This Apple Pie Filling Recipe is easy, delicious, and works for pies, cakes, ice cream and more! This filling turns out thick and delicious without any added flour or cornstarch!
Over the years I’ve tried my hand at a few apple pies but they would always turn out soggy, were a lot of work, and overall, I was unsatisfied. So, I was determined to figure out an easy apple pie filling recipe that was delicious and that could be made ahead of time.
I am finally happy with my apple pie filling recipe and I can wait to share it with you!
Homemade apple pie filling is so much more flavorful than store-bought and is actually quite easy to make!
You can even make it and freeze it for later!
Best Apples for apple pie?
Flavor: Granny Smith and Fuji are my top picks for apples. They provide a nice tart and sweet combo that cook beautifully and add dimension to the pie. I also recommend using Golden Delicious if you don’t have Fuji.
Texture: If using other apple varieties keep in mind that some don’t hold their shape well when baked or will have a mushy texture once cooked. Granny Smith, Fuji , and Golden Delicious, not only pair well flavor wise but have a great texture once baked.
What you need for Apple Pie Filling Recipe?
- Granny Smith & Fuji Apples
- Granulated Sugar
- Light Brown Sugar
- Lemon Juice and Lemon Zest
- Salt
- Ground Cinnamon
- Ground Nutmeg
Extra ingredients for Apple Pie:
- Premade store bought or homemade pie crust
- Topping: Flour, Brown Sugar, Granulated Sugar, Quick Oats, Cinnamon, Butter
How to make Apple Pie Filling?
- Peel, core and slice apples.
- Stir sliced apples with granulated sugar, brown sugar, lemon zest, salt, cinnamon, and nutmeg in a Dutch oven or large pot.
- Cover and cook apples over medium heat until tender and easily pierced with a fork. Stir occasionally, ~15-20 minutes.
- Once tender, transfer apples and the liquid from the pot to a rimmed baking sheet and allow to cool to room temperature for 20-30 minutes.
Do you need to add a thickener to the apple pie filling?
Many recipes add flour or cornstarch to thicken the filling but that can dull the flavor of the apple pie filling and we definitely don’t want that.
Apples contain a natural form of pectin which is a thickener. By removing a lot of the excess liquid from precooking them over low heat on the stove, you will get a robustly flavored and thick apple pie filling.
How much filling does this make?
This recipe makes enough for one deep dish apple pie, about the equivalent to a 20 oz store bought can.
How to make apple pie using filling?
- While apples are cooling, combine all the topping ingredients to form a crumbly mixture. You can either use a pastry cutter, a fork, or your hands to do this.
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- Preheat oven to 425°F. Adjust oven rack to lowest position and place a baking sheet in the oven while it preheats.
- Drain cooled apples in a colander, reserving ¼ cup of the juice. Mix reserved juice with lemon juice.
- Place pie dough in pie dish. If using a premade pie dough, roll it a little larger to fit a deep dish pie dish.
- Place apple pie filling in pie crust then drizzle with lemon juice mixture.
- Top apples with crumb topping, gently pressing into place.
- Place the pie on the preheated baking sheet. Then bake for 25 minutes. Then reduce the oven temperature to 375°F, and continue baking for an additional 25-30 minutes.
- Once done baking remove pie form oven an allow to cool on a wire cooling rack for 2 hours, to allow the filling to set.
When baking- why use a preheated baking sheet?
Preheating the baking sheet helps to cook the pie crust so it doesn’t become soggy.
How to freeze apple pie filling?
Allow pie filling to cool, then place in an airtight freezer safe container, like a freezer safe gallon Ziploc bag.
How long does apple pie filling last?
Apple pie filling lasts in the refrigerator for up to 3 days. Apple pie Filling will last in the freezer at least 6 months.
What to use apple pie filling on?
This filling is great on its own and of course used for pies, but it also works great for so many other tasty recipes like these:
- Use in these mini apple pies.
- Add to muffins or coffee cake.
- Top premade cakes to make apple cobbler cake
- Use as a topping for ice cream, oatmeal, or apple bacon pancakes.
If you like this recipe, make sure to check out all my tasty pie recipes like this lemon meringue pie, french silk pie, and this caramel pecan pie.
Apple Pie Filling Recipe
Equipment
- 9 inch Deep Dish Pie Dish
Ingredients
Filling
- 2 ½ lbs Granny Smith Apples peeled, cored and ¼ inch thick (8 apples)
- 2 ½ lbs Fuji or Golden Delicious apples peeled, cored and ¼ inch thick (8 apples)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 tbs lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
To Make an Apple Pie
- 1 premade store bought or homemade pie crust
Topping
- ¾ c flour
- ¾ c brown sugar
- ½ c white sugar
- ¼ c quick oats
- 1 teaspoon cinnamon
- ¾ c butter
Instructions
- Peel, core and slice apples.2 ½ lbs Granny Smith Apples, 2 ½ lbs Fuji or Golden Delicious apples
- Gently stir sliced apples with granulated sugar, brown sugar, lemon zest, salt, cinnamon, and nutmeg in a Dutch oven or large pot.½ cup granulated sugar, ¼ cup light brown sugar, ½ teaspoon lemon zest, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
- Cover and cook apples over medium heat until tender and easily pierced with a fork. Stir occasionally, ~15-20 minutes.
- Once tender, transfer apples and the liquid from the pot to a rimmed baking sheet and allow to cool to room temperature for 20-30 minutes.
- Once cooled, use right away for a pie or refrigerate or freeze for later use.
To make an apple pie:
- While apples are cooling, combine all the topping ingredients to form a crumbly mixture. You can either use a pastry cutter, a fork, or your hands to do this.¾ c flour, ¾ c brown sugar, ½ c white sugar, ¼ c quick oats, 1 teaspoon cinnamon, ¾ c butter
- Preheat oven to 425°F. Adjust oven rack to lowest position and place a baking sheet in the oven while it preheats.
- Drained cooled apples in a colander, reserving ¼ cup of the juice. Mix reserved juice with lemon juice.1 tbs lemon juice
- Place pie dough in pie dish. If using a premade pie dough, roll it a little larger to fit the pie dish.1 premade store bought or homemade pie crust
- Place apple pie filling in pie crust then drizzle with lemon juice mixture.
- Top apples with crumb topping, gently pressing into place.
- Carefully place the pie on the preheated baking sheet. * Then place in the oven and bake for 25 minutes. At this point the crust will be lightly golden brown.
- After 25 minutes, reduce oven temperature to 375°F, and continue baking for an additional 25-30 minutes. The pie is done when the juices are bubbling and the crust is a nice deep golden brown.
- Once done baking remove pie form oven an allow to cool on a wire cooling rack for 2 hours, to allow the filling to set. Serve warm or at room temperature.
Notes
- Storing Apple Pie Filling: This filling can be used right away, refrigerated for 3 days, or frozen for later use.
- Freezing: If freezing, allow to cool completely, then store filling with any liquid it forms in a freezer safe container. Once ready to use, allow to defrost overnight in the refrigerator, then use as you would from fresh.
- *Preheated Baking Sheet: The preheated baking sheet serves two functions. To catch any filling that might bubble over and to help brown the crust on the bottom of the pie to keep it from getting soggy.
- Recipe adapted from Cook’s The Science of Good Cooking Cookbook - highly recommend! (amazon affiliate link).
- Nutrition data is based off of just the filling, not the topping or pie crust.
Nutrition
Post updated on 12/20/21 and 4/9/2024, recipe updated on 4/9/2024
Lisa says
This is such a tasty recipe! I love it for pies!
Aj says
The filling is really good, hiwever, if I make again I will cut the sugar in half for the streusel.to reduce the sweetness. I used five granny snith apples and a frozen deep dish frozen pie shell. I would suggest finding a true deep dish frozen pie crust to hold the apples and streusel.
Michelle says
This recipe looks great and I am wanting to make it for Thanksgiving, but I am wondering if this is a standard pie crust or deep dish? Thanks!
Lisa says
Wonderful! I would use a deep dish since the apples pile pretty high.
Doris says
Hi can I used the topping mixer instead of the dough paste.
Lisa says
Hey Doris! Not sure what you mean by dough paste? If you mean a homemade pie crust then absolutely! I have a great one here for my mini apple pies: https://atablefullofjoy.com/mini-apple-pies/. If your questions is can you use the topping mix as a pie crust then I'm not sure how that would hold up but you can give it a try! Let me know if I answered your question, thanks!
Constance J says
Apple crisp is one of my all time favorite desserts. I love the twist that you have on it here!
Lisa says
Thanks!
Nicole says
That crumble is perfect!! My mom used to make something similar growing up and it always takes me right back to childhood. Such an american classic!
Jacqueline says
Apple pies are my favourite dessert! This one sounds and looks yummilicious!
Julie says
Happy Pi day! This is such a classic pie - I can taste! I'll take a big slice, please!
Fred Nonterah says
I'm in love with apple pies and this version sounds and looks amazing! I've cut down on a lot of my desserts but doing this once a month wouldn't hurt, especially with some ice cream on top.
Lisa says
Thank you!
Allison Hanson says
Nice looking pie! The crumble on top looks so yummy!
Lisa says
Thank you!
Stine Mari says
Pi Day or not, this looks delicious! I love a good warm pie served with ice cream. 🙂
Lisa says
Thank you!