Yield: 2 c. apple pie filling // Total Time: 30 min. // Disclaimer: This post may include affiliate links.
Easy and delicious spiced apple pie filling, perfect for cakes, cookies, danishes, or eating by the spoonful!
Apple Pie Filling
All of the apple bakes are definitely my favorite part of Fall. This apple pie filling is super easy to make (the worst part honestly is just peeling the apples!), keeps for a while, and is generously spiced to give you that perfect Fall feel. Use this apple pie filling to accompany cakes, cookies, danishes, or to just eat by the spoonful (no judgements here!)
Ingredients and substitutions
Apples: use your favorite baking apple here! I used pink lady (since they are typically the least expensive), however when on sale I love to use honey crisp. You can also use fuji, gala, jonathan, granny smith, or braeburn!
Water: to simmer the apples and is the base of the “sauce” in the filling. We will also use a little bit of water to form a paste with the corn starch.
Lemon: fresh or bottled will work here. Helps to prevent browning and brings out the flavor of the apples.
Butter: adds some richness to the apple pie filling. Salted or unsalted will work here!
Ground cinnamon: the main flavor of the apple pie filling. If you are feeling a bit adventurous, you can use apple pie spice in place of the spices in this recipe. However, I find that cinnamon still tastes super delicious and is definitely more accessible and likely already in most people’s kitchen!
Ground nutmeg: a little bit of nutmeg adds some great flavor to the filling. If you don’t have access to nutmeg, you can just replace it with more cinnamon.
Granulated sugar: for sweetness.
Light brown sugar: for sweetness and a bit of flavor. You can also use dark brown sugar here.
Corn starch: we will use a little bit of corn starch to thicken up the apple pie filling. If you do not have access to corn starch, you can substitute in double the amount of all purpose flour in it’s place.
How to make apple pie filling
1. Rinse, peel, and dice the apples. Rinse off your apples, then peel them and dice them into ~1″ squares. I cut my apples into 4 pieces around the core, then place each slice on its side and make a cut through the middle so that there is a top and bottom of each slice. Then, turn it back upright and slice it kind of how you would an onion to get the perfect dice.
2. Add the ingredients to a large saucepan. Add your diced apples, water, lemon juice, butter, spices, and sugars to a large saucepan. Stir all of the ingredients around so that the apples are evenly coated, then place over medium heat.
3. Simmer the apples. Bring the apple mixture to a simmer and simmer for 5-10 minutes, until the apples have softened a bit but are not mush.
4. Make the corn starch slurry. In a small bowl, whisk together the corn starch and water until you have a smooth mixture. Slowly pour the slurry into your apple mixture while stirring. Stir continuously until the mixture thickens, then remove it from the heat.
5. Serve, and enjoy! Enjoy your apple pie filling however you desire!
Apple pie filling Q & A
How to store apple pie filling
This apple pie filling can be stored in an airtight container in the fridge for up to 1 week. If you are looking for longer term storage, keep it in an airtight container in the freezer for up to 3 months.
Can I double this recipe?
Of course! You can double this recipe, triple it, or even quadruple it as needed! I highly recommend using the gram measurements as it truly makes everything much easier when scaling up or down.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
Tools and ingredients
Kitchen scale: This is the kitchen scale I use every time I bake, I love it!
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make this apple pie filling?
If you made this apple pie filling I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Apple Pie Filling
Apple Pie Filling
- 525 g diced apples* (2 ⅓ c. , ~5 medium apples)
- 1 tbsp. lemon juice
- 3 tbsp. water
- 65 g light brown sugar (⅓ c.)
- 50 g granulated sugar (¼ c.)
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 2 tbsp. butter
Corn Starch Slurry
- 2 tbsp. water
- 1 ½ tbsp. corn starch
- Rinse off your apples, then peel them and dice them into ~1" squares.
- Add your diced apples, water, lemon juice, butter, spices, and sugars to a large saucepan. Stir all of the ingredients around so that the apples are evenly coated, then place over medium heat.
- Bring the apple mixture to a simmer and simmer for 5-10 minutes, until the apples have softened a bit but are not mush.
- Once the apples have softened, make the corn starch slurry by whisking together the corn starch and water until you have a smooth mixture. Slowly pour the paste into your apple mixture while stirring. Stir continuously until the mixture thickens, then remove it from the heat.
- Enjoy your apple pie filling however you desire!
[…] can click here for my homemade apple pie filling recipe. Note: if you would like to make things easier and used canned apple pie filling that is totally […]