Apple Pie Filling

Name: Apple Pie Filling
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 4½ pounds baking apples (about 8 large apples; see note), peeled, cored, and sliced ¼-inch (6 mm) thick; 1 tablespoon fresh lemon juice, from 1 lemon; 1 cup (packed) dark brown sugar; Heaping ¼ teaspoon teaspoon salt; Heaping ¼ teaspoon ground cinnamon; 2 tablespoons all-purpose flour; 2 tablespoons cornstarch

Skip the store-bought stuff! This homemade apple pie filling comes together in minutes and tastes just like fall—sweet, spiced, and comforting.

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Once Upon a Chef

Ingredients

6 servings

4½ pounds baking apples (about 8 large apples; see note), peeled, cored, and sliced ¼-inch (6 mm) thick
1 tablespoon fresh lemon juice, from 1 lemon
1 cup (packed) dark brown sugar
Heaping ¼ teaspoon teaspoon salt
Heaping ¼ teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 tablespoons cornstarch

Steps

In a large heavy-bottomed pot or Dutch oven, mix the apples with lemon juice, brown sugar, salt, cinnamon, flour, and cornstarch. Stir until thoroughly combined and both the flour and cornstarch are dissolved. Place the pot over medium heat and cook, stirring often, until the apples soften and the juices thicken, 11 to 13 minutes. Transfer the apples and their juices to a baking sheet, spreading them out evenly, and allow them to cool completely.
To store, let the filling cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. When you’re ready to use it, thaw overnight in the fridge or gently warm it on the stovetop.