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What sets my apple pie filling apart is the syrup made from the leftover apple juices. Instead of letting those flavorful juices go to waste, I simmer them down and thicken them into a rich syrup. This extra step intensifies the apple flavor and adds a depth of sweetness that you don’t get with traditional fillings.
Homemade Apple Pie Filling
As always, I thoroughly test every recipe because I never want to share anything less than the best with you! I tried out a few different techniques, on a mission to find the best method. When making apple pie filling, you can use either raw or cooked apples. After testing both methods, I found that cooking the apples first prevents the filling from sinking or the crust from collapsing, as it helps release excess moisture on the stove.
Another benefit of precooking the filling is the ability to turn the leftover apple juices into a syrup, which concentrates the apple flavor and adds richness to the filling. The syrup helps bind the filling together, giving it a glossy, cohesive consistency without being too runny. If you’re using the filling for apple pie, this makes it easier to cut clean slices.
This filling goes beyond your classic apple pie recipe. It can be used in cakes, crumbles, cookies, cheesecakes (see below) or simply served alongside a scoop of ice cream. This is just one of those recipes you need to save to use again and again! Keep reading for all my best tips and tricks!
Ingredients to Make The Best Apple Pie Filling
I am so excited for you to try my apple filling, because I put a lot of time, effort and love into perfecting it! Try it this apple season when you have a lot of apples on hand, or any time you get an apple craving. Get the full recipe with measurements and ingredients in the recipe card below. Here’s what you’ll need:
- Apples: cut into 1/4-inch-thick slices
- Brown sugar
- Ground cinnamon
- Ground allspice
- Ground nutmeg
- Salt
- Water
- Cornstarch
Best Apples For This Recipe For Apple Pie Filling
I recommend using a variety of apples for the most delicious apple pie filling. Using a variety of apples gives you the best apple flavor. Of course, fresh apples are best. Some of the best apple varieties that I recommend are:
- Granny Smith Apples
- Honeycrisp Apples
- Golden Delicious Apples
- Pink Lady Apples
- Braeburn Apples
How to Make Apple Pie Filling
I love making apple pie filling during the Fall season when we have an abundance of apples, but this recipe is great year-round, too! Even if it’s your first time making homemade apple filling, you can’t go wrong when you follow my easy steps. Get the full recipe in the recipe card below. Here are the foolproof steps to my easy apple pie filling:
- Prep apples. Peel and slice 5 pounds of apples into ¼-inch-thick slices.
- Combine ingredients. In a large pot, combine the sliced apples, brown sugar, cinnamon, allspice, nutmeg, and salt.
- Cook mixture. Cook over medium heat for 10-15 minutes, stirring occasionally, until the apples are tender.
- Transfer. Using a slotted spoon, transfer the cooked apples to a large baking sheet to cool. For faster cooling, place the sheet in the fridge or freezer for 20 minutes.
- Prepare syrup. Meanwhile, make a syrup from the apple juices. Transfer the juice to a smaller pot. Simmer over medium-low heat.
- Add cornstarch. Dissolve the cornstarch in water, then stir into the simmering syrup.
- Thicken syrup. Cook and stir until the syrup thickens, about 3-5 minutes.
- Combine apples and syrup. Once the syrup has thickened and the apples are cool, mix them together.
- Use filling. Use apple pie filling to make apple pie, turnovers, hand pies, as a topping for pancakes, waffles, or ice cream. Or mix it into oatmeal or yogurt.
Homemade Apple Pie Filling Recipe Tips
This is a super easy recipe, but for best results, follow these tips:
- Use a variety of apples: Using a variety of apples creates the best flavor, because of the balance of sweet-tart in different types of apples.
- Cut the apples into ¼ inch slices: Cutting the apples uniformly into just the right size apple slices ensures they cook evenly and result in perfectly tender apples. I’ve tested the slice sizes and cook times to master the best texture, and this is what I found to be the most successful (no mushy apples, no crunch apples).
- Use the juice to make a syrup: The juices that are leftover from cooking the apples are full of natural apple flavor. Using them to make syrup enhances the flavor and texture of your apple pie filling. Making a syrup concentrates and returns that flavor to the filling for a richer taste.
How to Thicken Apple Pie Filling
To get the right thickness, or if your apple filling turns out too thin, the best way to thicken it is by creating a cornstarch slurry:
- 1 Tbsp cornstarch dissolved in 1 Tbsp water: Dissolving cornstarch in water before adding it to the apple syrup ensures a smooth, even thickening without clumps. As the syrup heats, the cornstarch activates and thickens the liquid, creating a rich, glossy texture. This helps the syrup bind the apples together, preventing the filling from becoming too watery and giving your pie a perfect, sliceable consistency.
Recipes Using Apple Pie Filling
This is one of my favorite recipes because it can be used for so many things! Here are some delicious apple recipes to use this recipe for:
- My recipe for perfect apple pie
- Mini Caramel Apple Cheesecakes
- Apple Hand Pies
- Apple Pie Ice Cream
- Apple Pie Cookies
How to Store Homemade Apple Pie Filling
If you’re not using the filling right away, you can store it in an airtight container for 3-5 days. Just be sure to let it come to room temperature first. You can also freeze this recipe in a freezer bag for up to 3 months.
More Apple Recipes
- Homemade Apple Crisp with Oatmeal
- Apple Pie Cookies
- Easy Apple Coffee Cake
- Moist Apple Cinnamon Muffins
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Best Apple Pie Filling
Ingredients
- 5 pounds apples, cut into 1/4-inch-thick slices
- 1 cup packed brown sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- 1 Tbsp water
- 1 Tbsp cornstarch
Instructions
- Peel and slice 5 pounds of apples into ¼-inch-thick slices.
- In a large pot, combine the sliced apples, brown sugar, cinnamon, allspice, nutmeg, and salt.
- Cook over medium heat for 10-15 minutes, stirring occasionally, until the apples are tender.
- Using a slotted spoon, transfer the cooked apples to a large baking sheet to cool. For faster cooling, place the sheet in the fridge or freezer for 20 minutes.
- Meanwhile, make a syrup from the apple juices. Transfer the juice to a smaller pot. Simmer over medium-low heat.
- Dissolve the cornstarch in water, then stir into the simmering syrup.
- Cook and stir until the syrup thickens, about 3-5 minutes.
- Once the syrup has thickened and the apples are cool, mix them together.
- Use apple pie filling to make apple pie, turnovers, hand pies, as a topping for pancakes, waffles or ice cream. Or mix it into oatmeal or yogurt.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
