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Apple Pie Filling

homemadeapplepiefillingHomemade Apple Pie Filling is full of warm spices with just the right amount of sweetness. It’s quick and easy to make with just a few ingredients. This recipe is similar to a canned apple pie filling - with lots of yummy caramel-like sauce. And this recipe here is not just great for Thanksgiving pies, it’s also wonderful over oatmeal and for any recipe that calls for canned apple pie filling.

2 Tbsp. butter
5 cups apples, peeled, cored and thinly sliced
¾ cup brown sugar, packed
¼ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. apple pie spice
⅛ tsp. sea salt
6 Tbsp. cornstarch
2½ cups water
2 tsp. apple cider vinegar

Add butter and apples to large, wide skillet over medium heat. Toss until apples are coated with melted butter.

Stir in both sugars, spices and salt. Bring to a simmer, then cook until apples are starting to soften, about 4-5 minutes.

In the meantime, combine water, cornstarch and apple cider vinegar in a measuring jug until no lumps remain.

Pour cornstarch mixture over the softened apples and carefully stir. Bring to a simmer, then simmer until filling has thickened and apples are tender. Cool before using in your favourite 9” pie crust (see notes below for baking tips).

Makes enough filling for 1 pie.

Cook's Notes:

  • Apples: I know many people swear by Granny Smith apples for apple pie filling and I will admit: They are very tasty. My kids do not go for tart apples though, so I always use Gala and they work just fine for a more mild apple pie filling.
  • Apple Cider Vinegar: Don’t worry, this will not make the filling taste of vinegar. It does give the whole thing some extra oomph though and I can always tell the difference between an apple pie made with a touch of apple cider vinegar in the filling. It’s just extra delicious.
  • Apple Pie Spice: If you don’t have this on hand, use a blend of ¼ tsp. ground cinnamon and pinches of ground allspice, ginger, cloves and a pinch of nutmeg (you can use a blend of any of these spices you have on hand, just be cautious and don’t use too much of the spices called for by pinches). Or just use more cinnamon.
  • Make sure to fully whisk the cornstarch into the water before adding it to the apples - otherwise you’ll end up with a lumpy filling.
  • It’s also very important to stir the cornstarch slurry into the filling immediately - don’t let it sit in one blob, or again, you’ll have a lumpy filling.
  • Slice the apples evenly, otherwise you’ll have pieces that are still firm and pieces that turn into mush. The exact size you cut your apples into is up to your preferences though: I like them best in about ¼" wedges. But I know others who prefer them in smaller pieces, or even diced. Almost anything goes, as long as you cut them all the same. Keep in mind: If you’re slicing the apples much larger or much smaller than ¼", you’ll need to adjust the cooking time.
  • Baking a pie: Heat your oven to 425°F, placing a baking sheet in the oven to heat up as well. After assembling your pie filling in your favourite pie crust (top and bottom crust recommended; cut vents into top crust and brush with egg white/sprinkle with sugar before baking), place it on the hot baking sheet in your preheated oven. Bake your pie at 425°F for 20 minutes, then reduce the heat to 375°F. Finish baking the pie for 30-40 minutes or until the top is golden. You’ll need to cover the edge with a pie shield or strips of aluminum foil after about 15-20 minutes, so make sure to watch out for that. This is for a 9" pie, other sizes will require different baking times.

Storage:

  • Keep the apple pie filling in a covered container chilled in the fridge for up to 5 days.
  • You can also freeze the filling in a freezer-friendly container for up to 2 months. Thaw in the fridge overnight, then use as you would fresh.

How to Use Apple Pie Filling:

  • You can use your apple pie filling in your favourite double crust to make an apple pie. Check out my favourite pie crust for an easy recipe.
  • You can also use it in pretty much any recipe that needs canned apple pie filling: In an apple cobbler, an apple dump cake - or even in an apple crisp for an extra-delicious twist.
  • And like I said, it’s also great on oatmeal or with a scoop of vanilla ice cream.