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!
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.
How to Make Apple Pie Filling with Fresh Apples
- Prep the apples – Peel and slice the apples. Sprinkle with lemon juice. Discard the peel and core.
- Cook – Melt the butter in a saucepan then add the apples, sugar, tapioca, and cinnamon. Simmer until apples are soft.
- Add in extras – If you want to add in vanilla or nutmeg, now is the time to do it.
- 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.
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
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.
Homemade Apple Pie Filling
- 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.
- 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.
- 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.
- 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.
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