Make this incredible apple pie filling when you are ready to make a pie, tart, cake or any Fall dessert. This easy pie filling can be canned or frozen for later and is so much better than store bought!
Table of Contents
- Apple Pie Filling recipe
- Key Ingredients
- How to Make Apple Pie Filling
- How to Can Apple Pie Filling
- How to Store Homemade Apple Pie Filling
- What Type of Apples to Use
- The Best Way to Peel Apples
- How to Cut Apples for Pie Filling
- The Best Way to Thicken Apple Pie Filling
- Recipes to Use Apple Filling
- Get the Recipe
Apple Pie Filling recipe
Looking for a delicious apple pie recipe? Look no further, because we’ve got the perfect recipe for you. This apple pie filling is easy to make and will be a hit with your friends and family. Once you try this recipe, you’ll never want to go back to store-bought apple pie filling again. It’s that good!
- Apples- I recommend using granny smith or honey crisp apples. You can also use a combination for the two.
- Brown sugar– Brown sugar is needed to make the sauce of the apple filling. It adds a richness that white sugar can’t make.
- Cornstarch– Cornstarch is used to thicken the apple pie filling.
How to Make Apple Pie Filling
Slice the apples. Add the butter and cinnamon to a skillet and melt the butter. Add the apples, brown sugar, water and salt. Cook for about 5 minutes.
Add the cornstarch and water in a bowl. Add to the apples and mix well. Cook for about another minute.
Store the apple pie filling in mason jars or freezer bags.
How to Can Apple Pie Filling
Use clean sterilized canning jars. Add the apple pie filling to the jar and leave about 1 inch of space at the top.
Wipe the rim of the jar. Put on the lid and tighten the ring firmly.
Boil in a water bath for 25 minutes and turn off the heat. Let the jar sit in the boiling water for 5 minutes.
Let the jar cool for 12 hours before removing the rings.
Clean the jars and make sure they lids are sealed.
Label and date jars.
Store sealed jars in a cool, dark place for up to 18 months.
How to Store Homemade Apple Pie Filling
When you make the apple pie filling, you can store it a few ways. You can make the filling and store it in the refrigerator. It can be used right away for making pies and other apple desserts. If you are making apple pie filling to have on hand you can also preserve it.
You can use a canning process to save the apples. These apple will last for over a year as long as you have canned them correctly. I love to can the apple filling, so I have included the how to can the filling in the recipe card. You can also freeze the filling for later. Once the apple pie filling has cooled, place it in a freezer bag. Press the bag flat and make sure to write the name and date on the bag. The apple pie filling will last for about 6 months in the freezer.
What Type of Apples to Use
When you make homemade apple pie filling, you want to use apples that will hold up well during the cooking process. You don’t want mushy apples in your pie, so it’s important to choose the right type of apple. I recommend using Granny Smith apples because they are tart and firm. They will hold up well during the cooking process and will give your pie the perfect flavor.
If you can’t find Granny Smith apples, you can also use Honeycrisp apples. These apples are also tart and firm, and they will work well in this recipe.
The Best Way to Peel Apples
There are a few different ways that you can peel apples. You can use a handheld peeler, a paring knife, or even a vegetable peeler. I recommend using a handheld peeler because it’s the easiest and quickest way to peel an apple. If you don’t have a handheld peeler, you can use a paring knife or a vegetable peeler.
How to Cut Apples for Pie Filling
Once you have peeled the apples, it’s time to cut them into small pieces. I like to cut the apples into small pieces because it helps them cook evenly. If you cut the apples into large pieces, some of the apples will be overcooked and mushy while others will be undercooked and hard.
To cut the apples, start by cutting off the ends of the apple. Cut the apple in half and then slice each half into thin slices. I like to cut the apple slices into small pieces so they are easy to eat.
The Best Way to Thicken Apple Pie Filling
There are a few different ways that you can thicken the filling. You can use flour, cornstarch, or tapioca starch.
To thicken the filling, you will need to add the starch to the apples before you cook them. I like to add the tapioca starch to the apples and then stir everything together so the starch is evenly distributed.
Once you have added the starch, cook the apples over low heat until they are soft and the filling is thick. This will take about 15 minutes.
If you want to use flour to thicken the filling, you will need to add it after the apples have been cooked. To do this, mix the flour with a little cold water to form a paste. Stir the flour paste into the apples and cook for 1-2 minutes, or until the filling is thick.
If you want to use cornstarch to thicken the filling, you will need to add it after the apples have been cooked. To do this, mix the cornstarch with a little cold water to form a paste. Stir the cornstarch paste into the apples and cook for 1-2 minutes, or until the filling is thick.
Recipes to Use Apple Filling
- Apple Crumble Pie with Chocolate Ganache
- Air Fryer Apple Pie Bombs
- Cinnamon Roll Apple Pie
- Bourbon Apple Pie
- Fireball Apple Pie
Apple Pie Filling
- 8 medium apples
- ¼ cup butter unsalted
- 2 teaspoon cinnamon
- ½ cup brown sugar packed
- ¼ cup water
- pinch of salt
- 2 T cornstarch
- Peel, core, and chop or slice apples.
- Add the butter and cinnamon to a large skillet and melt over medium heat. Add the apples, brown sugar, water, and salt; stir to combine. Cover the pan and cook for about 5 minutes or until the apples have started to soften.
- In a small bowl combine the cornstarch with 2 tbsp of water. Add to the cooked apples and stir. Continue to cook until thickened making sure the apples are soft but not mushy, about 1 minute. Cool completely.
- Store into mason jars or freeze in plastic bags. This mixture will fill 4 12 oz jars.
- Use clean, sterilized canning jars (sterilize jars in a dishwasher or by pouring boiling water in the clean jars).
- Leave 1 inch of space at the top of your jar.
- Wipe the rim of the jars before putting the lid on. Tighten the ring firmly
- Boil in a water bath according to USDA for 25 minutes.)
- When time is done, turn off heat and let jars remain in the boiling water for 5 minutes before removing.
- Let jars cool for 12 hours before removing rings.
- Clean jars to remove any sticky residue. Rings should be removed for washing.
- Make sure jars are sealed
- Label and date jars.
- Store sealed jars in a cool, dark place for up to 18 months.