Easy Homemade Apple Pie Filling (stovetop)
This easy apple filling takes about 20 minutes and doubles as a topping for breakfast or dessert. The apples soften but keep their shape, coated in a buttery cinnamon-sugar sauce that thickens beautifully with cornstarch.
Servings 4 cups
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.
Notes
Use your favorite apple or a mix of apples. The key is to not let them soften much if you're making pies or cooking them further. If using mostly as a topping, cook them as you like to eat them.
Always dissolve cornstarch in cold liquid (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.
Adjust flavor to your liking by changing the amount of spices, sugar and lemon juice. Don't stray too much from the given amounts.
