Apple Pie Filling
Homemade apple pie filling — classic Apple Pie Filling, Apple Pie Filling with Topping, and Smoked Cinnamon Cream Cheese with Apple Pie Filling for fall nights.
★ snack
snackApple Pie Filling
Homemade apple pie filling is quick, easy, and loaded with flavor from fresh apples and cinnamon. Perfect for pies, toppings, or snacks, it’s a better alternative to canned filling.
Stacey Rowe DyerIngredients
- 8 medium, peeled, cored, and sliced apples
- ⅓ cup lemon juice
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- ½ cup unsalted butter
- 2 teaspoons ground cinnamon
- 6 tablespoons cornstarch
- ½ cup water
Instructions
- 1Toss the apple slices with lemon juice in a large bowl.
- 2Add the granulated sugar, brown sugar, and cinnamon, then toss to coat the apples evenly.
- 3In a large skillet, melt the butter over medium-high heat.
- 4Add the apples to the skillet and cook, stirring, until the mixture begins to simmer, about 2 minutes. Cover and cook until the apples soften and release their juices, about 7 minutes.
- 5In a medium bowl, whisk together the cornstarch and water to make a slurry.
- 6Pour the cornstarch slurry into the skillet with the apples and cook, stirring, for 1-2 minutes until the mixture thickens.
- 7Remove from heat and let the filling cool completely before using or storing.
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Open in Pepper →A Pot of Apples Beats a Can
Apples, sugar, lemon juice, and a little time on the stove — that's really all it takes, and you can taste the difference the minute you spoon it warm out of the pot. Once you have a jar of it in the fridge, pie is the easy part.
Cooks on Pepper reach for this collection in the fall, when a bag of apples is sitting on the counter and there's a church supper, a potluck, or a Sunday dinner coming up fast.
Every recipe here starts with sliced apples and sugar: the classic Apple Pie Filling with lemon juice, a second Apple Pie Filling made with Cortlands, an Apple Pie Filling with Topping using quick oats and brown sugar, and Smoked Cinnamon Cream Cheese with Apple Pie Filling for a party spread.
Quick Tips
- 1
Pick a firm apple
Cortlands, Granny Smiths, or Honeycrisps hold their shape through cooking. Softer apples turn to sauce in about 10 minutes.
- 2
Slice them the same size
Cut apples about 1/4 inch thick so every slice softens at the same rate. Uneven slices leave you with mush and crunch in the same bite.
- 3
Add the lemon juice early
Toss the peeled slices with 1/3 cup lemon juice right away to keep them from browning while you finish slicing.
- 4
Cool before it goes in
Let the filling cool at least 30 minutes before spooning it into a crust, or the bottom crust turns soggy.
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