Go Back
Homemade Apple Pie Filling is easy, delicious, and freezes well! Use it for apple pie, apple crisp, or any dessert that uses canned apple pie filling. Stays freezer fresh up to 12 months!
Print Pin
4 from 1 vote

Homemade Apple Pie Filling

Homemade Apple Pie Filling is easy, delicious, and freezes well! Use it for apple pie, apple crisp, or any dessert that uses canned apple pie filling. Stays freezer fresh up to 12 months!
Course Dessert
Cuisine American
Keyword pie
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8 servings (enough for one standard 9-inch pie)
Author Amber | Dessert Now Dinner Later

Ingredients

  • 5-6 medium apples -- peeled, cored, and sliced
  • 1 Tbsp lemon juice
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/4-1/2 tsp ground nutmeg, to taste
  • 1/2 tsp salt
  • 2 Tbsp butter
  • 2 Tbsp cornstarch
  • 1 1/2 cups water or apple juice* (see notes)

Instructions

  • Peel, core, and slice apples. Toss with lemon juice, both sugars, cinnamon, nutmeg, and salt in a large bowl.
  • In a large skillet or saucepan over medium heat, melt the butter and add the apples. Cover and cook for 3 minutes. 
  • Place cornstarch in a large bowl. Slowly whisk the water (or apple juice) into the cornstarch. Once combined, add to apples. Continue cooking for an additional 5 minutes, stirring frequently, until apples are fork tender and sauce is thickened. (*Add more water/juice, if needed, for desired sauce consistency.)
  • Cool apple pie filling to at least room temperature before using for pie. Can store filling in an airtight container in the refrigerator up to 2 weeks. To freeze, place cooled filling in a gallon size zip-top freezer bag. Squeeze excess air out and lay flat in freezer. Freeze up to 9-12 months. Thaw in the microwave or refrigerator overnight to use.

Notes

*Adjust amount of sugars depending on variety of apple used.
 
*Use half as much of the sugars if using apple juice instead of water.
 
*For softer apples, only mix 1/4 cup of the water with the cornstarch to make a slurry/paste. Set aside. Simmer apples, covered, with the remaining water until desired tenderness. Then add the cornstarch slurry and heat to boiling to thicken the sauce.
 
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.