Skip the canned stuff—this Homemade Apple Pie Filling is easy, flavorful, and comes together in just 30 minutes. Packed with tender apples, warm spices, and a rich, thick sauce, this filling is perfect for pies, crisps, pastries, and more. Make it fresh or prep it ahead and freeze for whenever the craving hits.
Why You’ll Love This Recipe
This homemade version tastes far better than store-bought pie filling and is made with simple pantry ingredients and fresh apples. You control the sweetness and spice levels, and there are no artificial preservatives. It’s quick to cook, freezer-friendly, and versatile enough to use in all kinds of desserts beyond pie—like turnovers, crisps, oatmeal, or yogurt parfaits.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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chopped, peeled baking apples (such as Fuji, Gala, or Jonagold)
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granulated sugar
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water
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cornstarch
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ground cinnamon
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ground nutmeg
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ground clove
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lemon juice
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vanilla extract
Directions
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Combine ingredients: In a large saucepan, add chopped apples, sugar, water, cornstarch, cinnamon, nutmeg, clove, and lemon juice. Stir well to combine.
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Cook and thicken: Bring the mixture to a boil over medium heat, stirring frequently. Continue cooking for 2–3 minutes, or until the sauce begins to thicken.
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Soften the apples: Let the mixture cook an additional 3–5 minutes, or until the apples start to soften but still hold their shape.
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Finish with vanilla: Remove from heat and stir in vanilla extract.
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Cool: Allow the filling to cool to room temperature before using or storing.
Servings and timing
Yield: 5 cups (enough for one 9-inch pie)
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
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Brown sugar version: Replace half the granulated sugar with light brown sugar for deeper flavor.
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Less sweet: Reduce sugar to ¾ cup for a more tart filling.
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Chunky style: Use larger apple chunks or a mix of apple textures for contrast.
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Spice it up: Add cardamom or allspice for more complexity.
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Butter addition: Stir in 1 tablespoon of butter at the end for extra richness.
Storage/Reheating
Fridge: Store in an airtight container in the refrigerator for up to 2 weeks. The filling may separate—just reheat gently in a saucepan and stir until smooth.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat before using.
Note: This recipe is not suitable for canning due to the cornstarch.
FAQs
What are the best apples for pie filling?
Fuji, Gala, and Jonagold are great for their natural sweetness and firm texture, but Granny Smith adds tartness and holds up well too.
Can I use unpeeled apples?
Yes, but peeling gives a smoother texture. Leaving the skins on will add more fiber and a rustic feel.
Can I use this filling for other desserts?
Absolutely! Use it in crisps, cobblers, turnovers, or even spooned over pancakes, waffles, or ice cream.
How much filling do I need for one pie?
This recipe yields about 5 cups, which is the right amount for a standard 9-inch pie.
Can I double the recipe?
Yes, just use a large enough saucepan to handle the volume and stir frequently to prevent sticking.
What if I don’t have cornstarch?
You can use arrowroot powder or tapioca starch as a thickener—adjust amounts accordingly.
Why is lemon juice used?
Lemon juice helps balance the sweetness and keeps the apples from browning during cooking.
Can I make it less spiced?
Yes, feel free to adjust or reduce the cinnamon, nutmeg, and clove to suit your taste.
My filling thickened too much—what can I do?
Stir in a splash of water or apple juice to loosen it when reheating.
Do I need to bake the pie again if using this filling?
Yes, if using it in a double-crust pie or lattice-top pie, bake as directed in your pie crust recipe. The filling is pre-cooked, so you’re mostly baking to cook the crust.
Conclusion
Homemade Apple Pie Filling is an easy, delicious upgrade from store-bought options that’s ready in just 30 minutes. With its cozy spice blend, tender apple chunks, and thick, glossy sauce, it’s a must-have recipe for any baker’s repertoire. Whether you use it immediately or freeze for later, it’s the perfect way to bring classic apple pie flavor to your favorite desserts.
Print
Homemade Apple Pie Filling
- Total Time: 30 minutes
- Yield: 5 cups
- Diet: Vegan
Description
Skip the can and make this Homemade Apple Pie Filling from scratch! It’s thick, flavorful, and full of tender spiced apples. Perfect for pies, crisps, or storing in the fridge or freezer for later use.
Ingredients
- 5 cups chopped, peeled baking apples (Fuji, Gala, or Jonagold recommended)
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, combine the apples, sugar, water, cornstarch, cinnamon, nutmeg, clove, and lemon juice. Stir well to mix.
- Bring the mixture to a boil over medium heat, stirring often to prevent sticking.
- Cook until thickened, about 2–3 minutes.
- Continue cooking for another 3–5 minutes until the apples start to soften.
- Remove from heat and stir in vanilla extract.
- Allow to cool to room temperature before using, or store in the refrigerator for up to 2 weeks.
Notes
- This recipe is not suitable for canning due to the cornstarch content.
- The filling may separate when refrigerated—simply reheat in a saucepan and stir until smooth before using.
- Use for pies, crisps, turnovers, or as a topping for pancakes and waffles.
- Filling can be frozen for up to 3 months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 24g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg
