📋Stovetop Apple Pie Filling Recipe

stovetop apple pie filling in a flowered blue bowl with yellow rim, with spoon and cinnamon stick in it

5 from 1 vote

📋Stovetop Apple Pie Filling Recipe

This quick and easy homemade Stovetop Apple Pie filling is the stovetop version of my award-winning classic apple pie recipe! It’s a rich and creamy combination of fresh apples, cinnamon, brown sugar with a hint of lemon. It 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, yogurt or ice cream or eat it on its own!

Course Dessert, sauce

Cuisine American, Canadian, North American

Keyword apple pie, filling, stovetop, topping

Special Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 163kcal

Author Terri Gilson

Equipment

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

Get Recipe Ingredients

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

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.

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.

Nutrition