With the peak of fall just ahead of us, I figured it was time to get some apple things up on on the blog. This homemade apple pie filling is one of the easiest things you’ll ever make; it smells like all the warm coziness of fall and tastes like the season’s greatest joys.
What can this recipe be used for?
You can use this filling for pies, turnovers, fruit pastries, danishes, cheesecake topping, or by the spoonful all on its own. Regardless of how you use it, this recipe is a winner, and I’m excited to share it with you!
Can I use frozen apples for this recipe?
Yes! I used frozen apples for the pictures in this tutorial. Interestingly, I found that actually helped the apple chunks hold their shape really well. That said, if you make this recipe with fresh apple chunks, it’ll still be great – but you might find that if you cook it longer than you need, the apples will be more likely to break down more than they appear in these images.
What will I need to make this?
Just a few staples! To make this homemade apple pie filling (in addition to the ingredients) you will need:
…And that’s it!
Ready to learn how it’s done?
Homemade Apple Pie Filling
This recipe is for a cooked pie filling to be used immediately or canned for future use. It's slightly tart, full of rich cinnamon flavour, and so delicious! This recipe makes a little bit more than you need for one average sized pie.
Ingredients
- 8 cups fresh or frozen apple chunks* peeled and chopped
- 1/2 cup water divided (6Tbsp/2Tbsp)
- 3 Tbsp lemon juice
- 1-1/2 cups sugar
- 1-1/2 tsp cinnamon
- 1/4 cup cornstarch
- 1/4 cup butter optional
Instructions
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In a medium heavy bottomed saucepan, combine the apples, 6 Tbsp. water, lemon juice, sugar, and cinnamon. Bring the mixture to a boil.
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While the apple mixture is heating, in a small bowl, mix together the cornstarch and remaining 2 Tbsp. water until it makes a smooth paste.
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Cook the apples just until enough liquid separates to immerse the apple chunks in juice. Bring the mixture to a rolling boil, slowly pour in the cornstarch mixture, stirring all the while, until it is fully incorporated and thick. Stir in the butter until smooth.
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If you aren't using it right away, can the mixture or store in the refrigerator for up to 1 week.
Recipe Notes
I used frozen apple pieces for this tutorial, so my pie filling might look slightly more brown and less broken-down than it might if you use fresh apples.
And there you have it. Homemade apple pie filling, made by you and ready to impress.
If you make this recipe, please tag me on Facebook @naomicakes or Instagram @naomicakesofficial! I would love to see your great work!
Happy cooking! Back soon,
Naomi
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Can this be frozen rather than canned for later use?
Hi Pamela!
I’ve never tried freezing it, but I would expect that if you did that, it would probably work– but you may need to re-heat it on the stove before you can use it. Cornstarch thickened fillings set when they get cold, and then if you disturb them (like stirring or whatever), they kind of separate and lose their structure. It’s possible that baking it in a pie would fix that problem anyway, but I might try cooking it again just to make sure it doesn’t separate.
Thanks for your comment!
–Naomi
[…] Again, just in case you missed them–The recipes used to create these pastries from scratch can be found here: puff pastry and apple pie filling. […]
[…] I’m going to teach you a basic canning method for hot liquids. Since I posted my Apple Pie Filling last week, I thought you might appreciate knowing how to can it, and other things like […]