• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Society

easy plant based vegan recipes featuring whole foods and a pure plant based lifestyle - the Veggie Society

  • Home
  • Recipes
  • Privacy Policy
  • Shop
  • Join VeggieSociety
  • Log In

Homemade Apple Pie Filling Recipe

August 31, 2020 By florentina Leave a Comment

This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you.

Let one of the most classic flavors of fall do a dance on your tongue when you create this homemade Apple Pie Filling. Freshly sliced granny smith apples, cinnamon, and vegan butter are cooked down to create a delicious recipe. Quick, easy, and perfect for many uses other than just pie and Thanksgiving dinner!

Jump to Recipe

Vegan Apple Pie Filling with Ice-cream
go premium!Love recipes, hate ads?
$9.99/year. No ads.

Homemade Apple Pie Filling

Apple pie or apple desserts in general are like a melt in your mouth dream. It’s impossible to go through autumn without apples being a part of your life. From the smell of your candles or air freshener, to the candied apples and desserts like this filling. Apples pop up everywhere when fall starts tip-toeing around the corner.

Of course, apples are just as perfect all year round, but they add their own piece of magic to the wonderland that is fall. Let me be clear, desserts aren’t the only perfection apples create. For example, I adore using them for this Green Apple Coleslaw or for a warm bowl of this vegan Roasted Butternut Squash Soup.

Apples, especially granny smith, add such a strong, tart flavor to recipes. It makes them noticeable, like this filling recipe. Go make it and twirl around in the kitchen when you do – it’s a fun touch.

Homemade Apple Pie Filling from Scratch

go premium!Love recipes, hate ads?
$9.99/year. No ads.

How to Make Apple Pie Filling with Fresh Apples

  1. Prep the apples – Peel and slice the apples. Sprinkle with lemon juice. Discard the peel and core.
  2. Cook – Melt the butter in a saucepan then add the apples, sugar, tapioca, and cinnamon. Simmer until apples are soft.
  3. Add in extras – If you want to add in vanilla or nutmeg, now is the time to do it.
  4. Cool – Remove from heat and allow to cool before use, or serve hot topped with vanilla ice-cream, it’s up to you! Enjoy!

Tips + Variations

  • Storage – Store your homemade apple pie filling in an airtight container in the fridge or freezer. Can be stored in the fridge for up to 4 days and in the freezer for up to 3 months.
  • Reheating – You can either let it thaw on its own before using, reheat it in a saucepan over the stove, or use the microwave.
  • How to thicken it – I like to use tapioca to thicken my filling, however, you can also use a bit of cornstarch instead. Sometimes, simmering the mixture uncovered for a bit longer will thicken it as well. Be sure to let it cool a bit before adjusting the thickness, as it thickens while cooling.
  • Best apples for pie filling – You can absolutely use your favorite apples here. My favorites are granny smith, honey crisp, golden delicious, gala, or braeburn apples.
  • Can I make it ahead of time? – You can definitely make this ahead of time! Simply store it properly, depending on how long you need it to keep before it gets used.
  • Use brown sugar – You’ll get a caramel-like sauce when you swap out the white granulated sugar for the brown sugar. Be sure to use the same amount.
  • Add spices – If you want to kick the flavor up a bit, add 1 or 2 whole cloves or allspice for a deep fall flavor.
  • Add in other fruit – To deviate from a traditional apple filling, mix the apples with pears, apricots or peaches.
  • How much does this recipe make? – This recipe makes enough filling for one 8-inch pie.

Homemade Apple Pie Filling from Scratch

go premium!Love recipes, hate ads?
$9.99/year. No ads.

How to Can Homemade Apple Pie Filling?

To can your filling, you’ll need to prepare the water bath canner and sterilize the jars plus lids. Use a large funnel and paddle the filling into the jars leaving 1.5 inches of space at the top. Wipe any filling from around the mouth of the jars. Place the lids on and the screw until tight. Process in the canner for 25 minutes. Transfer jars to a cooling rack or a towel and allow them to cool off completely. Check your lids to make sure a proper seal was formed the next day, they should not pop up when touched or pushed down on.

What to Do with Leftover Apple Pie Filling?

You can use it in a pie or tart (duhh). Or add some fresh vanilla bean and a fresh grating of nutmeg, top it with vegan ice-cream, then drizzle it with my Vegan Salted Caramel Sauce, and eat it with a spoon. You could also make apple strudel or apple puff pastries like these Vegan Custard Puff Pastry Napoleon.

Vegan Dessert Recipes

Vegan Baklava
Frozen Yogurt Bars
Vegan Shortbread Cookies
Vegan Lemon Olive Oil Cake
Vegan No Bake Peanut Butter Cookies
Best Vegan Pumpkin Pie.
Cranberry Pie.

P.S. As always friends, if you try this recipe make sure to come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s.

Best Homemade Apple Pie Filling from Scratch
Homemade apple pie filling.
go premium!Love recipes, hate ads?
$9.99/year. No ads.
Print Pin

Homemade Apple Pie Filling

Let one of the most classic flavors of fall do a dance on your tongue when you create this homemade Apple Pie Filling. Freshly sliced granny smith apples, cinnamon, and vegan butter are cooked down to create a delicious recipe. Quick, easy, and perfect for many uses other than just pie and Thanksgiving dinner!
Course Dessert
Cuisine American
Keyword apple pie filling, plant based, vegan dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 215kcal
Author Florentina

Ingredients

  • 4 granny smith apples or your favorite kind
  • 1/3 cup granulated sugar or brown sugar
  • 2 tbsp vegan butter
  • 1.5 tsp cinnamon
  • 1 large lemon juiced
  • 1/2 tbsp tapioca
  • add ins suggestions: a pinch of freshly grated nutmeg + 1/2 tsp vanilla extract.
US Customary - Metric

Instructions

  • Peel the apples, dice into 1/2 inch pieces and squeeze the lemon all over the top. Discard the peel and the core.
  • Preheat a medium sauce pan over low flame and melt the vegan butter.
  • Add the diced apples, cinnamon, sugar and tapioca. Bring to a gentle simmer, cover with a lid and allow to stew together until the apples have softened to your liking and the sugar has melted and turning the consistency of caramel.
  • At this point you can add a little drop of vanilla extract or nutmeg if desired. Remove from heat.
  • Serve hot topped with your favorite dairy-free ice-cream. Alternatively you can bake this into 1 pie sprinkled with some vegan streusel topping.

Notes

The filling is enough to make one 8-inch pie, you can use a homemade or store-bought crust. 
How to Can Apple Pie Filling?
  1. To can the apple filling, you’ll need to prepare the water bath canner and sterilize the jars plus lids. Use a large funnel and paddle the filling into the jars leaving 1.5 inches of space at the top.
  2. Wipe any filling from around the mouth of the jars. Place the lids on and then screw until tight. Process in the canner for 25 minutes.
  3. Transfer jars to a cooling rack or a towel and allow them to cool off completely. Check your lids to make sure a proper seal was formed the next day, they should not pop up when touched or pushed down on.

Nutrition

Calories: 215kcal | Carbohydrates: 46g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 232mg | Fiber: 6g | Sugar: 36g | Vitamin A: 366IU | Vitamin C: 23mg | Calcium: 25mg | Iron: 1mg

Environmental Information

Thanksgiving Recipes:

vegan holiday roast

Vegan Roast

Vegan Classic Bread Stuffing with Leeks, Sage and Thyme

Classic Bread Stuffing

Vegan Mushroom Wellington

Mushroom Wellington

go premium!Love recipes, hate ads?
$9.99/year. No ads.

Filed Under: Desserts, Gluten Free, Plant-Based, Thanksgiving, Vegan Recipes

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Previous Post: « Eggless Potato Salad Recipe (Vegan)
Next Post: Roasted Heirloom Tomato Soup Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

RECIPE INDEX

Recent Recipes

leek pasta

Mushroom Leek Pasta

Vegan Lentil Soup

Vegan Lentil Soup Recipe

nutty cookies

Nutty Cookies – Vegan Gluten Free

beans and greens

Braised White Beans and Greens Recipe

Copyright © 2023 · Veggie Society