Author: lilan
• Total Time: 25 minutes
• Yield: Approximately 4 cups of apple pie filling, enough for one 9-inch pie 1x

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Description

This homemade apple pie filling is a deliciously spiced, tender apple mixture cooked to perfection with cinnamon and lemon juice. Perfect as a pie filling or served on top of pancakes, oatmeal, or ice cream, it’s easy to make using simple ingredients on the stovetop.

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Ingredients

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Apple Pie Filling

• 6 medium Granny Smith apples, peeled, cored, and sliced
• ⅓ cup granulated sugar
• ⅓ cup water
• 3 tablespoons salted butter
• 1½ teaspoons ground cinnamon
• 1½ tablespoons lemon juice
• 1½ tablespoons cornstarch
• 3 tablespoons water (for slurry)

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Instructions

1. Melt the Butter: Melt the butter in a large skillet over medium heat until completely melted and slightly bubbling.
2. Add Ingredients to Pan: Add the sliced apples, ⅓ cup water, sugar, cinnamon, and lemon juice to the skillet. Stir well to evenly combine all ingredients with the melted butter.
3. Cook Apples: Cook the apple mixture over medium heat for 5-6 minutes, stirring occasionally to prevent sticking and to allow the apples to soften slightly while retaining some texture.
4. Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch with 3 tablespoons of water until smooth, creating a slurry that will thicken the filling.
5. Thicken Filling: Pour the cornstarch slurry into the skillet with the apples while stirring continuously. Continue cooking for 3-4 minutes until the apples are tender and the filling has thickened to a syrupy consistency. Be careful not to overcook to avoid mushy apples.
6. Cool the Filling: Remove the skillet from heat and allow the apple pie filling to cool completely at room temperature before storing or using.
7. Store the Filling: Transfer the cooled filling to an airtight container such as a glass or mason jar. Refrigerate until ready to use.

Notes

• Use Granny Smith apples for a tart flavor and to help the filling hold its shape.
• The cornstarch slurry is essential to achieve a thick, pie-like consistency.
• If you prefer a sweeter filling, increase the sugar to ½ cup.
• For a dairy-free version, substitute butter with a plant-based margarine or oil.
• This filling can be refrigerated for up to 5 days or frozen for up to 3 months.
• If the filling thickens too much after refrigeration, gently reheat with a splash of water to loosen it.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Pie Filling
• Method: Stovetop
• Cuisine: American

Keywords: apple pie filling, homemade apple filling, stovetop apple filling, cinnamon apple filling, pie filling recipe