Embrace the cozy flavors of autumn with these irresistible apple pie filling recipes! As crisp air settles in and leaves begin to turn, nothing says comfort quite like the sweet aroma of cinnamon-spiced apples bubbling on your stove. Whether you’re a seasoned baker or just starting out, we’ve gathered 20 delicious variations that will transform your fall desserts. Get ready to discover your new favorite—let’s dive in!
Classic Cinnamon Apple Pie Filling
Growing up in New England, the scent of cinnamon and apples bubbling on the stove instantly transports me back to my grandmother’s kitchen every fall—there’s just nothing more comforting than homemade apple pie filling. Getting this recipe just right took me years of tweaking, but I’ve finally landed on what I consider the perfect balance of sweet, tart, and spice.
Ingredients
– 6 cups peeled, sliced apples (about 6 medium apples; I prefer Granny Smith for tartness or Honeycrisp for sweetness)
– 3/4 cup granulated sugar (adjust to your preferred sweetness level)
– 1/4 cup all-purpose flour (or cornstarch for gluten-free)
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg (freshly grated adds wonderful depth)
– 1/8 tsp salt
– 1 tbsp lemon juice (freshly squeezed prevents browning)
– 1/2 cup water
– 2 tbsp unsalted butter, cubed (for richness)
Instructions
1. Peel all apples completely using a vegetable peeler.
2. Slice apples into uniform 1/4-inch thick pieces for even cooking.
3. Toss apple slices with lemon juice in a large bowl to prevent browning.
4. Combine sugar, flour, cinnamon, nutmeg, and salt in a separate bowl.
5. Sprinkle the dry mixture over the apples and toss until evenly coated.
6. Transfer the coated apples to a large saucepan or Dutch oven.
7. Pour 1/2 cup water into the saucepan with the apples.
8. Cook over medium heat, stirring frequently, until mixture begins to bubble—about 8-10 minutes.
9. Reduce heat to low and simmer for exactly 15 minutes, stirring every 3-4 minutes to prevent sticking.
10. Test doneness by pressing a slice against the side of the pan—it should yield easily but not turn mushy.
11. Remove saucepan from heat and stir in cubed butter until melted and incorporated.
12. Let filling cool completely in the pan for about 1 hour before using.
Perfectly spiced and wonderfully textured, this filling holds its shape beautifully between flaky pie crusts but also makes incredible ice cream topping when warmed. I love how the tender apples maintain just enough bite while the cinnamon-infused syrup thickens to glossy perfection—it’s equally fantastic spooned over morning oatmeal or layered in parfait glasses with vanilla yogurt and granola for an easy dessert.
Spiced Caramel Apple Pie Filling
As the crisp autumn air settles in, I find myself craving the comforting aroma of spiced apples wafting through my kitchen—there’s nothing quite like that first bite of warm, caramel-laced apple filling to make a chilly day feel cozy. I’ve been perfecting this spiced caramel apple pie filling recipe for years, tweaking it each fall until it reached what my family now calls “perfection.”
Ingredients
– 6 large Granny Smith apples, peeled and sliced (about 8 cups total)
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 cup unsalted butter, cubed
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 1/2 cup store-bought caramel sauce (or homemade if you’re feeling ambitious)
Instructions
1. Peel all 6 Granny Smith apples using a vegetable peeler, then slice them into 1/4-inch thick pieces—I like to use an apple corer first to make this quicker.
2. Combine the sliced apples, 1 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves in a large mixing bowl.
3. Toss the apple mixture thoroughly until every slice is evenly coated with the sugar and spice mixture—this prevents clumping later.
4. Melt 1/4 cup cubed unsalted butter in a large saucepan over medium heat, swirling occasionally until fully liquid and slightly bubbly.
5. Tip: Use a heavy-bottomed saucepan to prevent scorching during the cooking process.
6. Add the coated apple mixture to the melted butter and stir continuously with a wooden spoon for 2 minutes until the sugar begins to dissolve.
7. Reduce heat to medium-low and cook the apples for 12-15 minutes, stirring every 3 minutes, until they soften but still hold their shape.
8. Tip: Don’t overcook the apples—they should be tender but not mushy, as they’ll continue cooking if used in a pie.
9. Pour in 1/2 cup heavy cream and 1 teaspoon vanilla extract, stirring constantly until the mixture thickens slightly, about 2 minutes.
10. Remove the saucepan from heat and gently fold in 1/2 cup caramel sauce until fully incorporated.
11. Tip: Let the filling cool completely before using in pies—this helps prevent soggy bottoms in your crust.
12. Transfer the finished filling to a heatproof container and allow it to cool to room temperature before refrigerating or using. Seriously, this spiced caramel apple filling transforms everything it touches—the tender apples practically melt in your mouth while the caramel creates this luxurious silkiness that makes even simple vanilla ice cream feel decadent. I love using any leftovers swirled into morning oatmeal or as a topping for cheesecake, where the warm spices really shine against creamy textures.
Dutch Apple Pie Filling with Streusel Topping
Vivid memories of my grandmother’s kitchen come flooding back whenever I make this Dutch apple pie filling with streusel topping—the scent of cinnamon and baked apples always transports me right back to those cozy autumn afternoons. I’ve tweaked her original recipe over the years to get that perfect balance of sweet and tart, and I’m excited to share my version with you today. There’s something so comforting about this classic dessert that makes it worth every minute of preparation.
Ingredients
– 6 cups peeled and sliced Granny Smith apples (about 6 medium apples, use a mix for more complex flavor)
– 3/4 cup granulated sugar (reduce to 1/2 cup if using sweeter apple varieties)
– 1/4 cup all-purpose flour (or cornstarch for gluten-free option)
– 1 teaspoon ground cinnamon (freshly ground has the best flavor)
– 1/4 teaspoon ground nutmeg (freshly grated makes a noticeable difference)
– 1 tablespoon lemon juice (bottled works fine in a pinch)
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar (light or dark both work well)
– 1/2 cup cold unsalted butter, cubed (keep refrigerated until ready to use)
– 1/2 teaspoon vanilla extract (real vanilla beats imitation)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9-inch pie plate.
2. In a large mixing bowl, combine the sliced apples, granulated sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice.
3. Toss the apple mixture gently until all slices are evenly coated with the sugar and spice mixture.
4. Transfer the coated apple mixture into the prepared pie plate, spreading it into an even layer.
5. In a separate medium bowl, whisk together 1 cup flour and brown sugar until well combined.
6. Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into pea-sized crumbs.
7. Sprinkle the vanilla extract over the streusel mixture and mix briefly to distribute.
8. Evenly sprinkle the streusel topping over the apple filling, covering it completely.
9. Place the pie plate on a baking sheet to catch any potential drips during baking.
10. Bake at 375°F for 45-50 minutes until the streusel is golden brown and the filling is bubbling around the edges.
11. Remove from oven and let cool on a wire rack for at least 1 hour before serving.
Ultimately, what makes this dessert so special is how the tender, spiced apples meld with that buttery, crumbly streusel topping—it’s pure comfort in every bite. I love serving this warm with a scoop of vanilla ice cream that slowly melts into the crevices, though it’s equally delicious cold with your morning coffee. The contrast between the soft filling and crunchy topping keeps me coming back for just one more slice every time.
Maple Bourbon Apple Pie Filling
When the crisp autumn air settles in and apple orchards brim with ripe fruit, my kitchen transforms into a cozy haven where I experiment with seasonal flavors. I developed this maple bourbon apple pie filling during a particularly chilly fall weekend when I wanted something that would warm both the house and the soul. There’s something magical about the way bourbon’s oakiness complements the sweet-tart apples and rich maple syrup.
Ingredients
- 6 cups peeled, sliced apples (about 6 medium apples – I prefer a mix of Granny Smith and Honeycrisp for balanced texture)
- 1/2 cup pure maple syrup (use the real stuff, not pancake syrup – it makes all the difference)
- 1/4 cup bourbon (choose one you’d enjoy drinking – the flavor really comes through)
- 2 tablespoons unsalted butter (cold butter helps create a better sauce consistency)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry for thickening)
- 1 teaspoon ground cinnamon (add an extra 1/4 teaspoon if you love cinnamon like I do)
- 1/4 teaspoon ground nutmeg (freshly grated nutmeg provides the best flavor)
- 1/8 teaspoon salt (just a pinch to balance the sweetness)
Instructions
- Peel and slice 6 medium apples into 1/4-inch thick slices, placing them directly into a large bowl to prevent browning.
- Combine the sliced apples, maple syrup, bourbon, cinnamon, nutmeg, and salt in a large saucepan over medium heat.
- Stir the mixture constantly for 3 minutes until the apples begin to release their juices and the spices are fully incorporated.
- Reduce heat to medium-low and cover the saucepan, simmering for 12 minutes until apples are tender but still hold their shape when pierced with a fork.
- Create a cornstarch slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until completely smooth.
- Uncover the saucepan and slowly drizzle the cornstarch slurry into the apple mixture while stirring continuously.
- Cook uncovered for exactly 2 more minutes, stirring constantly, until the filling thickens and becomes glossy.
- Remove the saucepan from heat and immediately stir in 2 tablespoons of cold butter until melted and fully incorporated.
- Transfer the filling to a heat-safe bowl and let it cool completely at room temperature for 1 hour before using or storing.
Finished filling has this beautiful glossy sheen with apples that maintain just enough bite against the silky, spiced sauce. The bourbon adds a warm, oaky depth that doesn’t overwhelm the natural apple flavor. I love using this not just for pies but also spooned over vanilla ice cream or layered in morning yogurt for a special treat.
Rustic Apple Cranberry Pie Filling
Ooh, there’s something magical about the combination of tart cranberries and sweet apples that just screams cozy fall baking to me. I first made this rustic filling when I had leftover cranberries from Thanksgiving and some apples that were getting a bit soft—now it’s become my go-to autumn comfort recipe that fills the whole house with the most incredible spiced aroma.
Ingredients
– 6 cups peeled and sliced Granny Smith apples (about 4 large apples, they hold their shape well)
– 2 cups fresh cranberries (frozen work too, no need to thaw)
– 1 cup granulated sugar (reduce to 3/4 cup if you prefer less sweet)
– 1/4 cup all-purpose flour (for thickening)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg (freshly grated adds amazing flavor)
– 2 tablespoons unsalted butter, cubed (for dotting on top)
– 1 tablespoon lemon juice (to prevent browning)
Instructions
1. Preheat your oven to 375°F and position the rack in the center for even heating.
2. Combine the sliced apples and cranberries in a large mixing bowl.
3. Drizzle the lemon juice over the fruit mixture and toss gently to coat all pieces evenly.
4. In a separate small bowl, whisk together the granulated sugar, all-purpose flour, cinnamon, and nutmeg until thoroughly combined.
5. Sprinkle the dry ingredient mixture over the fruit and use a large spoon to fold everything together until the fruit is evenly coated.
6. Transfer the fruit mixture to a 9-inch deep-dish pie plate or similar baking dish.
7. Dot the top of the fruit mixture evenly with the cubed butter pieces.
8. Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
9. Bake at 375°F for 30 minutes to allow the fruit to soften and release juices.
10. Remove the foil carefully and continue baking for another 20-25 minutes until the filling is bubbly and thickened around the edges.
11. Check for doneness by inserting a knife into the center—the apples should be tender but not mushy.
12. Remove the pie filling from the oven and let it cool on a wire rack for at least 30 minutes before using. Comes together beautifully with that perfect balance of sweet-tart flavors and jewel-toned appearance. I love how the cranberries burst and create these gorgeous ruby pockets throughout the filling—it makes stunning lattice-top pies or spooned warm over vanilla ice cream for the easiest dessert upgrade.
Apple Butter Pie Filling
Gathering around the kitchen island with my family on crisp autumn afternoons always reminds me why I love this time of year – it’s when I pull out my grandmother’s apple butter recipe and transform it into the most incredible pie filling that fills the whole house with warmth and spice.
Ingredients
– 2 cups apple butter (homemade or store-bought, but check sweetness level)
– 3 medium apples, peeled and diced (I prefer Granny Smith for tartness)
– 1/2 cup brown sugar (light or dark both work)
– 1/4 cup cornstarch (for proper thickening)
– 1 tsp cinnamon (add more if you love spice)
– 1/4 tsp nutmeg (freshly grated if possible)
– 1/4 tsp salt (balances the sweetness)
– 1 tbsp lemon juice (prevents apple browning)
– 1/2 cup water (adjust if your apple butter is thick)
Instructions
1. Peel and dice all three apples into 1/2-inch pieces, tossing them immediately with lemon juice to prevent browning.
2. Combine apple butter, diced apples, brown sugar, cornstarch, cinnamon, nutmeg, and salt in a medium saucepan.
3. Gradually stir in water until the mixture is smooth and well-combined.
4. Place the saucepan over medium heat and bring the mixture to a gentle bubble, stirring constantly with a wooden spoon.
5. Reduce heat to low and simmer for 8-10 minutes, stirring frequently, until the apples are tender but still hold their shape.
6. Remove from heat and let cool completely, about 45-60 minutes, before using in your pie crust.
Really, what makes this filling special is how the tender apple pieces create little bursts of texture against the smooth, spiced butter base. The deep caramel notes from the brown sugar mingle beautifully with the warm spices, creating a filling that’s equally wonderful in a classic double-crust pie or spooned over vanilla ice cream for a quick dessert.
Brown Sugar Apple Pie Filling with Pecans
Vividly sweet and warmly spiced, this brown sugar apple pie filling with pecans reminds me of crisp autumn afternoons at my grandmother’s farmhouse. I always make a double batch to freeze for impromptu desserts throughout the holiday season—nothing beats having homemade pie filling ready when guests drop by unexpectedly. The toasted pecans add such wonderful crunch that I often snack on them while preparing the apples, though I try to save enough for the actual recipe!
Ingredients
– 6 cups peeled and sliced Granny Smith apples (about 4 large apples, slice ¼-inch thick for even cooking)
– ¾ cup packed light brown sugar (dark brown works for deeper molasses flavor)
– ½ cup chopped pecans (toast them first for maximum nuttiness)
– 3 tablespoons unsalted butter (cut into small cubes for easier melting)
– 2 tablespoons all-purpose flour (or cornstarch for gluten-free option)
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg (freshly grated if possible)
– ⅛ teaspoon salt (enhances all the flavors)
Instructions
1. Preheat your oven to 375°F and position the rack in the center for even heating.
2. Spread the chopped pecans in a single layer on a baking sheet and toast for 5-7 minutes until fragrant and lightly browned, watching carefully to prevent burning.
3. Combine the sliced apples, brown sugar, flour, cinnamon, nutmeg, and salt in a large mixing bowl, tossing until every apple slice is evenly coated.
4. Tip: Let the mixture sit for 10 minutes to draw out natural juices that will create the saucy base.
5. Transfer the apple mixture to a 9-inch deep-dish pie plate, arranging the slices somewhat evenly.
6. Dot the top of the apples with the cubed butter pieces, distributing them across the surface.
7. Sprinkle the toasted pecans evenly over the butter-topped apples.
8. Cover the pie plate tightly with aluminum foil, crimping the edges to seal in steam.
9. Bake at 375°F for 30 minutes until the filling is bubbling vigorously around the edges.
10. Remove the foil carefully to avoid steam burns and continue baking uncovered for another 15-20 minutes until the apples are tender when pierced with a fork but still hold their shape.
11. Tip: Place a baking sheet on the rack below to catch any potential drips and prevent oven mess.
12. Let the filling cool completely in the pan on a wire rack for at least 1 hour to thicken properly before using.
13. Tip: For extra shine, brush the cooled filling with 1 tablespoon of warmed apricot jam if using for open-faced tarts.
Lusciously thick and caramel-kissed, this filling holds beautiful soft apple texture against the pecans’ satisfying crunch. I love it spooned warm over vanilla ice cream for a deconstructed pie experience, or layered in mason jars with oatmeal crumble for grab-and-breakfast treats that make weekday mornings feel special.
Apple Pie Filling with Vanilla Bean
Finally, after years of testing different apple pie fillings, I’ve landed on this vanilla bean version that my family now requests every Thanksgiving. I actually started adding vanilla bean after accidentally scraping one into my apple mixture while making custard nearby – sometimes the best recipes come from happy kitchen accidents!
Ingredients
– 6 cups peeled and sliced Granny Smith apples (about 6 medium apples, slice them ¼-inch thick for even cooking)
– ¾ cup granulated sugar (you can reduce to ½ cup if you prefer less sweetness)
– 2 tablespoons cornstarch (this creates the perfect thick syrup)
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg (freshly grated makes a huge difference)
– ¼ teaspoon salt (balances the sweetness)
– 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract in a pinch)
– 2 tablespoons unsalted butter (cut into small pieces for even melting)
– 1 tablespoon lemon juice (prevents browning and adds brightness)
Instructions
1. Combine sliced apples, sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl, tossing until apples are evenly coated.
2. Add the scraped vanilla bean seeds and pod to the apple mixture, stirring to distribute the tiny black seeds throughout.
3. Transfer the apple mixture to a large saucepan or Dutch oven over medium heat.
4. Cook the mixture for 8-10 minutes, stirring frequently with a wooden spoon until apples begin to soften but still hold their shape.
5. Stir in lemon juice and butter pieces, continuing to cook for 2-3 minutes until butter is fully melted and incorporated.
6. Remove the saucepan from heat and carefully fish out the empty vanilla bean pod using tongs.
7. Let the filling cool completely in the pan for about 45-60 minutes before using, which allows the syrup to thicken properly.
Zesty with bright apple flavor and warm vanilla notes, this filling develops an incredible glossy sheen as it cools. The tender apples maintain just enough bite against the silky syrup, making it perfect not just for pies but also spooned over ice cream or layered in parfaits.
Slow Cooker Apple Pie Filling
Just when I thought my slow cooker couldn’t surprise me more, this apple pie filling became my new autumn obsession—it’s the recipe I make every weekend now while my kids do their homework nearby, filling our home with that unmistakable cinnamon-spiced aroma that says fall has truly arrived.
Ingredients
– 6 cups peeled and sliced apples (I prefer Granny Smith for their tartness, but any baking apple works)
– 3/4 cup granulated sugar (you can reduce to 1/2 cup if you prefer less sweetness)
– 1/4 cup all-purpose flour (cornstarch works too for gluten-free)
– 1 teaspoon ground cinnamon (add an extra 1/2 teaspoon if you love cinnamon like I do)
– 1/4 teaspoon ground nutmeg (freshly grated makes all the difference)
– 1/4 cup unsalted butter, cubed (cold butter creates the best texture)
– 1 tablespoon lemon juice (this prevents browning and adds brightness)
– 1/4 cup water (just enough to create steam without making it soupy)
Instructions
1. Peel and slice 6 cups of apples into 1/4-inch thick slices, placing them directly into your 4-quart slow cooker.2. In a medium bowl, whisk together 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg until thoroughly combined.3. Sprinkle the dry mixture evenly over the apple slices in the slow cooker, then use clean hands to gently toss until every apple slice is coated.4. Drizzle 1 tablespoon of lemon juice over the coated apples—this acidic touch helps balance the sweetness and keeps the apples from turning brown.5. Scatter 1/4 cup of cubed cold butter evenly across the top of the apple mixture, letting the butter melt gradually during cooking for perfect distribution.6. Pour 1/4 cup of water around the edges of the slow cooker—this creates just enough steam to cook the apples without making the filling watery.7. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, resisting the urge to stir during cooking to maintain distinct apple slices.8. After cooking time is complete, remove the lid and let the filling sit for 15 minutes to thicken properly before serving or storing. My family loves this filling spooned warm over vanilla ice cream, where the creamy cold meets the spiced warmth in the most delightful way, though it’s equally magical layered between flaky pie crust or swirled into morning oatmeal.
Apple Pie Filling with Cardamom and Orange Zest
Finally, after years of testing different apple pie fillings, I’ve landed on this version that’s become my go-to for holiday gatherings—it’s the one my family requests every Thanksgiving, and I love how the cardamom and orange zest add a cozy, unexpected twist. I actually started making this after a friend brought over a cardamom-spiced cake, and I couldn’t stop thinking about how well it would pair with tart apples. Now, I always double the batch and freeze some for impromptu desserts, because let’s be honest, pie emergencies are real!
Ingredients
- 6 cups peeled, sliced Granny Smith apples (about 4–5 medium apples; use a mix like Honeycrisp for sweeter flavor)
- 3/4 cup granulated sugar (adjust to taste based on apple sweetness)
- 1/4 cup all-purpose flour (or cornstarch for a gluten-free option)
- 1 tsp ground cardamom (freshly ground pods give the best aroma)
- 1 tbsp orange zest (from about 1 large orange; avoid the white pith to prevent bitterness)
- 1 tbsp lemon juice (bottled works fine, but fresh adds brighter tang)
- 1/2 tsp vanilla extract (pure vanilla enhances the warmth)
- 1/4 cup unsalted butter, cubed (cold butter helps thicken the filling evenly)
- 1/4 cup water (add more if the mixture looks too thick while cooking)
Instructions
- Peel and slice 6 cups of Granny Smith apples into 1/4-inch thick pieces, tossing them in a large bowl with 1 tbsp lemon juice as you go to prevent browning.
- In a separate medium bowl, whisk together 3/4 cup granulated sugar, 1/4 cup all-purpose flour, and 1 tsp ground cardamom until no lumps remain.
- Pour the dry sugar mixture over the sliced apples, add 1 tbsp orange zest and 1/2 tsp vanilla extract, and stir gently with a spatula to coat every piece evenly.
- Transfer the apple mixture to a large saucepan or Dutch oven, then pour in 1/4 cup water and scatter 1/4 cup cubed unsalted butter evenly over the top.
- Place the saucepan over medium heat and cook, stirring occasionally with a wooden spoon, for 5 minutes until the butter melts and the sugar begins to dissolve.
- Reduce the heat to medium-low and simmer the filling for 15–18 minutes, stirring every 3–4 minutes, until the apples are tender but not mushy and the sauce thickens to a glossy consistency.
- Remove the saucepan from the heat and let the filling cool completely in the pan for about 30 minutes, stirring occasionally to release steam.
Perfectly spiced and just sweet enough, this filling turns velvety with soft apple chunks that hold their shape beautifully. I love spooning it warm over vanilla ice cream for a quick dessert, or layering it in a jar with crumbled oatmeal cookies for a no-bake treat—it’s so versatile, you might skip the pie crust altogether!
Vegan Apple Pie Filling with Coconut Sugar
Wandering through the farmer’s market last weekend, I spotted the most beautiful heirloom apples and knew immediately they were destined for pie filling. As someone who’s been experimenting with vegan baking for years, I’ve found that coconut sugar gives this classic filling such a warm, caramel-like depth that even my non-vegan friends can’t resist. Trust me when I say this version might just become your new autumn staple.
Ingredients
– 6 cups sliced apples (I prefer a mix of Granny Smith and Honeycrisp for balance)
– 3/4 cup coconut sugar (or brown sugar if you don’t have coconut)
– 2 tablespoons cornstarch (arrowroot powder works too for a slightly clearer filling)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg (freshly grated makes all the difference)
– 1/4 teaspoon salt
– 1 tablespoon lemon juice (this prevents browning and adds brightness)
– 2 tablespoons vegan butter (coconut oil works in a pinch)
Instructions
1. Peel and slice all 6 cups of apples into 1/4-inch thick slices, placing them directly into a large mixing bowl.
2. Drizzle 1 tablespoon of lemon juice over the apple slices and toss gently to coat every piece.
3. In a separate small bowl, whisk together 3/4 cup coconut sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt until fully combined.
4. Sprinkle the dry mixture over the apples and toss thoroughly until every slice is evenly coated.
5. Melt 2 tablespoons of vegan butter in a large skillet over medium heat for about 2 minutes until bubbly.
6. Add the coated apple mixture to the skillet and cook for 8-10 minutes, stirring every 2 minutes to prevent sticking.
7. Reduce heat to low, cover the skillet, and simmer for 15 minutes until the apples are tender but still hold their shape.
8. Remove the lid and continue cooking for another 5 minutes until the liquid has thickened to a glossy syrup.
9. Remove from heat and let the filling cool completely in the skillet for about 30 minutes before using.
Getting that first bite of this warm apple filling is pure comfort—the tender apples hold their shape beautifully while the coconut sugar creates this incredible caramel-like sauce that’s neither too sweet nor too tart. I love serving it over vegan ice cream for a quick dessert, or layering it with oatmeal for the most decadent breakfast treat you’ll ever experience.
Apple Pie Filling with Raisins and Walnuts
Gathering around the kitchen island with my family to peel apples is one of my favorite fall traditions—there’s something so comforting about the scent of cinnamon filling the air while we work. This apple pie filling with raisins and walnuts is my go-to for cozy desserts, and I love how the walnuts add that perfect crunch against the soft, spiced apples. It’s the kind of recipe that makes your house smell like a bakery and brings everyone running to the kitchen.
Ingredients
– 6 cups peeled, sliced apples (like Granny Smith or Honeycrisp, about 4–5 medium apples)
– 1/2 cup granulated sugar (adjust for sweetness based on apple variety)
– 1/4 cup brown sugar, packed (for deeper flavor)
– 1 tsp ground cinnamon (or add a pinch of nutmeg if you like)
– 1/4 tsp salt (enhances all the flavors)
– 2 tbsp cornstarch (helps thicken the filling without making it gummy)
– 1/2 cup raisins (plump them in warm water for 10 minutes if they’re dry)
– 1/2 cup chopped walnuts (toast them first for extra crunch)
– 1 tbsp lemon juice (keeps apples from browning)
– 1/4 cup water (or apple juice for more flavor)
Instructions
1. Peel and slice 6 cups of apples into 1/4-inch thick pieces, tossing them in a large bowl with 1 tablespoon of lemon juice as you go to prevent browning.
2. In a separate medium bowl, whisk together 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 2 tablespoons cornstarch until no lumps remain.
3. Pour the sugar-spice mixture over the sliced apples and stir gently to coat every piece evenly.
4. Add 1/2 cup raisins, 1/2 cup chopped walnuts, and 1/4 cup water to the apple mixture, stirring to combine all ingredients.
5. Transfer the mixture to a large saucepan and cook over medium heat, stirring frequently, until the apples soften slightly and the sauce thickens, about 8–10 minutes.
6. Reduce heat to low and simmer for another 5 minutes, stirring occasionally, until the apples are tender but still hold their shape.
7. Remove the saucepan from heat and let the filling cool completely before using, about 30–45 minutes, to allow it to set properly. Out of the pan, this filling is a dream—the tender apples melt into the spiced syrup, while the raisins add little bursts of sweetness and the walnuts keep every bite interesting. I love spooning it warm over vanilla ice cream or layering it into overnight oats for a breakfast treat that feels indulgent.
Gluten-Free Apple Pie Filling
Every fall, I find myself craving the warm, cinnamon-spiced comfort of apple pie, but since going gluten-free, I’ve had to get creative with my baking. This gluten-free apple pie filling has become my go-to solution for satisfying those autumn cravings without the traditional crust. I actually developed this recipe after a pie crust disaster that left me with perfectly spiced apples and nothing to put them in—sometimes kitchen failures lead to the best discoveries!
Ingredients
– 6 cups peeled and sliced Granny Smith apples (about 6 medium apples, or use a mix of tart and sweet varieties)
– 1/2 cup granulated sugar (adjust to taste based on apple sweetness)
– 1/4 cup brown sugar, packed
– 2 tablespoons cornstarch (or arrowroot powder for paleo option)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon lemon juice (freshly squeezed works best)
– 2 tablespoons unsalted butter, cubed (or coconut oil for dairy-free)
– 1/2 cup water
Instructions
1. Peel and core 6 medium Granny Smith apples, then slice them into 1/4-inch thick pieces to ensure even cooking.
2. In a large mixing bowl, combine 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt, whisking thoroughly to eliminate any cornstarch lumps.
3. Add the sliced apples to the sugar mixture and toss until every piece is evenly coated, which helps prevent the filling from becoming watery.
4. Pour the coated apple mixture into a large saucepan or Dutch oven and add 1 tablespoon lemon juice, 2 tablespoons cubed butter, and 1/2 cup water.
5. Cook the mixture over medium heat, stirring constantly with a wooden spoon for the first 2 minutes to prevent sticking.
6. Reduce heat to medium-low and continue cooking for 12-15 minutes, stirring occasionally, until the apples are tender but still hold their shape when pierced with a fork.
7. The filling is ready when it thickens noticeably and coats the back of a spoon, creating glossy, thickened syrup around the apples.
8. Remove the saucepan from heat and let the filling cool completely in the pan for about 30 minutes before using or storing.
Keep in mind that this filling thickens significantly as it cools, so don’t worry if it seems slightly thin when hot. The combination of tender apples and warm spices creates the perfect balance of sweet and tart, making it incredibly versatile beyond traditional pie—I love spooning it over gluten-free pancakes or swirling it into morning yogurt for an autumn-inspired breakfast treat.
Apple Pie Filling with Honey and Rosemary
Crisp autumn days always make me crave the comforting aroma of spiced apples wafting through my kitchen—there’s something magical about transforming humble fruit into a filling that tastes like pure nostalgia. I’ve been tweaking this apple pie filling recipe for years, and the honey-rosemary combination came about when my herb garden was overflowing and I decided to get creative with my classic version. Trust me, the floral notes from the rosemary elevate this beyond your standard pie filling in the most delightful way.
Ingredients
– 6 cups peeled and sliced Granny Smith apples (about 6 medium apples, or mix with Honeycrisp for sweeter results)
– 1/2 cup honey (local raw honey adds wonderful complexity)
– 1/4 cup granulated sugar (reduce to 2 tbsp if using sweeter apple varieties)
– 2 tbsp cornstarch (arrowroot powder works for a clearer filling)
– 1 tbsp fresh rosemary, finely chopped (dried works but use only 1 tsp)
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 tbsp lemon juice (bottled is fine in a pinch)
– 1/2 cup water
– 2 tbsp unsalted butter (salted butter works but reduce added salt)
Instructions
1. Peel and slice 6 medium Granny Smith apples into 1/4-inch thick slices, placing them immediately in a large bowl.
2. Drizzle 1 tablespoon of lemon juice over the apple slices and toss gently to prevent browning.
3. In a separate small bowl, whisk together 2 tablespoons of cornstarch with 1/4 cup of water until completely smooth and no lumps remain.
4. Combine 1/2 cup honey, 1/4 cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt in a medium saucepan.
5. Heat the honey mixture over medium heat for 2-3 minutes, stirring constantly until the sugar dissolves and the mixture becomes fragrant.
6. Slowly pour the cornstarch slurry into the saucepan while continuously whisking to prevent clumping.
7. Add 1/2 cup water and 1 tablespoon of finely chopped fresh rosemary to the saucepan, stirring to incorporate.
8. Bring the mixture to a gentle boil over medium heat, then immediately reduce to a simmer.
9. Cook the sauce for 3-4 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
10. Add the prepared apple slices to the saucepan, stirring gently to coat every piece with the thickened sauce.
11. Simmer the apple mixture uncovered for 8-10 minutes, stirring occasionally, until the apples are tender but still hold their shape when pierced with a fork.
12. Remove the saucepan from heat and stir in 2 tablespoons of unsalted butter until melted and fully incorporated.
13. Let the filling cool completely in the saucepan for about 30 minutes before using or transferring to storage containers.
Using this filling creates the most incredible pies with layers of flavor that develop beautifully—the rosemary doesn’t overpower but rather complements the honey’s warmth in a way that makes each bite sophisticated yet comforting. I love how the apples maintain just enough texture to provide substance while the spiced syrup soaks into every crumb of the crust. Unexpectedly, this filling also shines when spooned warm over vanilla ice cream or swirled into morning oatmeal for an autumnal breakfast treat.
Apple Pie Filling with Chai Spices
Remember that crisp autumn afternoon last year when I discovered my love for chai spices in unexpected places? I was experimenting with my grandmother’s apple pie recipe when I decided to swap her traditional cinnamon for my favorite chai blend, and the result was nothing short of magical—warm, complex, and utterly comforting.
Ingredients
– 6 cups peeled and sliced apples (about 6 medium apples, mix of Granny Smith and Honeycrisp for balanced texture)
– 3/4 cup granulated sugar (reduce to 1/2 cup if using sweeter apple varieties)
– 1/4 cup all-purpose flour (or cornstarch for gluten-free option)
– 1 tablespoon chai spice blend (store-bought or homemade mix of cinnamon, cardamom, ginger, cloves, and black pepper)
– 2 tablespoons unsalted butter (cut into small pieces for even melting)
– 1 tablespoon lemon juice (freshly squeezed prevents browning and adds brightness)
– 1/2 cup water (use apple cider for deeper flavor if available)
Instructions
1. Peel and core 6 medium apples, then slice them into 1/4-inch thick pieces for even cooking.
2. Toss the apple slices with 1 tablespoon of fresh lemon juice in a large bowl to prevent oxidation.
3. Whisk together 3/4 cup granulated sugar, 1/4 cup all-purpose flour, and 1 tablespoon chai spice blend in a separate bowl until fully combined.
4. Sprinkle the dry mixture over the apples and stir gently until every slice is coated evenly.
5. Transfer the coated apples to a large saucepan and pour in 1/2 cup of water.
6. Dot the top of the apple mixture with 2 tablespoons of cubed unsalted butter.
7. Cook over medium heat, stirring occasionally, until the mixture reaches a gentle bubble (about 5-7 minutes).
8. Reduce heat to low and simmer for 12-15 minutes, stirring every 3 minutes to prevent sticking.
9. Test doneness by pressing a spoon against an apple slice—it should yield easily but maintain some structure.
10. Remove from heat and let cool for 20 minutes before using or storing.
Last night I spooned this filling over vanilla ice cream and watched it create beautiful caramel swirls. The chai spices create this incredible warmth that pairs perfectly with the tender apples, and the texture holds up beautifully whether you’re making pies, topping pancakes, or eating it straight from the jar—not that I’ve ever done that!
Apple Pie Filling with Brandy and Dried Figs
Holiday baking always reminds me of my grandmother’s kitchen, where the scent of warm spices would fill the air for hours. I’ve put my own twist on her classic apple pie filling by adding brandy and dried figs, creating a richer, more complex flavor that’s perfect for autumn gatherings. This version has become my go-to for Thanksgiving pies, but honestly, I’ve been known to eat it straight from the jar with a spoon when no one’s looking.
Ingredients
– 6 large Granny Smith apples, peeled and sliced (about 8 cups)
– 1 cup dried figs, chopped (soak in warm water for 10 minutes if very dry)
– 3/4 cup granulated sugar (adjust based on apple sweetness)
– 1/4 cup brandy (any dark brandy works)
– 2 tbsp lemon juice (freshly squeezed preferred)
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 2 tbsp unsalted butter, cubed
Instructions
1. Peel all 6 Granny Smith apples using a vegetable peeler, removing all skin completely.
2. Core each apple using an apple corer or small knife, discarding the seeds and core.
3. Slice the peeled apples into 1/4-inch thick wedges using a sharp knife.
4. Chop 1 cup of dried figs into small 1/4-inch pieces with a chef’s knife.
5. Combine the sliced apples, chopped figs, 3/4 cup granulated sugar, 2 tbsp lemon juice, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt in a large mixing bowl.
6. Toss the mixture gently with a rubber spatula until all ingredients are evenly distributed and apples are coated.
7. Transfer the mixture to a large, heavy-bottomed saucepan or Dutch oven.
8. Cook over medium heat for 15 minutes, stirring every 3 minutes with a wooden spoon to prevent sticking.
9. Add 1/4 cup brandy to the saucepan, standing back as it may sizzle and release alcohol vapors.
10. Continue cooking for another 10 minutes over medium-low heat, stirring frequently until apples are tender but still hold their shape.
11. Test apple tenderness by piercing a slice with a fork – it should slide through easily but the apple shouldn’t be mushy.
12. Remove the saucepan from heat and stir in 2 tbsp cubed unsalted butter until melted and incorporated.
13. Let the filling cool in the saucepan for 20 minutes before using or transferring to storage containers.
Out of this world doesn’t even begin to describe how the brandy caramelizes with the sugar, creating this incredible syrupy glaze that clings to every apple slice. The figs plump up beautifully, adding little bursts of chewy sweetness that contrast with the tender apples. I love using this filling not just for pies, but also swirling it into oatmeal or spooning it over vanilla ice cream for an instant dessert.
Apple Pie Filling with Ginger and Lemon
Zesty autumn baking always reminds me of my grandmother’s kitchen, where the scent of warm spices would fill the entire house. I’ve put my own twist on her classic apple pie filling by adding bright ginger and lemon, creating a perfect balance of sweet and tangy. This version has become my go-to for everything from pies to morning oatmeal toppings.
Ingredients
– 6 cups peeled and sliced apples (about 6 medium apples, mix of Granny Smith and Honeycrisp for best texture)
– 3/4 cup granulated sugar (adjust based on apple sweetness)
– 1/4 cup all-purpose flour (or cornstarch for gluten-free)
– 1 tablespoon fresh lemon juice (bottled works in a pinch)
– 1 teaspoon ground ginger (or 2 teaspoons freshly grated ginger for more zing)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, cubed (cold butter helps thicken the filling)
Instructions
1. Peel and core 6 medium apples, then slice them into 1/4-inch thick pieces to ensure even cooking.
2. Combine the sliced apples, 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 tablespoon fresh lemon juice, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt in a large mixing bowl.
3. Toss the mixture gently with a spatula until all apple slices are evenly coated with the dry ingredients and spices.
4. Transfer the apple mixture to a 9-inch deep-dish pie plate or similar baking dish, spreading it into an even layer.
5. Dot the top of the apple mixture evenly with 2 tablespoons of cubed unsalted butter.
6. Cover the baking dish tightly with aluminum foil to trap steam and prevent the apples from drying out.
7. Bake the covered filling in a preheated 375°F oven for 30 minutes to soften the apples and release their juices.
8. Remove the foil carefully and continue baking for another 15-20 minutes at 375°F until the filling is bubbly and thickened.
9. Check for doneness by inserting a knife into the center – the apples should be tender but still hold their shape.
10. Remove the baking dish from the oven and let the filling cool completely, about 1-2 hours, to allow it to thicken properly.
Outstandingly versatile, this ginger-lemon apple filling develops a beautiful glossy sheen as it cools, with tender apples that maintain just enough bite. The ginger adds a warm kick that complements the bright lemon notes perfectly. I love spooning it warm over vanilla ice cream or layering it in parfait glasses with Greek yogurt for an elegant dessert.
Apple Pie Filling with Oat Crumble
Unbelievably, this apple pie filling with oat crumble has become my go-to fall dessert after discovering it accidentally when I ran out of pie crust one Thanksgiving—now my family requests it more than traditional pie! There’s something magical about the way the sweet, spiced apples mingle with that crunchy oat topping straight from the oven.
Ingredients
– 6 cups peeled and sliced apples (I prefer Granny Smith for tartness, but any baking apple works)
– 1/2 cup granulated sugar (adjust to your preferred sweetness level)
– 1/4 cup brown sugar, packed
– 1 tablespoon lemon juice (fresh squeezed makes a difference)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup all-purpose flour
– 1 cup old-fashioned oats
– 1/2 cup cold unsalted butter, cubed
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 375°F and grease a 9-inch baking dish with butter or cooking spray.
2. Combine the sliced apples, granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg in a large bowl, tossing until the apples are evenly coated.
3. Sprinkle the 1/4 cup flour over the apple mixture and stir gently to combine—this will help thicken the filling as it bakes.
4. Transfer the apple mixture to the prepared baking dish, spreading it into an even layer.
5. In the same bowl (no need to wash it!), combine the oats, remaining 1/4 cup flour, and salt.
6. Add the cold cubed butter to the oat mixture and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
7. Sprinkle the oat crumble evenly over the apple filling, covering it completely.
8. Place the baking dish on a rimmed baking sheet to catch any potential overflow and bake at 375°F for 45-50 minutes.
9. Check for doneness when the filling is bubbling around the edges and the crumble topping is golden brown.
10. Remove from the oven and let it rest for at least 15 minutes before serving to allow the filling to set.
Zesty cinnamon warmth meets buttery crunch in every spoonful of this comforting dessert. The tender apples hold their shape beautifully against the crisp oat topping, creating that perfect textural contrast we all crave. Try serving it warm over vanilla ice cream for the ultimate fall treat, or enjoy it for breakfast with Greek yogurt—I won’t tell!
Apple Pie Filling with Almond Extract
Ooh, there’s something magical about the scent of apples and almonds mingling in my kitchen every fall—it instantly transports me back to my grandmother’s cozy farmhouse kitchen where I first learned that a splash of almond extract could transform ordinary apple pie filling into something truly extraordinary.
Ingredients
– 6 cups sliced peeled apples (I prefer a mix of Granny Smith and Honeycrisp for balance)
– 3/4 cup granulated sugar (adjust based on apple sweetness)
– 1/4 cup all-purpose flour (or cornstarch for gluten-free)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon lemon juice (freshly squeezed works best)
– 1 teaspoon almond extract (use pure, not imitation, for best flavor)
– 2 tablespoons unsalted butter, cubed (cold butter creates better texture)
Instructions
1. Peel and slice 6 cups of apples into 1/4-inch thick slices, placing them in a large mixing bowl as you work.
2. Sprinkle 1 tablespoon of lemon juice over the apple slices and toss gently to prevent browning.
3. In a separate small bowl, whisk together 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt until thoroughly combined.
4. Pour the dry ingredient mixture over the apples and use your hands to toss until every slice is evenly coated—this ensures the filling thickens properly during cooking.
5. Transfer the coated apple mixture to a large saucepan or Dutch oven set over medium heat.
6. Cook the apple mixture for 8-10 minutes, stirring frequently with a wooden spoon, until the apples begin to soften but still hold their shape.
7. Reduce the heat to low and stir in 1 teaspoon of almond extract, being careful not to add it while the mixture is boiling to preserve its delicate flavor.
8. Dot the top of the filling with 2 tablespoons of cubed cold butter, then continue cooking for 2-3 more minutes until the butter melts completely into the mixture.
9. Remove the saucepan from heat and let the filling cool for 15 minutes before using—this resting period allows the flavors to meld and the sauce to thicken to the perfect consistency.
Creative ways to serve this almond-kissed filling extend beyond traditional pie—try it swirled into oatmeal, layered in parfaits with Greek yogurt, or even spooned warm over vanilla ice cream. The almond extract adds a subtle marzipan-like complexity that makes the apples taste richer, while the texture remains beautifully chunky with just enough syrupy sauce to cling to every spoonful.
Apple Pie Filling with Blackberries and Thyme
During my annual fall trip to the orchard last weekend, I found myself with way too many apples and some gorgeous blackberries that were begging to be used. This apple pie filling with blackberries and thyme is my new favorite way to elevate classic apple pie—the thyme adds this subtle earthy note that perfectly balances the sweet-tart berries.
Ingredients
- 6 cups peeled, sliced apples (I prefer a mix of Granny Smith and Honeycrisp for balance)
- 1 cup fresh blackberries (frozen work too, no need to thaw)
- 3/4 cup granulated sugar (adjust up to 1 cup if your apples are very tart)
- 1/4 cup all-purpose flour (cornstarch works for gluten-free)
- 1 tbsp fresh thyme leaves (dried works but use 1 tsp instead)
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1 tbsp lemon juice (bottled is fine in a pinch)
- 2 tbsp unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375°F and place a rack in the center position.
- In a large mixing bowl, combine the sliced apples, blackberries, sugar, flour, thyme, cinnamon, and salt.
- Toss everything together gently with your hands until the fruit is evenly coated in the dry ingredients.
- Drizzle the lemon juice over the fruit mixture and toss once more to distribute.
- Transfer the filling mixture to a 9-inch deep-dish pie plate or similar baking dish.
- Dot the top of the filling evenly with the small pieces of butter.
- Cover the dish tightly with aluminum foil and bake at 375°F for 30 minutes.
- Remove the foil carefully (steam will escape) and continue baking uncovered for another 20-25 minutes.
- Check for doneness—the filling should be bubbling vigorously around the edges and the apples should be tender when pierced with a fork.
- Remove from the oven and let the filling cool completely in the baking dish on a wire rack, about 2 hours.
Fresh from the oven, this filling has the most incredible jammy texture with whole blackberries that burst in your mouth. The thyme creates this wonderful savory undertone that makes it sophisticated enough for dinner parties but still cozy for family desserts. I love serving it warm over vanilla ice cream or layering it with Greek yogurt for breakfast—it’s versatile enough for any time of day.
Summary
Excitingly, these 20 apple pie filling recipes offer endless inspiration for your fall baking adventures. From classic cinnamon-spiced versions to creative twists with caramel or cranberries, there’s something to delight every palate. We hope you’ll try a few, share your favorites in the comments below, and pin this roundup to your Pinterest boards to spread the autumn baking joy!
