Learn how to make the best homemade apple pie filling from scratch with fresh apples caramelized with brown sugar, cinnamon, and maple syrup! Afterward, this stovetop apple pie filling is ready to use in your favorite fall desserts, from homemade apple pie to crisps, muffins, ice cream and more.
Not just for baking, old-fashioned apple pie filling makes a delicious topping for pumpkin pancakes and ice cream, too!
Growing up in Vermont, every year we’d turn a bounty of fresh fall apples into my family’s easy stovetop apple pie filling! With sweet-tart apples sautéed in warm spice, brown sugar, and a touch of maple syrup, this homemade apple pie filling is soft, buttery, and never mushy like some canned versions. Over the years, I’ve used this easy apple pie filling for cupcakes and apple crumble pie recipes to crisps, cheesecakes, and more.
All About My Family’s Apple Pie Filling Recipe
- Better than store-bought. All you need are peeled and diced apples (Granny Smith are my favorite), a few cozy seasonings, and a saucepan to cook with. The filling comes together quickly on the stovetop.
- Fresh fall flavors. Warm cinnamon and maple syrup combine with brown sugar to make the most incredible sauce for the filling. It clings to the apples and makes the whole house smell amazing!
- Versatile. It’s delicious in traditional pies and fall dessert recipes, like putting a fall spin on monkey bread with apple pie filling and crunchy pecans. There are plenty of other ways to use homemade apple pie filling, too, and I include suggestions further in the post.
Choosing the Right Apples
When selecting apples for homemade apple pie filling (and baking in general), the best apples are firm, crisp varieties, like Granny Smith, which I use here. Other good choices include Cortland, Gala, Fuji, or Honeycrisp apples. These types hold up well when cooked or baked, without turning to mush in the heat. Feel free to use a combination of different apples for more texture and flavor in the filling.
Ingredient Notes
In addition to the right apples, this homemade pie filling recipe calls for the following simple ingredients. I’ve included my notes, tips, and substitutions below. Scroll down to the recipe card below the post for the printable recipe amounts and details.
- Apples – Choose your favorite sweet-tart baking apples or a combination of apples (see above).
- Lemon Juice – A squeeze of fresh lemon keeps the apples from browning too quickly. It also gives the filling a nice hit of acidity.
- Brown Sugar – Adds depth of flavor and caramelizes the apples in the pan. I like the extra richness of brown sugar, but white granulated sugar will also work.
- Spices – I load up my apples with plenty of cinnamon. You can also use apple pie spice, pumpkin pie spice, or a combination of spices, like nutmeg and cloves.
- Maple Syrup – Real maple syrup adds a touch of sweetness while caramelizing the apples even further. You could also sweeten your homemade apple pie filling with honey.
- All-purpose Flour – To thicken the filling without cornstarch. If you’d prefer to use cornstarch instead, you’ll need about half the amount.
Canned Apple Pie Filling vs. Homemade
As you can see, this homemade apple pie filling needs only 6 ingredients! I won’t knock the convenience of canned apple pie filling (I’ve often used a can as a shortcut when making apple pie bites). That being said, there’s nothing quite like fresh, homemade apple filling made from scratch.
There are no funny additives, added sweeteners, or artificial flavors in this recipe. The texture is also improved, IMO. With less effort than it takes to get in your car and drive to the store, you can make homemade apple pie filling with fresh apples, with a richness and flavor you just won’t get from canned filling.
How to Make Apple Pie Filling
Making apple pie filling from scratch is a quick, 3-step process on the stovetop, and all you need is a skillet or saucepan. Here’s how to make your pie filling:
- Prepare the apples. First, peel and dice your apples into bite-sized pieces, then toss them with lemon juice right away. The acidity in the juice helps prevent the apples from browning.
- Combine. Next, whisk together the brown sugar, flour, and cinnamon. Add the apples and toss to coat. Finally, drizzle over the maple syrup.
- Cook. Add your cinnamon apples to a saucepan on the stovetop. Cook, stirring often, for about 15-20 minutes so they caramelize. Once the apples are softened, take the pan off the heat and let them cool, or add them to your pie crust.
Julianne’s Tip
If the apples become too sticky or dry while cooking, add a spoonful or two of water to help loosen the caramel sauce.
Homemade Apple Pie
If you’re filling a pie, I suggest tripling the recipe as written for a standard 9-inch pie dish. Add your pie filling to your favorite flaky pie crust. You can add the second crust or weave a lattice crust on top of the filling. Then, bake the pie in a preheated oven at 350°F for 50 minutes, until the crust is golden brown and the filling is bubbling.
Ways to Use Apple Pie Filling in Recipes
There are loads of ways to use this stovetop apple pie filling that go beyond pie. Use this filling to make apple hand pies or apple crisp, or any of the ideas below.
- Muffins and other baked goods. Use your pie filling in recipes like apple cinnamon muffins or fold it into cinnamon apple bread.
- Cakes and cupcakes. Make my caramel apple cheesecake bars, fluffy apple pie cupcakes, or apple coffee cake.
- No-bake desserts. Give your oven the day off with apple pie ice cream.
- As a topping. This stovetop apple pie filling makes a wonderful topping for pancakes, waffles, oatmeal, and yogurt. Or, serve it over vanilla ice cream drizzled with salted caramel sauce for dessert.
- More apple recipes. Get creative with an apple pie dessert pizza.
Storing and Freezing Pie Filling
- Refrigerate. Store your homemade pie filling in an airtight container in the fridge for up to 3 days.
- Freeze. For a make-ahead freezer apple pie filling, cool the cooked apples completely to room temperature. Store them in a freezer-safe container (or a resealable freezer bag with most of the air pressed out). Keep the pie filling frozen for up to 3 months and thaw it before using it in recipes.
More Apple Recipes
Apple Pie Filling Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 cups
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This homemade apple pie filling recipe is quick and easy, with only 6 ingredients! Made from sweet cinnamon apples caramelized on the stovetop. Use it in pies, crisps, cobblers, and more.
Ingredients
- 3 medium apples, peeled and diced
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (15ml) maple syrup
- 2 tablespoons (28g) light brown sugar, packed
- 1 tablespoon (9g) all-purpose flour
- 1 teaspoon ground Cinnamon
- 2 tablespoons (15ml) water
Instructions
- Peel and dice the apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
- Combine the dry ingredients and then toss together with the apples until fully coated. Pour the maple syrup over top and gently stir.
- Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally. You want the apples to be soft. If the apples are sticking to the pan add 1-2 tablespoons of water to the saucepan as needed. Set aside and allow to cool, refrigerating if necessary.
Notes
- If you need a large batch, use 5 apples and double all the dry ingredients.
- For filling a pie, I suggest tripling the recipe as written for a standard 9-inch pie dish. Bake in a preheated oven at 350°F for 50 minutes or until the crust is golden and the filling is bubbling.
Nutrition
- Serving Size: 1/2 cup
- Calories: 74
- Sugar: 14.5g
- Sodium: 2mg
- Fat: .2g
- Carbohydrates: 19g
- Fiber: 2.5g
- Protein: .4g
- Cholesterol: 0mg
This was soooo easy to make and is very, very tasty. Made for the first time July 17, 2025. I will definitely make this again and again. Thank you for publishing your recipe!
Thank you so much Cathrine, I’m so excited to hear that!
Thank you very much simple recipe.
You are so welcome!
This was the easiest and best tasting filling for my fried pies, thank you !
I love that Tracy! Thank you so much!
I made this just now and instead of chunks, I sliced the apples into small wedges. I am going to use this on my daily oatmeal for the week! Beats adding sugars! Thank you
Oh what a fabulous idea Christine!
I enjoy collecting your recipes. The stove top apple pie recipe, I wanted to know what type of apple to use . if u could give me a list of the best cooking apples to use.
There is a whole section in the blog post about this under the Ingredients notes.
Sounds so so yummy and close to my original recipe ! I’m going to add maple syrup to mine ! I usually make 3 times the recipe for supper and my family gobbles them down plus I make apple pies to freeze for company yummy 😋 Thanks Jacqueline 😊!
Can you can in a water bath to make shelf stable for a year?
Hi Michelle, I have not tried it myself, I am not familiar with canning.
Do you think I could can this? Most canning recipes have cornstarch which I can’t do but flour would be great!
Hi Megan, I’ve honestly never canned anything before so I can’t say one way or another.
Is this enough filling for a pie or do I need to go with the larger batch using 5 apples?
For a full apple pie I use 4-6
OMG Yum I used to do catering for 5 yrs or so & I am dying to try this new delicious recipe I can just taste all the mixed in ingredients…Yummy!!! Thanks for sharing
So glad to hear that!
I used 5 assorted apples.. cut in chunks. I followed your recipe EXACTLY except I used cornstarch instead of flour and a dash of cloves. See… exactly😏😉
That sounds wonderful Kelly, thank you so much for sharing!!!
Sounds like a great idea. Going to do it. Thanks
This recipe brought back fond memories. Many years ago, I stayed for 2 months in a youth hostel outside of Paris. We could use the kitchen’s stove top but no oven. I was able to make an apple pie with a cookie crumb crust . Cooked the apples in a pan, must like your recipe, filled the crust and voila – a taste of home for the Christmas holiday.
Thank you for sharing!
so good!!
Thank you!
Can these recipes be canned for later use? I’m a novice when it comes to baking and canning, I’ve barely gotten the hang of cookies and am now trying new things. I’m learning how to do canning right now. I appreciate any advice you could give me.
Hi Barbara, I am sorry I have never done any canning, so I am not sure if I can answer your question
OK, first off….. Thank you so very much for not overloading your page with Adds. I was able to find exactly what I found from Pinterest without losing patience with the loading of the page. Bravo!
Second off…. Your recipe for “Stovetop Apple Pie Filling is one that I will hand-write into my leather bound cookbook (with due credit) to keep. I’m very impressed. I have added some dry tapioca as my Grandmother has always done. The exact measurement is beyond me as my Grandmother has always “eye balled” it.
Thank you.
Hi Teresa- a leather bound cookbook?! That’s awesome and I am honored to be included! I’ve never tried dry tapioca but I’ve heard it is a common ingredient in pie filling! Thank you again and enjoy!
I’m only giving this recipe 2 stars because, even though it’s tastes amazing, I had to add a full cup of water because even on low heat it started to stick and burn to my pot!
Hi Kylee, thanks for sharing, I think every stovetop and pan is different, that sounds like a lot of liquid, but again, not sure what your equipment is or the temperature of the stovetop. Thanks!
My love for apple pies only recently started, so these recipes come in handy!
Julianne, I love this post. I’m going apple picking tomorrow and i’m going to be in apple heaven in my kitchen.
I’m especially loving those maple apple cheesecake bars. So many good ones to try!
That sounds awesome Melanie! We don’t have any local orchards and it makes me so sad! I hope you have a good time!
Wow, not sure which to try first! Yummy!
Wow!! These look really good and seem to be easy to do!