Apple season is here, and I am thriving about it. This small batch apple pie filling isn't just good in ya know, pie, but also in cinnamon rolls, stuffed into vanilla cupcakes, or even over oatmeal. I love pre-cooking the apples because it gets rid of extra juices, so you always end up with a pie crust that's buttery, flaky, and crisp!
Our apple tree is thriving this year, which means I've had more one-serving apple crisps than I have any business consuming. But that single serving only goes so far, apple-wise, so I had to get creative with other ways to use them up.
Apple butter is the obvious choice, but what I really love to make is pie filling. I like to keep some on hand for last-minute pies or to spoon over oatmeal or pancakes on the weekends. But sometimes, I also make a little batch and give it to my friends!
This recipe is based on the one that I've been making since I was in pastry school. With most apple pies, you dump a bunch of raw apples and bake. But I like to pre-cook the apples because it gets rid of extra juices that can make the crust soggy.
To make this recipe, you'll need about 1-2 big apples or 2-4 smaller ones. The apples on my tree are tiny AF, so I usually need 4. I like Granny Smith, Honeycrisp, and Pink Lady apples, but feel free to use a mix!
Make in 15 minutes
Aim for apple slices that are about ¼-inch thick so they don't get mushy. You can also dice the apples if you prefer! Just try to keep them roughly the same size so the apples cook evenly.
Undercook the apples a little
If you are baking the apples in a dessert like pie or cinnamon rolls, cook the apples just until they are slightly softened but still have a bite. They will finish baking in the oven and you don't want them to get mushy!
But if you're eating the filling as a topping (like over ice cream or pancakes), simmer the apples until they are completely softened. You will need to simmer them for another 2-3 minutes.
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here are all my tips on how I measure ingredients for small batch baking.
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
15-Minute Small Batch Apple Pie Filling
Equipment
- Medium skillet
Ingredients
- 20 grams unsalted butter (1 Tablespoon + 1 teaspoon)
- 250 grams sliced apples (2 ½ cups)
- 65 grams dark brown sugar (⅓ cup, packed)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- 1-2 pinches Kosher salt I use Diamond
- 15 grams cornstarch (2 Tablespoons)
- 45 grams apple cider or water more as needed (3 Tablespoons)
- ½ teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Melt the butter in a skillet over medium heat. Add the apples and toss to combine.
- Mix in the brown sugar, cinnamon, nutmeg, cloves, ginger, cardamom, and Kosher salt. Bring the apples to a simmer. If you are further baking the apples (like in a pie or cinnamon rolls), simmer the filling just until the apples are slightly softened but still have a bite to them, about 3-4 minutes. If you are using the filling as a topping (like for ice cream or pancakes), simmer the apples until they are completely softened, 5-6 minutes.
- Meanwhile, whisk the cornstarch and apple cider (or water) in a small bowl. Add the cornstarch slurry to the apple mixture and stir well. Simmer for another 1-2 minutes, until the filling is thickened and coats the back of a spoon. If it's too thick, add more apple cider or water, 15 grams (1 Tablespoon) at a time, until you reach your desired consistency.
- Remove the skillet from the heat and mix in the vanilla extract and apple cider vinegar. Transfer the filling to a bowl or heatproof container and cool completely.
Did you make this recipe? I'd love to hear what you think!