Quick Answer
To make apple pie filling, peel and slice about 6 to 7 cups of firm apples into 1/2 inch slices, then cook them with sugar, cinnamon, lemon juice and a thickener until the syrup turns thick and glossy.
For filling you will use right away or freeze, cornstarch works. For filling you plan to can, use Clear Jel, the modified cornstarch the National Center for Home Food Preservation calls for.
Cool it before spooning it into a pie crust so the bottom crust does not get soggy.
Why Cook the Filling First?
Raw apples shrink as they bake. That leaves a big gap under the top crust and a watery pool at the bottom.
Cooking the filling first softens the apples, releases their juice, and lets the thickener set before the pie ever goes in the oven. The result is a fuller pie that slices cleanly.
Precooked filling is also handy beyond pie. I use it in turnovers, crisps, hand pies, and as a warm topping for pancakes or ice cream.
Which Apples Are Best for Pie Filling?
Use firm, crisp apples that hold their shape. NCHFP lists Stayman, Golden Delicious and Rome as suitable, along with varieties of similar quality.
I also like Granny Smith for tartness, and Honeycrisp, Braeburn or Jonagold for sweetness. Mixing two or three kinds gives the best flavor.
Avoid soft apples like McIntosh on their own. They break down into applesauce when cooked. If your apples are on the sweet side, NCHFP suggests adding extra lemon juice.
What You Need for One Pie
- 6 to 7 cups peeled, sliced apples (about 6 to 7 medium apples)
- 3/4 cup granulated sugar, or half white and half brown
- 3 tablespoons cornstarch (or Clear Jel for canning)
- 1 teaspoon ground cinnamon and a pinch of nutmeg
- 2 tablespoons lemon juice
- 1/2 cup water or apple juice
- 2 tablespoons butter and a pinch of salt
How to Make Apple Pie Filling, Step by Step
1. Prep the apples. Peel, core and slice the apples about 1/2 inch thick. Toss them with the lemon juice as you go so they do not brown.
2. Mix the dry ingredients. Whisk the sugar, cornstarch, cinnamon, nutmeg and salt together. Mixing the thickener with sugar first prevents lumps.
3. Cook the syrup. In a large skillet or pot, melt the butter, add the water or juice and the sugar mixture, and stir over medium heat until it thickens and bubbles.
4. Add the apples. Fold in the apple slices and cook, stirring gently, for about 5 to 8 minutes, until they are just tender but still hold their shape.
5. Cool. Spread the filling on a sheet pan or in a wide bowl so it cools quickly. Use it once it reaches room temperature.
The apples will keep softening in the oven, so stop cooking while they still have a little bite.
Cornstarch, Flour or Clear Jel?
Cornstarch gives a clear, glossy filling and is my pick for pies baked the same day or filling that will be frozen.
Flour works too, but makes a cloudier, slightly pasty filling. You need about twice as much as cornstarch.
Clear Jel is the only thickener NCHFP's tested canning recipe uses. Regular cornstarch and flour can clump and break down in jars and may interfere with safe heat penetration, so do not swap them in canned filling. Clear Jel is sold online and at many baking supply shops.
Can You Can Apple Pie Filling?
Yes, if you follow a tested recipe. The NCHFP recipe blanches apple slices for 1 minute, cooks them into a Clear Jel syrup with bottled lemon juice, and fills jars leaving 1 inch of headspace.
Quarts or pints are processed in a boiling water canner for 25 minutes at 0 to 1,000 feet, with longer times at higher elevations. Always check that page for the exact times at your altitude.
Do not add extra butter or flour to canned filling, and do not change the proportions. Add butter later when you bake the pie.
How Do You Freeze Apple Pie Filling?
Freezing is the easiest way to save a big batch. Cool the cooked filling completely, then pack it into freezer bags or containers.
A neat trick is to line a pie plate with plastic wrap, fill it, freeze it until solid, then lift out the disk and bag it. It drops straight into a crust later.
Frozen filling keeps good quality for up to about a year. Thaw it overnight in the fridge before baking. The NCHFP freezing guide for apples is a useful reference for treating slices so they keep their color.
How Long Does It Keep in the Fridge?
Cooked apple pie filling keeps in a covered container in the refrigerator for about 4 to 5 days. Stir it before using, since some juice may separate.
Common Mistakes to Avoid
Slicing too thin. Thin slices turn mushy. Aim for 1/2 inch.
Filling a crust while hot. Hot filling melts the butter in the dough and causes a soggy bottom.
Skipping lemon juice. It keeps apples from browning and brightens the flavor.
Overcooking. The filling bakes again in the pie, so leave the apples slightly firm.
Frequently Asked Questions
How many apples do I need for one pie?
About 6 to 7 medium apples, or roughly 2.5 to 3 pounds.
Can I leave the peels on?
Yes, but they get chewy. I peel them for pie.
Can I use less sugar?
Yes. Cut it to about 1/2 cup for sweet apples. The filling will be a little looser.
Can I use this filling for a crisp?
Absolutely. Spoon it into a baking dish, add an oat crumble topping and bake until bubbly.
The Bottom Line
Homemade apple pie filling is firm apples, sugar, spice, lemon and a thickener cooked until glossy.
Use cornstarch for fresh or frozen filling, Clear Jel for canning, and always cool the filling before it meets the crust. Make a double batch in the fall and you will have pie ready whenever the craving hits.
