Homemade Apple Pie Filling


Since we’re in the height of Michigan Apple season we thought we’d share our favorite Homemade Apple Pie Filling recipe with you. We suggest multiplying the recipe and making a large batch and freezing it: you’ll be party ready all fall & winter. Hey, don’t be scared if you aren’t crazy about pie: there are so many uses for this Apple Pie Filling. You can use it in Cobblers, Crisps, Cakes, Cheesecakes, Cupcakes, Pastries, Dessert Bars, Muffins, Tarts, Trifles, Tortes, and more.

This recipe is the equivalent of 1 can of Apple Pie Filling. Again: Multiply and freeze it. You’ll thank us later.

For the apples, we suggest a mix of Ida Red or Paula Red mixed with Red Delicious or Gala — we think these are the best Michigan options to give you that classic Apple Pie flavor while holding up well under cooking and potentially freezing.

What you’ll need:
4 apples, peeled, cored, & chopped or sliced
3 tablespoons water + 2 tablespoons water later
2 tablespoons butter
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/3 cup sugar
1 tablespoon + 1 teaspoon cornstarch

Place butter in a pan over medium heat and add the cinnamon and nutmeg, cooking 15-20 seconds or until fragrant. Add the apples, sugar, and 3 tablespoons of water. Stir together and cover for 4 minutes. Make sure to check on the mixture so it doesn’t burn on the bottom of the pan — stir as necessary in that timeframe.

Combine cornstarch and the other 2 tablespoons of water. When the apples feel a little cooked, stir in the cornstarch+water mixture and allow everything to continue to cook until the apples are tender and the glaze has gotten thicker. Once it’s done, remove it from the heat and let it cool off before using it in another recipe or freezing it for later.

tastesKate Metcalfe