Put down that can of sad, syrupy apple pie filling! This simple Homemade Apple Pie Filling is far superior in every way, and it cooks up in just 10 minutes. It’s also the best way to use the bounty you scored after visiting your local apple orchard!

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No more gloppy apple pie filling!

Let’s tell it like it is: canned apple pie filling is not good. It’s cloyingly sweet, the apples are mushy, and the syrupy juices are not appetizing. Like homemade Cherry Pie Filling, this recipe for apple pie filling from scratch is miles better than store-bought and makes the best apple pies!
Do you have to peel a lot of apples? Yes, but that’s about all the work that’s involved here. Once your apples are prepped, it’s just a matter of simmering everything on the stovetop. If you purchase a Johnny Peeler (which I did a few years ago; WORTH IT), peeling and slicing takes minutes.
If you’ve gone overboard at the apple orchard (ahem, guilty), you’ll be glad to know this recipe uses a lot of apples in one go. It also freezes beautifully so you can enjoy homemade apple pies long after fresh apples from your local orchard are picked clean—just add the filling to my Oil Pie Crust, Shortbread Crust, or Whole Wheat Pie Crust.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Apples. I use a mix of sweet/crisp (Honeycrisp, Jazz, Braeburn, Fuji, Gala, and Pink Lady) and tart apples (Granny Smith apples are the classic choice).
- Spices. Ground cinnamon, allspice, and nutmeg. Take this apple pie filling to the next level by grating your own nutmeg. It really is a lot more potent and vibrant and makes the best apple pie filling.
- All-Purpose Flour. Flour thickens this apple pie filling. To make it gluten free, use half the amount of instant tapioca.
How to Make Apple Pie Filling




Prep the Apples. Peel, core, and cut them, then place the slices in a large pot.
Season and Sweeten. Toss the apples with sugar, salt, cinnamon, allspice, nutmeg, and flour.
Cook. Cook over medium-low heat, stirring occasionally, until the apples just begin to give up their juices, about 10 minutes. Stir in the lemon juice.
Cool and Store. Let the apple pie filling cool to room temperature. Transfer to a zip-top freezer bag and freeze flat until you’re ready to use. ENJOY!
To Use Your Apple Pie Filling for a Pie
- Thaw Partway. Take the bag out of the freezer and let it sit at room temperature until the apple pie filling is loose enough to spread into a pie crust.
- Add to Your Crust. Line a pie dish with your crust of choice. Add the filling in a single layer. Place the second crust on top and crimp + vent (or arrange a lattice).
- Bake. Brush all over with eggwash. Set on a parchemnt-lined baking sheet and bake at 425°F for 40 to 50 minutes, or until the filling is hot and bubbly and the crust is deep golden. Let cool for at least 2 hours prior to serving (preferably even longer).
To Use for Apple Crisp
- Thaw Partway. It doesn’t need to thaw completely, just enough to be loose.
- Place in a Baking Dish. I use an 9×9-inch dish that’s misted with cooking spray.
- Add the Crisp Topping. I love the one on this Vegan Apple Crisp or Gluten Free Apple Crisp.
- Bake. Place on a rimmed baking sheet that’s lined with parchment. Bake at 350°F for 45 to 50 minutes, until the topping is golden and the filling is hot and bubbly.

More Ways to Use Apple Pie Filling
- Breakfast Parfaits. Spoon apple pie filling over yogurt or layer it into a Yogurt Parfait.
- Oatmeal. Use it for topping Instant Pot Steel Cut Oats.
- Pancake and Waffle Topping. Skip the syrup and add your apple pie filling to Fluffy Pancakes or Whole Wheat Waffles.
- To Top Desserts. Use it as a finishing touch for Buttermilk Cake or Greek Yogurt Cheesecake.
Homemade Apple Pie Filling
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Ingredients
- 4 pounds mixed sweet/crisp and tart apples* about 8 large or 10 medium
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg freshly grated if possible
- ½ cup all-purpose flour
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Peel the apples. Core and cut into 1/4-inch slices. Place in a Dutch oven, large soup pot or braiser, or similar sturdy-wide pot.
- To the pot, add the sugar, salt, cinnamon, allspice, nutmeg, and flour. Toss to evenly coat the apples.
- Heat the pot over medium-low heat. Cook, stirring periodically, until the apples just begin to give up their juices, about 10 minutes. Stir in the lemon juice.
- Let cool completely to room temperature. To freeze, spoon the apples and any juices that have collected in the pot into a sturdy, ziptop freezer bag. Remove as much air as possible, seal, and freeze flat for up to 3 months. To use, let stand at room temperature for 20 to 30 minutes, until the filling loose enough to spread evenly into the pie crust (do not thaw completely).
Video
Notes
- *For tart, use a variety such as Granny smith; for sweet/crisp, I love Honeycrisp; varieties like Jazz, Braeburn, Fuji, Gala and Pink Lady are good too.
- YIELD: About 8 cups filling, Enough for one 9-inch pie (deep dish or regular)
- TO STORE: Apple pie filling will keep in the refrigerator for up to one week.
- TO FREEZE: Transfer the apples and their juices to a sturdy zip-top freezer bag. Press out any air, then seal and freeze flat for up to 3 months.
- TO REHEAT: Let the apple pie filling thaw in the refrigerator, then warm it up in the microwave or on the stovetop to use it as a topping.
Nutrition
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Thank you for sharing this fantastic apple pie recipe. It’s a delicious reminder of why apple pie is an American favorite!
This is so so yummy, thanks for this recipe. We baked 1 pie and are freezing another batch.
Hi Juditt! So glad you enjoyed the recipe! Thank you for this kind review!
I love how easy this pie is to make. The ingredients are simple. I was able to make apple pie in just a few minutes. I’m excited to make this again for our family gathering this weekend.
Hi Aiona! So glad you enjoyed the recipe! Thank you for this kind review!
My kids loved this apple pie (baked with storebought crust), I love that it was so easy to make. It’s also good to know that I can store extra filling in the freezer. Thanks for the tips and for the recipe
So glad it was a hit Rosemarie!!
I can’t get enough of this apple pie! Absolutely delicious!
So glad you are enjoying it Millie!
This is honestly the best apple pie. I added more dash of cinnamon. I’ve made this 3 times already for work, family, and friends and it was gone shortly after unwrapping it!
Hi Matilda! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe is awful. WaY too much flour!! Spices are OK, but needs some liquid. I will not use this again 😤
I’m sorry to hear you had trouble with the recipe Deb. The syrupy juices will come out during the baking process.
I put the lemon juice in with all the other ingredients and it made the spices and flour glumpy will it cook down in the oven?
Cooking it should help with that. Hope this helps!
Can I freeze the mixture then vacuum seal it? It sounds delicious.
Hi TB, yes you can freeze the mixture! Enjoy!