Making apple pie filling from scratch is way easier than it sounds, and it tastes a million times better than the canned stuff.
You get to control the sweetness, spice it just how you like, and use your favorite kind of apples.
This recipe is cozy, simple, and perfect for pies, crisps, turnovers, or even just spooned over ice cream.
It’s one of those go-to kitchen staples that’s great to have on hand, especially when fall cravings hit.
Let’s whip up a batch of easy apple pie filling that’s full of flavor and made with love.
Ingredients:
• 1 ½ pounds Granny Smith apples
• 1 ½ pounds Honeycrisp apples, Fuji, or Braeburn
• ¼ cup unsalted butter
• ¼ cup granulated sugar
• ¼ cup dark brown sugar, packed
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ⅛ teaspoon kosher salt
• ¼ teaspoon lemon zest
• 2 teaspoons lemon juice
• 2 tablespoons cornstarch
• ¼ cup water
• ½ teaspoon vanilla extract
Directions:
- Peel, core, and slice apples into ½-inch thick pieces.
- Optional: Place in cold water to prevent browning if not using right away.
- Heat a large skillet over medium heat.
- Add butter, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, lemon zest, and lemon juice.
- Stir in the sliced apples and sauté for 8–10 minutes, until they’re tender but still hold their shape.
(For smaller apple pieces, cook 5–7 minutes.) - In a small bowl, mix cornstarch and water to make a slurry.
- Add the slurry to the apples and cook for about 1 minute, until the filling is thick and glossy.
- Turn off heat and stir in vanilla extract.
- Let cool or serve warm.
Storage:
- Refrigerator: Up to 7 days in an airtight container
- Freezer: Up to 3 months
Ways to Use:
- Classic apple pie
- Apple crisp or crumble
- Dutch apple pie
- Pancakes or waffles topping
- Ice cream, oatmeal, yogurt parfait, or chia pudding
