Name: Apple Pie Filling Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 10 cups apples (sliced or cubed); 1 cup turbinado sugar; 4 Tbsp. lemon juice; 1/2 cup butter; 1 Tbsp. vanilla extract; 3 Tbsp. cinnamon; 1/2 tsp. nutmeg; 1/2 tsp. ground ginger; 1/4 tsp. cardamom; 1/4 cup + 3 Tbsp. water; 3 Tbsp. tapioca starch

Skip the cans and make your pies shine with this fresh, from-scratch apple pie filling that’s bursting with real flavor. Juicy apples simmer with turbinado sugar, a splash of lemon, and a cozy mix of cinnamon, nutmeg, ginger and cardamom for a rich, caramel-like filling that’s perfectly sweet and wonderfully spiced. Thickened naturally with tapioca starch—no preservatives or artificial ingredients here — it’s a simple, wholesome upgrade to the store-bought stuff. Plus, it’s freezer-friendly, so you can stash a few batches away and have homemade pie magic on hand whenever the craving hits.

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Apple Pie Filling Recipe

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 3

Calories 867 kcal

Author Oana Ennis

Ingredients

10 cups apples sliced or cubed
1 cup turbinado sugar
4 Tbsp. lemon juice
1/2 cup butter
1 Tbsp. vanilla extract
3 Tbsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/4 tsp. cardamom
1/4 cup + 3 Tbsp. water
3 Tbsp. tapioca starch

Instructions

Peel and cut the apples in cubes or thin slices. In a large pot, melt the butter and sugar. Add the cinnamon, nutmeg, ginger, cardamom, lemon juice, vanilla and the apples. Mix the ingredients until the apples are coated with the spices. Add ¼ cup water and cover with the lid. Cook under medium heat for about 5 -10 mins until the apples are slightly cooked.
In a small bowl mix tapioca flour with 3 tablespoon water, until it forms a paste. Add it to the pot and mix it well into the apple pie filling. Cook it for a couple more minutes until the filling thickens.
Turn off the heat and let it cool. Use it immediately or store it in the fridge in jars or airtight containers for a couple of weeks or freeze it in individual bags for 3-6 months.