The Best Stovetop Apple Pie Filling: rich, goeey, and sticky. Perfectly sweet, with a hint of vanilla and cinnamon. Ready in 30 minutes. Serve it as is or use it as a filling for your favorite apple pie recipe! +15 ways to use it included! Gluten-Free + Dairy-Free.
Stovetop Apple Pie Filling
Today I’m sharing with you my go-to Stovetop Apple Pie Filling Recipe!
This apple pie filling is rich, goeey, sticky, with a hint of vanilla, and cinnamon. Literally the coziest, most comforting flavor and texture ever (I’m a total fall girl).
Whenever a recipe calls for apple pie filling, I use this one because it never fails and it always stays deliciously gooey and sticky which I love! You can check out my apple slab pie recipe to see it in action! 🙂
You can also serve it as is with a scoop of vanilla ice cream or you can get creative and use it in many other different ways! I’ll list 15 ways to use it down below, so stay tuned for that!
Let’s get started!
- Sugars. You’ll need both white and brown sugar for this recipe. Using both will add more flavor and depth to your apple pie filling!
- Cornstarch. To thicken up the sauce!
- Cinnamon. I used ground cinnamon to have more control on the amount of cinnamon added but you can also use cinnamon sticks if that’s what you have on hand.
- Vanilla extract. Use a high-quality vanilla extract for best flavor.
- Nutmeg. I provided a precise tsp measure for those of you who use ground nutmeg, however I actually prefer using freshly grated nutmeg because it has a much better flavor. If you plan on using freshly grated nutmeg, eyeball it keeping in mind that it’s stronger than ground nutmeg.
- Apples. I recommend using a mix of sweet and tart apples for some variety.
How to make stovetop apple pie filling from scratch
- Combine the ingredients. In a large skillet, combine together the white sugar, brown sugar, cornstarch, water, cinnamon, vanilla, nutmeg, and salt. I recommend using a non-stick skillet to minimize the sticking and for easy clean up. Mix until the cornstarch has dissolved and then cook, stirring often.
- Add the apples. Add in the apples and keep cooking until the sauce has thickened to a syrupy consistency. The sauce should have a sticky consistency. Allow to cool down if using as a filling or serve immediately if using as a dessert.
15 Ways To Use Apple Pie Filling
- As a cheesecake topping
- Add it to your oatmeal for a cozy breakfast
- Swirl it into your yogurt
- Make hand pies using puff pastry
- Serve it as is with a scoop of vanilla ice cream
- Make fruit pizza
- Use it to fill a batch of Russian vareniky (dumplings)
- Make tacos
- 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
Can you store homemade apple pie filling?
Yes, you can store the apple pie filling covered in the refrigerator for up to 4-5 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:
- Russian Apple Cake with Sour Cream
- Best Apple Slab Pie With Icing
- Russian Pancakes With Apples
- Homemade Pumpkin Pie For Two
Best Stovetop Apple Pie Filling
- 1/2 cup + 2 tbsp (124 g) white granulated sugar
- 1/2 cup + 2 tbsp (130 g) brown sugar
- 2 tbsp cornstarch
- 1 and 1/4 cups (283 ml) water
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 lbs (1300 g) apples washed, peeled, cored, and sliced into 1/4-inch thick slices
- Combine the ingredients. In a large non-stick skillet, combine together the white sugar, brown sugar, cornstarch, water, cinnamon, vanilla, nutmeg, and salt. Mix until the cornstarch has dissolved completely then place over medium-high heat. Cook for 5-6 minutes, stirring often.
- Add the apples. Add in the sliced apples, lower the heat if necessary, and cook until the sauce has thickened to a sticky, syrupy consistency (about 15-20 minutes). Remove the apple pie filling from the heat and allow to cool down for 30 minutes if using as a filling or serve immediately if using as a dessert.
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