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September 20, 2012

Homemade Apple Pie Filling

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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!


No more canned pie filling! Learn how to make homemade apple pie filling from scratch using fresh apples.

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.


Homemade Apple Pie Filling made from scratch without corn syrup

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.


Homemade Apple Pie Filling made from scratch

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.


Close up of Homemade Apple Pie Filling

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:

  1. 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.
  2. 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.


Homemade Apple Pie Filling made with fresh apples

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:

  • Apple Pie For Two
  • Small Batch Apple Hand Pies
  • Apple Pie Crumb Bars
  • Apple Turnovers
  • Apple Pie Filled Doughnuts
  • Apple Crumble For Two
  • No Bake Caramel Apple Cheesecake For Two
Homemade Apple Pie Filling

Homemade Apple Pie Filling

Yield: 3 cups
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

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

  1. 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.
  2. 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:

  1. 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.

Recommended Products

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  • Apple Corer
    Apple Corer
  • Peeler
    Peeler
© Carla Cardello
Cuisine: American / Category: Pies + Tarts
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Filed Under: Pies + Tarts Tagged With: apples, fall

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Reader Interactions

Comments

  1. Pam @ The Meltaways says

    September 20, 2012 at 7:54 AM

    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!

    Reply
  2. Renee says

    September 20, 2012 at 8:15 AM

    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.

    Reply
  3. Anita at Hungry Couple says

    September 20, 2012 at 8:31 AM

    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.

    Reply
  4. Sarah says

    September 20, 2012 at 9:00 AM

    Ooooh, yum! I’d just eat it as is… no crust needed!

    Reply
  5. Kayle (The Cooking Actress) says

    September 20, 2012 at 11:18 AM

    That filling looks delicious and perfect!!

    Reply
  6. Chung-Ah | Damn Delicious says

    September 20, 2012 at 12:14 PM

    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!

    Reply
  7. Laura says

    September 23, 2012 at 4:33 AM

    This would be such a great gift idea. I love homemade gifts. :)

    Reply
  8. Sarah says

    September 24, 2012 at 11:53 AM

    Ooh, I forgot to add – if you use tapioca starch instead of cornstarch it won’t separate! You can even freeze it :-D

    Reply
  9. CarrieJo says

    December 2, 2012 at 11:11 PM

    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?

    Reply
    • Carla says

      December 2, 2012 at 11:14 PM

      Looks like I forgot to add them into the directions! It’ll be along with the sugar. Thanks for the catch.

      Reply
  10. Marcus Adder says

    December 15, 2012 at 12:12 PM

    I like your opinion on this topic, will bookmark for future visits!

    Reply
  11. Sandra says

    March 19, 2013 at 1:06 PM

    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.

    Reply
    • Carla says

      March 19, 2013 at 5:51 PM

      Apple Pie Enchiladas sound great! Glad you enjoyed the apple filling :)

      Reply
  12. JR says

    April 11, 2013 at 6:56 PM

    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?

    Reply
    • Carla says

      April 11, 2013 at 7:27 PM

      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!

      Reply
      • JR says

        April 11, 2013 at 9:37 PM

        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!

        Reply
        • KimK says

          July 30, 2013 at 3:57 PM

          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.

          Reply
          • Carla says

            August 1, 2013 at 10:31 AM

            I know in general you can can pie filling. I haven’t tried it with this recipe so I’m not sure.

          • Carla says

            August 1, 2013 at 5:52 PM

            After some research, this recipe is not suitable for canning because of the cornstarch. The cornstarch will break down.

          • Lisa says

            September 18, 2015 at 1:01 PM

            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!!

  13. Carly says

    August 20, 2013 at 11:43 AM

    how long does it usually take to thicken on the pan?

    Reply
    • Carla says

      August 20, 2013 at 11:55 AM

      Depending on how high your heat is, a few minutes, no more than 5. It should be fairly quick.

      Reply
  14. Lisa says

    September 29, 2013 at 8:09 PM

    How long can you keep the jars refrigerated before having to use them?

    Reply
    • Carla says

      September 29, 2013 at 8:26 PM

      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.

      Reply
      • Lisa says

        September 29, 2013 at 9:16 PM

        Great, thanks. One pie baking now!

        Reply
  15. sandra says

    September 29, 2013 at 11:50 PM

    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.

    Reply
    • Carla says

      September 30, 2013 at 7:38 AM

      Actually, sources say it is not recommended to can this recipe because of the cornstarch. It’ll break down after time.

      Reply
  16. georgetta busler says

    October 10, 2013 at 1:33 PM

    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.

    Reply
  17. Jill says

    November 5, 2013 at 11:48 PM

    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.

    Reply
    • Carla says

      November 6, 2013 at 7:41 PM

      I’ve heard of some people using Clear Jel instead of cornstach to can pie filling, but I haven’t tried it myself.

      Reply
    • Cherylene Bails says

      March 16, 2019 at 8:31 AM

      I have canned with cornstarch and it worked or fine…

      Reply
      • Carla says

        March 16, 2019 at 8:47 PM

        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/

        Reply
  18. Harriet Chung says

    November 6, 2013 at 5:33 PM

    I’d like a recipe for banana pue filling, no cream/custard. Like the fresh apple pie filling. Help!?

    Reply
    • Carla says

      November 6, 2013 at 7:44 PM

      Hmm I don’t know of any offhand. Hopefully someone sees this and replies!

      Reply
  19. Denise says

    December 24, 2013 at 10:11 AM

    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?

    Reply
    • Carla says

      December 24, 2013 at 10:25 AM

      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.

      Reply
  20. Mario says

    October 30, 2014 at 11:51 PM

    Temp of oven and time in oven

    Reply
    • Carla says

      October 31, 2014 at 9:13 AM

      In an uncooked pie crust, 350F and 40-45 minutes.

      Reply
  21. soha says

    May 24, 2015 at 6:44 AM

    can i omit the clove and nutmeg or replace them with somthing else? Please help!

    Reply
    • Carla says

      May 24, 2015 at 12:55 PM

      You can leave them out. Just note the filling won’t be as flavorful (but still good nonetheless).

      Reply
  22. Mica says

    June 1, 2015 at 11:42 AM

    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.

    Reply
  23. plasterer bristol says

    May 4, 2016 at 1:34 AM

    Gotta love this old school classic, great recipe, thanks for sharing.

    Simon

    Reply
  24. Frank says

    November 5, 2017 at 3:11 PM

    How much does it make a quart full?

    Reply
    • Carla says

      November 5, 2017 at 3:35 PM

      Enough to fill a 9-inch pie

      Reply
  25. Frank says

    November 6, 2017 at 10:02 AM

    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.

    Reply
    • Carla says

      November 6, 2017 at 10:38 AM

      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.

      Reply
  26. SL says

    December 6, 2018 at 3:52 PM

    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 ????

    Reply
    • Carla says

      December 7, 2018 at 11:07 AM

      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.

      Reply
  27. Helen says

    September 23, 2019 at 7:19 PM

    Thanks so much for this. I now have 2 of these all ready to go! Will definitely be making use of the recipe ideas!

    Reply
    • Carla says

      September 24, 2019 at 10:13 AM

      Oh nice! Enjoy the recipes.

      Reply
  28. Marjory says

    September 23, 2019 at 7:48 PM

    Love this recipe! It’s my go-to recipe for homemade apple pie and is a hit every time I make it!

    Reply
    • Carla says

      September 24, 2019 at 10:13 AM

      Thank you for the positive feedback!

      Reply
  29. Jessica Formicola says

    September 27, 2019 at 9:38 AM

    This is the best homemade apple pie filling I’ve ever tried! It will be my new go-to! Thanks so much for sharing the recipe!

    Reply
    • Carla says

      October 2, 2019 at 7:29 PM

      Oh wonderful! Happy to hear it worked out great for you.

      Reply

Trackbacks

  1. Saturday Morning Roundup - Pie - I Wash You Dry says:
    September 22, 2012 at 8:01 AM

    […] prepared to make apple pie whenever the need arises with this Homemade Apple Pie Filling by Chocolate Moosey. I bet this would taste awesome over some vanilla ice […]

    Reply
  2. Homemade Apple Pie Filling « Operation Dinnertime says:
    October 6, 2012 at 1:16 AM

    […] did a quick Google search and found a Homemade Apple Pie Filling recipe from Chocolate Moosey. It made my house smell wonderful. It totally made me feel like autumn […]

    Reply

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I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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