Delicious apple pie filling is a traditional autumn favorite! Something I really look forward to in fall are all of the glorious apples right in their prime. In September, October and November beautiful apple trees are overflowing with a bounty of glorious fruit. It’s the perfect time to visit an apple farm, road-side fruit stand, or your local farmers market to pick up a large bag of juicy apples. And it’s also the perfect time to cook up a batch of scrumptious apple pie filling right on your stovetop.
If you’re wondering how to make apple pie filling, you’ll love to know that it’s super easy to make. I kid you not. After peeling and coring 4-8 apples, it literally takes about 4-5 minutes of cooking right on your stovetop. And while you’re making a batch of tasty apple pie filling your kitchen will smell seasonably fabulous! And actually, this just might be one of my favorite things about making this apple pie filling recipe. Yesterday when my husband came home from work he took one long delightful whiff. He immediately knew I had made a yummy batch of apple pie filling from scratch. He smiled and said our home smelled just like a bakery.
Alrighty now. Let’s get started making a batch of mouth-watering apple pie filling from scratch. In addition to apples you’ll need butter, a little lemon juice, a touch of water, cornstarch, cinnamon and granulated sugar. That’s it! Those are all the ingredients you’ll need for this tasty recipe.
Four medium apples will yield the equivalent of one can of store-bought apple pie filling. I always make a double batch because if I’m taking the time to make one batch, I may as well make two. I can always use some extra apple pie filling! Start by coring and peeling 4 apples for one batch, or 8 apples for two. The type of apples I like to use for apple pie filling is a mix of tasty Granny Smith apples and sweet, fragrant Fuji apples. For me, this is the perfect combination. But feel free to use the types of apples that you love most!
Take out a medium or large pot and place it on your stovetop. Over medium heat, melt the butter. Once the butter is melted, just briefly remove the pan from heat. Add in the lemon juice, water, cornstarch, cinnamon and sugar. With a silicone spatula, mix these ingredients until they’re well blended. Return the pan to medium heat. Add in the apples. With a wooden spoon or spatula, fold the apples into the butter/sugar mixture. Make sure every slice of apple is well coated. Continuously stir the apples in the pot. It will only take about 4-5 minutes until the apples are softened and the cinnamon-butter mixture is lusciously thickened. You want the cooked apples to be nice and tender, not soggy or limp.
Remove the pot from heat. Give the apple pie filling a few stirs to release some hotness. Allow the mixture to cool down completely before using it for a recipe. If you need to speed up the process, transfer the apple pie filling to a glass jar or bowl and refrigerate it until the heat level is brought down to room temperature.
Apple pie filling is so incredibly versatile! Use it to make apple strudel, a layered parfait, and phyllo desserts. Spoon it over pound cake, on top of ice cream, over plain oatmeal for breakfast, or on top of buttermilk pancakes. Use it within waffle batter, to fill a pre-baked pie shell, for dessert quesadillas, apple turnovers made with puff pastry, apple hand pies, or to make apple muffins. Spread it lavishly over freshly-baked whipping cream biscuits. There’s just so much you can do with a batch of yummy apple pie filling!
Next week look for my scrumptious apple strudel recipe! Once you see my recipe and photos, you’ll want to head straight to your kitchen to bake up one of your own. It’s beautiful and delicious.
My yummy apple strudel recipe is made with this fabulous and tasty apple pie filling.
Apple Pie Filling Recipe > SHOP THIS POST
I absolutely love my fabulous Weck glass jars. I bought mine at World Market, but you can find them online through Amazon. I use mine for storing apple pie filling, prepared egg salad mixture for sandwiches, homemade buttercream frosting, lemon curd, and so much more!
Apple Pie Filling
- 4 medium apples, peeled, cored and sliced
- 1 + 1/2 teaspoons lemon juice
- 1 + 1/2 teaspoons water
- 4 tablespoons salted butter
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1 + 1/2 teaspoons ground cinnamon
- Melt the butter in a medium-sized pot. Once the butter is melted, briefly remove the pot from heat.
- Add in the lemon juice, water, butter, cornstarch, sugar and cinnamon. Stir until all ingredients are mixed together. Add the apple slices to the pot. Place the pot back on medium heat.
- With a silicone spatula or wooden spoon, continuously stir the apples for about 4-5 minutes or until they are tender. You want the apples to be gently soft with a just bit of firmness remaining. You don't want them to be soggy or mushy. Remove the pan from heat and transfer the apple pie filling to a glass jar or bowl.
- Before using it, cool the apple pie filling to room temperature.
Courses Breakfast, Appetizer, Dessert
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?Apple Pie Filling > Your Thoughts
Have you ever made apple pie filling from scratch? What do you think about this quick and easy apple pie filling recipe? What type of special treats would you like to make this season with a fresh batch of this beautiful goodness? I’d love to hear from you in the comments below!