Apple Pie Filling Recipe
Tender, spiced apples make this easy Apple Pie Filling perfect for pie, but you can use this recipe on everything from oatmeal to ice cream!
Servings: 8 servings
Cost: $5
Equipment
- 1 large pot or dutch oven
Ingredients
- 3 pounds baking apples peeled, cored and thinly sliced (approximately 7-8 apples)
- 1 lemon juiced and zested
- ¾ cup light brown sugar
- 1 tablespoon apple pie spice
- ¼ teaspoon kosher salt
- 2 tablespoons cornstarch
- ¾ cup fresh apple cider plus more if needed
- 1 ½ teaspoons vanilla extract
- 2 ½ tablespoons butter room temperature
Instructions
- In a large heavy bottom pot, add the apples, lemon juice, zest, sugar, apple pie spice and salt stirring to combine. Let sit for 10 minutes.
- Add 1/2 cup apple cider to the pot and stir to combine.
- Turn the heat to medium and cook the apples, stirring occasional, until softened, approximately 10-15 minutes. (If the liquid begins to cook down add 1/4 cup apple cider to the pot.)
- While the apples are cooking, create a slurry by combining 1/4 cup apple cider with the cornstarch, whisking until smooth.
- Add the cornstarch mixture to the apples and stir until well combined. Continue to cook the apples until the mixture begins to thicken, approximately 2-3 minutes longer.
- Remove the pot from the heat. Stir in the vanilla and butter.
- Allow the apple mixture to cool complete and then transfer to a storage container or use in your favorite recipe calling for apple pie filling.
Notes
Apple Pie Filling can be made up to 5 days in advance and stored in an airtight container refrigerated until ready to use.
Nutrition
Calories: 225kcal | Carbohydrates: 50g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 110mg | Potassium: 258mg | Fiber: 5g | Sugar: 40g | Vitamin A: 206IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg