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Homemade Apple Pie Filling Recipe For Baking

Apple Pie Filling

A perfectly spiced homemade apple pie filling featuring a mix of apples for a wonderful texture, all cooked down into a rich, glossy sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1.2 kg mixed apples I suggest 4 large Bramley apples and 2-3 Cox's or Braeburn apples
  • 100 g light brown soft sugar
  • 50 g caster sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • A pinch of ground allspice
  • Juice of half a lemon
  • 60 ml water or apple cider for extra flavour
  • 2 tbsp cornflour
  • 30 g unsalted butter cubed
  • ½ tsp vanilla extract

Method
 

  1. Prepare the Apples: Peel, core, and slice your apples. I like to cut them into a mix of thicknesses – some about 1cm thick and some a little thinner. This helps create a lovely varied texture. As you slice them, place them in a large bowl and toss with the lemon juice to prevent them from browning.
  2. Combine Dry Ingredients: In a small bowl, whisk together the light brown sugar, caster sugar, cinnamon, nutmeg, and allspice. Sprinkle this mixture over the apples and toss everything together until the apple slices are evenly coated.
  3. Start the Sauce: Place a large, heavy-bottomed saucepan or Dutch oven over a medium heat. Add the coated apples and the 60ml of water or cider. Stir gently to combine.
  4. Cook the Apples: Bring the mixture to a gentle simmer. Cover the pan and let the apples cook for 8-10 minutes, stirring occasionally. The Bramleys will start to break down and the other apples will become tender. They should be soft but not complete mush. What works best for me is to taste a slice to check – it should be yielding but still have a slight bite.
  5. Make the Slurry: While the apples are cooking, prepare your thickening agent. In a small bowl, mix the 2 tablespoons of cornflour with 2 tablespoons of cold water. Stir until you have a smooth, lump-free paste. This is known as a slurry and is a key technique for thickening sauces without lumps, as explained by BBC Good Food.
  6. Thicken the Filling: Once the apples are tender, pour the cornflour slurry into the pan. Stir continuously and gently as you pour it in. Continue to cook, stirring, for another 1-2 minutes. You'll see the liquid in the pan transform into a thick, glossy sauce that clings beautifully to the apples.
  7. Finish with Butter and Vanilla: Remove the pan from the heat. Add the cubed unsalted butter and the vanilla extract. Stir until the butter has completely melted and is incorporated into the sauce. This final step adds a wonderful richness and silky finish.
  8. Cool Before Using: Allow the apple pie filling to cool completely before using it in a pie. Using a warm filling will melt your pastry and can lead to a soggy bottom. You can speed this up by spreading it out on a baking tray.

Notes

For best results, cool the filling completely before use to prevent a soggy pie crust. The filling can be made ahead and stored in an airtight container in the fridge for up to 5 days.