Description
A classic homemade apple pie filling made with tender sliced apples, warm spices, and a thickened syrup perfect for filling pies or as a delicious topping for desserts. Cooked on the stovetop for a quick and flavorful result.
Ingredients
Scale
Filling Ingredients
- 2 tablespoons butter
- 5 cups peeled, cored, and thinly sliced apples
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice (see notes for substitute)
- 1/8 teaspoon salt
- 6 tablespoons cornstarch (or more as needed)
- 2 1/2 cups water
- 2 teaspoons apple cider vinegar
Instructions
- Coat Apples in Butter: In a large, wide skillet over medium heat, add the butter and sliced apples. Toss the apples until they are well coated with the melted butter, ensuring even cooking and flavor infusion.
- Add Sugars, Spices, and Salt: Stir in the brown sugar, granulated sugar, ground cinnamon, apple pie spice, and salt. Bring the mixture to a gentle simmer and cook until the apples begin to soften, approximately 4 to 5 minutes.
- Prepare Thickening Mixture: While the apples soften, in a measuring jug, combine the water, cornstarch, and apple cider vinegar. Stir vigorously until the mixture is smooth and free of lumps.
- Thicken the Filling: Pour the cornstarch mixture over the softened apples in the skillet and stir carefully to combine. Bring the mixture back to a simmer and continue to cook until the filling thickens and the apples are tender. Remove from heat and let cool before using in your favorite 9-inch pie crust.
Notes
- Apple pie spice can be substituted with a blend of 1/4 teaspoon ground nutmeg, 1/4 teaspoon allspice, and 1/4 teaspoon ground cloves if unavailable.
- Adjust the amount of cornstarch if the filling is not thick enough, adding 1 tablespoon at a time.
- Let the filling cool completely before filling the pie crust to avoid sogginess.
- This filling can also be used as a topping for pancakes, waffles, or ice cream.
- For baking the pie, preheat oven to 375°F (190°C) and bake the filled pie for 45-50 minutes or until the crust is golden brown and filling is bubbly.
