Go Back

Homemade Apple Pie Filling

This homemade apple pie filling made from scratch transforms ordinary apples into something that smells like autumn itself. With fresh apples, real butter, warm spices, and a touch of lemon, this filling works beautifully whether you spoon it into a pie crust, layer it over pancakes, or eat it straight from the jar.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 3 pounds baking apples about 7 medium, peeled, cored, and sliced 1/4 inch thick
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup water

Equipment

  • Large heavy-bottomed skillet or Dutch oven, 12 inches
  • Sharp chef's knife or apple peeler/corer/slicer
  • Cutting board
  • Measuring cups and spoons
  • Small bowl for mixing cornstarch slurry
  • Wooden spoon or heat-resistant spatula
  • Citrus juicer or reamer
  • Large bowl for holding prepped apples

Method
 

  1. Peel, core, and slice the apples into 1/4-inch thick slices, placing them in a large bowl as you work. Toss the slices with the lemon juice immediately after cutting each apple to prevent browning.
  2. In a small bowl, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, allspice, and salt until fully combined with no lumps.
  3. Add the water to the dry ingredient mixture and whisk until completely smooth to create a slurry.
  4. Place your large skillet or Dutch oven over medium heat and add the butter. Let it melt completely, swirling the pan occasionally until the butter starts to foam slightly around the edges.
  5. Pour the sugar and cornstarch slurry into the melted butter all at once. Whisk immediately and continuously to combine.
  6. Continue whisking over medium heat for 2 to 3 minutes until the sauce thickens and becomes glossy. The mixture should coat the back of a spoon.
  7. Add all the apple slices to the pan at once and fold them gently into the sauce using a spatula. Work from the bottom to coat every slice without breaking them.
  8. Reduce heat to medium-low and cook the apples for 6 to 8 minutes, stirring gently every minute or so. The apples should soften but maintain their shape.
  9. Test for doneness by removing one apple slice and cutting it in half. The center should be translucent and tender, not opaque white.
  10. Remove the pan from heat and stir in the vanilla extract.
  11. Transfer the filling to a heat-safe bowl or leave it in the pan and let it cool for at least 30 minutes before using in a pie. The filling will thicken further as it cools.
  12. Use immediately in your favorite pie recipe, transfer to airtight containers for refrigerator storage up to 5 days, or cool completely and freeze for up to 4 months.

Notes

For the best texture in a baked pie, slightly undercook your filling by 1 to 2 minutes since the apples will continue softening during the 45 to 50 minutes they spend in the oven. Choose firm baking apple varieties like Granny Smith, Honeycrisp, or Braeburn. Mixing two varieties (one tart, one sweet) creates more complex flavor. The filling freezes beautifully and the flavors actually improve after a day in the refrigerator.