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Homemade Apple Pie Filling

This apple pie filling transforms fresh, crisp apples into a spiced, glossy masterpiece. Ready in under 30 minutes, it's perfect for pies, crisps, turnovers, or eating straight from the jar. You control the sweetness and spice level for the ultimate homemade filling.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 cups
Course: Dessert, Filling, Preserve
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds about 8 medium apples, peeled, cored, and sliced
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Equipment

  • Large heavy bottomed pot or Dutch oven
  • Sharp chef's knife or apple peeler/corer
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Small bowl for mixing spices
  • Citrus juicer or reamer
  • Large bowl with cold water and lemon juice

Method
 

  1. Peel, core, and slice your apples into 1/4 inch thick slices. Drop sliced apples into a bowl of cold water with a splash of lemon juice to prevent browning while you prep the remaining fruit.
  2. Whisk together both sugars, cornstarch, cinnamon, nutmeg, allspice, and salt in a small bowl. Mixing the cornstarch with sugar prevents clumping when it hits the liquid.
  3. Combine water and lemon juice in your large pot over medium heat. Gradually whisk in the dry ingredient mixture until completely smooth with no lumps visible.
  4. Bring the mixture to a boil while stirring constantly with your wooden spoon. The sauce will turn from cloudy to glossy and coat the back of your spoon thickly within 2 to 3 minutes.
  5. Drain your apple slices thoroughly and shake off excess water. Gently fold the apples into the bubbling sauce, coating every slice evenly.
  6. Reduce heat to medium low and let the apples simmer for 6 to 8 minutes, stirring gently every couple of minutes to prevent sticking. The apples should soften slightly but still hold their shape.
  7. Remove the pot from heat and stir in the butter until melted and incorporated. Add vanilla extract and give everything one final gentle stir.
  8. Let the filling cool for at least 20 minutes before adding to a pie crust, or cool completely to room temperature before transferring to containers for storage.

Notes

Mix two or three apple varieties in one batch for complex flavor and varied texture. Combine tart Granny Smith with sweet Honeycrisp for the ultimate balance. Refrigerated filling stays fresh for up to one week. Frozen filling keeps for up to 12 months.