Homemade Apple Pie Filling Recipe
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Why You’ll Love This Recipe
- Versatile: While you can certainly use homemade apple pie filling to make apple pie, don’t stop there! It tastes great in turnovers, tarts, or even as a topping for pancakes and waffles. YUM.
- Perfect balance of flavors: The Honeycrisp apples combined with the maple syrup and cinnamon create a filling that isn’t too sweet with just the right amount of spice! Exactly how I like it.
- Easily GF and DF: The only switch I had to make to traditional recipes was using tapioca starch instead of all-purpose flour! There are even a few substitutions you can choose from that are also gluten-free-friendly. This apple pie filling recipe works well for folks with food allergies!
Ingredients and Substitutions
These are the main ingredients and substitutions for my recipe for apple pie filling. Scroll down to the recipe card for a full list of ingredients and instructions.
Apples: I like Honeycrisp apples best for my apple pie filling recipe! They’re sweet and tart and hold up well during baking. Fuji would also work, or use Granny Smith for a less-sweet filling.
Butter: Adds richness and flavor! I prefer grass-fed butter, but you can use what you have on hand or opt for a vegan butter to make this vegan friendly!
Tapioca Starch: Acts as a thickening agent when paired with cold water. Cornstarch or arrowroot powder are good alternatives.
Vanilla Extract: For more depth of flavor and to add sweetness. Vanilla complements the apples really well!
Maple Syrup: Provides natural sweetness and a rich flavor. I love using maple syrup instead of sugar.
Cinnamon: For a warm and spicy flavor! Nutmeg and allspice also taste great.
How to Make My Apple Pie Filling Recipe
Soften the apples
Add the butter to a medium skillet over low heat and melt. Incorporate the apple and salt, then sauté for several minutes until softened.
Make the slurry
Add the tapioca starch to a small bowl with cold water and the vanilla and whisk to combine. Add the slurry to the apples, then drizzle with maple syrup.
Cook to thicken
Increase the heat to medium and stir until your homemade apple pie filling has thickened. Remove from heat, stir in the cinnamon, and cool slightly before using. Enjoy!
Tips and Tricks
- Start with cold butter: This helps it melt slowly and evenly once it hits the hot skillet, which will give you a smooth and buttery base for the apples. It’s also a great way to prevent burning!
- Keep a watchful eye. You’ll want to stay in front of your stovetop, stirring constantly after you add the slurry and maple syrup. Remove from heat as soon as the apples thicken for the best consistency. Don’t cook them for too long or the filling will go mushy.
- Taste and adjust: After you pull the skillet off the stove, add the cinnamon and then taste. Feel free to add a bit more if desired — or you could even add more maple syrup to make it sweeter if needed.
How to Serve and Store Homemade Apple Pie Filling
You can use your pie filling immediately, or refrigerate it for up to 3-4 days. I usually store mine in a glass jar to keep it fresh!
If you want to keep it for longer, this apple pie filling recipe also freezes well for up to 6 months. Allow the filling to cool completely before transferring it to a freezer-safe bag. When ready to use, let it thaw overnight in the fridge and reheat it gently on the stove.
The texture may change slightly when frozen and then thawed, but the flavor will still be there!
Taste And Texture
My recipe for apple pie filling is sweet and tart thanks to the apples, and rich and spicy due to the maple syrup and cinnamon! The apple pieces are tender and juicy but still hold their shape, which adds a nice contrast to the syrup. All in all, it would make a wonderful filling for pies, or as a fun add-on to cookies, cakes, and more!
Frequently Asked Questions
Do I need to cook apples before putting them in a pie?
Yes, cooking apples before putting them in a pie is always a good idea! It helps soften them so they release their juices and thicken into a nice pie filling, just like in my homemade apple pie filling recipe. It also keeps your crust from getting too soggy as it bakes.
What is the thickener in apple pie filling?
I like using a tapioca starch slurry in my apple pie filling recipe! You could also use cornstarch, arrowroot powder, or even all-purpose flour if gluten isn’t a concern.
Why is my homemade apple pie filling mushy?
It’s important to start with the right apples! I like Honeycrisp because they’re a nice balance of tart and sweet, and they hold their shape well when cooked. Tart apples have a firmer texture and less moisture than other varieties — making them ideal for baking! You also need to be careful not to overcook the filling.
Other Recipes You May Like:
- Apple Pie Muffins Vegan Gluten-Free
- Cherry Pie
- Caramel Apple Dump Cake
- Apple Hand Pies Vegan Gluten-Free
- Mini Pecan Pies
- Apple Pie Cookies
If you make this recipe for apple pie filling, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!
Homemade Apple Pie Filling Recipe
Ingredients
- 2 tbsp grass fed butter (opt for dairy free to make this vegan)
- 4 large honey crisp apples (diced)
- 1/4 tsp salt
- 3/4 cup cold water
- 1/2 tbsp tapioca starch (arrowroot powder or corn starch also work great)
- 1 tsp vanilla extract
- 2 tbsp pure maple syrup
- 1 tbsp cinnamon
Instructions
- Heat the butter in a medium skillet over low heat.
- Add in the diced apples and salt and sauté for 5-7 minutes or until softened.
- In a small cup, whisk the water with the tapioca and vanilla to make a slurry.
- Once the apples have softened, add in the slurry, then drizzle in the maple syrup.
- Turn the heat to medium and stir until the apples have thickened. Once thick, immediately remove from heat.
- Then, stir in cinnamon, taste and add more if desired.
Notes
- Start with cold butter: This helps it melt slowly and evenly once it hits the hot skillet, which will give you a smooth and buttery base for the apples. It’s also a great way to prevent burning!
- Keep a watchful eye. You’ll want to stay in front of your stovetop, stirring constantly after you add the slurry and maple syrup. Remove from heat as soon as the apples thicken for the best consistency. Don’t cook them for too long or the filling will go mushy.
- Taste and adjust: After you pull the skillet off the stove, add the cinnamon and then taste. Feel free to add a bit more if desired — or you could even add more maple syrup to make it sweeter if needed.
