The amazing, homemade caramel apple pie filling will make the best caramel apple pie you’ve ever had, but you can also use it in SO many other ways! Delicious apples are cooked in a rich, sweet caramel sauce that is fabulous spooned over ice cream, pancakes, on top of toast..or just eaten by the spoonful! It’s truly addicting!
This Caramel Apple Pie Filling is the perfect recipe to kick off the fall season! It’s the base for my incredible Caramel Apple Pie with Crumb Topping recipe, but this apple filling has so many other uses! You can use it on top of ice cream, pancakes, oatmeal and so much more!
WHY YOU’LL LOVE THIS RECIPE
- Soft apples coated in a rich, buttery caramel sauce.
- Make this apple pie filling ahead of time to make this amazing Caramel Apple Pie!
- So many uses for this filling aside from pie!!
All of the ingredients for this Caramel Apple Pie Filling are super simple and can be found at the regular grocery store. Just a few notes:
Apples: You can use any variety of apples you like! I personally like to use tart apples like Granny Smith apples and Pink Lady apples. Using a mix of sweet and tart apples is also a great idea.
Flour: You can also use cornstarch.
HOW TO MAKE CARAMEL APPLE PIE FILLING: STEP BY STEP
Here are some quick visual instructions. Remember that detailed instructions with exact ingredients will be in the recipe card below!
Step 1: Peel and core your fresh apples.
Step 2: Place apple slices in a large skillet and add brown sugar, butter, and cinnamon. Cook about 7-10 minutes until the apples are soft.
Step 3: Add heavy cream and flour and bring to a boil.
Step 4: Cook a few minutes more until the caramel sauce is nice and thick. Spoon into your pie crust if you are making my caramel apple pie recipe or cool apples, then store in the fridge or freezer per storage guidelines below.
⭐️ CONFIDENCE TIP ⭐️
Making this caramel apple filling in advance is a great time saver when you are making this Caramel Apple Pie over the holidays. The pie comes together so quickly once the apple filling is done and lessens a bit of the holiday stress!
STORAGE & REHEATING
- Storage: Store the filling in an airtight container in the fridge for 4-5 days. I like using either these glass storage containers or mason jars. If you know you will be using the filling fairly quickly, you can also just store them in a bowl covered tightly with plastic wrap or aluminum foil.
- Freezing: Cool the filling completely. Then store flat in a large zip-top freezer bag. Freeze for 4-6 months. Thaw in the fridge overnight when you are ready to use again. There may be some excess moisture when you defrost. If that happens, just boil the filling for a few minutes to get rid of any extra moisture.
FREQUENTLY ASKED QUESTIONS
This recipe isn’t fussy. You can use any variety of apples you like! I personally like to use tart apples like Granny Smith apples and Pink Lady apples. Using a mix of sweet and tart apples is also a good idea.
Sweet Apples: Honeycrisp, Gala, Fuji
Tart Apples: Granny Smith, Pink Lady, Mcintosh
Oohhhh yesss!! In fact, I insist that you do! Here are some of my favorite ways to enjoy this caramel apple pie filling:
1. Spooned on top of a scoop of vanilla ice cream.
2. As a topping for pancakes, waffles, or french toast (also try my cranberry sauce for this!)
3. Spoon some filling into store-bought pie crust squares and bake to make mini apple hand pies.
4. Mix with granola for a sweet treat or for a quick breakfast.
5. Make Apple Pie Milkshakes
6. Spoon over cottage cheese or Greek yogurt.
7. Make Apple Pie Overnight Oats
8. Mix into oatmeal.
9. Enjoy straight from the spoon!!! (yup, it’s THAT delish!)
TOOLS FOR THIS RECIPE
MORE AMAZING RECIPES TO TRY NEXT…
Perfect Caramel Apple Pie Filling
- 10-12 medium/large apples
- 3 tbsp lemon juice juice from about 1 lemon
- 1 stick butter, unsalted
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour you can also use cornstarch
- Peel, core, and cut the apples into thin slices. Place the apple slices in a large bowl and coat with the lemon juice as you’re working through cutting/peeling the apples.
- Drain the lemon juice and place the apples, butter, brown sugar, and cinnamon into a large skillet over medium heat. Stir until the butter and brown sugar have melted together into a thin sauce and the apples are softened, about 7-10 minutes. The apples are cooked enough when you can pierce them with a knife or fork with no resistance.
- Add the heavy cream and flour and stir to combine. Turn the heat to high and bring the mixture to a boil. Then, reduce back to medium and simmer apples a few minutes more until the sauce has thickened.
- Cool, then store the filling in the fridge in an airtight container for 5-6 days. You can also freeze the apples. Freeze in a zip-top freezer bag (with all air squeezed out) for 4-6 months.