This rich Apple Pie Filling is bursting with tender apples and warm cinnamon, creating a luscious, glossy mixture that’s perfect for pies, pastries, or even straight from the pot.
Have you ever thought about the saying, “As American as apple pie?” I was just thinking about it recently as this juicy, fruity apple pie filling with its warm spices took up all the air in my kitchen with the most mouthwatering smell. Where did that phrase come from? And how did apple pie come to represent the quintessential qualities of being American when neither apples nor pie originated in the U.S.?
A quick trip around the internet revealed that the first version of apple pie appeared in England in the 1300s. When the pilgrims fled Britain for America in the 1600s, they brought young apple tree saplings and planted them around New England. Johnny Appleseed—actually John Chapman—became a folk legend in the early 1800s for planting apple trees across the frontier, though most of those apples were for making cider rather than eating. A recipe for apple pie even appeared in America’s first cookbook in 1796, but the phrase “as American as apple pie” didn’t gain real popularity until World War II, when American soldiers said they were “fighting for mom and apple pie.”
Over time, apple pie became deeply woven into American culture, showing up on Thanksgiving and Fourth of July tables across the country. And with this apple pie filling, it couldn’t be easier to make this favorite pie. Fresh apple slices, sugar, a bit of water, and some butter cook with cinnamon and nutmeg, then thicken up with a slurry; before you know it, you have a pot of soft, sweet, delectable apple pie filling.
What Is A Slurry?
Whenever you enjoy the thick fruit in a pie or cobbler, or silky homemade gravy on mashed potatoes, you will most likely have a slurry to thank for the velvety texture. Starches such as cornstarch, arrowroot, potato starch, or flour are thickening agents, but if you add them directly into hot liquid, they will form lumps that are very difficult to incorporate into the smoothness we desire. However, when you make a slurry by mixing the starch into a couple of tablespoons of cold water, you solve the clumping problem. The cold liquid disperses the starch granules evenly before they hit the heat, preventing them from sticking together. Once added to the hot liquid, the starch molecules absorb water and swell, thickening the mixture to the perfect consistency.
In our recipe, we’re using cornstarch, which gives the apple pie filling its beautiful, glistening finish. When you stir the slurry into the hot apples and mix while continuing to cook, you’ll see the filling thicken to perfection right before your eyes. Just be sure to add the slurry toward the end of cooking; overheating can cause some starches, like cornstarch, to break down and thin out again.
How Do I Store Leftovers?
Cool completely, and store apple pie filling in glass jars or other airtight containers for up to 5 days in the fridge. To freeze cooled filling, ladle it into freezer-safe bags and freeze for up to 2 months. Thaw overnight in the fridge before using.
Serving Suggestions
Use this easy recipe for homemade Pie Crust and you’ll have an all-American dessert in no time. Or really wow family and friends by encasing your apple pie filling in this wonderfully savory Cheddar Thyme Crust. What an amazing taste sensation!
Just because it’s called apple pie filling doesn’t mean it only belongs in a pie. There are so many things you can do with this warm, fruity concoction. It makes the most perfect topping for so many things, including Salted Cinnamon Ice Cream, Brown Sugar Ice Cream, or pure iconic Vanilla Ice Cream. Scoops of any of these ice creams topped with apple pie filling become amazing sundaes when you drizzle Homemade Caramel Sauce on top and then add a big dollop of Homemade Whipped Cream and chopped Easy Candied Pecans.
Apple Pie Filling Recipe
Ingredients
- 5 medium apples peeled, cored, and sliced
- 2 tablespoons lemon juice
- 2 1/2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup water plus more for slurry
- 2 tablespoons cornstarch
Instructions
- Toss apples with lemon juice to prevent browning.
- In a large saucepan over medium heat, melt the butter. Add the sliced apples, sugar, cinnamon, nutmeg, and water. Stir well and cover.
- Cook for about 6-8 minutes until the apples are slightly softened.
- Mix cornstarch with 2 tablespoons of water to create a slurry. Pour this into the saucepan with apples. Stir continuously until the mixture thickens, about 1-2 minutes. Remove from heat and let cool.
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