This quick and easy homemade Stovetop Apple Pie filling is the stovetop version of my award-winning apple pie filling! It's a rich and creamy combination of fresh apples, cinnamon, and brown sugar with a hint of lemon. This precooked apple pie filling recipe can be used in place of canned apple pie filling in any recipe. You can use it in pies, tarts, or topping on breakfast items like pancakes and waffles, yogurt, or ice cream, or eat it straight up!
This recipe was inspired by my Award-winning Apple Pie Recipe, as it uses the same delicious flavor combination. When readers were asking me for a homemade apple pie filling (precooked) for my Caramel Apple Cheesecake Pie Recipe, I thought I'd better create a homemade version! This Precooked Apple Pie Filling recipe is especially popular in the fall when apples are in season.
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🥘Ingredient Notes
For this precooked filling, you'll need the following simple ingredients:
- Apples. I use Granny Smith apples because they hold their shape and are therefore the best apples for apple pie filling. But you can use any type of apples, including red delicious, gala apples, cosmic crisp, pink lady, golden delicious, or Macintosh, or your favorite apples.
- Unsalted butter. I prefer to use unsalted butter in my cooking and baking so I can control the salt. The salt content in salted butter varies by brand.
- Lemon zest. This hint of citrus adds complexity to this dish.
- Whipped cream. I use whipped cream from a spray can with this recipe
- Cornstarch . I mix cornstarch with cold water to thicken this pie filling.
*See recipe card for full list of ingredients and quantities.
📖Variations & Substitutions
- Cutting apples- you can cut apples into square pieces instead of slices, if you prefer.
- Weight Watchers - use a light butter and a light whipped cream (spray cream) or use my WW friendly apple cinnamon topping instead!
- Whipped cream - you can use real whipped cream or whipped cream from a spray can or Cool Whip
- Dairy-free - use vegan margarine and ¼ teaspoon butter extract and a dairy-free whipped topping in place of whipping cream
- Thickener - you can use arrowroot powder or tapioca starch instead of cornstarch
🔪Step-by-Step: How to Make Stovetop Apple Pie Filling
It's easy to make your own apple pie filling- just follow these simple steps:
Peel, core and slice apples.
In medium-sized pot on stovetop, melt butter over medium-low heat.
Add raw apple slices, sugars, cinnamon, and lemon zest.
In a small dish combine cornstarch and water.
Cook for about 12 minutes on medium heat, stirring frequently, until apples softened.
Then add cornstarch with water and whipped cream.
Return to heat and continue cook on medium -low, stirring regularly, for 2-3 additional minutes, stirring until filling is thickened.
Let it bubble for 1 minute.
Remove from heat and cool.
Expert Recipe Tips
- Cut apples evenly - Whether you slice or dice, keep the pieces uniform in size so they cook at the same rate and the filling has a consistent texture.
- Cook low and slow - Stir frequently and cook on medium-low heat so the apples soften without breaking down too much. This prevents mushy filling.
- Dissolve cornstarch fully - Always whisk the cornstarch into cold water before adding it. Adding it dry can cause clumps and uneven thickening.
- Adjust sweetness to taste - Taste your apples before cooking. If they're naturally sweet, you may want to cut back a little on the sugar.
- Boost the spice - For a warmer flavor, add a pinch of nutmeg, cloves, or allspice along with the cinnamon.
- Don't skip the lemon zest - The citrus brightens the filling and balances the richness of the butter and cream. A little fresh lemon juice can be added if you like it extra tangy.
- Thicken gradually - If your filling isn't as thick as you'd like, add more cornstarch slurry a teaspoon at a time. Remember it will also thicken as it cools.
- Cool completely before storing or freezing - Cooling prevents condensation, which can make the filling watery.
- Use it beyond pie - Try spooning this filling over oatmeal, toast, pancakes, or even layered in parfaits for a quick dessert twist.
🍽Equipment
You will need a, medium- large pot, cutting board, a paring knife, a vegetable peeler and an apple corer also comes in handy for this homemade apple pie filling made on the stove! (affiliate links)
🌡️Storage
Store this easy apple pie filling in the fridge for up to 4 days in an airtight container.
Freeze for up to 3 months in an airtight container or Ziploc freezer bag. When ready to use, defrost it in the fridge overnight.
👪 Serving Size
This delicious apple pie filling recipe makes 2 cups of apple pie filling, which is 8 (¼ cup) servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
Ideas for Apple Pie Filling
Typically, this homemade apple filling recipe is used to replace canned apple pie filling in recipes. If you are making an apple pie from scratch, you don't need to precook the filling.
Use this easy recipe for:
- Caramel Apple Cheesecake Pie Recipe (shown) or a topping on regular cheesecake
- Serve over a scoop of vanilla ice cream
- Use this recipe as a filling in Perogies instead of Saskatoon berry filling or blueberry filling
- Blind bake a pie crust and pour in, then top with dollops of whipped cream
- Top Harvest Grain and Nut Pancakes or waffles
- Make apple hand pies
- Use it to top oatmeal
- Serve it over yogurt (shown below)
❔Recipe FAQs
Peeling is recommended for the best texture, but if you prefer more fiber and a slightly rustic look, you can leave the peels on.
The whipped cream gives this filling a creamier, richer flavor compared to traditional apple pie filling. It balances the tartness of the apples and adds a hint of indulgence.
If it doesn't thicken enough, mix 1 teaspoon of cornstarch with 1 teaspoon of cold water, then stir it into the filling and cook for another couple of minutes until it reaches your desired consistency.
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If you are lucky enough to have apple trees, and an abundance of apples or you're simply looking for an easy stovetop apple pie filling that tastes gourmet, you'll love this homemade version of my award-winning apple pie! And making your own filling is so much better than the canned version.
📋More Apple Recipes
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📋Stovetop Apple Pie Filling Recipe
Ingredients
- 3-4 LARGE peeled and cored thinly sliced green Granny Smith apples * like the size of the apple in the lead photo. If your apples are very small use more
- 6 tablespoon white granulated sugar
- 6 tablespoon brown sugar
- 1 teaspoon cinnamon
- ¼ cup butter
- ½ teaspoon lemon zest
- 8 dollops whipped cream * can use spray can whipped cream
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Peel, core and slice apples.
- In medium sized pot on stovetop, melt butter over medium heat.
- Add raw apples, sugars, cinnamon, and lemon zest.
- In a small dish combine cornstarch and water.
- Cook for about 12 minutes on medium low, stirring frequently, until apples softened, then add cornstarch with water and whipped cream.
- Return to heat and continue cook on medium -low, stirring regularly, for 2-3 additional minutes, stirring until filling is thickened.
- Let it bubble 1 minute.
- Remove from heat and cool.
Notes
- Cut apples evenly - Whether you slice or dice, keep the pieces uniform in size so they cook at the same rate and the filling has a consistent texture.
- Cook low and slow - Stir frequently and cook on medium-low heat so the apples soften without breaking down too much. This prevents mushy filling.
- Dissolve cornstarch fully - Always whisk the cornstarch into cold water before adding it. Adding it dry can cause clumps and uneven thickening.
- Adjust sweetness to taste - Taste your apples before cooking. If they're naturally sweet, you may want to cut back a little on the sugar.
- Boost the spice - For a warmer flavor, add a pinch of nutmeg, cloves, or allspice along with the cinnamon.
- Don't skip the lemon zest - The citrus brightens the filling and balances the richness of the butter and cream. A little fresh lemon juice can be added if you like it extra tangy.
- Thicken gradually - If your filling isn't as thick as you'd like, add more cornstarch slurry a teaspoon at a time. Remember it will also thicken as it cools.
- Cool completely before storing or freezing - Cooling prevents condensation, which can make the filling watery.
- Use it beyond pie - Try spooning this filling over oatmeal, toast, pancakes, or even layered in parfaits for a quick dessert twist.
Terri Gilson
This stovetop apple pie filling is seriously addictive. I use it for pies, but also spoon it over pancakes or ice cream for a quick dessert. The fresh apples and that hint of lemon really make the flavors pop. It's so simple to whip up, I find myself making it way more often than I probably should!