Homemade Apple Filling Recipe

I made Homemade Apple Pie Filling from 6 peeled Granny Smith apples with granulated and brown sugar, cinnamon, nutmeg, cornstarch and a splash of apple cider. I finish it with butter and a touch of vanilla, yielding jarred filling perfect for pies, tarts or cookies.

I never figured a simple jar of homemade apple filling could steal so many scenes, but this one does. Six medium apples thinly sliced get a squeeze of fresh lemon juice, a dusting of cinnamon and nutmeg, a little granulated sugar and sometimes some packed light brown sugar for depth.

I stir in cornstarch to get the texture right, add a splash of apple cider and finish with small pieces of butter and a hint of vanilla if I want. It flips ordinary Pie Filling Recipes into something you want to taste before it cools, and yes it plays well with Apple Pie Cookies.

Why I Like this Recipe

– I like that the filling gets thick and glossy thanks to that little slurry trick, so it never runs all over the crust, which drives me crazy otherwise.
– I like the bright pop of acidity that keeps it from tasting flat, and I can tweak the sweet vs tart balance real easy.
– I like the nutty depth when I brown the fat a bit, it makes the whole thing feel richer and not like store stuff.
– I like that a quick rest before using stops the crust from getting soggy, and leftovers reheat great in a pan or oven.

Ingredients

• Apples: Apples give fiber, natural sweetness and tartness, theyre the backbone of good filling.
• Granulated sugar: Sugar boosts sweetness and browning, adds calories, but balances tart apples real nice.
• Brown sugar: Brown sugar adds caramel depth and a bit of molassesy richness, kinda more complex.
• Cornstarch: Cornstarch thickens juices and holds them, gives a glossy clingy filling, use more if needed.
• Lemon juice: Lemon juice brightens flavor, stops apples browning, adds a sharp acidic lift to sweetness.
• Cinnamon: Cinnamon brings warm spice and aroma, it pairs with apples for that cozy familiar taste.
• Butter and vanilla: Butter lends silkiness and richer mouthfeel, vanilla adds a soft warm perfume, so good.

Ingredient Quantities

• 6 medium apples, peeled, cored and thinly sliced (about 6 cups) use Granny Smith or a mix of tart and sweet
• 3/4 cup granulated sugar (use 1/2 cup if apples are very sweet)
• 2 tablespoons packed light brown sugar optional for more depth
• 2 tablespoons cornstarch for thickening, use 3 tablespoons if you like it extra thick
• 1/4 cup apple cider or water
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter cut into small pieces
• 1 teaspoon vanilla extract optional but nice

How to Make this

1. Peel, core and thinly slice 6 medium apples (about 6 cups) — Granny Smith or a mix of tart and sweet works best; toss the slices with 1 tablespoon fresh lemon juice right away so they dont brown and slice them fairly even so they cook the same.

2. In a bowl whisk together 3/4 cup granulated sugar (use 1/2 cup if your apples are very sweet), optional 2 tablespoons packed light brown sugar, 2 tablespoons cornstarch (use 3 tablespoons if you want extra thick filling), 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon salt until uniform.

3. Pour 1/4 cup apple cider or water into the dry mix and whisk to make a smooth slurry first so the cornstarch wont clump.

4. Put the sliced apples into a medium heavy-bottomed saucepan, pour the slurry over them and give everything a good stir so the apples are evenly coated.

5. Cook over medium heat, stirring often, until the mixture comes to a gentle simmer and the sauce starts to thicken, usually 6 to 10 minutes; cook less for chunkier pieces, longer for softer more saucy filling.

6. If the sauce is too thin after simmering, simmer a bit longer or make a tiny extra slurry of 1 teaspoon cornstarch + cold water and stir in, if it gets too thick add a splash of cider or water.

7. Remove from heat and stir in 2 tablespoons unsalted butter cut into small pieces and 1 teaspoon vanilla extract if using; the butter adds shine and richness so dont skip it, taste and bump sugar or lemon if needed.

8. Let the filling cool a bit before using in pies or tarts so it wont make the crust soggy; for jars cool completely before sealing.

9. Store in the fridge up to 5 days or freeze up to 3 months, reheat gently on the stove adding a splash of liquid if it stiffens; extra hacks: macerate apples with sugar 15 minutes before cooking for extra juice, try browned butter for a nutty note, or add a splash of bourbon or a pinch of salt for more depth.

Equipment Needed

1. Sharp chef’s knife, for even thin slices
2. Cutting board
3. Vegetable peeler
4. Apple corer or small paring knife
5. Measuring cups and measuring spoons
6. Large mixing bowl and a small bowl for the slurry
7. Whisk (to blend sugar + cornstarch smoothly)
8. Heavy bottomed saucepan
9. Wooden spoon or silicone spatula for stirring
10. Airtight jars or container for storing leftovers, optional but handy

FAQ

Homemade Apple Filling Recipe Substitutions and Variations

• Granulated sugar: swap with maple syrup or honey (about 1/2 to 2/3 cup for 3/4 cup sugar); cut other liquid by 1-2 tbsp and simmer a bit longer to thicken. Honey will give a darker flavor.
• Cornstarch: replace with tapioca starch or arrowroot 1 for 1, or use 3 tablespoons all purpose flour instead of 2 tbsp cornstarch; flour makes the filling a tad cloudy.
• 1/4 cup apple cider or water: use apple juice, pear juice or white grape juice 1 for 1; for extra warmth try 2 tbsp brandy plus water to make 1/4 cup.
• 2 tablespoons unsalted butter: swap with coconut oil or vegan butter 1 for 1, or use browned butter for a nuttier, richer finish.

Pro Tips

1. Slice thickness matters — keep the pieces fairly even and not paper thin so they hold shape; if you want chunkier filling cook less, for silkier filling cook longer. Toss with a little lemon right away so they dont brown.

2. Prevent lumpy sauce by making the cornstarch slurry first with cold liquid, then add it to the apples once theyre warm. If it gets too thin add a tiny extra slurry, if it gets too stiff loosen with a splash of cider or water.

3. Boost flavor with small moves not big changes: brown the butter for a nutty note, swap in a tablespoon of brown sugar for depth, stir in vanilla at the end, or add a splash of bourbon and a tiny pinch of extra salt to wake up everything.

4. Avoid a soggy crust and make storage easier: let the filling cool to warm or room temp before filling pastries or jars, refrigerate up to 5 days or freeze up to 3 months, and when reheating add a little liquid and heat gently so the texture comes back.