This baked, easy apple pie filling recipe is so good, fool-proof, and more simple than on the stove! You can set it and forget it! With this baked apple pie filling the mess is less, the stress is gone, and the cleanup is easy. The flavor is amazing, balanced with every single apple cooked evenly. The coating is perfectly gooey and saucy with spices and cozy vibes written all over it. For texture, flavor, and results this is the easiest apple pie filling to go to and make your apple tarts, turnovers, and pies shine! Easy, step-by-step images included.
Table of contents
Apple picking with my children is one of my favorite things to do and memories to build. The Granny Smith apples at Los Rio Rancho Apple Farm are the best in the United States and super famous for their lip-smacking sweet and tart flavor.
What comes next after apple picking? We make apple desserts! So the fun continues, and of course, baked apple pie filling is on the to-do list.
What is Baked Apple Pie Filling
Usually, apple pie filling is made on the stove or straight in the pie. This easy apple pie filling is made in the oven! As a busy mama, this is so much easier than the stovetop. Very little stirring and most of all the cook is very even.
This helps avoid watery pie, watery filling, mushy filling, uneven cooked apples, and a whole lotta mess and arm work when making traditional apple pie filling. Baked is the way to go, especially if you are not a huge home-baker. It’s pretty much fool-proof this way.
Each apple is baked to perfection, swimming in a sugar spice sauce that is exactly the right texture and consistency for apple pie filling, apple tarts, turnovers, empanadas, and even as a topping for ice cream.
This filling is super versatile because straight from the pan…you can turn it into a cobbler or crumble if you wish, freeze for later use, or store in some mason jars, slap a bow on it, and deliver some to the neighbors.
Baked and easy apple pie filling has become one of my favorite things to make and prep with my children. My best “secret ingredient” is some added pumpkin pie spice (same that I use in the pumpkin pie spice latte) and brown sugar. It’s so tasty with cinnamon apple flavor and very delectable. I hope you love it too!
Ingredients
This recipe can make one generously filled 10″ diameter apple pie or a dozen big hand pies. It can also be used for a whole cobbler or apple crumble recipe. Be aware that the apples shrink down after baking so fill the pan up all the way.
- 10 Large Granny Smith Apples – The size I used was the size of my whole hand. Use enough to fill a big bowl.
- 1 tbsp lemon juice
- 6 tbsp unsalted butter – melted
- 1 cup brown sugar – packed
- 1/2 cup white sugar
- 2 tsp cinnamon
- 1/8 tsp salt
- 1 pinch nutmeg
- 1 pinch allspice
- 1 pinch cloves
- 1 pinch ground ginger
- 4 tbsp cornstarch
- 1/2 cup water
- or to replace the pinches of spices use 1/4 tsp of pumpkin pie spice
Equipment
- Big Bowl
- Peeler
- Cutting Board
- Mixing Spoon
- Measuring cups and spoons
- Baking Pan – stoneware, cast iron, pyrex, or ceramic
- Long Metal Tongs – Allows tossing the apples while in the oven without having to pull the pan out.
- Oven Timer
Instructions
- Peel the apples and slice them into one inch cubes. They won’t be perfectly the same, but slice them as uniformly as possible. Place them in a big bowl.
- Now that the apples are ready, heat the oven to 350 F.
- Coat the apples with lemon juice.
- Coat them with melted butter.
- Add the brown sugar, white sugar, salt, and all the spices. Mix very well by tossing the apples over and over till all are coated.
- In a small bowl, whisk the water and the cornstarch. Pour it over the apples and toss again until all is well coated.
- Pour the entire apples mixture into your baking pan.
- Place the baking pan into the oven, heated to 350 F. Bake for 30 minutes.
- In 15 minutes toss the apples around.
- At minute 30 toss the apples again, then increase the oven temp to 375 F and bake for an additional 20 minutes.
- Be sure to toss the apples around one more time to ensure even baking and coating of the sauce all over the apples. Taste to ensure the texture is tender but with some firmness.
- Once the time is up, remove from the oven. Mix the apples and sauce well. Let cool down before serving. Let the mixture cool down completely before using as a pie or turnover filling.
On the side with the apple pie…
Notes
- Cut the apple slices evenly. Taste and the texture should be soft but firm, never mushy.
- Toss the apple mixture a few times for even baking and sauce distribution.
- Don’t skip the lemon juice. This adds the balance to the sugar and keeps the apples looking fresh.
- Stick with a Pyrex or thick baking pan/cast iron baking pan that is perfect for evenly cooking sticky recipes like apple pie filling.
Add Ins and Variations
- Nuts: Add chopped pecans or walnuts for a crunchy texture.
- Dried Fruit: Incorporate raisins, cranberries, or dried cherries for added sweetness.
- Different Spices: Try adding nutmeg, allspice, or cardamom for a unique flavor twist.
- Citrus Zest: Add lemon or orange zest for a bright, fresh flavor.
- Finish with Butter: Dot with small pieces of extra butter before baking for a richer taste.
- Sweeteners: Experiment with maple syrup or honey instead of sugar for an alternative sweetener.
- Flavor Extracts: Include a splash of vanilla extract or almond extract to enhance the flavor.
- Fresh Fruit: Mix in slices of pears or peaches for a fruity blend with the apples.
- Caramel: Drizzle with caramel sauce for a decadent touch.
How to Serve and Store Apple Pie Filling
- Serving Suggestions:
- Use as a filling for apple pies, apple tarts and apple puff pastry desserts, or turnovers.
- Serve warm over vanilla ice cream for a delicious dessert.
- Use as a topping for pancakes or waffles for a sweet breakfast treat.
- Stir into yogurt or oatmeal for a flavorful addition.
- Storage Instructions:
- Allow the apple pie filling to cool completely before storing.
- Transfer to an airtight container and refrigerate for up to 1 week.
- For longer storage, freeze in freezer-safe containers or zip-top bags for up to 3 months.
- When ready to use from frozen, thaw in the refrigerator overnight before reheating.
Baked, Easy Apple Pie Filling Recipe
Equipment
- Big Bowl
- peeler
- mixing spoon
- Baking Pan stoneware, cast iron, pyrex, or ceramic
- long metal tongs Allows tossing the apples while in the oven without having to pull the pan out.
- Oven Timer
Ingredients
- 10 Large Granny Smith Apples The size I used was the size of my hand. Use enough to fill a big bowl.
- 1 tbsp lemon juice
- 6 tbsp unsalted butter melted
- 1 cup brown sugar packed
- ½ cup white sugar
- 2 tsp cinnamon
- ⅛ tsp salt
- 1 pinch nutmeg
- 1 pinch allspice
- 1 pinch cloves
- 1 pinch ground ginger
- 4 tbsp cornstarch
- ½ cup water
- ***or to replace the pinches of spices use 1/4 tsp of pumpkin pie spice***
Instructions
- Peel the apples and slice them into one inch cubes. They won’t be perfectly the same, but slice them as uniformly as possible. Place them in a big bowl.10 Large Granny Smith Apples
- Now that the apples are ready, heat the oven to 350 F.
- Coat the apples with lemon juice.1 tbsp lemon juice
- Coat them with melted butter.6 tbsp unsalted butter
- Add the brown sugar, white sugar, salt, and all the spices. Mix very well by tossing the apples over and over till all are coated.1 cup brown sugar, ½ cup white sugar, 2 tsp cinnamon, ⅛ tsp salt, 1 pinch nutmeg, 1 pinch allspice, 1 pinch cloves, 1 pinch ground ginger, ***or to replace the pinches of spices use 1/4 tsp of pumpkin pie spice***
- In a small bowl, whisk the water and the cornstarch. Pour it over the apples and toss again until all is well coated.4 tbsp cornstarch, ½ cup water
- Pour the entire apples mixture into your baking pan.
- Place the baking pan into the oven, heated to 350 F. Bake for 30 minutes.
- In 15 minutes toss the apples around.
- At minute 30 toss the apples again, then increase the oven temp to 375 F and bake for an additional 20 minutes.
- Be sure to toss the apples around one more time to ensure even baking and coating of the sauce all over the apples. Taste to ensure the texture is tender but with some firmness.
- Once the time is up, remove from the oven. Mix the apples and sauce well. Let cool down before serving. Let the mixture cool down completely before using as a pie or turnover filling.
LEAVE A COMMENT