Easy Apple Pie Filling Recipe

ByElena Hart November 20, 2025November 20, 2025

Introduction

This easy apple pie filling is a delicious, homemade alternative to store-bought cans. Made with a blend of sweet and tart baking apples, warm spices, and a silky cinnamon sauce, it’s perfect for pies, tarts, or even as a topping for ice cream.

A close-up view of many apple slices cooked in a thick, shiny caramel-colored sauce inside a black pan. The apple slices are soft, yellowish with hints of orange from the sauce, covering the fruit evenly. A wooden spoon with a smooth grain is placed diagonally in the pan, partially lifting some apple slices. The dark pan contrasts with the bright, glossy sauce and fruit. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ pounds (6–7 medium) baking apples (such as Golden Delicious, Gala, Honeycrisp, and/or Pink Lady)
¼ cup granulated sugar

2 tablespoons lemon juice
¼ cup butter (½ stick)

½ cup packed light brown sugar
¼ cup water (plus 2 tablespoons)

2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
1 pinch of salt

2 to 3 tablespoons cornstarch, or Clear Jel (If canning, use cook-type Clear Jel. See notes below.)

Instructions

Step 1: Peel, core, and thinly slice the apples into roughly bite-sized pieces. Place them in a large bowl and toss with the granulated sugar and lemon juice. Set aside to draw out moisture.
Step 2: In a large pan over medium heat, melt the butter with the brown sugar, vanilla extract, cinnamon, salt, and ¼ cup of water.

Step 3: Stir in the prepared apple slices along with any liquid from the bowl. Cover and cook, stirring occasionally, for 4 to 6 minutes until the apples are slightly softened and fragrant.
Step 4: In a small bowl, mix 2 tablespoons of water with the cornstarch. Add this mixture to the pan, stirring continuously. Bring to a light boil and cook for about 1 minute more until the filling thickens.
Step 5: Remove from heat and allow to cool slightly before using it in a pie, serving over ice cream, or preparing for canning.

Tips & Variations

Use a mix of sweet and tart apples for a more complex flavor and balanced sweetness.
If you plan to can the filling, use a cook-type Clear Jel to prevent spoilage and maintain the desired texture.
For extra warmth, add a pinch of nutmeg or ground cloves along with the cinnamon.

Storage

Store the apple pie filling in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally. If canned properly, the filling can be stored in sterilized jars in a cool, dark place for up to one year.

How to Serve

The image shows a black pan filled with thin slices of cooked apple pieces covered in a shiny, thick caramel brown sauce, giving a glossy and warm look. A wooden spoon is resting inside the pan, partially submerged in the apple slices and sauce, with visible wood grain texture and some sauce on its surface. The pan sits on a white marbled texture, suggesting a kitchen countertop. The apples appear soft and tender, coated evenly with the smooth, syrupy sauce that reflects light softly, making the dish look rich and appetizing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of apple for this filling?

While you can use any apples, baking varieties like Golden Delicious, Gala, Honeycrisp, or Pink Lady work best because they hold their shape and provide a nice balance of sweetness and tartness.

Is cornstarch necessary for thickening?

Yes, cornstarch or Clear Jel helps thicken the filling to a nice consistency that works well in pies and as a topping. If you skip it, the filling may be too runny.