Go Back

Apple Pie Filling

Apple pie filling made on the stove with glossy caramelized apple slices in thick cinnamon syrup. Cook apples until tender and the sauce coats well, then cool completely for easy pie filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Apples
  • 6 6 large apples (Granny Smith + Honeycrisp) peeled and sliced
Sweetener and thickener
  • 0.75 cup granulated sugar
  • 2 tbsp brown sugar
  • 3 tbsp cornstarch
Liquid and spices
  • 1 cup apple juice or water
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 tbsp lemon juice
Finishing
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Make the cinnamon syrup base
  1. Whisk granulated sugar, brown sugar, cornstarch, apple juice or water, cinnamon, nutmeg, and allspice in a large saucepan over medium heat until the sugar dissolves, about 2-3 minutes. Visual cue: the mixture turns smooth and slightly cloudy as the starch hydrates.
  2. Add sliced apples and lemon juice, then stir until the apples are evenly coated. Visual cue: the apples look glossy and evenly dusted with spice.
  3. Cook over medium heat, stirring occasionally, for 10-12 minutes until apples are tender and the sauce thickens to a glossy syrup. Visual cue: the syrup coats a spoon and looks amber and shiny.
Finish and cool
  1. Remove the saucepan from the heat and stir in unsalted butter and vanilla extract. Visual cue: the filling looks smoother and more lustrous after the butter melts.
  2. Cool completely before using in a pie. Visual cue: the filling thickens as it cools and holds shape when spooned.
  3. Pour the filling into sterilized jars and refrigerate up to 2 weeks if you are not using it right away. Visual cue: condensation should be minimal after it cools, and the syrup should stay thick in the jars.
Use
  1. Spoon the apple pie filling into pies, crisps, cobblers, crepes, or use it as an ice cream topping. Visual cue: the apples should stay suspended in thick cinnamon syrup rather than pooling.

Notes

Pro tip: for the thickest, most spoon-coating syrup, keep the heat at medium and stir occasionally so the cornstarch thickens without scorching. Refrigerate in a covered container or jars for up to 2 weeks; freeze yes, up to 3 months, thaw overnight in the fridge and reheat gently. If you want a lighter swap, use 1:1 sugar substitute granules for the sugars to keep the syrup texture similar.