Apple Pie Filling Recipe

A jar of apple pie filling with cinnamon sticks and apples scattered around.

If you love perfectly tender apples with warm spices, this homemade apple pie filling is a must-try! Ditch the canned pie filling for good with this beyond-easy recipe.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 475kcal

Author John Kanell

Equipment

Large Pot

Ingredients

8 medium apples peeled, cored, and sliced (3 pounds, 1.35kg)
⅓ cup lemon juice (80mL)
⅔ cup granulated sugar (133g)
⅔ cup brown sugar light or dark (140g)
½ cup unsalted butter (113g)
2 teaspoons ground cinnamon
6 tablespoons cornstarch
½ cup water (120mL)

Instructions

In a large mixing bowl, toss the apples with the lemon juice.
Add the granulated sugar, brown sugar, and cinnamon, then toss to combine.
In a large skillet, melt the butter over medium-high heat. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer about 2 minutes. Cover, reduce the heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
In a medium bowl, whisk together the cornstarch and water. Add it to the apples and continue cooking, stirring frequently, for 1 to 2 minutes, until the mixture has thickened. Remove from the heat and let cool completely. Store in an airtight container in the refrigerator for up to 2 days.

Notes

Apple pie filling should generally be cooled before using, so it's great to make ahead of time! Making the filling the day before I plan on baking with it or serving it also lessens my workload in the future, making for a less stressful or time-consuming bake!

Nutrition

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