- Mix apple varieties for the best balance of tart and sweet.
- Cornstarch is key for a thick, glossy filling — don’t skip it.
- Can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Optional add-ins: caramel drizzle, toasted nuts, or extra spices like cardamom or ginger.
- Perfect for quick desserts, brunch toppings, or as a pie base.
Apple Pie Filling
A cozy, homemade apple pie filling bursting with cinnamon-spiced apples in a glossy, thick sauce. Perfect for pies, pancakes, ice cream, or just eating straight from the jar.
Ingredients
Apple Pie Filling Ingredients
- 6 medium apples Granny Smith for tartness, Honeycrisp for sweetness — mix and match, babe
- 2 tbsp lemon juice keeps things bright and prevents browning
- ½ cup granulated sugar
- ¼ cup brown sugar
- 3 tbsp cornstarch for that glossy, thick sauce
- 1 cup water or apple juice if you want extra apple vibes
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- 1 tsp vanilla extract
Optional Decorations
- A drizzle of caramel extra indulgent
- Whipped cream on top if using as a dessert base
- Toasted pecans for crunch
Instructions
Prep the Apples
- Peel, core, and slice your apples into even pieces. Not too thin, not too chunky — just right so they hold their shape. Toss them in lemon juice to keep them looking fresh and vibrant.
Make the Sauce
- In a saucepan, whisk together water (or apple juice), sugars, cornstarch, cinnamon, nutmeg, and salt. Cook over medium heat until it thickens into a glossy, caramel-colored sauce. Stir, stir, stir — this is your liquid gold.
Add the Apples
- Toss in your sliced apples and stir until they’re coated in that dreamy sauce. Cook for about 10–12 minutes until the apples soften but still hold some bite. Taste test moment: yes, you’re allowed.
Finish with Vanilla
- Take the pan off the heat and stir in vanilla. That little splash at the end? It ties everything together like magic.
Cool & Store
- Let the filling cool before using in pies, jars, or over whatever cozy treat you’ve got waiting. It thickens even more as it sits, which makes it spoon-worthy perfection.