The best Stovetop Apple Pie Filling is perfectly spiced and gooey, with a hint of vanilla. Ready in just 30 minutes.
Perfect for pies, this is what I use for my Classic Apple Pie and Apple Slab Pie with Icing. But you can also enjoy it as a quick cozy fall snack with a big scoop of vanilla ice cream! +15 ways to enjoy apple pie filling below!
Stovetop Apple Pie Filling
So happy to be sharing with you my go-to apple pie filling! I use this in all my apple desserts that call for this type of filling: spiced, gooey, but perfectly sliceable!
You can see it in action in my Classic Apple Pie and Apple Slab Pie with Icing but you’re also free to devour it on its own with a big scoop of vanilla ice cream, it’s just so good!
PS. Below are 15 ways to enjoy it other than apple pie and ice cream!
Ingredients
Apples. I like using a mix of different apples, usually half Honeycrisp and half Granny Smith. I core, peel, and cut them into 1/8-inch (3 mm) slices and immediately sprinkle them with lemon juice to keep them from browning.
Lemon juice. I always use fresh lemon juice. This is to provide some tartness and also to keep the apples from turning brown.
White sugar to provide sweetness.
Brown sugar for a deeper, cozier flavor. You can also do all white or all brown sugar but I find the perfect spot to be right in the middle!
Cornstarch to thicken up the filling and give it that deliciously gooey texture! If you’re a regular reader, you know I usually always stick to tapioca when it comes to any-fruit pie fillings but I prefer cornstarch when it comes to apples.
Cinnamon, allspice, cloves. I’ll provide the exact measurements for both whole and ground options down below. Personally, I’m all about whole spices because they provide much more flavor so I use whole spices and remove them once I’m done cooking the filling. Of course, you’re welcome to use ground spices, if you prefer.
Salt, just a pinch, for balance!
Water. This is optional and I only recommend using it if you notice the apples are sticking to your pan, if not, no need to add in any extra liquid!
Vanilla extract. You can never skip vanilla as a base flavor hehe!
How to make apple pie filling from scratch
STEP ONE: Combine the ingredients. In a medium non-stick skillet over medium-low heat, add the sliced apples, white sugar, brown sugar, cornstarch, cinnamon, allspice, cloves, and salt. Stir gently to combine, making sure the apples do not break.
STEP TWO: Cook the filling. Cover the mixture with a lid and cook over medium-low heat for 15-20 minutes or until the apples are fork-tender. Check on the apples every 3-5 minutes and stir, making sure they’re not sticking to the pan. If you notice that the apples are sticking, add in 1 tablespoon water and stir. If needed, add more water but try not to use too much or the filling won’t thicken up correctly.
STEP THREE: Add the vanilla extract. Once the apples are fork-tender, turn off the heat and stir in the vanilla extract. Allow the apples to cool down a bit before using them as filling or serve warm if enjoying as a dessert or topping.
15 Ways To Use Apple Pie Filling
- As apple pie filling in a Classic Apple Pie.
- Cheesecake topping.
- Add to your oatmeal for a cozy breakfast.
- Swirl into yogurt.
- Make hand pies using puff pastry.
- Serve as is with a scoop of vanilla ice cream.
- Make fruit pizza.
- Use it to fill a batch of Russian Vareniky (dumplings).
- Make apple empanadas.
- Mix it with caramel or butterscotch.
- Use it as a topping for Panna Cotta.
- Make cream cheese apple bars.
- Swirl it into rice pudding.
- Use it as a filling for an Apple Slab Pie.
- Mix it with custard.
- Fill a batch of Fried Piroshki.
Make-Ahead and Storing Instructions
Make-Ahead Instructions: You can make apple pie filling up to 1-2 days ahead of time. Allow it to cool down to room temperature before covering or storing in an air-tight container in the refrigerator overnight. Allow to come to room temperature before using as filling.
Storing Instructions: Allow the apple filling to cool down to room temperature before covering or storing in an air-tight container and storing in the refrigerator for 1-2 days.
HAPPY BAKING!! I hope you’ll love this Easy Stovetop Apple Pie Filling Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
Still Hungry? You may also like:
- Classic Apple Pie
- Apple Slab Pie with Icing
- Apple Strudel with Puff Pastry
- Caramel Apple Roses with Puff Pastry
Best Stovetop Apple Pie Filling
Ingredients
- 3 lbs (1300 g) apples (about 7-8 apples, peeled, cored, and sliced into 1/8-inch or 8 mm thick slices. I like Honeycrisp and Granny Smith)
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (100 g) white granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 tbsp (20 g) cornstarch
- 1 and 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Combine the ingredients. In a medium non-stick skillet over medium-low heat, add the sliced apples, white sugar, brown sugar, cornstarch, cinnamon, allspice, cloves, and salt. Stir gently to combine, making sure the apples do not break.
- Cook the filling. Cover the mixture with a lid and cook over medium-low heat for 15-20 minutes or until the apples are fork-tender. Check on the apples every 3-5 minutes and stir, making sure they're not sticking to the pan. If you notice that the apples are sticking, add in 1 tablespoon water and stir. If needed, add more water but try not to use too much or the filling won't thicken up correctly.
- Add the vanilla extract. Once the apples are fork-tender, turn off the heat and stir in the vanilla extract. Allow the apples to cool down a bit before using them as filling or serve warm if enjoying as a dessert or topping.
Debbie says
I followed the recipe but it seems a little on the runny side. Will this thicken up as the pie bakes in the oven? Has an awesome flavor!
Bianka says
Hi Debby, if you cook it for 15-20 minutes, it will thicken up enough to be used for apple pies! It does keep cooking in the oven too which is why you don’t want it too thick before baking!
Bianka says
YES!! Happy to hear that you loved this pie filling, Roger! Thank you!