Apple Pie Filling

One thing you will always find on my apple bucket list is apple pie filling. Just like you’d expect to find at the center of a really good apple pie, it’s a stovetop mixture of soft, cinnamon- and sugar-kissed apple slices nestled in a thick, sweet filling.

This version starts with three pounds of sweet-tart apples and makes enough filling for one pie. Making a second batch is always a good idea, so you can use it to top yogurt and ice cream, mix it into oatmeal, or have it on hand for a super-quick apple crisp, crumble, or cobbler. And don’t be surprised if you sneak a few bites straight from the skillet.

• It’s a smart way to get a head start on holiday pie-making. It can be made days (or even months, if stored in the freezer) in advance.
• Pre-cooked apple filling = no gaps in your pie. I love pre-cooked apple pie filling versus using sliced raw apples. Since so much of the liquid from the fruit gets released while the apples cook down, the filling won’t sink down and away from the crust as the pie cools. That means no gaps between the filling and crust, and no chance of the crust collapsing in.

Sweet-tart baking apples are the best choice for apple pie filling. I like using a mix of sweet Honeycrisp or Pink Lady apples and tart Granny Smiths. These apples have a great flavor and hold their shape without turning mushy when cooked. 

Read more: The Best Apples for Baking

Plan to cut the apples into 1/4-inch-thick slices. This is thin enough so that they’ll easily soften in a short amount of time, but not so thin that they’ll get mushy.

A couple of tablespoons of cornstarch is the easiest way to thicken apple pie filling. 

You’ll whisk together the cornstarch with an equal amount of water to make a slurry. Once the apples are softened and have released their liquid, the slurry gets mixed in and the filling is cooked for about a minute more, until thickened.

The best part about this recipe is that you can make the filling in advance. It keeps for up to 4 days in the refrigerator or frozen for to 3 months.

Of course apple pie filling can be used to make an apple pie (this recipe makes enough for one apple pie), but beyond that there are so many way to put it to work for dessert or any time of day. Here are some of our favorite ways to use apple pie filling.

• Apple Pie (traditional or Dutch style)
• Slow Cooker Dump Cake
• Hand Pies
• Apple Crisp (sprinkle the topping over apple pie filling and bake until golden)
• Apple Crumble (sprinkle the topping over apple pie filling and bake until golden)
• Apple Cobbler (add the biscuit topping and bake until cooked through)
• Spooned over ice cream
• Spooned over yogurt or cottage cheese
• Spooned over pancakes, French toast, or waffles
• Spooned over oatmeal

Once it’s cooled completely, store apple pie filling in an airtight container, either in the refrigerator or freezer.