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The Best Easy Stovetop Apple Pie Filling with Brown Sugar

Close-up of thick, glossy, spiced apple pie filling slices in a small white bowl.
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Make the best homemade apple pie filling right on your stovetop. This recipe uses brown sugar and warm spices to create thick, flavorful apple slices that are never mushy, perfect for pies, tarts, or topping pancakes.

Ingredients

Scale
  • 6 large apples (about 3 pounds, a mix of Granny Smith and Honeycrisp works well)
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • Pinch of salt
  • 1/2 cup water
  • 2 tablespoons unsalted butter

Instructions

  1. Peel, core, and slice the apples into 1/4-inch thick pieces. Place the slices in a large bowl and toss them immediately with the lemon juice to prevent browning.
  2. In a medium bowl, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. This dry mixture is key to a thick filling.
  3. Add the sliced apples and the water to a large, deep skillet or Dutch oven. Stir gently to coat the apples.
  4. Sprinkle the sugar and spice mixture evenly over the apples. Stir again until everything is combined.
  5. Cook the mixture over medium heat, stirring frequently. Bring the mixture to a gentle simmer.
  6. Once simmering, continue to cook for 8 to 12 minutes, stirring often, until the sauce thickens significantly and the apples are tender but still hold their shape (not mushy).
  7. Remove the skillet from the heat. Stir in the butter until it melts completely, creating a glossy finish.
  8. Let the apple pie filling cool completely before using it in your pie crust or storing it. Cooling allows the filling to set to the perfect consistency.

Notes

  • For the best texture, use firm apples like Granny Smith, Honeycrisp, or Braeburn. Avoid soft varieties like McIntosh.
  • If you prefer a deeper color, substitute 1/4 cup of the light brown sugar with dark brown sugar.
  • This versatile apple filling recipe stores well in an airtight jar in the refrigerator for up to two weeks.
  • If you are using this filling for a double-crust pie, use slightly less liquid, as some moisture will evaporate during baking.

Nutrition

Find it online: https://carlacooking.com/best-easy-stovetop-apple-pie-filling/