• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Apples Desserts Pies
4.9 from 7 votes

Apple Pie Filling

Jump to RecipePrintRate
By: Joanna Cismaru •10/2/22 17 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for apple pie filling.

Homemade Apple Pie Filling with an exquisite buttery flavour that’s freezer friendly and easy to make. This will be your go-to filling for all those beautiful pies, tarts, or even ice cream toppings.

homemade apple pie filling in a jar with a spoon inside.
Table of Contents Open
  • The Best Apple Pie Filling Recipe
  • Ingredient Notes
  • How To Make Apple Pie Filling
  • FAQs and Expert Tips
    • FAQs
  • Frequently Asked Questions
    • What Are The Best Apples To Use For Apple Pie Filling?
    • How Thinly Do You Slice The Apples?
    • What Can I Use Apple Pie Filling For?
    • Tips
  • Storage
  • More Great Recipes To Try
  • Apple Pie Filling
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Apple Pie Filling Recipe

I love everything about the versatility of apple desserts, so it was a no brainer when it came to crafting the perfect Apple Pie Filling for all my cravings. This decadent recipe combines the best of all: butter, cinnamon and apples. It always takes me back to those cold weekends in my childhood when my mom used to bake apple pies, making the whole house smell absolutely divine.

Having it accessible in the freezer is the best thing about it. Basically everything is ready to go whenever that sweet craving hits you on a chilly gloomy afternoon. Or even in the summer time!

With only 8 easy and accessible ingredients (that you most likely have lying around your pantry right now) there’s nothing standing in your way of making this tasty filling anytime. And have I told you about the 10 minute cooking time? Yeah, it’s THAT EASY!

Ingredient Notes

ingredients needed to make apple pie filling.
  • Apples – Best apples to use for apple pie filling are Granny Smith Apples, Honeycrisp or Golden Delicious.
  • Lemon – I personally prefer lemons that have a thinner peel just so they’re juicier and about half of a medium sized lemon will give you enough juice needed for this. It will prevent the apples from oxidizing and gives the dish a nice tart flavor as well.
  • Butter – Melted unsalted butter will create that soft creamy texture in the filling, thus giving the dish even more flavor.
  • Cinnamon – Yes, I know some of you are not big fans of cinnamon and you can definitely make this kind of filling without it, but please trust me on this beautiful powder blends all the ingredients together so well, you won’t want to miss that final touch.
  • Brown sugar – I love to use brown sugar for the filling to give it that darker tone as well as a delicious caramelized flavor.

How To Make Apple Pie Filling

process shots showing how to make apple pie filling.
  1. Slice and prepare the apples: Peel, core and slice your apples. Drizzle the lemon juice over the apples to prevent oxidation.
  2. Cook the pie filling: In a large skillet add cinnamon and butter and melt over a medium heat. After the butter has melted, add the apples, brown sugar, water and salt and stir well. Cover the skillet and cook on medium heat for another 5 minutes or until you notice the apple slices beginning to soften.
  3. Thicken the pie filling: In a small bowl combine the cornstarch with 2 tbsp of water. Add to the skillet and stir them in. Continue to cook until the apples are soft but not mushy and the liquid has thickened, about 1 minute. Take from the heat and allow to cool completely.
  4. Store: Store into jars or freeze in plastic bags. I was able to fill 4 12 oz jars.
process shots showing how to thicken apple pie filling.

FAQs and Expert Tips

FAQs

Frequently Asked Questions

What Are The Best Apples To Use For Apple Pie Filling?

Best apples to use for apple pie filling are Granny Smith Apples, Honeycrisp or Golden Delicious.

How Thinly Do You Slice The Apples?

It kind of depends on how chunky you like your apples, but usually I like them sliced 1/8 to 1/4 of an inch in thickness. Just make sure they’re uniform, so they’ll cook evenly.

What Can I Use Apple Pie Filling For?

So many things. Besides the obvious apple pie, you can make apple pie taquitos, apple pie tart, churro apple pie cookies, apple pie bombs, use it as topping on ice creams, etc.!

overhead shot of apple pie filling in a bowl.

Tips

  1. You can cut your apples to the thickness you like, just make sure they’re all cut the same size, so they cook evenly.
  2. Don’t shy away from cinnamon or even other spices. A little bit of fresh nutmeg can elevate the flavor of this filling.
  3. If you don’t like using cornstarch, feel free to omit it, I just like a thicker filling, but don’t worry, even without the cornstarch the mixture will thicken more as it cools.

Storage

  1. Store this apple pie filling in glass jars or airtight containers in the fridge for up to 5 days.
  2. Your Apple Pie Filling is good to be stored in the freezer for 3-4 months at a time so you can even make a double batch since you know you can benefit from it whenever you wish.
homemade apple pie filling in a jar with a spoon inside.

More Great Recipes To Try

  • Classic Apple Pie
  • Apple Pecan Cinnamon Rolls
  • Apple and Orange Salad
  • Garlic Parsley Butter Shrimp
  • Apple Pie Bites

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

homemade apple pie filling in a jar with a spoon inside.
Print
4.86 from 7 votes

Apple Pie Filling

Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Rate Recipe
Homemade Apple Pie Filling with an exquisite buttery flavour that's freezer friendly and easy to make. This will be your go-to filling for all those beautiful pies, tarts, or even ice cream toppings.
8

Ingredients

  • 8 medium apples
  • 1 tablespoon lemon juice (freshly squeezed)
  • ¼ cup butter (unsalted)
  • 2 teaspoon cinnamon
  • ½ cup brown sugar (packed)
  • ¼ cup water
  • ¼ teaspoon salt
  • 2 tablespoon cornstarch

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep the apples: Peel, core and slice your apples. Drizzle the lemon juice over the apples to prevent oxidation.
  • Cook the apples with cinnamon butter: Add the butter and cinnamon to a large skillet and melt over medium heat. Add the apples, brown sugar, water, and salt; stir well. Cover the skillet and cook for another 5 minutes or until the apples have started to soften.
  • Thicken the filling: In a small bowl combine the cornstarch with 2 tbsp of water. Add to the skillet and stir. Continue to cook until the apples are soft but not mushy and the liquid has thickened, about 1 minute. Cool completely.
  • Store: Store into jars or freeze in plastic bags. I was able to fill 4 12 oz jars.

Equipment

  • 3-Quart Saucepan with Lid

Notes

  1. You can cut your apples to the thickness you like, just make sure they’re all cut the same size, so they cook evenly.
  2. Don’t shy away from cinnamon or even other spices. A little bit of fresh nutmeg can elevate the flavor of this filling.
  3. If you don’t like using cornstarch, feel free to omit it, i just like a thicker filling, but don’t worry, even without the cornstarch the mixture will thicken more as it cools.
  4. Store in glass jars or airtight containers in the fridge for up to 5 days.
  5. Your Apple Pie Filling is good to be stored in the freezer for 3-4 months at a time so you can even make a double batch since you know you can benefit from it whenever you wish.

Nutrition Information

Serving: 1servingCalories: 207kcal (10%)Carbohydrates: 41g (14%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 4g (25%)Trans Fat: 1gCholesterol: 15mg (5%)Sodium: 80mg (3%)Potassium: 219mg (6%)Fiber: 5g (21%)Sugar: 32g (36%)Vitamin A: 277IU (6%)Vitamin C: 9mg (11%)Calcium: 29mg (3%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

homemade apple pie filling in a jar with a spoon inside.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 154
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

17 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Donna Young
Donna Young
Posted: 4 months ago

I was thinking I could prosess this filling in the jars and have it on my pantry shelf…

0
Reply
Sherri
Sherri
Posted: 1 year ago

This recipe was really good. I used it for your apple pie taquitos. They were a hit with my company.

0
Reply
Bronze
Bronze
Posted: 1 year ago

Can this pie filling be jarred? I’m looking for information on the use of butter in canned goods and trying to figure out whether it’s safe or not. Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bronze
Posted: 1 year ago

Yeah, there’s information under the storage section on how long it lasts and how to freeze it.

0
Reply
Greg
Greg
Posted: 1 year ago

5 stars
Looking forward to trying this recipe!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Greg
Posted: 1 year ago

Excited for you to let us know how you enjoy it!

0
Reply
ileana
ileana
Posted: 1 year ago

Hi! I´m loving this recipe! did you try to preserve it? I mean like you do with a jam

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  ileana
Posted: 1 year ago

No, I haven’t, but you can!

0
Reply
Joyce Sneddon
Joyce Sneddon
Posted: 1 year ago

My freezer gets very full every summer. Can I can this and still get the same delicious result?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joyce Sneddon
Posted: 1 year ago

Yes, you can! The only tip I have is instead of using cornstarch if canning for a long time, use a canning thickener like ClearJell.

0
Reply
Claudia Mathews
Claudia Mathews
Posted: 1 year ago

Could you possibly pressure can this?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Claudia Mathews
Posted: 1 year ago

Yes, you can! The only tip I have is instead of using cornstarch if canning, use a canning thickener like ClearJell.

0
Reply
Karen Roark
Karen Roark
Posted: 1 year ago

I love the idea of using this filling for an apple pie. I looked at your apple pie recipe that you linked in this post and it uses fresh apples like traditional pie. Can you share with me how to use the prepared filling for a pie? I have cooked so many of your recipes but my all-time favorite is the lemon pepper baked wings!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen Roark
Posted: 1 year ago

Hi Karen! So you’d use it the same, that recipe is actually using the apples uncooked, whereas here they are cooked a bit. However, I would still bake the pie for an hour because you want to make sure the crust is cooked and nicely browned.

0
Reply
Renee
Renee
Posted: 1 year ago

I’m just curious if the pie filling is still gelled after freezing when using the cornstarch ? I once made cherry pie filling with cornstarch, froze it, then thawed it just enough to put in the pie crust and baked it. When I cut into the baked pie it ran like it had no thickener. Someone explained that this was because I used cornstarch. Is this true?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Renee
Posted: 1 year ago

That’s interesting, I’ve never had that problem before. I have some in the freezer now, but we’ll let you know once we thaw it out, just to make sure.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Renee
Posted: 1 year ago

Hi Renee! So I’ve been doing a little reading on this and apparently cornstarch does break down after a time, so if you want to freeze this for a long time, you are better off using something like ClearJell which is a canning thickener. Like I said though, I’ve never problems, but I never froze for really long times either. Let me know what happens if you try it.

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz