A basket full of freshly picked apples means one thing: You’re ready to make our apple pie filling recipe. It’s a beautiful melody of warm cinnamon, spicy nutmeg, and fall-fresh apples. What you decide to do with your apple pie filling is completely up to you, but baking the perfect apple pie is a great choice.
Our apple pie recipe filling uses the super-simple freezer-canning technique, which is a lot like traditional canning, but without the worry of accidental contamination or improper heating mishaps.
Apple Pie Filling Ingredients
- Apples: Apples are the base of this recipe. Look for very firm and tart apples (like Granny Smith), and stay away from mealy, bland apples.
- Lemon juice: Lemon juice prevents the apples from oxidizing and turning brown and mushy.
- Sugar: Sugar sweetens everything up, making this filling irresistible bite after bite.
- Cornstarch: Cornstarch thickens the filling so it’s nice and rich.
- Cinnamon:Sweet cinnamon warms up the filling with the flavor of fall.
- Nutmeg: Pre-ground will do, but zested fresh nutmeg is so much of a bolder flavor.
- Water: Water assists in softening the apples.
Directions
Step 1: Prepare the apples
In a large bowl, toss together the apples and lemon juice, and set aside.
Editor’s Tip: Our Test Kitchen cooks found the best apple peeler for your kitchen based on ease of use and performance.
Step 2: Boil the sugar-spice mixture
In a Dutch oven over medium heat, whisk together the sugar, cornstarch, cinnamon, salt and nutmeg. Pour in the water, and bring to a boil. Boil the mixture for two minutes, stirring constantly.
Step 3: Cook the apples
Add the apples to the Dutch oven, and return to a boil. Reduce the heat. Cover and simmer the mixture until the apples are tender, six to eight minutes. Cool the mixture at room temperature for 30 minutes.
Step 4: Store the filling
Ladle the mixture into freezer containers, leaving a 1/2-inch headspace. Cool the filling at room temperature for no longer than 1-1/2 hours. Seal the containers, and freeze for up to 12 months. Thaw in the refrigerator before using.
Editor’s Tip: We’re using the freezer-canning technique for this apple pie recipe filling, so no need to sterilize or preheat the containers—just make sure they’re clean!
How to Use Apple Pie Filling
Apple pie filling can be made into an apple pie with a double batch of our classic butter pie crust. Here are other great ways to use this filling:
- Ice cream: Place warm apple pie filling over a scoop of vanilla bean, butter pecan or pumpkin ice cream for a fall-flavored frozen treat.
- Crepes: Use this apple pie filling inside crepes. Top the crepes with sweetened whipped cream and a scoop of ice cream.
- Thumbprint cookies: Dice the apples very finely, and use them as fillings for fall thumbprint cookies.
- Apple crisp: An apple crisp is so easy to create if you already have the filling finished. Simply add the filling to an oven-safe dish, top the filling with a thick streusel, and bake!
- Oatmeal: Top your oatmeal or overnight oats with a bit of this apple pie filling for a warming, autumnal breakfast.
Apple Pie Filling Variations
- Cut the apples to your preference: Some people love thinly sliced apples, while others like big chunks. Chop the apples up for your preference or based on how you’ll use the filling.
- Add more spice: Add aromatic cloves, spicy cardamom, zippy ginger, sweet apple pie spice or other fall spices to really warm up this apple pie filling with cozy yet bold flavors.
Apple Pie Filling Tips
Why cook apples before putting them in a pie?
Cooking apples before putting them in a pie allows the apples and crust to finish baking at the same time. If you don’t precook the apples, you may run the risk of your crust getting too brown before the apples are fully cooked. Thankfully, our method on how to make apple pie filling precooks the apples so you can make a perfect apple pie.
What are the best apples for pie filling?
The best apples for apple pie filling are Granny Smith, Cameo, Honeycrisp and Jonagold apples. We’re looking for types of apples that have an extra-firm, crispy texture and a tart flavor.
