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What’s your favorite way to enjoy apples?
I don’t eat apples that often, but I think Apple Pie Filling has become my favorite apple recipe! Back when I was working at a restaurant, I’d help make the pies, but the filling came in prepared. I’ve always wondered what it would take to make my own pie filling… Furthermore, apple pie is my grandpa’s favourite dessert. While he’s from India, he’s a true North American in that sense!
If you want the perfect pie filling that won’t be soggy and is easy to make, then this is the recipe for you! You can use this filling not only in apple pies, but in so many other treats! Check out plenty of ideas later on in this post, and whichever ones will allow you to put your heart on a plate, be sure to try those recipes out as part of your Live to Cook one-month challenge! Your cooking journey can begin for free today by signing up to my email newsletter, plus all of my latest recipes will be delivered straight to your inbox!
If you want to follow along with all the steps in making the perfect filling for apple pie, then be sure to watch the video at the bottom of this post! If you’re not already, I would appreciate it if you would please subscribe to my YouTube channel! Don’t forget to press the bell button to be notified when all of my video recipes are live! Let’s get cooking!
Why You Need to Make This Simple Apple Pie Filling Recipe!
- Easy: It’s really easy to make this recipe! To be honest with you, most of the work involved in this filling involves peeling and chopping the apples! When you’re actually making the filling, it’s quite simple and doesn’t require too much hands-on work.
- Firm and TASTY apples: Have you experienced mushy pie filling? That’s going to ruin your pie! This recipe will show how to get a soft filling but to preserve some crunchiness of the apples. This filling is not overly sweet but still gives you all of the amazing fall flavors!
- Cheap: Making your own filling will cost much less than buying filling from a can! Of course, it’ll also be much more delicious.
- Versatile recipe: You don’t have to use this filling just in apple pie! Check out plenty of serving ideas later on in this post!
- Good way to use up your apples: If you want to get creative in the kitchen but don’t know where to start, I describe in my Make Cooking Fun! that the starting point should be based on ingredients that you already have on hand. Did you go apple picking and have a ton of them? Maybe you felt like buying the big bag of apples that was on sale at the grocery store this week, but now you’re stuck in a predicament where you don’t know how you’ll use them up without them spoiling! This is the best way to use your apples! I’m making a small batch of filling for this recipe, but you can make a big batch with more apples!
What Apples to Use For Apple Pie Filling?▼
I recommend any kind of firm apples that have a slight sweetness. You don’t want apples that get soft or else your filling will not have any texture and it would just turn to mush. However, you also don’t want apples that are too bitter. The pie filling is supposed to be sweet, so bitterness will spoil that. Here are recommendations for the best apples to use:
- Granny Smith: Bright green apples that have some sourness and tartness to balance out the sweetness. They are very firm and will keep their form in the filling mixture.
- Pink Lady: They’ve got a mild flavour and are super juicy, pale red in colour.
- Fuji: Bright red Japanese apples that have a sweetness comparable to apple juice. They’ll stay firm when cooking.
- Honeycrisp: Red apples that are juicy and slightly sweet.
- Golden delicious: Yellow in colour and mild in flavour. They’re more likely to break down compared to the firmer apples, so use these in combination with one of the firmer apples.
- Gala: They have a very subtle sweetness and will keep their texture without going too soft when being cooked.
Tools Needed
- Spatula: To stir the mixture and to help pour for storage.
- Peeler: You’ll want to peel the skin off the apples. Any type of peeler will work here.
- Chef’s knife: To cut the apples. A sharp knife is key to easily cut your apples.
- Cutting board: Place your apples here to cut them.
- Measuring cups: Useful for measuring the butter and the sugar.
- Measuring spoons: To measure the cornstarch.
- Saucepan: A good saucepan to cook the pie filling evenly.
Ingredients
Check out the FULL PRINTABLE RECIPE CARD at the bottom of this post to save the recipe for later and for all individual ingredient quantities. You can also scale the recipe based on how large of a batch of apple filling so that you’ve got the right amount of apples and everything else! Calculating ratios won’t be required here!
For the Apple Pie Spice
For the Filling
- Apples: I used Granny Smith and Honeycrisp apples. Use any two firm apples of your choice.
- Butter: You need butter to cook down the apples.
- White sugar: Just the regular sugar will do the job here.
- Apple pie spice: As described above. If you really don’t want to make it, you can simply substitute with cinnamon and brown sugar. You can get more details about the apple pie spice here!
- Water: Added to the apple mixture.
- Corn starch: To thicken the sauce at the end.
How to Make Apple Pie Filling with Fresh Apples
For the Apple Pie Spice
To make this apple pie spice recipe, all you need to do is mix all the spices together in a plate or shake the ingredients together in an airtight jar.
For the Filling
Peel, core and dice the apples.
Heat a saucepan on medium heat and add butter. Once the butter is melted, add the apples, sugar and apple spice.
Mix well to combine. Add 1/4 Cup of water, mix and put the lid on the saucepan.
Lower the heat to low and cook with the lid on until the apples have softened. Once ready, the apples should be easy to cut with a spoon, yet have the slightest bite to maintain the correct texture. Add a splash of water to the bowl with the cornstarch, mix to create a slurry and add to the mixture.
Once the mixture thickens up, remove the heat and allow for it to cool down before preparing the apple pie.
Tips for the Perfect Apple Filling for Apple Pie
- Pick your favourite types of apples to make this pie filling your own while ensuring that they are the variety that are crisp so that they won’t turn mushy after cooking.
- Cut the apple cubes evenly to ensure that they cook evenly and so that you have a consistent texture throughout the filling.
- The final texture of the filling needs to have apples that still hold their shape but are soft with the slightest amount of bite. This can really be changed based on your preference, so take your time, taste, and adjust the cooking time as required.
- Allow the filling to completely cool down before adding it into a pie otherwise the crust will melt.
How to Serve
- Apple pie: Obviously the main reason why you would make this!
- French toast: This will make them even sweeter and super special for sure! Try adding this apple filling to your Overnight French Toast Casserole or your Perfect French Toast for Two.
- Pancakes and crepes: A unique topping pancakes, such as Buttermilk Pancakes, or try filling it in your Simple Crepes.
- Desserts: A finishing touch to apple crumbles, cheesecake bars, apple turnovers with puff pastry, dump cakes, or even a Dessert Pizza!
- Parfaits: These would be wonderful in a yogurt parfait along with some granola!
- Overnight oats or stovetop oats!
- In pudding: Transform your pie filling to make an apple pie pudding! Simply get out a casserole and place some graham cracker crumbs at the bottom, followed by a pudding mixture made with your apple filling. This sounds so good!
- As a side: With ice cream or whipped cream.
Variations
- Apples: Cut them into slices instead of cubes.
- Mixed fruit: Feel free to throw in peaches or pears in there as well for a mixed fruit delight.
- Lemon juice: Balance out the sweetness by adding a splash of lemon juice.
- Berries: Swap out one apple for your favourite berries, such as blueberries, blackberries, or strawberries.
- Sugar: If you want a richer flavour, add in some brown sugar instead of white sugar, or use half white sugar and half brown sugar.
- Caramel: If you want a touch of caramel, swap out half of the sugar and add in caramel sauce as desired in the filling right before you take the pan off the heat. If you want to make your own caramel sauce, check out the recipe here!
Do I need to Peel the Apples For Pie Filling?▼
Yes, you really need to discard the skin in this case. That’s because to get the smooth results you want that are desirable in a pie, the skin needs to go. If you leave the skin, you WILL be tasting that chewiness and it won’t be a pleasant experience!
Is This Pie Filling Gluten-Free?▼
Because we are thickening the filling with cornstarch, this is indeed gluten-free.
Can I double this Recipe?▼
Are you making lots of apple pies or just apple desserts this holiday season? You most certainly can scale the recipe based on your needs! This recipe is for a small batch of pie filling, but check out the recipe card below to see how much apple filling you’ll make depending on how many apples you have on hand, or how many apples you’ll need depending on how much you want to make!
How to Store Apple Filling?▼
Simply transfer the contents into an airtight container or in a mason jar and refrigerate your filling for apple pie.
How Long Does Pie Filling Last?▼
Your pie filling should last quite some time in the fridge. I would keep it for about 2 weeks, as there is butter that has the potential to spoil. Furthermore, the longer you keep the pie filling, the likelier your apples may get mushy.
Can I Can This Pie Filling?▼
This recipe is not intended for canning. This is due to the cornstarch, which can spread bacteria after some time.
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