If you love warm spiced apples, this easy stovetop apple pie filling will be your new go-to. It's ready in about 20 minutes and doubles as a cozy apple topping for breakfast or dessert. The apples soften but keep their shape, coated in a buttery cinnamon-sugar sauce that thickens beautifully with cornstarch.
Unlike canned versions, this one tastes fresh and homemade, and you can control the sweetness, spice level, and texture.
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20-minute recipe
I make a batch of this cooked and easy apple pie filling whenever Fall starts, as I get the chance to mix seasonal sweet apples if I want to. Similar to the cinnamon-baked apple slices, it's quick and versatile.
It's made on the stovetop, and as it cooks, some of the liquid evaporates and the sauce thickens, creating a fantastic syrup, which can be more or less fluid depending on the amount of liquid you use. It beats a purchased can of apple pie filling any day!
I love it for hand pies and the occasional large pie. It can work for this unique apple cheesecake, and has a perfect texture to spoon over pancakes (when I'm skipping the maple syrup), top a slice of cheesecake or this insanely good cinnamon ice cream.
You can't go wrong either way. It's one of those old-fashioned recipes that's simple, flexible, and always delicious.
Testing notes
Paula's tips that make a difference.
Apples: If I use only one type, it's always Granny Smith apples, the green ones, for their tart flavor and for holding their shape well. During apple season, I like to mix in 1 or 2 sweeter ones, like Honeycrisp, which is very juicy. So experiment with your favorite baking apples.
Sugar: I like brown sugar or regular white granulated sugar. But you can use any type, like muscovado, coconut, or even powdered sugar. They all sweeten differently, so adjust the amounts a little at a time if needed.
Cornstarch: It's my favorite thickener as it does a good job without altering the fresh fruity flavor, but you have to cook it for a minute or two, so it loses the floury taste. It's necessary to make a firmer pie filling. You can omit it if you want a more fluid sauce or are using it mainly as a topping.
Spices: I like my mix of apple pie spices for this recipe, but you can make your own or use one from the store. That said, ground cinnamon can be used on its own or with a bit of ginger, nutmeg or allspice.
Serving ideas
- For breakfast or brunch, use it as a topping for pancakes, waffles, French toast, porridge, and overnight or baked oatmeal.
- Quick apple dessert: Place a slice of pound cake, a scoop of vanilla ice cream and some apple filling to top it all.
- Cheesecake topping: Transform a simple store-bought or homemade cheesecake into a fabulous apple dessert.
- Apple shortcake: Use this filling with whipped cream for a spiced Fall shortcake, using the biscuits from this classic shortcake recipe.
- Ice cream: Transform a scoop of ice cream into an irresistible dessert. We pour it over vanilla, butter pecan, or cinnamon ice cream. And sometimes add caramel sauce. Can you blame us?
How to make apple pie filling
Cornstarch mixture: the sauce thickens as it cools, so see how it goes the first time and adjust in the future. You can always return the sauce to the stove (low heat and stir constantly so it doesn't stick) and add an extra teaspoon or two of cornstarch slurry to thicken it more.
Mix
Use a bowl to stir all the apple pieces and dry ingredients together.
The wet ingredients will be added to the skillet.
Cook
This is the part where you have to watch that the apples don't soften too much, especially when they're diced. You can cut them into medium-thick wedges if you like a firmer bite.
Remember, the filling will be cooked further if making a pie, so the apple chunks will soften more.
Paula's tip
Always dissolve cornstarch in liquid (cold water or juice) before adding it to a sauce. This is called a cornstarch slurry, and it's the way to avoid lumps in the sauce.
To make an apple pie
Make a regular large pie, a galette, or use this filling for hand pies, turnovers, or mini tarts (my favorite way); reduce the baking time to about 20-25 minutes.
- Choose your pie crust. I like this basic shortcrust or this old-fashioned flaky crust. Roll and line a 9-inch pie dish, trimming any excess dough. Chill it while you preheat the oven to 400°F (200°C).
- I like to cool the filling completely if possible, as a warm filling softens the crust too quickly and can make it soggy. Let it reach room temperature before assembling the pie.
- Spoon in about 4 cups of apple pie filling, mounding it slightly in the center. The apples will settle a bit as they bake. You can use a streusel or crumb topping and make a Dutch apple pie, or cover the apples with a second crust (cut small slits to vent steam if using), or make a lattice top. For a glossy, golden finish, brush with beaten egg and sprinkle lightly with sugar. For a holiday twist, mix in fresh cranberries and finish with an oat crumble, like my apple cranberry crumble pie.
- Bake until bubbly. Bake for about 35-45 minutes, until the crust is deep golden and you see some bubbling through the vents. If the edges brown too quickly, cover them loosely with foil. Let the pie rest at least 2 hours so the filling sets and slices neatly. The thickened cornstarch will firm up as it cools.
Storing, freezing & make-ahead
Fridge: Keep it in a jar with a tight lid for 3 to 4 days. It thickens as it chills, so give it a stir before using.
Freezer: Cool it completely, then freeze in zip-top bags or containers for up to 3 months. Freeze it flat in bags so it thaws faster. One batch (about 4 cups) is exactly one 9-inch pie.
Thawing: Thaw overnight in the fridge. The sauce may look a little thinner after freezing. Warm it gently on the stove for a couple of minutes and it comes right back.
Make-ahead for the holidays: Cook the filling up to 3 days before baking your pie. Cold filling actually works better, since it won't soften the crust.
What about canning? This recipe uses cornstarch, which isn't recommended for home canning. Keep this one for the fridge and freezer.
Apple pie filling FAQ
For a thicker filling, add an extra teaspoon or two of cornstarch dissolved in cold water, and cook for another minute. Remember it firms up as it cools.
For a thinner topping, use less cornstarch, or skip it and add a splash more water. You'll get a looser, syrupy sauce that's perfect over pancakes and ice cream.
I think so. It tastes fresher, the apples keep a nice bite, and you control the sugar and spice. And it only takes 20 minutes.
Yes, and it's my favorite way. Dice the apples small so the filling fits, and bake the small pies for about 20 to 25 minutes.
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Easy Homemade Apple Pie Filling (stovetop)
Ingredients
- 5 large apples, I like Granny Smith
- 2 teaspoons ground cinnamon or apple pie spice mix
- 4 tablespoons white sugar
- 4 tablespoons brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- ⅓ cup room temperature water, tap is fine
Instructions
- Peel 5 large apples and cut into cubes or slices.
- Add 4 tablespoons white sugar, 4 tablespoons brown sugar, 2 teaspoons ground cinnamon or apple pie spice mix and 1 tablespoon lemon juice to the apples, stir.
- Melt 2 tablespoons unsalted butter in a skillet with high sides over medium-low heat.
- Add the apples and cook for 8-10 minutes on low heat, stirring. The apples should soften, but still hold their shape.
- Make a cornstarch slurry by dissolving 2 tablespoons cornstarch in ⅓ cup room temperature water until no lumps remain. Drizzle over the apples and stir until the mixture starts to bubble. Cook over low heat for 1 or 2 more minutes so it loses the floury taste. Stir regularly so it doesn't stick. Remove from the stove and transfer the thickened filling to a shallow dish to cool.
- If not using it immediately, transfer it to a jar with a tight lid, and store in the refrigerator for 3-4 days.
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