Description
This easy and flavorful Apple Pie Filling recipe combines tender Granny Smith and Honeycrisp apples cooked with warm spices and a buttery, lightly sweetened glaze. Perfect for use as a pie filling, topping for desserts, or a delicious addition to pastries, this versatile filling comes together quickly on the stovetop and can be enjoyed warm or chilled.
Ingredients
Scale
Apples
- 1 ½ pounds (681 g) Granny Smith apples
- 1 ½ pounds (681 g) Honeycrisp apples, Fuji, or Braeburn
Filling Base
- ¼ cup (60 g) unsalted butter
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) dark brown sugar, packed
- 1 teaspoon (2 g) ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon kosher salt
- ¼ teaspoon lemon zest
- 2 teaspoons (10 ml) lemon juice
Thickening and Flavoring
- 2 tablespoons (15 g) cornstarch
- ¼ cup (60 ml) water
- ½ teaspoon (2.5 ml) vanilla extract
Instructions
- Prepare the Apples: Peel, core, and cut the apples into ½ inch thick slices. For a smaller cut suitable for pastries or toppings, dice the apples into ½ inch pieces.
- Cook the Apple Filling: Heat a large skillet over medium heat. Melt the unsalted butter in the skillet, then add the apple slices or dices along with the granulated sugar, dark brown sugar, ground cinnamon, nutmeg, cloves, kosher salt, lemon zest, and lemon juice. Sauté the mixture, stirring occasionally, until the apples become tender but remain intact and most of their moisture has cooked off, about 8 to 10 minutes for sliced apples or 5 to 7 minutes for diced apples. Ensure the apples do not exceed 185ºF (85ºC) to prevent them from becoming mushy.
- Thicken the Filling: In a small bowl, whisk together cornstarch and water to make a slurry. Pour the slurry into the skillet with the apples and continue stirring until the mixture thickens and coats the apples in a syrupy glaze, around 1 minute. Remove the skillet from heat and stir in the vanilla extract for added flavor.
- To Serve: Use the apple pie filling immediately as a warm topping, or allow it to cool completely. Once cooled, transfer to storage containers and refrigerate or freeze until ready to use in pies, pastries, or desserts.
Notes
- Choose a mix of tart Granny Smith and sweeter Honeycrisp, Fuji, or Braeburn apples for balanced flavor and texture.
- Do not overcook the apples or heat them above 185ºF to avoid a mushy consistency.
- The filling can be made ahead and stored refrigerated for up to 5 days or frozen for up to 3 months.
- Adjust the sugar amount to taste depending on the tartness of your apples.
- Use this filling not only for pies but also as a topping for pancakes, waffles, ice cream, or yogurt.
Nutrition
- Serving Size: 1/10th of recipe (~150g)
- Calories: 120 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 0.5 g
- Cholesterol: 10 mg
