Apple Pie Filling

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Our homemade apple pie filling is sweet, cozy, and easy to make with fresh apples and a few simple pantry ingredients. This quick from-scratch recipe is perfect for pies, crisps, tarts, or as a delicious topping for pancakes, waffles, and ice cream.

Apple pie filling made from slices of apples mixed with cinnamon inside a clear jar.

Ingredients for Apple Pie Filling

Granny Smith apples – Tart and firm, they hold up well when cooked. For a sweeter filling, try Honeycrisp or Fuji apples.
Granulated sugar – Adds sweetness to balance the tart apples. Swap with brown sugar for a deeper, caramel-like flavor, or use maple syrup or honey for natural sweetness.
Water – Helps the apples soften and creates the base for the sauce.
Salted butter – Adds richness and flavor. Use unsalted butter with a pinch of salt, or substitute plant-based butter or coconut oil for a dairy-free option.
Ground cinnamon – The classic spice for apple pie filling. Adjust to taste, or add a pinch of nutmeg, cloves, ginger, cardamom, or allspice for extra warmth and depth of flavor.
Lemon juice – Brightens the flavor and prevents the apples from browning.
Cornstarch – Thickens the filling so it’s glossy and spoonable. If you don’t have cornstarch, flour works too.
Water (for slurry) – Mixed with cornstarch to create the thickening base.

See the recipe card for full information on ingredients and quantities.

Variations

Use apple pie spice or pumpkin pie spice instead of cinnamon for an easy shortcut and extra seasonal flavor.
Stir in raisins, dried cranberries, or chopped nuts for extra texture and sweetness.
Mix tart and sweet apples, like Granny Smith with Gala or Pink Lady apples, for a perfectly balanced apple pie filling.
Add a splash of vanilla extract for rich depth of flavor.
Make it lower-calorie by swapping sugar for a natural sugar substitute like monk fruit or stevia.

A fork lifting a slice of cinnamon-spiced apple pie filling from a jar.

How to Make Apple Pie Filling on the Stovetop

Melt the butter: In a large skillet, melt the butter over medium heat.
Add apples and flavorings: Stir in the sliced apples, sugar, water, cinnamon, and lemon juice. Cook for 5-6 minutes until the apples are slightly softened.
Thicken the sauce: In a small bowl, whisk together the cornstarch with water to make a slurry. Slowly pour it into the apples, stir, and cook for 3-4 minutes, until the sauce is glossy and thickened.
Cool and store: Remove from the heat and let the apple pie filling cool completely. Transfer to a glass jar or airtight container and refrigerate until ready to use.

Apple Pie Filling making steps collage : putting in slices of apples in the skillet, followed by cinnamon and sugar, thickening sauce, and apple pie filling ready to be served

Recipe Tips

Peel and core the apples before slicing for the best texture in your filling.
Choose the best apples-Granny Smith for tartness, or mix with Honeycrisp, Fuji, or Gala for natural sweetness.
Slice evenly so the apples cook at the same rate.
Avoid overcooking to keep the apples from turning mushy.
Let it cool completely before storing so the filling sets and thickens properly.

Apple pie filling with apple pieces coated with cinnamon and sauce in a pan.

Frequently Asked Questions

Can I use this apple pie filling right away?

Yes! Once cooled, this homemade apple pie filling is ready for baking in your favorite pie crust, crisps, tarts, or turnovers. It also doubles as a delicious topping for a breakfast dish like oatmeal or yogurt, or as an easy apple dessert served over vanilla ice cream.

Can I use frozen apples instead of fresh?

Yes, but keep in mind they release more liquid. Cook the filling a little longer and expect a softer texture.

How do I fix apple pie filling if it’s too runny?

Make a quick water and cornstarch slurry, then stir the mixture into the filling and simmer until it thickens to your liking.

Storage and Freezing Instructions

Store: Keep in an airtight container in the refrigerator for up to 5 days.
Reheat: Warm gently on the stovetop or in the microwave until heated through.
Freeze: Freeze for up to 3 months in a freezer-safe container or bag. Thaw overnight in the fridge before using.

A jar filled with homemade apple pie filling sits next to cinnamon sticks and fresh apples.

More Easy Apple Recipes You’ll Love

Apple Crisp – A classic warm dessert with tender fruit and a buttery crumble topping.
Apple Bread Pudding – Soft and quick bread pudding loaded with fresh apples and warm spices.
Apple Dump Cake – An easy apple dessert made with just a few simple pantry staples.
Homemade Apple Cider – A cozy fall drink that’s perfect for holidays and gatherings.
Apple Cider Donuts – Sweet, spiced donuts that taste just like a trip to the orchard.

If you’ve tried this Apple Pie Filling Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

5 from 1 vote

Author — Jennifer Fishkind

Serves —

This easy apple pie filling comes together quickly on the stovetop with tender apples and warm spices. Perfect for pies, crisps, tarts, or as a sweet topping for breakfast or dessert.

Print Rate Pin Save

Prep Time 10

Cook Time 12

Total Time 22

Ingredients

▢ 6 medium Granny Smith apples peeled, cored, and sliced
▢ ⅓ cup granulated sugar
▢ ⅓ cup water
▢ 3 tablespoons salted butter
▢ 1½ teaspoons ground cinnamon
▢ 1½ tablespoons lemon juice
▢ 1½ tablespoons cornstarch
▢ 3 tablespoons water for slurry

Instructions

Melt the butter in a large skillet over medium heat.
3 tablespoons salted butter
Add the apples, 1/3 cup water, sugar, cinnamon, and lemon juice to the pan. Stir to combine.
6 medium Granny Smith apples, ⅓ cup granulated sugar, ⅓ cup water, 1½ teaspoons ground cinnamon, 1½ tablespoons lemon juice
Cook the apples for 5-6 minutes, stirring occasionally, until the apples are slightly softened.
In a small bowl, mix the cornstarch with 3 tablespoons of water to make a slurry.
1½ tablespoons cornstarch, 3 tablespoons water
Pour the slurry into the pan with the apples, stirring constantly. Continue cooking until the apples are tender and the filling has thickened, about 3-4 minutes. Avoid overcooking to keep the apples from becoming mushy.
Remove the pan from heat and let the filling cool completely.
Transfer the cooled apple pie filling to a glass jar, such as a mason jar, for storage. Enjoy!

Jenn’s Notes

Storage :

Store: Refrigerate in an airtight container for up to 5 days.
Reheat: Warm gently on the stovetop or in the microwave.
Freeze: Freeze for up to 3 months. Thaw in the refrigerator before using.

Tips :

Choose firm apples like Granny Smith for tartness or mix with Honeycrisp for natural sweetness.
Slice apples evenly so they cook at the same rate.
Avoid overcooking or the apples will become mushy.
Peel and core the apples before slicing for the best texture in your filling.
Cool completely before storing so the filling thickens properly.

Nutrition Info