This Homemade Apple Pie Filling is simple to make. You can prepare it on your stovetop with your favorite tastes like as cinnamon, nutmeg, maple syrup, and more! Apple pie filling may be used in a variety of dishes or eaten directly from the skillet! This is the most delicious apple pie filling!
- The Best Homemade Apple Pie Filling
- Recipe Ingredients
- How to Make Apple Pie Filling
- How to Prevent the Filling from Sticking to the Pan
- Can I make this in advance?
- Can I freeze this?
- How to Use Apple Pie Filling
- Stovetop Apple Pie Filling
- Is it better to cook apple pie filling first?
- What are the six ways you can ruin apple pie filling?
- What is the liquid in apple pie filling?
- How do you thicken apples for pie filling?
- Should you Precook pie filling?
- What’s the trick to a great apple pie?
- Is flour or cornstarch better for apple pie filling?
- What apples should not be used for apple pie?
- How do I keep the bottom of my apple pie from getting soggy?
- Why add flour to apple pie filling?
The Best Homemade Apple Pie Filling
My favorite season is autumn, with winter a close second. My childhood recollections of apple harvesting (Macintosh usually!) are flooded with nostalgia. I even brought my hubby to the orchard where I grew up in Vermont.
Apple pie is a family favorite, and my hubby devours it! This apple filling is similar to the one I used in my Cinnamon Apple Pie and Apple Crumble Pie, with a few small changes.
Today I’m going to share my recipe for Stovetop Apple Pie Filling. It’s loaded with cinnamon, brown sugar, and maple syrup. You don’t have to wait till autumn to appreciate this!
I use this apple pie filling in a lot of my dishes since I am enamored with it! I’ve been cooking this dish long before I began blogging.
This filling is really simple! To prepare a stovetop apple pie, just peel some apples, season with salt and pepper, and simmer over medium to low heat until the apples are fork soft. The apples are soft but not mushy, and they keep their form well. It’s practically difficult not to nibble on anything.
Do you want to know how I make the best apple pie filling? I usually use maple syrup in my apple filling because it adds a touch of sweetness and helps the apples caramelize. It’s worth it, believe me!
Only 6 ingredients are required to prepare this pie filling. It’s tangy and sweet at the same time. This is an excellent substitute for store-bought apple pie filling.
- Apples: I love green apples since they are somewhat sour.
- Lemon juice: not only does it keep the apples from browning too soon, but it also adds a little acidity to the filling.
- This is my secret weapon: maple syrup! It gives a hint of sweetness and aids in the caramelization of the apples.
- Light brown sugar: I prefer to use 100% brown sugar since it caramelizes beautifully.
- All-purpose flour: A little amount of flour is added to the filling to thicken it.
- Cinnamon: For taste, I add a lot of cinnamon. You may add apple pie filling flavoring if you wish, but I believe the cinnamon is plenty for me!For a little additional spice, add nutmeg or cloves.
What type of apples should I use?
Personally, I enjoy granny smith apples because they are acidic, but they aren’t the softest apple, so they don’t go mushy. If I’m preparing a trueapple pie, I’ll combine several sorts of apples, such as granny smith and gala apples.
You may also use honey crisp, Fugi, or Macintosh apples.
How to Make Apple Pie Filling
- Peel and dice your apples, then mix them with lemon juice right away to prevent them from browning too rapidly. Apples should be around the size of a nickel.
- Combine the dry ingredients and liberally cover the chopped apples with the dry ingredients before pouring the maple syrup over the top.
- Transfer to the burner and cook for 15-20 minutes, stirring periodically, until the apples are tender. If the apples stick, you may add up to 2 tablespoons of water to the sauce pan while they simmer. Set aside and let cool.
How to Prevent the Filling from Sticking to the Pan
Because every sauce pan is different, the filling may adhere to the pan when the sugars caramelize. Add 1-2 teaspoons of water at a time, stirring continuously, and decrease the heat slightly.
Can I make this in advance?
Yes, you may make this ahead of time and refrigerate it in an airtight container for up to 3 days. If you need to prepare your sweets ahead of time, this might be really useful.
Can I freeze this?
You certainly can! I froze this apple by placing it in an airtight container; just make sure it is thoroughly cooled before freezing. Keep in an airtight container or a Ziploc bag. If you’re keeping in a bag, just push out any excess air before closing the bag. Thaw to room temperature before storing in the refrigerator.
How to Use Apple Pie Filling
On my site, I have 15+ recipes that ask for apple pie filling, but this may also be used to fill cakes, cupcakes, or cheesecakes. It’s also delicious on vanilla ice cream or waffles.
No-Bake Apple Treats with Apple Pie Filling
- Apple Pie Tiramisu
- Apple Pie Lasagna
- Mini Apple Pie Cheesecakes
Baked Treats with Apple Pie Filling:
- Mini Apple Pies
- Apple Cream Pie Cookie Cups
- Apple Pie Cupcakes with Maple Buttercream
- Deep Fried Apple Pie Bites
- Apple Pie Biscuit Shortcakes
- Cranberry Apple Pie
- Oatmeal Caramel Apple Cookies
- Maple Apple Pie Cheesecake Bars
- Apple Dip with Pie CrustChips
Breakfast Recipes with Apple Pie Filling:
- Maple Apple Pullapart Bread
- Sky-High Brown Butter Apple Pie Muffins
- Apple CheesecakeCroissants
- Brown Butter Apple Pie Coffee Cake
This Homemade Apple Pie Filling is simple to make. You can create it on the stovetop using your favorite tastes like as cinnamon, nutmeg, maple syrup, and more!
- 3 medium apples, peeled and diced
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (15ml) maple syrup
- 2 tablespoons (28g) light brown sugar, packed
- 1 tablespoon (9g) all-purpose flour
- 1 teaspoon ground Cinnamon
- 2 tablespoons (15ml) water
- Squeeze a lemon over top and mix to incorporate after peeling and dicing the apples into little pieces (about the size of a cent).
- Toss the apples with the dry ingredients until they are well covered. Pour the maple syrup on top and whisk gently.
- Cook the apples over medium heat for 15-20 minutes, or until tender. Stir every now and again. The apples should be soft. If the apples are sticking to the pan, add 1-2 teaspoons water as required. Set aside and cool completely, refrigerating if necessary.
- Use 5 apples and double all of the dry ingredients if you need a big quantity!
Is it better to cook apple pie filling first?
Remember that precooking the apples is the key to a superb apple pie filling. This ensures flawless uniformity and a well-balanced sweetness. You’ll also eliminate the space between the crust and the filling.
What are the six ways you can ruin apple pie filling?
7 Ways to Make Your Apple Pie Filling Taste Bad
Choose the Incorrect Apple Variety.
Make use of overripe fruit.
Cut Your Apples Carelessly.
Place the raw apples in the pie crust.
Additions should not be overdone.
Leave out the Thickener.
You cut your pie too soon.
What is the liquid in apple pie filling?
The presence of juice bursting out the edges of the pie is really a positive sign: it indicates that the filling is hot enough to thicken. The apples shed liquid while the pie bakes. That juice eventually begins to boil, releasing extra moisture in the form of steam.
How do you thicken apples for pie filling?
There are various ways for thickening a fruit pie filling. Typically, flour or cornstarch are used, although tapioca, arrowroot, and potato starch may also be used to obtain the proper consistency.
Should you Precook pie filling?
Pre-cooking Your filling essentially enables you to manage the juiciness before it gets into the oven, ensuring that there are no significant shocks when it comes time to bake. This requires more time to make the filling and let it to cool fully. (Placing hot filling in a cooled pie crust = fail!)
What’s the trick to a great apple pie?
The Food Lab’s Top 9 Apple Pie Preparation Tips
Maintain the temperature of your ingredients.
Make an all-butter crust.
Make a paste of butter and flour.
Fold in liquid with a spatula if using vodka (or not).
Pick tart apples.
Take it easy with the seasoning.
Cook your apples in batches.
Is flour or cornstarch better for apple pie filling?
It is entirely up to you which one you use. Cornstarch creates a gleaming, glossy filling. Because it has double the gelling strength of flour, a little goes a long way. Flour thickens beautifully but has a matte appearance.
What apples should not be used for apple pie?
Red Delicious and Gala apples will not hold up to cooking temperatures and should not be used for apple pie. When you bite into several new apple cultivars, including Honeycrisp, the flesh breaks. This is a great characteristic for munching on an apple, but it’s not the greatest for a delicious apple pie apple.
Before filling and baking, sprinkle the bottom crust with dry breadcrumbs, crumbled cornflakes, or other forms of cereal. This keeps the filling from making the crust soggy.
Why add flour to apple pie filling?
Flour, cornstarch, and tapioca aid to thicken pie fillings and protect them from becoming a watery mess. Apples do not produce as much liquid as berries and hence need less thickener. In an apple pie, both flour and cornstarch work nicely.