I perfected a 15-minute Homemade Apple Pie Filling of tender apple chunks simmered in a simple cinnamon sauce that makes a better substitute for canned filling in pies, tarts, yogurt, or a quick scoop over ice cream.
I love a Quick Apple Pie Filling that comes together in under 15 minutes. I toss sliced apples with a generous dusting of ground cinnamon, then let them soften into a glossy spiced sauce that tastes like a shortcut to fall.
This Homemade Apple Pie Filling is the trick I reach for when I want something better than the can, and honestly it’s my go to Easy Apple Pie Filling for last minute pies, tarts or as a quick dessert top. It’s simple, a little imperfect, and way more satisfying than you expect.
Ingredients
- Apples: fiber rich, natural sweetness and tartness gives body and bite to filling
- Granulated sugar: boosts sweetness, simple carbs for quick flavor, makes it syrupy
- Brown sugar: adds molassesy depth, caramel notes, makes filling warmer and richer
- Cornstarch: thickens juices without extra butter mostly carbs not much nutrition
- Lemon juice: bright tang helps balance sweetness adds vitamin C keeps it’s color
- Cinnamon: warm spice, low cal gives aroma, makes pie feel cozy and homey
- Unsalted butter: adds richness, little fat improves mouthfeel helps glossy finish
- Vanilla: optional but lovely, boosts flavor depth and roundness when used
Ingredient Quantities
- 6 cups peeled, cored and sliced apples (about 6 medium apples)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract (optional)
How to Make this
1. Peel, core and slice enough apples to equal 6 cups (about 6 medium apples), aim for 1/4 to 1/2 inch slices so they cook evenly.
2. Toss the sliced apples with 1 tablespoon fresh lemon juice in a bowl so they won’t brown and to brighten the flavor.
3. In a small bowl whisk together 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon salt.
4. In a separate small cup stir 2 tablespoons cornstarch into 1/4 cup cold water until completely smooth, set aside.
5. Melt 1 tablespoon unsalted butter in a wide skillet over medium heat, add the apples and cook 3 to 5 minutes, stirring occasionally, until they start to soften and release juice.
6. Sprinkle the sugar and spice mixture over the apples and stir to coat, cook 2 more minutes so the sugars begin to dissolve and glaze the fruit.
7. Give the cornstarch slurry a quick stir then pour it into the skillet, bring to a gentle simmer and cook 1 to 2 minutes while stirring until the sauce thickens and becomes glossy.
8. Reduce heat and simmer another 2 to 4 minutes until apples reach your preferred tenderness (less time for firmer chunks, more for soft slices); if it gets too thick add a splash of water or apple cider, if too thin simmer a bit longer, it will also thicken as it cools.
9. Remove from heat and stir in 1 teaspoon vanilla extract if using, taste and adjust sweetness or spice if needed.
10. Let the filling cool before using in pies or tarts (or scoop warm over ice cream), and remember it stores in the fridge up to 5 days or you can freeze portions for later use.
Equipment Needed
1. Chef’s knife (sharp), dont try with a dull one
2. Cutting board, big enough for 6 apples
3. Vegetable peeler, for peeling skins quick
4. Two mixing bowls, one for the apples and one for the sugar/spice mix
5. Measuring cups and spoons, to get the sugars, cornstarch etc right
6. Wide skillet, 10 to 12 inch, for even cooking
7. Wooden spoon or heatproof spatula, for stirring and scraping
8. Small cup and a whisk or fork, to make the cornstarch slurry smooth
9. Airtight container or jar, for storing leftovers in the fridge
FAQ
Quick Apple Pie Filling Recipe Substitutions and Variations
- Granulated sugar: swap for coconut sugar 1:1 for a deeper, caramel note. Or use honey or maple syrup but use about 3/4 the volume of sugar and cut back the 1/4 cup water by 1 to 2 tablespoons since syrups add liquid; they also brown faster so watch cooking time.
- Light brown sugar: replace with dark brown sugar 1:1 for more molasses flavor, or make a quick stand‑in by stirring 1 tablespoon molasses into 1/2 cup granulated sugar.
- Cornstarch: use instant tapioca or arrowroot powder 1:1 for a glossy, clear filling. If you only have all purpose flour, use about double the amount of flour and cook a bit longer so the raw flour taste cooks out.
- Unsalted butter: swap with equal parts coconut oil or a vegan butter for a dairy free version. If you use salted butter just cut the added salt a little.
Pro Tips
1) Mix apple types, don’t just use one kind. A tart apple plus a sweet one gives you great flavor and keeps some pieces from turning to mush, plus the texture is more interesting when you bite into it.
2) Macerate the slices a bit before cooking, even 15 to 30 minutes with a little sugar and acid helps draw out juices and makes the filling juicier and more consistent, you’ll need less stove time and less chance of undercooked cores.
3) Get the slurry totally lump free by whisking the starch into cold liquid first, then stir it in and bring it just up to a simmer so it thickens properly, if you overboil cornstarch it can break down and get thin again so watch it.
4) Finish and store smart: add butter or vanilla off the heat for a silkier finish, cool fully before filling pies so the crust won’t go soggy, and freeze single portions flat on a sheet so they reheat faster later.
Quick Apple Pie Filling Recipe
I perfected a 15-minute Homemade Apple Pie Filling of tender apple chunks simmered in a simple cinnamon sauce that makes a better substitute for canned filling in pies, tarts, yogurt, or a quick scoop over ice cream.
6
servings
218
kcal
Equipment: 1. Chef’s knife (sharp), dont try with a dull one
2. Cutting board, big enough for 6 apples
3. Vegetable peeler, for peeling skins quick
4. Two mixing bowls, one for the apples and one for the sugar/spice mix
5. Measuring cups and spoons, to get the sugars, cornstarch etc right
6. Wide skillet, 10 to 12 inch, for even cooking
7. Wooden spoon or heatproof spatula, for stirring and scraping
8. Small cup and a whisk or fork, to make the cornstarch slurry smooth
9. Airtight container or jar, for storing leftovers in the fridge
Ingredients
6 cups peeled, cored and sliced apples (about 6 medium apples)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons cornstarch
1/4 cup water
1 tablespoon fresh lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter
1 teaspoon vanilla extract (optional)
Directions
- Peel, core and slice enough apples to equal 6 cups (about 6 medium apples), aim for 1/4 to 1/2 inch slices so they cook evenly.
- Toss the sliced apples with 1 tablespoon fresh lemon juice in a bowl so they won't brown and to brighten the flavor.
- In a small bowl whisk together 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon salt.
- In a separate small cup stir 2 tablespoons cornstarch into 1/4 cup cold water until completely smooth, set aside.
- Melt 1 tablespoon unsalted butter in a wide skillet over medium heat, add the apples and cook 3 to 5 minutes, stirring occasionally, until they start to soften and release juice.
- Sprinkle the sugar and spice mixture over the apples and stir to coat, cook 2 more minutes so the sugars begin to dissolve and glaze the fruit.
- Give the cornstarch slurry a quick stir then pour it into the skillet, bring to a gentle simmer and cook 1 to 2 minutes while stirring until the sauce thickens and becomes glossy.
- Reduce heat and simmer another 2 to 4 minutes until apples reach your preferred tenderness (less time for firmer chunks, more for soft slices); if it gets too thick add a splash of water or apple cider, if too thin simmer a bit longer, it will also thicken as it cools.
- Remove from heat and stir in 1 teaspoon vanilla extract if using, taste and adjust sweetness or spice if needed.
- Let the filling cool before using in pies or tarts (or scoop warm over ice cream), and remember it stores in the fridge up to 5 days or you can freeze portions for later use.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 225g
- Total number of serves: 6
- Calories: 218kcal
- Fat: 1.9g
- Saturated Fat: 1.2g
- Trans Fat: 0.08g
- Polyunsaturated: 0.1g
- Monounsaturated: 0.6g
- Cholesterol: 5mg
- Sodium: 42mg
- Potassium: 198mg
- Carbohydrates: 52.7g
- Fiber: 4.4g
- Sugar: 44g
- Protein: 0.7g
- Vitamin A: 98IU
- Vitamin C: 8.8mg
- Calcium: 12mg
- Iron: 0.25mg
