It’s almost apple season here and this apple pie filling recipe is the perfect way to enjoy this season. This apple topping is great for apple pies, but you can also use it on top of pancakes, waffles, and my favorite funnel cakes.Jump to Recipe
I’m a huge fan of all things apple! As soon as fall is right around the corner I start with baking apple goodies. Having this apple topping ready to enjoy is the perfect way to start the fall season.
Apple Pie Filling Ingredients
- lemon juice
- brown sugar
Where to use Apple Topping
- funnel cakes
- ice cream
- pie filling
Making Apple Pie Filling
This apple topping recipe is super easy to put together. You can pick your favorite apple(s). I love to a combo of apples, something tart and something sweet. For this recipe I used half Granny Smith and half Fuji apples.
You’ll squeeze some lemon juice over the top to keep them from browning.
The rest of this recipe is super easy, just adding the rest of the ingredients into a deep skillet.
You’ll heat the ingredients up while whisking them together, then it’s time to add the apples.
You’ll let the apples simmer for about 20 minutes and that’s it… luscious apple goodness!!!
You can keep the filling in a jar in the refrigerator for up to a week. You can follow canning directions to keep it longer. In our house, it doesn’t last a week!
This delicious apple pie filling is great for pie but also makes a great topping on pancakes, ice cream, etc.
- 6 cups apples I used 2 Granny Smith and 2 Fuji apples
- 2 tbsp lemon juice
- 2 cups water
- ¼ cup sugar
- ¾ cup brown sugar
- ¼ cup cornstarch
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground cloves
Peel the apples and cut them up into bite-sized pieces. Drizzle the lemon juice on top and toss to coat.
Add the water and white sugar to a large skillet. Turn the heat onto medium.
Add the brown sugar to the skillet.
Pour in the cornstarch.
Sprinkle the cinnamon, nutmeg and cloves into the skillet. Whisk everything together.
Once the mixture starts to bubble, add the apples and let it simmer for 20 minutes on low heat. Stir occasionally.
Add to a pie crush and bake or save in a mason jar in refrigerator to use within a week.
I hope you get a chance to try this apple pie filling recipe soon.