Ready to fill your kitchen with the irresistible aroma of freshly made apple pie? Discover our mouthwatering apple pie filling recipe, perfect for all your baking adventures. Sweet, spiced, and oh-so-easy – create your own apple pie masterpiece today!
Fall is in full swing, and it’s that time of year when we can’t resist the warm and comforting aroma of apple pie. I mean, who can blame us, right?
A good apple pie filling like a cozy blanket made of apple slices and spices rolled in a homemade pie crust for your taste buds. But here’s the deal with apple pies: the filling can either make or break the entire pie experience.
I’ve had my fair share of both hits and misses with apple pie fillings; especially recipes that are labeled as easy apple pie filling. Some have been absolutely divine creations while others have left me with a gigantic apple sized hole in my stomach.
Easy doesn’t have to mean bad, but Lord have mercy, sometimes…
If I were being honest, I’d tell you that the worst apple pies I’ve had were made with obviously store bought pie filling. Those are the pies that you grin and bear it for the sake of not hurting the bakers feelings, but you don’t want to go back for that second slice.
But, a buttery pie crust combined with sweet apples and a homemade pie filling that the baker put their heart and soul into? That is a recipe for flavor that will have you coming back for seconds over and over again!
Whether you’re looking for an apple pie filling recipe for Thanksgiving or you simply want to celebrate the tastes of fall, this is the recipe you need! I really do think it’s the best apple pie filling around and once you learn how to make apple pie filling from scratch, you’ll never go back to the can!
What are the best apples for pie filling?
The type of apple you use in your pie filling can also make or break it. Each type is going to give your finished pie a different flavor.
If you want a tart flavor, granny smith apples are your go to. For a sweet pie that has a fantastic crunch, opt for my favorite apple, Honeycrisp.
Fuji apples are also sweet. They’re one of the more crisp apples so bakers tend to like working with them as they don’t fall apart when baking which gives them a great texture.
Jonagold apples are one of the more popular apples for apple pie. They’re a great combo of both sweet and tart which and they’ve got more of that “classic” apple flavor we all love so much. Braeburn apples are also sweet and tart, but they do tend to have less tartness than Jonagold.
Finally, golden delicious apples are an option. They tend to be more sweet than tart so they work well for those looking to make a classic apple pie recipe with more sweetness to it.
By the way, when you peel and core your apples, don’t throw the scraps away! There are so many great ways to use apple peels that there’s no need to waste them!
Can I mix apple types in an apple pie?
Yes! In fact, mixing apple types can give your pie a unique and memorable flavor profile. Combine your apples based on whether you want a good balance of sweet and tart or if you’d rather it lean more to one side over the other.
Just be sure to test the apples together ahead of time so you don’t end up with a flavor combo you don’t like.
Can I peel and slice the apples ahead of time?
Yes, of course you can, although I would not cut your apples too far in advance. To keep them fresh, use an apple corer and peeler then slice them into a large bowl. Add a tbsp of lemon juice to the bowl and toss the apple slices until coated.
The lemon juice will keep your sliced apples from turning brown until you’re ready to use them.
How to store homemade apple pie filling?
If you don’t plan to use your homemade pie filling immediately, store it in a food storage bowl with a tight fitting lid in the fridge. You should use it within 72-hours to maintain its freshness.
Otherwise you can freeze it or can it using the instructions below.
Can apple pie filling be frozen?
Yes, it can! To freeze this apple pie filling recipe, add 1 cup (8 oz) pie filling to a quart sized freezer bag. Roll the bag from bottom to top to squeeze out as much air as possible. Seal and freeze flat. Use within 12-months.
If you have a Foodsaver vacuum seal machine, use it to seal and vacuum seal your pie filling for even better results!
Canning apple pie filling
Apple pie filling can be canned by either pressure canning or water bath canning. How you process it is entirely up to you.
I have a tutorial to help you learn how to can apple pie filling HERE. It will walk you through both methods.
Ways to use apple pie filling
One of the reasons I love a good pie filling recipe is because they can be used for so much more than pies! If you’re looking for different ways to use apple pie filling, consider using it as flavoring in oatmeal or yogurt.
It’s also very good as a topping for pancakes or waffles, with a piece of vanilla cake, or as a topping for ice cream. The possibilities are kind of endless and I’ve yet to try a new idea that I didn’t like.
Apple Pie Filling
- Fill a large heavy bottom pot halfway with water and bring to a boil. Peel, core and roughly chop apples. Add apples to boiling water and blanch 1 minute. Remove, drain and set aside.2 1/2 c. Cold water, 6 qts Apples
- Combine the sugar, Clear Jel, nutmeg, salt and cinnamon in a heavy bottom pot with the water and apple juice. Cook over medium heat until the mixture begins to thicken.5 1/2 c White granulated sugar, 1 1/2 c Clear Jel, 1 tsp Nutmeg, 1 Tbsp. Ground Cinnamon, 1 tsp Salt, 5 c Apple juice
- Add the lemon juice. Boil for 1 minute stirring constantly. Add in the apples, stir well and remove from heat. Allow apple pie filling to thicken as it cools. Use immediately or refrigerate.3/4 c. Lemon Juice
- Nutrition information is auto-calculated. Please use discretion if you follow a special diet.
- You may substitute Clear Jel for a cornstarch slurry if you do not intend to can your apple pie filling.
- Do not confuse Sure Jel and Clear Jel. They are different products and Sure Jel will not work for this recipe.