Make-Ahead Apple Pie Filling Recipe for Perfect Pies

Homemade Apple Pie Filling is simple to make, flavorful, and freezes beautifully. Use it for a classic apple pie, apple crisp, or any recipe that calls for canned apple pie filling. Keeps well in the freezer for up to 12 months.

Making apple pie filling at home is straightforward and tastier than canned varieties. You control the sweetness, the spice level, and the thickness of the sauce. It freezes well, so you can batch-make filling and enjoy homemade apple desserts year-round.

How do you make apple pie filling?

Any apple can be used for this filling. Sweeter apples may require less added sugar, while tart varieties benefit from more. Basic ingredients are apples, lemon juice, sugar, spices, cornstarch, liquid (water or apple juice), and a bit of butter. Using apple juice instead of water yields a richer sauce—reduce added sugar if you choose juice or use a tart apple like Granny Smith.

Decide how tender you want the apples before finishing: cook them until just fork-tender if they’ll bake further in a pie, or cook a bit longer for a ready-to-eat filling. Apple varieties differ in texture—some break down more quickly, others hold their shape—so adjust cooking times accordingly.

This recipe is intended for refrigeration and freezing, not water-bath canning, because cornstarch can interfere with heat penetration needed for safe home canning. If you need a canning-safe thickener, use a commercial product formulated for canning. Freezing is an easy and safe way to store this filling.

4.34 from 9 ratings

Homemade Apple Pie Filling

Created by Amber Brady

Prep: 15 mins

Cook: 8 mins

Total: 23 mins

Homemade Apple Pie Filling is easy, delicious, and freezes well! Use it for apple pie, apple crisp, or any dessert that uses canned apple pie filling. Stays freezer fresh up to 12 months!

Yields8 servings (enough for one standard 9-inch pie)

Ingredients

• 5–6 medium apples, peeled, cored, and sliced
• 1 Tbsp lemon juice
• ½ cup (100 g) brown sugar
• ¼ cup (50 g) granulated sugar
• 2 tsp ground cinnamon
• ¼–½ tsp ground nutmeg, to taste
• ½ tsp salt
• 2 Tbsp (28 g) butter
• 2 Tbsp cornstarch
• 1½ cups (355 ml) water or apple juice (see notes)

Instructions

• Peel, core, and slice the apples. In a large bowl, toss the slices with lemon juice, both sugars, cinnamon, nutmeg, and salt.
• In a large skillet or saucepan over medium heat, melt the butter and add the apples. Cover and cook for 3 minutes.
• In a separate bowl, whisk the cornstarch with the water or apple juice until smooth. Add the mixture to the apples and continue cooking, stirring frequently, for about 5 more minutes, until the apples are fork-tender and the sauce has thickened. Add more liquid if you prefer a thinner sauce.
• Cool the filling to at least room temperature before using in a pie. Store in an airtight container in the refrigerator for up to 2 weeks. To freeze, place cooled filling in a gallon-size zip-top freezer bag, press out excess air, lay flat, and freeze up to 9–12 months. Thaw in the refrigerator overnight or gently in the microwave before using.

Notes

• Adjust the sugar to suit the sweetness of your apples.
• If using apple juice instead of water, use about half the sugar called for in the recipe.
• For softer apples, make a cornstarch slurry with ¼ cup of the liquid and set aside. Simmer the apples with the remaining liquid until they reach the desired tenderness, then stir in the slurry and heat until the sauce thickens.
• To assemble an apple pie: pour cooled filling into a prepared pie shell, add the top crust and crimp the edges. Brush with egg wash and sprinkle with cinnamon-sugar if desired. Cut vents in the top crust and bake at 350°F for about 60 minutes, or until the filling bubbles and the crust is golden.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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