Apple Filling for Pies

"After just making this again I think some may find the filling too thick so I am changing the instructions to say 2-4 tablespoons of cornstarch. We like our apples diced so it takes 3-4 large apples to achieve 4 cups. I also used the micro.this time stirring every couple minutes. No chance of burning on the bottom that way."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Dorel photo by Dorel
photo by Kelly W. photo by Kelly W.
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
Ready In:
1 9inch pie


  • 4 cups diced apples
  • 2 tablespoons lemon juice
  • 12 cup sugar, depending on sweetness of apples, to taste
  • 2 -4 tablespoons cornstarch
  • 12 teaspoon nutmeg, to your taste
  • 1 teaspoon cinnamon, to your taste
  • 1 cup apple juice or 1 cup water, if you don't have juice, try to have juice, it adds to the flavor


  • Sprinkle lemon juice over apples in saucepan.
  • Mix next four ingredients together and add to apples.
  • Mix well.
  • Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened.
  • Remove from heat and cool.
  • Fill a well chilled 9 inch pastry lined pan and cover with top crust.
  • Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.

Questions & Replies

  1. so I mix all sugar and spices up and add it to the apples. When or how does the juice thicken if its just all juice?
  2. Can this be canned or frozen?
  3. With oatmeal brown sugar vanilla
  4. How to make crumble for toping
  5. Excuse me... Where I live there isn't cornstarch, are there any alternatives??


  1. I have used this recipe heaps of times I think it’s is the best ever apple pie filling I’ve ever used, in fact just had granddaughter call me asking for an apple pie for her birthday Saturday.
  2. I really liked it overall but for me the 1/2 teaspoon of nutmeg was a bit too much. I think that next time will start at a 1/4 and add more if needed.
  3. I wish I could give this recipe 10 stars! The other apple pie recipes I have tried, where the filling is cooked inside the pie crust, always seem to be either too dry or too runny. Not a problem with this recipe. This apple pie has a rich tasting, thick, creamy filling that clings to the apples within each slice. I had 10 Granny Smith apples to use, which came to 9 cups of apple slices. I doubled all the ingredients but did add an extra 1/2 cup of sugar (1 1/2 cups total) because these apples were very tart. I also added an extra teaspoon of cinnamon (2 teaspoons total). I used a total of 8 tablespoons cornstarch for doubling this recipe. Instead of apple juice, I used apple cider heated in the microwave until very hot. IMO, the apple cider/juice is what really puts this recipe over the top above others. After the filling thickened, I separated it into two 4-cup containers. After cooling, I used 4 cups for my pie and froze the other for later use. At 425° this pie cooks quickly and I had to use foil to cover the edges of the crust after the first 10 minutes when I moved it to the center rack. Be sure to cut air vents/slits on your top crust because this filling will bubble up. The bottom crust was perfectly done and the top was golden brown after another 20 minutes in the oven. This is the best apple pie I have ever made and my dh gave it a big "thumbs up". Dorel, thanks so much for sharing this recipe.
  4. If you do not have apple juice, blend 1/4 cup water with 3/4 cup diced apple to make your own apple juice for this pie. Using apple juice is almost a must for the flavor to evolve.
  5. Made this tonight and it turn out beautifully!!!!!!!!!!!!!! It taste sooooo good!!!!!!!!! I use the peelings and core from the apples as my water or juice. Just add 1 1/2 cup of water in a pot and simmer for about 20 minutes. I did not have lemons or lemon juice on hand so I used 2 tbsp of apple cider vinegar, and I substituted sugar with a sugar subsitute baking blend due to my diabetes. Worked out wonderfully!!! Jennifer V in Michigan


  1. I use a Pampered Chef Apple peeler/slicer, so my apples turn into nice, thin slices, which I quarter.
  2. Used tapioca flour instead of cornstarch
  3. Heated full mixture in a saucepan on stove. Mix one time to combine and then leave alone until starts to simmer. Apples start to soften too, great over ice cream!
  4. Just finished making this for a pie i'll be making in the morning. I used 3 Honey Crisp and 2 Gala apples. I didn't have any apple juice and didn't want to use just water so I substituted 1 cup of unsweetened applesauce instead. I cooked it in the microwave for 3 minutes and it not only smelled wonderful but tasted delicious! Thickened up just enough to make a 'sauce'.. Can't wait for the finished product tomorrow. <br/>I'll be using this again with homemade pie crust for sure. <br/>Thanks for an easy and tasty recipe.***update*** made my pie and this filling was amazing. My sister loved it so much she took the recipe and will be using it also...
  5. I had gotten some apples from a friend, and was looking to make my first apple pie. This filling was so wonderful, easy to make that even I could do it! I used 3 tbsp cornstarch, and I also used 1 tsp of apple pie spice in place of the nutmeg and cinnamon. If I didn't know I was making pie I would of eaten it warm! It was so yummy, I can't wait to try it when I have the apple juice! Will be making this again and I can't wait to try the pie that's currently in my oven!


<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at Use the @ sign and no spaces.</p>
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