No more canned pie filling! Learn how to make homemade apple pie filling from scratch using fresh apples. Use it to make apple pie, apple turnovers, and more!
Every fall, Dad and I find time to go to a local Pittsburgh farm and pick our own apples. That’s when you know fall has begun.
The first thing I usually make is this easy Homemade Apple Pie Filling from scratch, very similar to my cherry pie filling and peach pie filling I’ve made before but with different fruit and a little more spice.
It’s made without corn syrup or preservatives, which I personally don’t care about those last two items, but I know others do. Whatever you believe, this recipe is easy and delicious.
In fact, it’ll take you longer to peel and chop the apples than to actually cook the filling. Almost as easy as…apple pie.
What are good apples for pie?
The hardest part about making apple pie is deciding which apples to use for baking.
You’re usually good with most apple varieties except red delicious. Red delicious is strictly a snacking apple and best eaten when raw.
At the store and can’t decide which apples to choose? Look for Fuji, Gala, Jonagold, Cortland, or Golden Delicious. For a bit of tartness, mix in some Granny Smith.
Should you peel apples for apple pie?
In order to achieve a delicately soft apple pie filling you want in a pie, you need to peel the apples. Otherwise, you’ll be left chewing tough pieces of skin that get stuck in your teeth.
How to make apple pie filling with fresh apples
This recipe is as easy as boiling water, mostly because that’s exactly what you’re doing to make homemade apple pie filling.
First, whisk together water, sugar, cornstarch, spices, and lemon juice then bring to a boil. Once boiling, stir until the sugar dissolves and the mixture thickens thanks to the cornstarch.
Once thickened, remove from the heat and stir in the apples and vanilla.
Since you’re more than likely baking the filling in another recipe, you don’t need to cook the apples before making apple pie.
Cool the filling to room temperature before using as desired.
Can you can homemade apple pie filling?
I’ve had people ask if my fresh apple pie filling is suitable for canning.
The answer is no because of the cornstarch. Cornstarch breaks down after awhile, which affects bacteria growth.
Keep this pie filling stored in the refrigerator for 2 weeks. You can also freeze it for future baking.
How to freeze apple pie filling
Much like apple pie itself, you can freeze apple pie filling. This method is super helpful if you’re making apple pie for Thanksgiving and want to prep ahead of time.
There are two ways to freeze apple pie filling:
- Line a freezable pie plate (not glass as it may shatter when baked at a cold temperature) with pie dough. Fill the dough with the peach pie filling then cover the top with another piece of pie dough. Fully cover with plastic wrap then place in a freezer-safe plastic bag.
- Transfer the pie filling to a freezer-safe plastic bag. Place the bag inside an empty pie plate and spread out so it takes the shape of the plate. Freeze until firm. Because it’s the shape of the plate, it should be easy to transfer and bake when ready.
Whichever method you choose, freeze for up to 3 months. When ready to bake, cut three slits into the top of the crust and bake at 400F for 45-60 minutes or until the crust is golden brown.
What To Do With Apple Pie Filling
Now you made a jar of apple pie filling, what should you make with it? Here are recipes using apple pie filling:
Homemade Apple Pie Filling
No more canned pie filling! Learn how to make homemade apple pie filling from scratch using fresh apples. Use it to make apple pie, apple turnovers, and more!
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup cornstarch*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 cups chopped peeled apples
Instructions
- In a large saucepan, whisk together sugar, water, cornstarch, cinnamon, nutmeg, clove, and lemon juice. Bring to a boil over medium heat, stirring often. Cook until thickened, about 2-3 minutes.
- Remove from the heat and stir in vanilla and apples. Cool to room temperature then use as desired or store in the refrigerator for up to 2 weeks**.
To make an apple pie:
- Preheat oven to 375F. Spoon the filling into a prepared 9 inch pie crust (homemade or store bought). Top with another 9 inch pie crust, making slits to let steam escape, or streusel. Bake 40-45 minutes or until the top is golden brown. Cool completely before serving.
Notes
*This recipe is not suitable for canning because of the cornstarch.
**The filling will separate when stored in the refrigerator. Reheat everything back up in a saucepan until smooth again.
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Pam @ The Meltaways says
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!
Renee says
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.
Anita at Hungry Couple says
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.
Sarah says
Ooooh, yum! I’d just eat it as is… no crust needed!
Kayle (The Cooking Actress) says
That filling looks delicious and perfect!!
Chung-Ah | Damn Delicious says
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!
Laura says
This would be such a great gift idea. I love homemade gifts. :)
Sarah says
Ooh, I forgot to add – if you use tapioca starch instead of cornstarch it won’t separate! You can even freeze it :-D
CarrieJo says
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?
Carla says
Looks like I forgot to add them into the directions! It’ll be along with the sugar. Thanks for the catch.
Marcus Adder says
I like your opinion on this topic, will bookmark for future visits!
Sandra says
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.
Carla says
Apple Pie Enchiladas sound great! Glad you enjoyed the apple filling :)
JR says
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?
Carla says
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!
JR says
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!
KimK says
What did you ever find out about canning this? Just came across this and would love to try this fall but would prefer to can it like I do applesauce.
Carla says
I know in general you can can pie filling. I haven’t tried it with this recipe so I’m not sure.
Carla says
After some research, this recipe is not suitable for canning because of the cornstarch. The cornstarch will break down.
Lisa says
I know that this is not recommended but I’ve been canning for probably 10 years now & try and be safe as possible. I basically have this same recipe from a friend and can pints for 15 mins and quarts for 20 mins in a boiling water bath. Just used a jar that was almost 2 years old for apple crisp and it was awesome!!!! Made some more this year. I use a lot of lemon juice since I soak my apples in water & a some juice while waiting to cut up enough apples for a whole canner full. I am not a professional but do can over 500 jars of food the last couple of years. I’m excited to try the Cinnamon Apple Pie Bread Pudding!!! Thanks for posting the recipe!!
Carly says
how long does it usually take to thicken on the pan?
Carla says
Depending on how high your heat is, a few minutes, no more than 5. It should be fairly quick.
Lisa says
How long can you keep the jars refrigerated before having to use them?
Carla says
I think the FDA answer is 2 weeks, but I’ve stored it for about a month and it was fine. You can also freeze the pie filling to last longer, although I’d recommended not freezing it in the jar. Maybe a plastic container or freezer bag.
Lisa says
Great, thanks. One pie baking now!
sandra says
If you want to store it longer you can process it in a water bath canner for 20 minutes. I just put up 13 quarts.
Carla says
Actually, sources say it is not recommended to can this recipe because of the cornstarch. It’ll break down after time.
georgetta busler says
am making this filling for the second time! the first batch went into a ‘lard crust’ pie. one of my guests said ‘ have not had such a great pie since my mom passed away’. the filling is just spicy enough and has the right ‘body’- i used apples from our 40 yr. old orchard, don’t even know the variety.
Jill says
I just made my 2nd batch of the Apple Pie Filling. The 1st (large batch) batch was delicious & I put several containers in the freezer. The 2nd batch I made I left the corn starch out so I could put it in jars. I didn’t know if anyone had tried doing this if they have, how well it kept. I figured I could add the corn starch when I went to make the pie. If you have tried putting it in jars without the corn starch let me know how it did.
Carla says
I’ve heard of some people using Clear Jel instead of cornstach to can pie filling, but I haven’t tried it myself.
Cherylene Bails says
I have canned with cornstarch and it worked or fine…
Carla says
It’ll set up as far as canning goes. The issue is a food safety one. Using cornstarch prevents the heat from penetrating to the center of the jar, interfering with safe processing to destroy the bacterial spores that cause botulism. Source: https://www.healthycanning.com/flour-and-corn-starch-use-in-home-canning/
Harriet Chung says
I’d like a recipe for banana pue filling, no cream/custard. Like the fresh apple pie filling. Help!?
Carla says
Hmm I don’t know of any offhand. Hopefully someone sees this and replies!
Denise says
I’ve never made a pie filing before so I’m not sure how long to bake the pie after the filling is complete. The recipe I’ve used for years is just raw sliced apples tossed with cinnamon, little flour, etc. then place them in an uncooked pieshell and cook for an hour at 375. But if I’m using apple pie filing where the apples have already been partially cooked, does that change the cooking time for the pie once assembled? And would I still start off with an uncooked pieshell?
Carla says
Actually, you don’t cook the apples in this recipe since you turn off the heat and stir in the apples. The apples are still raw. You would still bake in the uncooked pie shell as directed.
Mario says
Temp of oven and time in oven
Carla says
In an uncooked pie crust, 350F and 40-45 minutes.
soha says
can i omit the clove and nutmeg or replace them with somthing else? Please help!
Carla says
You can leave them out. Just note the filling won’t be as flavorful (but still good nonetheless).
Mica says
Tank you so much! I had found a recipe before to make ‘apple pie fries’ but it mentioned bagged apple pie filling, which i’m not able to get here in argentina. Luckily i found your recipe :D All the recipes mentioned how to make the full apple pie but i just wanted the filling.
plasterer bristol says
Gotta love this old school classic, great recipe, thanks for sharing.
Simon
Frank says
How much does it make a quart full?
Carla says
Enough to fill a 9-inch pie
Frank says
I have decided after reading some questions to do a experiment. I really enjoy this recipe it is delicious. So I made 8 quarts last night . And water bath done for 1/2 hour. But when I did was I used cornstarch and I did not use lemon juice.
After doing some research it seems that all the lemon juice does it stop the apples from turning color. The way that I’m thinking is that the apples are gonna be in a similar cinnamon brown color .so I don’t think it be very noticeable at all maybe better than glowing white apples. I am not sure so I figured I would do an experiment. I talked to a bunch of Amish people who say that they use cornstarch all the time and never have a problem and there’s just not separate. as long as you cook the gel long enough. So I will soon find out. I would add before and after pictures but I do not see nowhere but you can add a picture. So wish me luck papa t. P.s. that I do not waste a whole bunch of ingredients and apples because then I would be sad.
Carla says
Good luck with your experimenting! Let me know how it turns out. You can upload a photo on your Instagram account and tag me, post on my Facebook page, or email it to me.
A few notes: The lemon juice is used to add acid to balance the sweetness. It’s more than preserving color. As for the cornstarch, the filling only separates when it’s cold, not while you’re cooking it.
SL says
Recipe is delicious! Used this recipe on my first attempt of baking pies! Once baked in a pie shell, can I freeze it?? If so, how long? Thank you 😊
Carla says
Yes you can! Make sure the pie is completely cool. Wrap it tightly in foil or plastic wrap then place in a freezer bag. As long as it’s wrapped properly, it should last a few months.