Hey Y’all. I’ve been making this apple pie filling for years. Back in the olden days (before Covid), I made these mini apple pies as an entry for a baking competition. I will never forget talking to the pastry chef after the blind taste. They looked at me and said “you’re a pie person”. Even though I didn’t make it on the show, that compliment remains a badge of honor.
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Ingredients for Apple Pie Filling
- Granny Smith Apples
- Brown Sugar
- Butter
- Cinnamon
- Nutmeg
- Vanilla Extract
- Lemon Juice
- Bourbon
- Kosher Salt
- Cornstarch
I’ve been making this version of apple pie filling for so long that I don’t usually measure things. Because this is one of those times where you need to feel things out a bit and practice. Sometimes the apples are sweeter, so you don’t need as much sugar, or maybe sometimes you're just feeling the cinnamon love. The measurements on the flavorings are guidelines. You can add more or less depending on your personal preferences.
Equipment
- Cutting board
- Sharp knife
- Vegetable peeler
- Heavy bottom pot
- Measuring cups and spoons
- Lemon juicer
- Small bowls
- Wooden spatula/spoon
How to Make Apple Pie Filling
Peel, core and slice the apples.
Place the sliced granny smith apples in a bowl and stir in the juice of a lemon to prevent the apples from browning. Set the bowl aside.
Make the filling base:
- In a 4 quart dutch oven [or other sturdy pot], melt the butter over medium heat and let it continue to cook until the butter begins to bubble. Continue cooking and stirring constantly until the butter develops brown flakes and has a nutty smell. About 5-7 minutes.
- Whisk in the brown sugar and let the butter/sugar mixture cook for 3-5 minutes stirring occasionally. The mixture should be nearing the caramel stage. If you notice that the mixture is beginning to harden, just go ahead and stir in the apples.
- Toss in the apples, cinnamon, nutmeg and vanilla extract. The apples will release their juice, but if there is not enough liquid in the pan, add in a splash of water (but don't get carried away).
- Stir constantly and let the mixture come to a boil. Cook the apples until they are slightly softened. Timing will vary depending on how thin the apples are sliced. About 5-7 minutes.
- While the apples are cooking, make a slurry with 1 tablespoon of cornstarch and one tablespoon of water in a small bowl. Pour the slurry into the apple mixture to thicken the filling. Let the pie filling cook for an additional minute to activate the cornstarch slurry.
Cool it Down
Remove the apple pie filling from the heat and pour the hot filling in a heat proof bowl that has a lid. Let the apple pie filling cool on the counter for about 30 minutes. Cover the bowl and refrigerate until you’re ready to use the filling.
Storage
The apple pie filling will keep in the refrigerator for 3-4 days in an airtight container. The apple pie filling can be frozen for later. Once the filling is cold, pour it in a gallon sized ziploc bag. Make sure to label the bag with the date. Lay the filled bag on a cookie sheet and flatten the bag before you freeze. The apple pie filling will last in the freezer for 3 months.
Related Recipes to Try
Obviously, you’ll need a pie crust recipe. I highly recommend this Vodka Pie Crust recipe. It’s my “never fails’ pie crust that uses vodka to help create the flakiest crust ever.
This recipe cooks the apples down and creates a pie filling that can be used in other things. For example, this would be a great topping for a vanilla cheesecake or even as a filling in cinnamon rolls.
Q&A
A: Cooking the apples before putting the filling in a pie shell is my personal preference. There are lots of great apple pie recipes where you pile the apples into the crust, sprinkle a little sugar and dot the top with cubes of butter. By cooking the apples before, I can evenly distribute the flavors and ensure that I added enough cornstarch for the perfect filling consistency.
A: I use lemon juice for two reasons: 1) Tossing the apples in lemon juice prevents them from browning while I am cooking the butter and sugar. 2) The lemon juice provides an acidic counterpart to the sweetness of the brown sugar and the sweet apples, making for a more balanced flavor profile.
A: If you don’t have cornstarch, you can thicken the pie using tapioca flour or all purpose flour. For tapioca flour, add the same amount as the cornstarch and let the mixture sit for at least 15 minutes before refrigerating to allow the tapioca flour time to soften. If you use all purpose flour, add double the amount of all purpose flour. Note that the all purpose flour will change the appearance of the filling. It will be more cloudy and if you use too much flour it can affect the taste of the filling.
Recipe
Apple Pie Filling
- Total Time: 40 minutes
- Yield: Filling for 1 9-inch pie 1x
Description
A stovetop apple pie filling recipe perfect for pies or on its own as topping.
Ingredients
3 pounds apples, peeled, cored and sliced
Juice of one large lemon
½ cup (105 grams)brown sugar
1 stick (4 ounces) unsalted butter
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons vanilla extract
1 tablespoon bourbon
Pinch kosher salt
1 tablespoon cornstarch
1 tablespoon water
Instructions
-
Peel, core and slice apples. Place the sliced apples in a bowl and stir in the juice of a lemon to prevent the apples from browning. Set the bowl aside.
-
In a 4 quart dutch oven [or other sturdy pot], melt the butter over medium heat and let it continue to cook until the butter begins to bubble. Continue cooking and stirring constantly until the butter develops brown flakes and has a nutty smell. About 5-7 minutes.
-
Whisk in the brown sugar and let the butter/sugar mixture cook for 3-5 minutes stirring occasionally. The mixture should be nearing the caramel stage. If you notice that the mixture has beginning
-
Toss in the apples, cinnamon, nutmeg and vanilla extract. The apples will release their juice, but if there is not enough liquid in the pan, add in a splash of water.
-
Stir constantly and let the mixture come to a boil. Cook the apples until they are slightly softened. Timing will vary depending on how thin the apples are sliced. About 5-7 minutes.
-
While the apples are cooking, make a slurry with 1 tablespoon of cornstarch and one tablespoon of water in a small bowl. Pour the slurry into the apple mixture to thicken the filling. Let the pie filling cook for an additional minute to activate the cornstarch slurry.
-
Remove the apple filling from the heat and cool completely before adding to the pie crust.
Notes
You may need to adjust the amount of cornstarch/water depending on preference for pie filling thickness.
The apple pie filling can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pies
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