Apple Pie Filling

Name: Apple Pie Filling
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 cups
Ingredients: 4½ pounds baking apples (about 8 large apples; see note), peeled, cored, and sliced ¼-inch (6 mm) thick; 1 tablespoon fresh lemon juice, from 1 lemon; 1 cup (packed) dark brown sugar; Heaping ¼ teaspoon teaspoon salt; Heaping ¼ teaspoon ground cinnamon; 2 tablespoons all-purpose flour; 2 tablespoons cornstarch

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 cups
Calories
289 kcal
Course
Dessert, Breakfast
Cuisine
American

Apple Pie Filling

Iris Warren

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Warm, cinnamon-spiced apples in a rich, gooey syrup—this apple pie filling makes enough for one deep-dish pie and doubles as a delicious topping for pancakes, waffles, and ice cream!

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Ingredients

Servings

4½ pounds baking apples (about 8 large apples; see note), peeled, cored, and sliced ¼-inch (6 mm) thick
1 tablespoon fresh lemon juice, from 1 lemon
1 cup (packed) dark brown sugar
Heaping ¼ teaspoon teaspoon salt
Heaping ¼ teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 tablespoons cornstarch

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Instructions

In a large heavy-bottomed pot or Dutch oven, mix the apples with lemon juice, brown sugar, salt, cinnamon, flour, and cornstarch. Stir until thoroughly combined and both the flour and cornstarch are dissolved. Place the pot over medium heat and cook, stirring often, until the apples soften and the juices thicken, 11 to 13 minutes. Transfer the apples and their juices to a baking sheet, spreading them out evenly, and allow them to cool completely.
To store, let the filling cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. When you’re ready to use it, thaw overnight in the fridge or gently warm it on the stovetop.