Homemade Apple Pie Filling

5 from 1 vote

The best apple pie filling is buttery, has tart juicy apples, cinnamon, vanilla, and all the fall spices to make it delicious!

Prep Time4 15

Cook Time20

Total Time4 35

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 314kcal

4 lb apples (12 medium) mix of Granny Smith and Honeycrisp, = 3 lb (1360 g) peeled and chopped
2 Tablespoons salted butter 23 g
1¼ cups brown sugar 280 g
¼ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon vanilla extract
2 Tablespoons lemon juice 30 mL
½ cup water 118 mL
3 Tablespoons cornstarch 24 g

Peel, core, and slice apples into THIN slices, about ¼ inch (about ½ cm) thick. You can do this with a apple peeler/slicer, or with a peeler and knife.
Add the sliced apples, butter, brown sugar, and all spices and vanilla to a large pot.
Over medium heat, cook apples for 20 minutes until soft with a little bite to them.
Combine lemon juice, water, and cornstarch in a small bowl and whisk together.
If you want a sweeter filling, use water in place of the lemon juice to equal almost ⅔ cup.
Pour into apple pie filling and stir over medium heat for 1-2 minutes until the filling is thickened.
Cool completely to room temperature (or refrigerate) before using in a raw pie shell.

Slow Cooker Instructions:

Combine all ingredients in crock pot and cook on high for 2-3 hours until apples are tender and mixture is thickened, stirring occasionally.

To Store:

Refrigerate for up to 4 days, freeze for up to 3 months.