Save Pin
This luscious homemade apple pie filling takes just twenty minutes from scratch and brings that nostalgic buttery flavor to every dessert. Silky spiced apples give any pie or tart a flavor-packed upgrade and I never run out of ideas for spooning it over simple ice cream. When apples are everywhere at the market I love making a couple extra jars for quick weeknight desserts or a host gift.
When I first made this filling I was amazed how it tasted better than any store-bought version. My family lines up for warm spoonfuls right out of the pan and now it is the first thing I make with fall apples.
Ingredients
- Medium apples eight: of any crisp sweet tart variety peek for firm unblemished fruit that has a strong apple aroma
- Lemon juice from one fresh lemon: keeps the apples bright and balances the sweetness
- Unsalted butter a quarter cup: brings richness and that signature pie flavor always check that butter smells fresh and sweet
- Cinnamon two teaspoons: the classic spice for depth and warmth grind whole if you can for best flavor
- Brown sugar half a cup: for caramelly sweetness and extra moisture look for soft clump-free sugar
- Water a quarter cup: to help the apples simmer evenly
- Salt a scant quarter teaspoon: sharpens and lifts the flavors
- Cornstarch two tablespoons: for glossy thickening look for fine powder with no lumps
Step-by-Step Instructions
- Prep the Apples:
- Peel core and slice the apples thinly or thickly but keep sizes consistent for even cooking. Drizzle lemon juice over all slices as you go so none turn brown.
- Cook with Butter and Cinnamon:
- Place a large skillet over medium heat and melt your butter with the cinnamon. Add all the apples brown sugar water and salt stirring so each piece is coated. Cover with a lid and cook about five minutes stirring once until the apples soften slightly but do not break down completely.
- Thicken the Filling:
- In a small bowl dissolve cornstarch with two tablespoons cool water until smooth. Uncover skillet and pour in the cornstarch slurry. Stir constantly as mixture bubbles for about one minute until the syrup looks glossy and clings to the fruit. Remove from heat and let cool before using in pies or storing.
- Store or Use:
- Transfer cooled filling into jars or airtight containers to refrigerate or freeze. This recipe fills four regular jam jars or is enough for a classic pie.
Save Pin
Some of my happiest fall days are peeling apples with my kids at the table getting cinnamon everywhere. I love using tart apples for punchy flavor and my favorite part is sneaking warm tastes on toast while the jars are cooling.
Storage Tips
- Store in glass jars if you want to see the beautiful apple slices and keep flavors pure
- For freezing use food safe zipper bags and squeeze out as much air as possible then lay flat for easy stacking
- Thaw overnight in fridge or gently warm in a pan before using so texture stays perfect
Ingredient Substitutions
- Throw in pears for half the apples for a twist on classic filling
- If out of brown sugar white sugar with a spoon of molasses works in a pinch
- Instead of cornstarch a spoon of flour or arrowroot makes a nice glossy syrup
Serving Suggestions
- Fill a classic double crust pie or bake hand pies for portable treats
- Swirl into morning oatmeal or pancake batter for fall breakfast magic
- Warm and spoon generously over vanilla ice cream or yogurt for a fast dessert
Cultural Spotlight
Apple pie filling is a beloved staple of American baking tracing back centuries when apples were stored for winter and spices made simple tarts and pies festive. Families would make big batches not just for pies but to stretch the apple harvest all season.
Save Pin
Commonly Asked Questions
- → What types of apples work best for this filling?
Firm, slightly tart apples such as Granny Smith, Honeycrisp, or Braeburn are perfect for a balanced sweet-tart flavor and hold their shape well during cooking.
- → How do I prevent the apple slices from browning?
Coat the peeled and sliced apples with freshly squeezed lemon juice to keep them looking fresh and bright as you prepare them.
- → Can I adjust the spice level?
Absolutely! Add extra cinnamon or a pinch of nutmeg for a deeper, spiced flavor, or keep it mild to let the apples shine.
- → How do I achieve a thick and glossy filling?
A small amount of cornstarch mixed with water thickens the mixture while cooking, resulting in a smooth and glossy texture.
- → How should I store leftover filling?
Allow the filling to cool completely, then transfer to jars or airtight containers. Keep in the fridge for up to 5 days or freeze for several months.
- → What can I use this apple filling for?
Use it as a delicious addition to pies, tarts, pastries, or as a sweet topping for pancakes, waffles, and ice cream.