I couldn’t resist sharing this Quick Apple Pie Filling Recipe that uses just a handful of pantry staples and one unexpected trick to achieve deeply spiced, perfectly sweet apple filling.

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I never thought a jar of filling could start fights, but this Homemade Apple Pie Filling will have people whispering about your kitchen. It’s full of warm spices with just the right amount of sweetness and when I use sliced apples and a sprinkle of cinnamon the whole thing kind of comes alive.

I half expect neighbors to knock. This Quick Apple Pie Filling Recipe is my secret when I want Apple Pie With Fresh Apples flavor fast, and yeah sometimes I dont measure exactly, I just go with what feels right.

You might spoil a pie, or you might make one better.

Ingredients

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Crisp apples give natural sweetness, fiber, and the classic pie texture when baked.
Adds straightforward sweetness, carbs for caramelization, boosts browning and mouthfeel.
Adds deeper, molassy flavor, keeps filling moist and gives warm caramel notes.
Warm spice that smells amazing, low calories, makes the pie taste cozy.
Thickens juices without grit, mostly carbs but makes a glossy, stable filling.
Adds bright tartness, balances sweetness and helps the fruit hold color.
Butter adds richness, vanilla deepens flavor; both boost aroma and mouthfeel.
A tiny pinch lifts flavors, balances sweetness and brings out fruit nuances.

Ingredient Quantities

About 6 medium apples (about 3 lb) peeled cored and sliced 1/4 inch

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice (optional)

1/8 teaspoon salt

1 tablespoon fresh lemon juice

3 tablespoons cornstarch

1/4 cup cold water

1 tablespoon unsalted butter

1 teaspoon vanilla extract (optional)

How to Make this

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1. Peel, core and slice about 6 medium apples into 1/4 inch slices; toss them with 1 tablespoon fresh lemon juice so they don’t brown while you work.

2. In a small bowl mix 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice if using, and 1/8 teaspoon salt. Give it a quick stir so it’s even.

3. Put the apples in a large saucepan over medium heat, sprinkle the sugar and spice mix over them and stir to coat. You’ll see juices start to release after a few minutes.

4. While the apples warm up, whisk 3 tablespoons cornstarch into 1/4 cup cold water until totally smooth with no lumps. This is your slurry.

5. When the apples are softening and there’s a good amount of juice in the pan, slowly pour the slurry into the apples while stirring constantly so it doesn’t clump.

6. Bring the mixture to a gentle boil and cook 1 to 2 minutes, stirring, until the filling turns glossy and thickens. Don’t overcook or you’ll end up with applesauce instead of slices.

7. Remove from heat and stir in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract if using; the butter gives a nice sheen and the vanilla lifts the flavor.

8. Taste and adjust if you want more cinnamon or a touch more sugar, but remember flavors meld as it cools. If it’s too thin, simmer a little longer or whisk another teaspoon of cornstarch with a little cold water and add gradually.

9. Let the filling cool before using in a pie, or store: refrigerate up to 4 to 5 days, or cool completely and freeze up to about 3 months in an airtight container. If you plan to can this, follow tested canning guidelines first.

Equipment Needed

1. Chef’s knife (for peeling, coring and slicing apples)
2. Cutting board
3. Vegetable peeler or paring knife (if you prefer peeling by hand)
4. Large saucepan (to cook the filling)
5. Measuring cups and spoons (sugar, cornstarch, spices, lemon juice)
6. Small bowl and whisk (for the sugar spice mix and the cornstarch slurry)
7. Wooden spoon or silicone spatula (for stirring without scratching the pan)
8. Heatproof container or bowl to cool and store the filling

Dont forget a kitchen towel nearby for quick cleanups, its handy when things get sticky.

FAQ

Q: What apples should I use for this filling? A: Use firm, crisp apples that hold their shape like Granny Smith, Honeycrisp, Braeburn or Pink Lady. Mixing a tart apple with a sweeter one gives the best flavor. Avoid mealy types like Red Delicious, they turn mushy.

Q: How do I stop the apples from browning while I prep them? A: Toss the sliced apples with the tablespoon of lemon juice called for in the recipe right away. If you need more time, keep them in cold water with a little lemon juice for up to 30 minutes, then drain well before cooking.

Q: My filling is too thin, how do I thicken it? A: Make sure the cornstarch slurry (3 tablespoons cornstarch mixed into 1/4 cup cold water) is fully dissolved, add it to the hot apples and simmer until the mixture is glossy and thickens, usually 1 to 2 minutes. If it's still thin, whisk a tiny extra slurry (1 teaspoon cornstarch + 1 tablespoon water) and add in small amounts. Remember it will set more as it cools, so don't overdo it.

Q: Can I make the filling ahead or freeze it? A: Yes. Cool completely then refrigerate up to 4 to 5 days. For longer storage freeze in an airtight container up to 2 to 3 months. Thaw overnight in the fridge and gently reheat before using. Don't refreeze after thawing.

Q: Why was my pie filling watery after baking? A: Usually because the starch didn't cook long enough to activate, or the apples released a lot of extra juice. To avoid this simmer the filling until it thickens before filling the crust, and make sure your slurry is well mixed. Also let the baked pie cool for at least an hour so the filling can set.

Q: Can I swap ingredients or tweak the flavor? A: Sure. Swap cornstarch for an equal amount of arrowroot for a clearer glaze, or try 1 to 2 tablespoons instant tapioca if you have it (it changes texture a bit). Reduce or increase sugars to taste depending on apple sweetness. Stir in the butter and vanilla at the end for a richer finish, they're optional but tasty.

Homemade Apple Pie Filling Recipe – Savory Nothings Substitutions and Variations

Granulated sugar (3/4 cup): swap with coconut sugar 1:1 for a deeper, caramel note and almost same sweetness, or use maple syrup 1/2 to 2/3 cup but expect a darker flavor and slightly looser filling since it’s liquid.
Light brown sugar (1/4 cup packed): use dark brown sugar 1:1 for more molasses flavor, or make your own by mixing 1/4 cup granulated sugar with 1 tablespoon molasses.
Cornstarch (3 tablespoons): substitute arrowroot powder 1:1 for a clear glossy filling, or tapioca starch 1:1; if using all-purpose flour, use about 4 tablespoons but the filling will be a bit cloudier and may need longer to cook.
Unsalted butter (1 tablespoon): use vegan butter or coconut oil 1:1 for dairy-free, or regular salted butter 1:1 just cut back a tiny pinch of the added salt in the recipe.

Pro Tips

– Pick a mix of firm apples so you get both tart and sweet notes and the filling keeps some slice integrity. Slice them the same thickness so everything cooks evenly, and if you want chunkier apples cut slightly thicker and shorten the cooking time a bit.

– Let the sugared apples sit for 10 to 15 minutes before heating so they macerate and release extra juice. Don’t let them sit too long or they’ll go mushy, but that short rest cuts down on stove time and concentrates flavor.

– For a lump free thickener, whisk the cornstarch into cold water until perfectly smooth, then temper it by stirring a little hot pan juice into the slurry before adding it back to the pot. Add the slurry slowly while stirring, and only simmer long enough to go glossy; overcooking makes everything too soft. If you need a clearer, more freezer friendly set, quick cooking tapioca works great instead.

– Finish off the filling off the heat with a tiny pinch of salt and the butter and vanilla so the flavors pop. If you’re using it in a pie, slightly undercook the filling so the apples finish setting in the oven. To store, cool completely before freezing and leave a bit of headspace, or refrigerate up to about 4 days.

Homemade Apple Pie Filling Recipe – Savory Nothings

Recipe by Francis Mead

0.0 from 0 votes

I couldn't resist sharing this Quick Apple Pie Filling Recipe that uses just a handful of pantry staples and one unexpected trick to achieve deeply spiced, perfectly sweet apple filling.

Servings

servings

Calories

210

kcal

Equipment: 1. Chef’s knife (for peeling, coring and slicing apples)
2. Cutting board
3. Vegetable peeler or paring knife (if you prefer peeling by hand)
4. Large saucepan (to cook the filling)
5. Measuring cups and spoons (sugar, cornstarch, spices, lemon juice)
6. Small bowl and whisk (for the sugar spice mix and the cornstarch slurry)
7. Wooden spoon or silicone spatula (for stirring without scratching the pan)
8. Heatproof container or bowl to cool and store the filling

Dont forget a kitchen towel nearby for quick cleanups, its handy when things get sticky.

Ingredients

About 6 medium apples (about 3 lb) peeled cored and sliced 1/4 inch
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice (optional)
1/8 teaspoon salt
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
1/4 cup cold water
1 tablespoon unsalted butter
1 teaspoon vanilla extract (optional)

Directions

Peel, core and slice about 6 medium apples into 1/4 inch slices; toss them with 1 tablespoon fresh lemon juice so they don't brown while you work.
In a small bowl mix 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice if using, and 1/8 teaspoon salt. Give it a quick stir so it's even.
Put the apples in a large saucepan over medium heat, sprinkle the sugar and spice mix over them and stir to coat. You'll see juices start to release after a few minutes.
While the apples warm up, whisk 3 tablespoons cornstarch into 1/4 cup cold water until totally smooth with no lumps. This is your slurry.
When the apples are softening and there's a good amount of juice in the pan, slowly pour the slurry into the apples while stirring constantly so it doesn't clump.
Bring the mixture to a gentle boil and cook 1 to 2 minutes, stirring, until the filling turns glossy and thickens. Don't overcook or you'll end up with applesauce instead of slices.
Remove from heat and stir in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract if using; the butter gives a nice sheen and the vanilla lifts the flavor.
Taste and adjust if you want more cinnamon or a touch more sugar, but remember flavors meld as it cools. If it's too thin, simmer a little longer or whisk another teaspoon of cornstarch with a little cold water and add gradually.
Let the filling cool before using in a pie, or store: refrigerate up to 4 to 5 days, or cool completely and freeze up to about 3 months in an airtight container. If you plan to can this, follow tested canning guidelines first.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.