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For the past few years, the local farm I always visit back near Pittsburgh has pick-your-own-apples. Usually when I’m visiting Labor Day weekend, Dad and I find time to go. That’s when you know fall has begun. Thoughts of fresh apple pie, applesauce, and apple butter fill my head as we picked the two varieties they had ready – honeycrisp and gala. The first thing I made with the honeycrisp apples is Homemade Apple Pie Filling, very similar to the cherry pie filling I made this summer. It’s just like those canned pie fillings you buy at the store except fresher and without the extra preservatives.
I chose honeycrisp apples over the gala because they were sweeter, but you can use almost any apple variety. There are certain apples, such as fuji or granny smith, that are preferred more as baking apples than others, such as red or golden delicious. You can also use a variety of apples in the filling.
Unlike the cherry pie filling, the apples in this filling are crunchy. You probably don’t want to eat it straight from the pan (although you could if you wanted that crisp, raw texture). You’ll have to bake the filling to soften the apples. Since its ideal purpose is pie, it isn’t a problem. Just fill a 9-inch pie crust with this filling and bake.
If you want a little snack, place some filling into a ramekin and bake until bubbly and the apples are soft, 10-15 minutes. Top with a little scoop of vanilla ice cream, if you’d like.
From making homemade pie fillings several times, I learned that the mixture separates when refrigerated for awhile. If that happens, dump the filling into a saucepan, heat until just boiling, then stir until everything is smooth again.
Homemade Apple Pie Filling
Use this filling instead of canned.
Author: Carla Cardello (www.chocolatemoosey.com)
Serves: Enough for one 9-inch pie
Ingredients
- 1 cup water
- 1 Tbsp apple juice, apple cider, or lemon juice
- 1 cup sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/4 cup cornstarch
- 1/4 tsp vanilla
- 3 cups apples, cored, peeled, and chopped
Instructions
- In a large saucepan, combine water, juice, sugar, cinnamon, nutmeg, clove, and cornstarch. Stir over medium heat until thickened and bubbly. Cook for 2 minutes, constantly stirring. Remove from heat and stir in vanilla and apples. Cool to room temperature then use right away or store in the refrigerator*.
Notes
*If you do store the filling in the refrigerator, it may separate. Reheat everything back up in a saucepan until combined and thickened again.
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I was wondering if you were going to do any apple pie filling since you did the cherries – I was hoping so! I might have to go buy another bushel so I can make a bunch of this! Looks delicious!
I’m already dreaming about an apple streusel pie with this fabulous filling. I think this would be good cooked on the stove in a pan until the apples are soft (my husband loves that kind of thing). Great recipe Carla.
Nice. I’ve never pre-made the pie filling but it makes sense. I usually use a variety of apples in my pie to get different textures.
Ooooh, yum! I’d just eat it as is… no crust needed!
That filling looks delicious and perfect!!
Homemade apple pie filling is definitely the way to go! I’ve gotten the canned version and it’s just filled with way too much sugar. I also like the idea of eating this as a snack with a scoop of ice cream. Yum!
This would be such a great gift idea. I love homemade gifts. :)
Ooh, I forgot to add – if you use tapioca starch instead of cornstarch it won’t separate! You can even freeze it :-D
So maybe this is a silly question, but sometimes the order in which ingredient are added can make all the difference. So, when are the cinnamon, cloves and nutmeg added?
Looks like I forgot to add them into the directions! It’ll be along with the sugar. Thanks for the catch.
I like your opinion on this topic, will bookmark for future visits!
I made this filling to make Apple Pie Enchiladas with. Had some leftover and mixed it in my plain Greek Yogurt. What a great taste. Will be making it again. Thank you.
Apple Pie Enchiladas sound great! Glad you enjoyed the apple filling :)
I was wondering if you have ever canned this. Like in a waterbath, like applesauce, so you can make a big batch and store it for months to come?
Hi JR,
I do not have experience canning this. I believe that you can if you use lemon juice, but I would suggest doing some research first. You need to have certain ratios of sugar and lemon juice in order to preserve properly. Don’t want to see you getting sick!
Ok well thanks for the reply. We canned our own applesauce with nothing but apples( no sugar) and it was amazing. It seems like it should work but I will do some research. I look forward to exploring you site!