Apple Pie Filling Recipe

This makes the best apple pie filling ever. I cut the water back to 8 cups and increased the cinnamon and added more nutmeg. I have made pies both from the fresh mixture and frozen mixtures. I always make it with an oatmeal brown sugar crumb topping (different every time, just mix brown sugar, oats, butter, cinnamon, nutmeg and a little flour to help hold it together until it feels right) and have rave reviews.

Okay, so I used 5 cups of water and increased the cinnamon to 3 1/2 tsp. I also added 1/2 tsp nutmeg and cut the sugar to a little under 4 cups. It is tasty and pretty thick. I haven’t made a pie with it yet but will have some extra frozen apples in case it needs a few more. I only used 3 containers as I have deep pie dishes and I think it will fill then nicely; we shall see regarding the amount. All in all a keeper recipe. I made a pie from the frozen filling! I did ladle off a little juice but the pie was excellent and not mushy.

I have this cooking right now. I took a lot of reviews and kind of melded them together. I love cinnamon so I used 3tsp instead of 2. I used 2 tsp. nutmeg, 5 cups of water 3/4 cups of cornstarch. I used 2c.brown/2c. white sugars. I boiled all of this a little longer than called for so that it would cook down. Then I added it to the crock pot of apples (18 cups of apples) and will let that cook on low until the apples are softened but not mush. I will let you know how it turns out. I did taste the liquid before adding it to the apples and it was so good. Can't wait for the end result. Well I finally made a pie with this. It was the best apple pie I have EVER made or eaten. I made the filling a year ago and when it cooled, I thought it was too runny but I put it in the freezer anyway. I put it into ziplocs in pie tins and vacuumed the air out. When it was time to make the pie I just layed the frozen filling in the pie crust and topped it with the top crust. After it was baked and cooled slightly I topped it with a mixture of 1/2 cup powdered sugar, 1T milk, 1/4t vanilla and 1T softened butter. I will never make apple pie any other way! BTW when I cut into the pie the filling was not runny, it was perfect!

Update: I made some Jack-o-Lantern Apple Hand Pies. First, reduce the recipe to 8 servings. Only use 1/2 cup of water. Cut the apples in small pieces. Follow the rest of the directions. Make your own pie crust or use store bought pie crust. I made 12 hand pies using a 3 inch biscuit cutter. Add about 2 - 3 tsp. of filling in the middle. Add a stem use water to wet dough to add stem. Use a small sharp paring knife to cut a pumpkin face on the top of one of the circles. Use your finger to wet the rim of the bottom circle. Add top and seal. Crimp edges with a fork. Brush the hand pie with an egg wash. Sprinkle orange sprinkles on top. Spray a foil lined pan with cooking spray. Bake for 14 min at 375 degrees or until done. To freeze pie filling: This was an excellent recipe. I did follow the suggestions of other people who reviewed this recipe. I used 1/2 of the water, increased the cinnamon and added nutmeg. The pie filling came out perfect. It was the first time freezing any type of fruit filling. Next Fall, I will get a bushel of apples and make some pie filling to have for the whole year.

Used Sarah Jo's directions, made Apple Pie Filling in My Recipe Box. Stir together 2 T cornstarch, 1 t allspice, ½ t cinnamon, ½ C sugar*. (For Dump Cake, reduce sugar to ¼ C.) Bring to boil 2 C water, then stir spices in and boil 1 minute. Add 5 apples peeled and diced with french fry cutter, and simmer with lid ajar for 6 - 8 minutes. Great for Dump Cake! Cool apples slightly then pour into baking dish that has been tempered for heat of apples. Press into apple layer a spice cake mix or yellow cake mix with favorite spices added. Top with 1½ C melted butter evenly drizzled, chopped pecans are optional. Baked perfectly in 30 minutes @ 350 since pie filling was hot. (I pressed cake mix into the filling before adding melted butter.) Serve with Ice cream or whipped cream. Very sweet even with homemade pie filling!

I made mine with just 8 cups water and it was still too much,....! Cut water back by 2-3 cups and subtract 1-2 cups sugar as well! Make a slurry of the corn starch with COLD water, than add in a drizzle, whisking constantly,.....adding the apples last.

Just made this with my backyard apple tree, pink ladys. I had approximately 16 cups of sliced apples. I also after reading many of the reviews, cut back the water to 5 cups. I did 1/2 brown sugar and 1/2 granulated sugar. Cut back the corn starch to a heaping 1/2 cup. The rest I followed the recipe except I added a few shakes of vanilla powder. Oh I did increase the cinnamon to a heaping 3 tsp. Yummy!

I made this recipe as written. I did indeed have an excessive amount of liquid. That being said I was able to remove some via a colander and big bowl. Reserving the liquid for later I was able to make pies. The time saved alone in making pies gets me to give four stars the fifth came from the taste. I took the remaining liquid and reduced it until it was nice and thick. I added about four tablespoons of butter and made a nice apple pie caramel sauce. Made the Apple pie ala mode I had even better! Orchard apples are definitely juicier than store bought apples. So if you don’t have the time or patience to make a nice sauce then reduce cooking water to at least eight cups. Adjust corn starch to suit thickness of your sauce. Over all it’s a recipe I will use again and again.

As others suggested, I added some nutmeg and cloves and used half white and half brown sugar. I also reduced the water to 4 cups since I was using fresh picked apples. I think I could have reduced it even more. The final product tastes delicious - so much better than filling from a can! I can’t wait to bake a pie!

I adjusted the recipe to 10 servings and used honey instead of sugar. Loved it! ? 10 servings will produce between 2-3 pies, depending on how much you fill them. I suggest doubling the cinnamon, or else the flavor will not be noticeable. Also, add an extra bit of cornstarch for a less runny filling.

A great recipe, changed up the spices a bit to our own liking and used 5 cups of water. Try freezing in 5 1gallon zip bags. Place bags in the size aluminum pie tin you intend to use, so they freeze pie shaped. Then when you want to make a pie, simply line the pan with the crust and plop in the "filling puck", cover with top crust or crumb topping and bake....saves a step! Great recipe I Will definitely make this again!

This is a new favorite in my house.

The flavors are bold and perfectly balanced.

My family loved it! 😍

I didn't make any changes. I made a pie right after making it and I maybe won't do that again, too hot for the crust. This morning I will make some other items and see how it works 🙂

Made it once and now it’s a staple.

Perfect recipe for beginners.

Easy recipe, no changes were made.

very easy to make, and very yummy!

Great way to use up the abundance of apples from our tree. I added a little more cinnamon to taste, otherwise, followed exactly