Make the best Apple Pie Filling to use in your favorite fall desserts, including homemade apple pie! This quick and easy stovetop recipe is made from tender cinnamon apples caramelized with brown sugar.
My Family’s Apple Pie Filling Recipe
Growing up in Vermont, we’d go apple picking every fall and come home with bushels of fresh apples (MacIntosh and Granny Smith were always my faves). Then we’d turn our bounty into all sorts of treats. Obviously, this includes apple pie filling!
Not only did we use our filling recipe in pie, but we used it in other desserts as well. Apple pie filling is amazingly versatile and over the years I’ve used this stovetop version for everything from apple crumble pie to muffins and tarts. You can even spoon it over oatmeal to add extra flavor and sweetness to your breakfast. Made with sweet-tart apples tossed in warm cinnamon spice, brown sugar and a touch of maple syrup, I think you’re going to love this easy recipe.
Why You’ll Love Apple Pie Filling
You can buy canned apple pie filling at the store, but it’s better to make it from scratch. Here’s why:
- Simple to make: All you need is peeled and diced apples, a few seasonings, and a saucepan to cook with. It all comes together quickly on the stovetop.
- Perfectly tender: These spiced apples turn out soft and buttery (not mushy) and hold up perfectly in pies, tarts, muffins, and more. You’ll never want to buy canned apple pie filling again.
- Sweet and fragrant: Disclaimer: your house will smell incredible. Caramelized brown sugar balances the tartness of the apples in this apple pie filling, with plenty of cozy spice. I drizzle in some maple syrup for added sweetness. It’s nearly impossible not to sneak a bite!
- Tastes better than canned filling! This is the biggest reason to try this recipe. 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 that tastes 1000% times better.
What You’ll Need
You can count the ingredients for these tender cinnamon apples on one hand. Find an overview here, and be sure to scroll to the full recipe below the post for a full, printable list.
- Apples – Choose your favorite sweet-tart baking apples or a combination of apples (see below).
- 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 pumpkin pie spice, or a combination of spices, like nutmeg and cloves.
- Maple Syrup – My secret weapon and one of my favorite fall ingredients. Real maple syrup adds a touch of sweetness while also helping to caramelize the apples.
What Kind of Apples Are Best for Pie Filling?
I recommend a firm, crisp baking apple, like Granny Smith, Gala, Fuji, or MacIntosh apples. These varieties hold up well in the heat and won’t turn mushy once they’re baked. Feel free to use a combination of different apples to give your filling more texture and flavor.
How to Make Apple Pie Filling
Making the best apple pie filling from scratch is a simple, 3-step process on the stovetop. All you need is a 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 with flour and cinnamon. Add the apples and toss to coat, and finally, pour over the maple syrup.
- Cook. Add your cinnamon apples to a saucepan on the stovetop and then let them cook, stirring often, for about 15-20 minutes. If the apples become too sticky or dry, add a spoonful or two of water to help loosen the caramel sauce. Once the apples are softened, take the pan off the heat and let them cool.
Tips for Success
- Cut the apples into same-sized pieces. This way they’ll cook evenly. You can choose to cut your apples into slices or dice them, whichever you prefer.
- Keep stirring the apples. Every saucepan heats differently, so don’t forget to stir the apples frequently while they’re cooking. If you notice that the filling is sticking, add a splash of water, and turn down the heat as needed.
- Double the recipe. I love making a big batch of apple pie filling. I’ll use some right away and then freeze the rest for future desserts. It’s easy to double this recipe. Use 5 apples instead of 3, and double the rest of the ingredients.
- Add more flavor. Stir a few drops of vanilla extract or rum extract into the apples at the very end to deepen the caramelized flavors.
- Want to thicken your filling? If your pie filling is too thin, consider whisking in additional flour. If you’re making this recipe gluten-free, use cornstarch instead. Cornstarch will thicken the filling more than flour will, however, so go sparingly.
Ways to Use Apple Pie Filling
Of course, you can use this pie filling to make homemade apple pie or another yummy variation like apple blueberry pie. You can also get creative! There are so many ways to use this rich stovetop apple pie filling that go beyond actual pie. Just take my apple pie dessert pizza, for example. This apple pie filling is the perfect addition to loads of fall recipes. Here are some ideas:
- No-bake desserts. Give your oven the day off and make apple pie dessert lasagna or these no-bake apple cheesecakes in jars.
- Baked goods. Make apple or bake pie filling into homemade apple cinnamon muffins.
- Cakes and cupcakes. Use this recipe to fill apple pie cupcakes or mini apple pies.
- Breakfast. Use homemade apple pie filling as a topping for pancakes and waffles, topped with whipped cream and even more cinnamon. You could also spoon it on top of oatmeal, or over yogurt along with some crunchy granola.
How to Store
Homemade apple pie filling is easy to prepare ahead, and stores well:
- Fridge: Store leftover apple pie filling airtight in the fridge for up to 3 days.
- Can I freeze it? Absolutely. Make sure that the pie filling is completely cooled before freezing. Store the apples airtight in a container or freezer bag with the air pressed out, and keep them frozen for up to 3 months. Defrost the apple filling to room temperature before you use it, and keep any leftovers in the fridge.
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 right on the stovetop.
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!
Nutrition
- Serving Size: 1/2 cup
- Calories: 74
- Sugar: 14.5g
- Sodium: 2mg
- Fat: .2g
- Carbohydrates: 19g
- Fiber: 2.5g
- Protein: .4g
- Cholesterol: 0mg
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!