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Apple Pie Filling

Apple pie filling made with tender apple slices simmered into a glossy cinnamon syrup. Quick stovetop cooking with cornstarch creates a thick, slice-ready filling for pies, crisps, and more.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Apple Pie Filling
  • 6 apples Use a mix of Granny Smith and Honeycrisp, peeled and sliced.
  • 0.75 cup granulated sugar
  • 2 tbsp brown sugar
  • 3 tbsp cornstarch
  • 1 cup apple juice or water
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook the cinnamon sugar base
  1. Whisk granulated sugar, brown sugar, cornstarch, apple juice or water, cinnamon, nutmeg, and allspice in a large saucepan over medium heat until the sugar dissolves and the mixture looks smooth.
  2. Keep the saucepan at medium heat as the mixture warms, watching for steam and a light thickening at the edges (about 1 to 2 minutes).
Simmer the apples until glossy
  1. Add the sliced apples and lemon juice, then stir to coat so every slice is covered in syrupy spices.
  2. Cook over medium heat, stirring occasionally, for 10-12 minutes until the apples are tender and the sauce thickens into a glossy syrup.
Finish and cool for use
  1. Remove from heat and stir in unsalted butter and vanilla extract until fully melted and evenly incorporated.
  2. Cool completely before using in a pie, or pour into sterilized jars and refrigerate up to 2 weeks.

Notes

For the smoothest thickened syrup, whisk the cornstarch thoroughly with the sugars before adding the apples so no lumps form. Refrigerate covered for up to 2 weeks; use within a few days after opening. Freezing is not recommended because cornstarch texture can loosen after thawing. Dietary swap: use a 1:1 sugar substitute that measures like sugar (check package guidance) to reduce sugar content while keeping the syrup thick.