Apple Pie Filling

Use this delicious apple pie filling for pies, tarts, or as a topping!

Watch the Video

Who knew that I would need to dedicate an entire video and post to a filling? But hey, I use this filling to make all kinds of apple-filled desserts, so the star should get the spotlight. Ha! This is the best apple filling that you will ever taste. The apples are cooked perfectly al dente with a beautiful caramel sauce with just the right amount of sweetness. You can use this filling for pies, tarts, and strudels or serve it on top of ice cream, yogurt, and oatmeal. Always make an extra batch because the options are endless.

Can you make it ahead?

Yes! I always make an extra batch when I’m baking because it’s so versatile. Plus, the filling can be stored in the refrigerator in an airtight container for up to 2 weeks. So, if you’re planning to use this filling for Thanksgiving, you can save yourself some time by making it the week before. When you’re ready to bake, you can use it straight from the fridge to fill your pastries or warm it up to use as a topping.

Why you’ll want to always have it on hand

• Smooth, rich caramel sauce
• Sweet cinnamon
• Perfectly cooked apples
• A filling you can use in and on everything!

What makes this filling the best?

• Apples –peeled, cored, and sliced
• Unsalted butter
• Granulated sugar
• Light brown sugar
• Cornstarch
• Ground cinnamon
• Salt
• Heavy whipping cream

The Best Apples to Use for this Filling:

• Gala Apples
• Braeburn
• Granny Smith (these are very tart so, I like to combine them with Gala Apples)
• Pink Lady
• Jonagold

How to make the best apple pie filling

• Melt the butter in a large skillet over medium heat.
• Then, add all of the remaining filling ingredients except for the cream.
• Cook the filling until it thickens and the apples are fork-tender.
• Remove from the heat and add the heavy cream.
• Stir together and set aside to cool completely.

What if my apples create a thin sauce?

If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with two tablespoons of warm water together in a bowl. Whisk together and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with more heavy cream and a splash of water or apple juice.

Ways to use this filling

I know you’ll want to eat this apple pie filling right off the spoon, but there are so many ways to eat it. Think of all the things you could top with warm apple pie filling –ice cream, cake, yogurt, doughnuts, oatmeal, croissants, granola, etc. And you could fill just about anything with it! There are several recipes on my site made with this exact filling, including my new Apple Pie Tart. Try it and a few more of my favorites…

• Apple Spice Cake
• Milopitakia: Mini Apple Phyllo Pies
• Baklava Apple Tart
• The Ultimate Apple Pie
• Apple Strudel

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Apple Pie Filling

Yield: enough for 2 pies

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Ingredients

• 10 apples, peered, cored, and sliced
• 4 oz (114 g) unsalted butter
• 3/4 cup granulated sugar
• 1 cup packed light brown sugar
• 4 and 1/2 tablespoons (50g) cornstarch
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup heavy whipping cream

Instructions

Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Notes

If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.

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