Apple pie filling from scratch tastes SO much better than the canned version and can be used in dishes such as fried apple pies, cream cheese danishes and plenty of other dessert recipes. Fall is here and there is an abundance of apples at the stores, which means it’s time to make apple pie! Or in this case, homemade apple pie filling. I’m not so good with homemade pie crusts, so typically I purchase the crust and load it full of my own apple pie filling for an amazing fall treat. This recipe is also great for tarts, cake or pour it over pumpkin pancakes, baked oatmeal, buttermilk waffles or a scoop of vanilla ice cream! Apple pie is one of my favorite fall desserts. When I want fall treats, I make this filling or other fantastic fall pies like pear custard pie, pumpkin meringue pie or pecan pie cheesecake. There are so many great fall desserts to enjoy! If you love homemade apple pie filling, you’ll also love my from scratch cherry pie filling recipe.
Apple Pie Filling Ingredients
This recipe contains apples, lemon juice, water, brown sugar, granulated sugar, cornstarch, ground cinnamon, nutmeg and butter.
How Do You Make Apple Pie Filling?
Start by coating your apple slices in a little lemon juice to keep them from browning. Make the sauce by placing the sugars, water, cornstarch and spices in a pan, then bring the mixture to a simmer. Stir in the apples and cook until the apples are tender. Add a little butter, then you’ll be ready to bake your pie or other apple treats.
Tips For Perfect Results
You can cut your apples into any size or shape that you like, just be sure to cut them uniformly so that they all cook at the same rate. If you cut your apples into small pieces they may cook quicker. Be sure to peel your apples for the best texture. Need ideas on how to use this filling? Check out my amazing Dutch apple pie recipe. Freshly grated nutmeg has so much more flavor than the pre-ground variety. Whole nutmegs keep for years when stored in a cool dry location. Buy a bottle and shave off a little nutmeg as needed for your dishes. I use butter in this pie filling because it makes the finished product taste a little richer. You can omit it if you prefer. Homemade pie filling can be stored in the fridge for up to 5 days. You can also put it in the freezer for up to 2 months
Flavor Variations
While this filling is fabulous as-is, you can add other ingredients to customize the flavors to your tastes.
Fall Fruit Filling: Use half apples and half pears in the recipe. You can also substitute half of the water for apple cider. Cranberry Apple Filling: Add 1/2 cup of dried cranberries or fresh cranberries to the pan when you add the sliced apples. If you choose fresh cranberries, you may need to add more sugar. Caramel Apple Filling: Omit 1/4 cup of brown sugar. Stir 1/3 cup of caramel sauce into the filling during the last 2 minutes of the cooking time. Berries: Substitute one of the cups of apples with berries such as raspberries, strawberries or blackberries.
Now that I’ve had homemade pie filling, I’ll never be able to go back to the store bought kind. The flavor of this version is SO much better, so even if you have to cheat and use a pre-made pie crust like I do, you’ll still end up with an amazing pie.
