Make apple pie filling in your Instant Pot quickly and easily! Throw this delicious sweet pie filling into your next apple pie for a perfect holiday or any time dessert. Having a batch in your freezer makes pie-making SO EASY!
Is there a soul on the planet who doesn’t adore apple pie? It’s safe to say that ALL of us enjoy eating it, but do any of us enjoy making it? It requires some time and energy and honestly, many people are afraid of the process involved. So here I am to make your pie-making life a little bit easier! Make the filling ahead of time so you can dump it into a crust and bake away!
Making apple pie filling in your instant pot is a breeze and as is always the case, the magic of the pressure cooker will make the apples more delicious than ever. Keep reading for instructions and also for making this on the stove top, if that is your preferred method of cooking.
HOW TO MAKE APPLE PIE FILLING IN AN INSTANT POT
Squeeze lemon juice into a large bowl half full of cool water. Add a total of six peeled, cored and sliced apples to the bowl. Place the sliced apples into the bowl as soon as they are cut in order to avoid browning. Strain apples and add to the pot. Add the cider/juice, 1/2 cup each of granulated and brown sugar, butter, cinnamon, nutmeg and salt. Press the apples down so they are fully covered in liquid.
Place the cover on the pot and set timer to 3 minutes on high pressure (pressure cook setting). It will take the IP around 17 minutes to build up pressure before it begins cooking.
When cooking time is done, do a quick release. Remove the cover and let the mixture cool. Use immediately in your favorite apple pie recipe, refrigerate for up to 5 days or freeze for up to 6 months!
MAKE APPLE PIE FILLING ON THE STOVE TOP
If you want to make this sweet filling but do not have an Instant Pot, don’t fret! Prep the apples in the same way, then combine all of the ingredients in a Dutch oven or heavy saucepan. Bring to a boil over medium high heat, then reduce to medium low. Simmer for 15 minutes or until desired thickness has been reached.
KEEP YOUR APPLES FROM BROWNING
When chopping and peeling the apples, fill a large bowl about half with cool water and squeeze the juice of 1/2 lemon into it. The lemon juice will keep your apples from getting brown while you get them prepped for the recipe. Use an apple corer/peeler if you have one because they will make this process go super fast. If you don’t have one, use a potato peeler and a knife to get the job done. You’ll need to peel, core and chop the apples. Place them into the water-lemon juice mixture as you work.
WHAT TYPES OF APPLES ARE GOOD FOR APPLE PIE?
I recommend using a variety of apples and at the very least, use two kinds: one sweet and one tart. My favorite combo is Granny Smith and Honeycrisp apples.
Sweet/Softer Apple Brands
- Red Delicious
- Golden Delicious
Tart (or a little Sour) Apple Brands
- Granny Smith
- Ida Red
WHAT TO DO WITH LEFTOVER APPLE PIE FILLING
- Consider tossing a batch of apple cinnamon filling into a simple apple pie!
- Apple pie is the most obvious way to use this filling, but consider using it in apple pie bars, as well.
- Apple crisp, crumble or cobbler, of course!
- Use it as a topping for ice cream.
- Eat it as a solo snack (warm, of course) with a bit of whipped cream on top!
- Throw some into your next batch of cinnamon rolls. YUM!
HOW TO FREEZE APPLE PIE FILLING
You can freeze pie filling before OR after cooking! I know! Either way, pour into a resealable freezer bag and seal tightly. Freeze for up to 6 months.
HOW TO THICKEN APPLE PIE FILLING
Allow the filling to simmer for a few additional minutes until thickened. If this doesn’t produce the desired results, combine 2 tablespoons of water with 2 tablespoons of corn starch and once smooth you can incorporate it into the mixture.
BEST DESSERT RECIPES TO MAKE IN AN INSTANT POT
Consider making one of these dessert recipes in your pressure cooker, as well!
Instant Pot Apple Pie Filling
- Instant Pot
- fresh lemon juice from half a lemon
- 6 apples peeled, cored and sliced into 1/4 pieces (use a variety of sweet and tart varieties)
- 1 cup apple cider substitute apple juice or water
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 4 tbsp butter
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- Squeeze the lemon juice into a large bowl half full of cool water. Add the apples to the bowl as you work. Strain apples and add to the pot. Add the cider/juice, sugars, butter, cinnamon, nutmeg and salt. Press the apples down so they are fully covered in liquid.
- Place the cover on the pot and set timer to 3 minutes on high pressure (pressure cook setting). It will take the IP around 17 minutes to build up pressure before it begins cooking.
- When cooking time is done, do a quick release. Remove the cover and let the mixture cool. Use immediately in your favorite apple pie recipe, refrigerate for up to 5 days or freeze for up to 6 months!