apple pie filling

An easy Apple Pie recipe with step-by-step photos and tips for making homemade apple pie filling and traditional or lattice apple pie crust.

Classic Apple Pie

apples

cinnamon

cloves

nutmeg

salt

sugar (, divided)

unsalted butter

all-purpose flour

cornstarch

lemon juice

recipe homemade pie crust (, unbaked)

Egg wash: 1 egg, lightly beaten with 1 Tablespoon of milk

Peel, core, and cut apple slices.  (I use a johnny apple peeler to make this process extra easy as it does it all in one). Make sure your apple slices are cut relatively thinly.

Whisk together the cinnamon, cloves, nutmeg, salt and ¾ cup sugar, and set aside.

Melt butter in a large saute pan/skillet over medium-high heat.  Once melted, add the apples to the skillet and stir them to coat them in butter.  Immediately add the spice and sugar mixture, stirring to coat the apples.

Lower to medium heat and cook the apple mixture for 2 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3-5 minutes (3 minutes if your apples are sliced thin, a couple minutes longer for thicker apple slices).

Remove the pan from heat and stir in lemon juice. Pour the mixture out onto a baking sheet to allow it to cool while you prepare the crust.**

Place a large baking sheet on the middle rack of oven and preheat the oven to 425 degrees F.  (We are heating the empty baking sheet while we prepare the pie crust).

Remove one disc of dough from the refrigerator and roll it out to about 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place the pie plate, with the dough, in the fridge or freezer.

Roll out the remaining dough on a lightly floured surface.

Remove the pie crust from the fridge or freezer and pour the cooled pie filling into it.

Cover with pie with the second, top layer of dough. You can either place the entire circle of pie dough over the filling and cut a few slits in it to allow the filling to vent, or you can make a simple lattice crust.

Trim the extra dough from the edges and pinch the edges of the top and bottom pie crusts to seal them together. Crimp them, if desired.

Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.

Place pie in oven and bake on hot baking sheet for 20 minutes. Leave the pie in the oven and reduce temperature to 375 degrees F.

Continue to cook until the filling is bubbling and the crust is golden brown, about 30 to 40 minutes more.***

Remove the pie from the oven and allow it to cool completely, at least 2-3 hours. This allows the filling to set up so it wont fall apart when slicing.

https://content.jwplatform.com/videos/4hlSVlr4.mp4

An easy Apple Pie recipe with step-by-step photos and tips for making homemade apple pie filling and apple pie crust (either traditional or lattice).

Apple Pie

This apple pie recipe is easy to make from scratch! With a flaky, buttery pie crust and a sweet homemade apple pie filling, this apple pie is guaranteed to be a favorite. It&#x27;s perfect for the holidays or a weekend dessert.

vanilla extract

all purpose flour

¼ cup to ½ cup granulated sugar (amount depending

brown sugar

all purpose flour (may substitute up to half of the flour

sugar

unsalted butter,

water

milk

coarse turbinado sugar (optional)

Place the peeled, sliced apples in a large bowl.

Add the vanilla, ¼ cup flour, granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the pie crust.

Make the Apple Filling

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)

Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.

Add the ice-cold water and pulse just until the dough comes together.

Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.

On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie dish. (This is easily done by wrapping the dough round around your rolling pin to help move it.)

Make the Pie Crust

By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.

Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.

To make a lattice top pie crust (see step-by-step photos in the post above): Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.

Brush the pie crust with milk (to help with browning and to help the coarse sugar stick) and sprinkle with coarse sugar, if desired.

Refrigerate pie for 30 minutes before baking.

Meanwhile, preheat oven to 400° F with a rack in the lower third of the oven.

Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 40-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning.

Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.

Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 5 days. Pie can also be frozen, wrapped tightly, for up to 3 months.

Assemble the Pie

https://embed.mediavine.com/videos/h1plnmvurqupsxc6k0tq

A video demonstrating how to make an apple pie from scratch. This apple pie is made with a flaky, buttery pie crust. Includes steps to make a lattice crust. Easy, sweet, and delicious homemade apple pie filling. The best apple recipe for the holidays or a special dessert.

Apple Pie Recipe - Video

This homemade apple pie filling is made with sliced Granny Smith apples, brown sugar, spices and butter, all simmered together until thickened. The best pie filling that also works great for a variety of other desserts and pastries.

Apple Pie Filling

brown sugar (packed)

nutmeg (freshly ground if possible)

butter

Drizzle the lemon juice over the apple slices.

Place the water, brown sugar, granulated sugar, cornstarch, cinnamon and nutmeg in a large pan.&nbsp;

Bring to a simmer, stirring occasionally.

Bring the mixture to a boil and cook for 1 minute or until just thickened.

Add the apples to the pan and stir to coat with the sauce. Lower the heat to medium and cook until the apples have softened, about 10 minutes.

Add the butter to the pan and stir until it has melted.

Cool the apple filling for 10 minutes, then transfer it to containers and refrigerate or freeze until you're ready to use it.

https://content.jwplatform.com/videos/BlbDTsfn.mp4

This easy recipe replaces 1 can of store bought apple pie filling!

Quick Stovetop Apple Pie Filling!

Tablespoons butter

Peel, core and slice apples.

Melt butter and cinnamon over medium heat. Stir in apples, sugar &amp; 3 Tablespoons water.

Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.

In a small dish combine cornstarch and 2 Tablespoons water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.

This insane Upside-Down Cheesecake Apple from Delish.com takes all your favorite desserts and bakes them into one insanely delicious pie. Make it for your Thanksgiving table and watch the jaws hit the floor.

Upside Down Cheesecake Apple Pie

c. whole pecans

c. sugar

tbsp. butter

pie crusts

cream cheese

eggs

tbsp. all-purpose flour

pure vanilla extract

lemon

nutmeg (optional)

vanilla ice cream,

caramel sauce, for serving (optional)

https://streaming.hearstdigitalstudios.com/892d5724-f856-4bb1-8da7-216bc1c4f16a/video_rover_16x9_1080p_hd_1542404227_1354.mp4

This Upside-Down Cheesecake Apple Pie is made even better by an INSANE pecan pie topping. It's the perfect show-stopper for your Thanksgiving table.

This Upside-Down Cheesecake Apple Pie Is All Your Favorite Desserts In One

Apple Pie French Toast Roll Ups

bread

oz cream cheese (room temperature)

tbsp milk

tbsp butter (for cooking, more if necessary)

In a medium size pan, melt butter, add apples, spices, brown sugar and 3 Tablespoons water.  Cook over medium-high heat, for 4-6 minutes or until apples very slightly softened.

In a small dish combine cornstarch and 2 Tablespoons water. Add to pan while stirring and continue to cook until apples are tender, and filling is thickened, about 4-5 minutes. Cool.

In a bowl combine sugar with cinnamon and set aside. In another bowl beat eggs with milk and set aside.

Remove the bread crust, and flatten the slices with a rolling pin. Spread cream cheese evenly on each slice of bread.

Add about 1-2 teaspoons of the apple filling along one edge of the bread, the roll them up.

Gently but tightly roll up the bread around the apple filling. Continue with the remaining bread.

Heat a non-stick pan over medium heat and melt about 1 tbsp of butter. Coat the rolls in the egg mixture and place seam side down. Cook 3-4 roll at a time.

When browned, turn a quarter turn and continue until all sides are cooked and browned nicely. Clean the pan slightly with a paper towel and repeat until all rolls are cooked.

Roll into the sugar cinnamon mixture. Serve warm and dip in maple syrup if desired.

Apple Pie Filling is better than any pie filling you can buy at the store and is perfect for homemade apple pie, desserts, and even as a topping for ice cream!

butter, (room temperature)

In a medium saucepan over medium-high heat, combine the sliced apples and water. Cook for 6 minutes, stirring occasionally. Add the butter.

Meanwhile, whisk together the sugar, cinnamon, cornstarch, and nutmeg in a medium bowl.

After the butter has melted, add the sugar mixture to the saucepan (over the apples). Stir constantly for 2 minutes, or until the sauce thickens.

Remove from heat and let the sauce sit for 5 minutes.

After the sauce has cooled completely, store in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months. (Be sure to label and date the container.)

After trying this easy-as-pie Homemade Apple Pie Filling, you'll never buy canned pie filling again! Your favorite apples, a handful of pantry items, and ten minutes are all that stand between you and all sorts of delicious apple dessert possibilities!

Homemade Apple Pie Filling

apples (medium-large sized; peeled, cored & roughly chopped)

In a medium saucepan set over medium heat, toss the apples with the lemon juice. Add the water and simmer 7-8 minutes.

In a small bowl, combine the brown sugar, cornstarch, cinnamon, nutmeg, and salt. Whisk well to combine.

Add the dry mixture to the saucepan and stir to combine, coating the apples.&nbsp;Simmer an additional 2-3 minutes, stirring constantly until thickened.&nbsp;Remove from heat &amp; allow to cool.

Sterilize mason jars, lids, and rings by boiling them in a large pot of water.

Pack the apple filling into the hot jars, up to the bottom rung of the jar (leaving a 1/2 inch headspace). Use a spoon to push the apples down and pop any air bubbles.

Put lids on and process in a water bath canner for 20 minutes. Store.

To Can Apple Filling:

Cool filling to room temperature. Transfer the filling to a large freezer-safe gallon-sized plastic zipper bag. Label with the date packaged and freeze for up to 6 months.

To Freeze Apple Filling:

https://embed.mediavine.com/videos/v1lbnvvlfyupvsrm4adp

Apple pie filling is super easy to make at home, and perfect to have on hand or stored away in the freezer for whenever you need it. This apple pie filling recipe has a few hidden tricks to get the best apple flavor! This recipe is perfect for pies, desserts, or any other sweet treat that calls for apple pie filling.

(about 7-9 apples) baking apples, peeled, cored, and sliced thinly

(100 grams) packed light brown sugar

(50 grams) granulated sugar

(14 g) cornstarch

apple cider, divided (more if needed)

Add apples, lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg and salt to a heavy bottom pot. Stir together and let macerate at room temperature for about 15 minutes. Add ¾ cup of apple cider to the pot, and stir the apples one more time. 

Turn the heat to medium and begin to cook the apples, stirring occasionally to make sure the apples cook evenly. Cook until the apples have softened, about 10 minutes, making sure not to cook off all of the liquid. If the liquid does cook off quickly, add ⅓ cup more apple cider to the pot.

Create a slurry by whisking together the cornstarch and remaining 2 tablespoons apple cider together in a small bowl.

Pour the cornstarch slurry into apples and stir together until dissolved. Continue cooking until the mixture is thickened, about 2-3 minutes. 

Remove from heat and stir in the vanilla and butter.

Let apple mixture cool completely, and then transfer apples to a glass storage container. 

Perfect apple pie filling! I loved the flavor and it came out the perfect consistency.

Actually I just have a question. Is the amount of apples needed before or after peeling, coring and slicing? Thx!!

Just made this filling with apples from my neighbor. I doubled it and made a couple of pies. They turned out AMAZING. I will be making the filling and freezing it for use during the holidays.

Very easy, not too sweet, and perfect for pies and crumble. I used empire apples we picked ourselves, so the apples were very fresh. Ideal autumn comfort food :)

this is a HORRIBLE recipe our apple pie tasted like apple cider vinegar I don't recommend this. so to all the people that said five stars I don't know what's going on with their taste buds. we followed the recipe exactly and it came out very bad DONT TRY THIS RECIPE.

I made a double batch- one to test now for thanksgiving and one for thanksgiving. However, I’ll have to make it AGAIN because the filling is so good, I already used it all in 2 pies, gave the other to my best friend for her birthday today.

Delicious! Kelli you have done it again!!

I love this recipe. It is not too sweet. Now I found my go to apple pie filling recipe. Thank you.

This recipe is so delicious and easy to make. Definitely need to make it again.

Absolutely delicious! Will definitely being using this recipe for all my apple fall baking

Amazing recipe, I used it over vanilla ice cream. The apple cider adds so much nuance to the flavor. Definitely will make again when we go apple picking next weekend!!

Delicious- Best apple pie filling! This will be a go-to fall recipe.

This recipe is easy to follow and the result is delicious. I would definitely say spending extra $ on fancy apple cider (NOT APPLE CIDER VINEGAR) is not worth it but using good apples is. Love this site and all the recipes I’ve tried so far have been great. Good tip to read the recipe twice before making any moves just in case.

Loved this Apple pie recipe! Super easy to follow and it paired perfectly with our homemade vanilla ice cream. I’ve been following her account on Instagram for a few years now and she is my go to for pie recipes. And even if I am making one from another baker I still use her all butter crust (it’s just so good!).

First the Apple filling is amazing! Love to eat it with some fresh homemade scones. Thank you for the very detailed post, it is super helpful and informative.

This receipe It’s just perfect, not top sweet but sweet enough, creamy and delicioua. Thanks also for the instructions step by step, very easy to follow. Great job!

Tasted great. Tried it. Worked perfectly fine. Thank youuuu 🤩

Pro tip - make a double batch so you have some for your ice cream or to stir into some overnight oats! These are delicious and you don’t want to miss out!

Delicious apple pie filling, turned out great for me, will be making again!

Excellent recipe!! Thank you for sharing it :)

Thank you for the apple pie filling recipe. Loved it…

My new favorite apple pie filling! I recommended putting it in pancakes and baked into hand pies. There are so many possibilities…

My favorite apple pie recipe. Look no further, use this one! :)

Dear Kelli 
After reading two of the reviews, I just had to give this a try.  Thus is the BEST apple pie filling I’ve made/had ever! Thank you so much for being so thorough. I’m not a very good cook and this will make a huge hit thus thanksgiving! 

Nina

Amazing texture and extraordinary flavors!! Thnk you for this recipe!!

I made this last year at Thanksgiving and now family is begging me to make it again, but this time make more, so they can have seconds this year, and possibly thirds! @everydaypie this is fabulous!
The Apple Cider really jumps up the flavor; this is my go-to recipe for Apple Pie Filling, every time.

Sounds so delicious.  I'm making cheesecake and want to use this as a topping.  I do have two questions.  One, how do you freeze it?  In a zip top bag?  A jar?  My second is how do I use it in a pie if it's already cooked.  Do you have a recipe on your site for this?  I've never tried that but this looks soooo delicious I'm thinking I might need to get some in the freezer and use on Turkey Day.  Thank you.

I just stumbled across your website when looking for apple pie filling. This recipe is the bomb and it will be my go top recipe for things apple. Great recipe, well written and easy to follow.

You’ll LOVE this vegan apple pie recipe. It has a perfectly flaky, crisp and tender pie crust, and a deliciously juicy and aromatic apple pie filling. It’s also super easy to make, and you couldn’t possibly tell that it’s vegan! I’ve also included all my top tips for knowing when your pie is done and for preventing a soggy bottom.

The Ultimate Vegan Apple Pie

batches Extra Flaky Vegan Pie Crust

200 g (1 cup) caster/superfine sugar

¾ tsp ground ginger

g (1 ½ tbsp) vegan butter ((I used the Stork baking block.))

g (3 ½ tbsp) cornstarch (US)/cornflour (UK)

maple syrup

sugar,

Prepare a double batch of the Extra Flaky Vegan Pie Crust, divide it into two equal pieces (for the bottom crust and for the lattice top), and chill it in the fridge for at least 30 minutes or until needed. You can also prepare it a day or two in advance.

You will need a 9 inch (23cm) pie dish ready to have on hand. It should be about 2 inches (5cm) deep. I recommend using a metal pie dish.

Vegan pie crust:

Slice the peeled and cored apples into 4-5mm slices.Tip: This is the optimal thickness that will give you pleasantly soft apples that still have a small amount of bite to them after the pie is fully baked. If you cut them much thinner, they will turn into mush during the relatively long baking time this pie requires.

Transfer the apple slices into a large bowl, drizzle them with lemon juice and mix well.Tip: The lemon juice slows down the oxidation and browning.

Add the sugar and spices, and mix well.

Cover the bowl and allow the sliced apples to macerate at room temperature for 1-2 hours, or until they have slightly softened and have released a noticeably large amount of juices (you should get just over 1 cup or about 260mL of juices, but it will vary with the type of apples you&#39;re using).

About 30 minutes before you start assembling the pie, transfer the apples into a sieve or colander placed over a bowl to drain the juices.

Pour the apple juices into a saucepan and cook them over medium heat for 10-15 minutes, with occasional stirring, until syrupy. The juices will thicken further when cooled, so you don’t need to cook them all the way until they have the consistency of jam.

Once reduced, add the vegan butter and cook them for a further 30 seconds. Then, remove from the heat and allow to cool until warm.

To finish off the apple pie filling, add the cornstarch to the sliced apples and mix well until it&#39;s evenly distributed. Pour over the reduced apple juices. If they’ve thickened too much during cooling, re-heat them briefly until warm to loosen them up.Mix it all together. Note that the reduced juices will remain in clumps/streaks throughout the filling as they’re fairly thick – that’s perfectly OK.

Apple pie filling:

To make the bottom pie crust, roll out half of the vegan pie crust on a lightly floured surface into a rough circle about 3mm thin. The circle should be at least 2-3 inches larger than the pie dish.

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Top 22 apple pie filling recipes from across the web

The most viewed apple pie filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Apple Pie

Apple Pie

Apple Pie Filling

Quick Stovetop Apple Pie Filling!

Upside Down Cheesecake Apple Pie

Apple Pie French Toast Roll Ups

Apple Pie Filling

Homemade Apple Pie Filling

Apple Pie Filling

The Ultimate Vegan Apple Pie

Cheesecake Apple Pie Recipe

Apple Pie Filling

Deep Dish Apple Pie from Scratch

Best Apple Pie

Stovetop Cinnamon Apples

Best Apple Pie Recipe

German Apple Pancake

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Homemade Apple Pie Filling

The most viewed apple pie filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine