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

Apple Pie Filling
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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I wish you would always approximate the weight . The weight of each Apple can vary considerably. So the weight of ten apples can too. I am making this. Thanks. Thanks Dimi.
Each apple should be about 5.5 oz/250g. Enjoy it!!
Almost 2 cups of sugar. Can you say , “bouncing off the walls”
Desserts are sweet 🙂
We love apple pie in our home.!
Definitely, will make this ahead for our apple pie filling.
Thanks so much.
You are simply gorgeous and can cook up a storm! I love the methods you use and the results speak for themselves! I look forward to more delicious recipes to try. Thank you, Dimitra.
Omg! I’ve made apple pies since I was a little girl ( I’m 72) but this recipe made the BEST !
Thank you . I’m to make two apple pies for Thanksgiving at a gathering . I’ll definitely make your recipe .
When my two children were little I’d ask them guess how many apple did I put in my pie as a game .They loved guessing . I asked my 40 yr son to guess he laughed and guessed 8 when I used 10 . Thank you again . Marlene Mucci
yay!! Awesome 🙂 Happy Holidays to you and yours.
For the Apple strudel using pyllo dough can I make it a few hours in advance, put in fridge than bake later in the day.
You can freeze it and then bake 🙂
Can I use half and half instead of whipping cream? Can the cream be eliminated for folks intolerant to dairy products.? Thanks.
Yes, you can eliminate the cream from this recipe and the filling will still taste delicious!
I haven’t made this yet but it’s exactly the recipe I’ve been looking for. I will be making it tonight.
I enjoy your channel very much, Dimitra.
Thank you and Happy Holidays to you and yours.