Homemade Apple Pie Filling Recipe
This Homemade Apple Pie Filling recipe has tender apples cooked in a warm cinnamon sauce for incredible apple flavor! It's ready in minutes and takes just a few simple ingredients for a rich taste much better than canned pie filling.
Servings: 8
Ingredients
- 4 medium (728 g) apples Granny Smith, Braeburn, Honeycrisp or a Combination
- 1/3 cup (66 g) sugar granulated
- 4 tablespoons (57 g) water
- 2 tablespoons (28 g) butter
- 1 tablespoon (8 g) ground cinnamon
- 1 tablespoon (7 g) cornstarch
Instructions
- Peel and slice the apples into 1/4-inch slices.
- Melt the butter and the ground cinnamon over medium heat. Add the apples, sugar, and 3 tablespoons water. Cover the pan and cook until the apples are slightly tender, about 5 minutes.
- Whisk together 1 tablespoon water and 1 tablespoon cornstarch. Stir into the pan with the apple mixture until thickened. If a thinner consistency is desired, stir in more water until the filling reaches your desired consistency. Allow the pie filling to cook and bubble for 1 minute. The apples should be soft and the filling thickened.
Notes
To Make Gluten Free: Use certified gluten-free ingredients.
Recipe Variations:
Swap brown sugar for the granulated sugar to give the apples a caramel taste.
Use apple pie spice or pumpkin pie spice in the place of the cinnamon if you wish.
Storage Tips:
To store. Allow the apple pie filling to cool completely, place it in a jar with a lid or another airtight storage container, and store it in the refrigerator for up to 4 days.
To freeze. Allow the apples to cool completely, place them in a freezer-safe airtight container, and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator.
Nutrition
Calories: 111kcal | Carbohydrates: 23g | Protein: 0.3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 24mg | Potassium: 103mg | Fiber: 3g | Sugar: 18g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.2mg
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