Apple pie, is America’s favorite. Packed full of cinnamon-coated apples in a thick caramel glaze makes it positively delicious. This homemade Caramel Apple Pie Filling makes it so easy to make your own.
If you love apple pie – this caramel apple pie filling will be your new favorite fall recipe. It’s simple, easy and so delicious. Definitely the perfect way to use up all those apples from the orchard.
I have mentioned before that the hubs grew up in an orchard. It’s actually this gorgeous little place called Apple Hill. Imagine it…..fall colors everywhere, orchards lining every street you turn down & the smell of apple pie is a constant aroma.
Yes – it was wonderful for him growing up. So it’s no wonder that I have had to perfect my apple & cinnamon recipes through the years. Things like this Caramel Apple Pie Filling make it so easy to whip up something for him that tastes just like home.
I love spending a couple hours on a Saturday peeling & coring a ton of apples & making several batches of this. I keep a jar in the fridge all through the fall season- the extra jars keep in the freezer.
That way they are ready when one jar runs out. It’s so great for adding on top of ice cream, making pastries or whipping up a quick apple pie. Sometimes I even let the kids add it to their oatmeal or yogurt in the morning. It’s FABULOUS!
Be sure to check out my Easy Sweet Potato Pie recipe too!
More Great Pies
Easy Cherry Pie in the Air Fryer
Don’t forget to grab my recipe for Easy Pie Crust!
Here’s more of our favorite apple recipes!
Caramel Apple Pie Filling
Ingredients
- 7 peeled- diced apples
- 3 tbsp lemon juice
- 1 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 3 tbsp cornstarch
- 1/3 cup water
Instructions
- Dice apples & toss with lemon juice in medium – large bowl.
- In separate bowl- combine brown sugar, cinnamon, nutmeg & cornstarch- whisk to combine. Set aside.
- Transfer apples to 2 qt saucepan, add water & heat over med-high heat about 8 minutes.
- Some of the apples will break down into a thick liquid like sauce but you will still have some apple chunks.
- Add your dry mixture & whisk to combine & incorporate well.
- Heat & stir constantly until mixture thickens – about 2 minutes.
- Remove from heat & let sit 5 minutes before transferring to your jars.
- Store in refrigerator or freeze.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Tamar says
Mm this makes me so ready for fall!
Cathy says
It looks so very delicious!! Thank you!
Kim Cunningham says
Oh that looks good! So happy fall is on the way!
Megan says
Not really carmel. Just regular apple pie with way too much cinnamon. Will not make this recipe again.
Ann Goodman says
Perfect…easy to make..can use with ice cream..pancakes or just a spoon?I love cinnamon..others might want put less..but to your taste..also great to give in glass jars as a treat to family or friends..just the right touch for apple season..thank you
RoseAnne Stanton says
excellent filling recipe. I get rave reviews when I use this for my gluten free apple pie!
Peggy Russell says
Do you bake your pie crust first and then just add the apple pie filling and top mabe with crushed pecans?? Just wondering if I could do this with a Gluten Free Graham Cracker Pie Crust.
Gina Kleinworth says
You can do that – just heat it up a bit for optimal flavor.
Bill says
2 Tablespoons of cinnamon is waaaaaay too much
Cathy says
The picture looks yummy but with so many adds popping up I can’t see the recipe so I’ll never find out
Gina Kleinworth says
There is a full printable recipe card right above the comments section – which it seems you found.
Little Bit says
Tastes great. Question: I processed mine in a water bath for 15 minutes. Will it keep shelf stable until opened, like my homemade jams, or does it still need to be refrigerated before it’s opened?
Gina Kleinworth says
I have never processed it in a water bath. I always just keep it in the freezer. I guess the idea of the water bath is so you don’t need to do that, but I would probably keep it refrigerated to be safe.