Apple Pie Filling (Easy)

applepiefilling This easy apple pie filling is packed with amazing fall flavours. Tender apple slices, drenched in a simple cinnamon-flavoured sauce with a perfect balance of sweetness and tartness.

2½ lbs (6-7 medium) baking apples, such as Granny Smith, Gala, Honeycrisp and/or Pink Lady
¼ cup granulated sugar
2 Tbsp. lemon juice, freshly squeezed
¼ cup butter (½ stick)
½ cup light brown sugar, packed
¼ cup water + 3 Tbsp.
2 tsp. vanilla extract
1½ tsp. ground cinnamon
1 pinch sea salt
2 Tbsp. cornstarch, or Clear Jel (If canning, use cook-type Clear Jel)

Peel, core, thinly slice and cut the apples into roughly bite-sized pieces. Place them in a large bowl and toss with the granulated sugar and lemon juice. Set aside to draw out moisture for at least five minutes.

In a large pan over medium heat, melt together the butter, brown sugar, vanilla, cinnamon, salt and ¼ cup of water.

Keeping the heat at medium, stir in the prepared apple slices, including any liquid from the bowl. COVER with a lid and cook, stirring occasionally, for about 6 minutes, or until slightly softened and fragrant.

In a small bowl, stir together the 2 Tbsp. of cornstarch and 3 Tbsp. of water to make a thin slurry.

Remove the lid and add the cornstarch mix to the pan over the same heat while stirring. Keep stirring and bring to a light boil. Cook uncovered, stirring constantly, until thickened, about 1 minute more (see notes below regarding canning and cornstarch).

Remove from the heat and cool slightly before using in a pie, serving over ice cream, or canning.

Makes 6 cups or 1.5 qts.

Cook's Notes:

This recipe makes enough filling for one 9” pie. It can easily be multiplied for leftovers or canning.
Don't skip the lemon juice in step one. This prevents the apples from oxidizing while resting.
If the mixture is too thin, add more cornstarch slurry, 1 Tbsp. at a time. If it's too thick, add water, 1 Tbsp. at a time.

How To Use Apple Pie Filling:

To Use As Filling for An Apple Pie: Bake the pie at 375°F (190°C) for 45-55 minutes, until the crust is golden and the filling is bubbly. Cover the edges with foil if it starts to brown too quickly.
To Use As Apple Pie Filling: Use in pies, tarts, galettes, turnovers, puff pastry rolls, or muffins, or simply spoon it over ice cream. It’s also great with breakfast favourites like waffles, pancakes, yogurt, or oatmeal and even stirred into cottage cheese or ricotta for a high-protein snack.

How to Can Apple Pie Filling:

Once prepared, ladle into sterilized jars, leaving about half an” of headspace.
Wipe the rims clean, apply the lids and process the jars in a boiling water bath for approximately 10 minutes (adjust the time accordingly for your altitude).
Remove the jars from the water and let them sit at room temperature to cool before storing. You’ll know it’s sealed when you hear a pop and the lid center is indented.
Store for up to 1 year in a cool, dark pantry.
A note on canning and cornstarch: For safe home canning, it's recommended to use cook-type Clear Jel instead of cornstarch or flour, which can make the filling too thick for proper heat penetration. If you're not planning on canning or want to bake a pie right away, you can use cornstarch for thickening.
Alternatively, you can skip the thickening step and can the filling as is, then reheat and thicken the filling when you're ready to use.