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Make Your Own Naturally-Sweetened Apple Pie Filling {plus 7 great ways to use it!}

Apple Pie Filling CloseUp

We. Love. Fall! And what’s not to love … beautiful Autumn leaves, a cool crisp snap in the air, and the nostalgic flavors of the season … like warm cinnamony apples.

With an abundance of fresh fall apples on hand from a recent apple-picking trip with the family, I thought I’d share one of my favorite ways to enjoy the bounty of the season.

This simple, yet delicious naturally-sweetened apple pie filling  with pure maple syrup and just a hint of vanilla. Funny thing is, we rarely use this classic fall favorite for making pies. Instead, we most often enjoy it as shared below.

7 Delicious Ways to Use Homemade Apple Pie Filling
• It’s simply scrumptious on top of pancakes, waffles or French toast!
• It’s also the perfect topping for oatmeal.
• Makes a delicious accompaniment to pork chops or pork tenderloin.
• Serve it a la mode (for a simple dessert!)
• Makes a wonderful filling for crepes.
• Use it to bake an easy apple crisp or cobbler.
• Or bake a good ole fashioned apple pie, of course!
What’s your favorite way to use apple pie filling?

Naturally-Sweetened Apple Pie FillingNaturally-Sweetened Apple Pie Filling (Grain-Free, Gluten-Free)

6 large apples (honeycrisp and pink lady are my personal favorites) 2 tbsp fresh-squeezed lemon juice 1 3/4 cups water 1/2 cup pure maple syrup
3 tbsp arrowroot powder (or organic cornstarch)
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt

Peel and core apples. Then cut them into bite-sized pieces. (One large apple yields approximately one cup of cored diced apples. So if you’re using smaller apples, simply use about 6-7 cups of diced apples.) Place in large bowl and toss with lemon juice. Cover and set aside.

In a large saucepan, whisk together the water, maple syrup, arrowroot powder, vanilla extract, spices and salt, until well combined.  Place on medium-high heat and bring to simmer, while whisking constantly until the filling begins to thicken (about 2-3 minutes).

Add the diced apples and bring mixture to a gentle simmer. Cook apples about 10-15 minutes until desired softness is reached. (If using the filling for a pie, cook apples just until they begin to soften, about 8-10 minutes.)

Remove pan from heat and allow to cool to room temperature. Then, transfer to mason jars. Makes one quart, plus one cup of apple pie filling. Store in refrigerator for up to two weeks. (Or you can preserve the filling longer using the classic hot water bath canning method.)

Happy Fall Blessings to you and yours!
Kelly, The Nourishing Home

Free Healthy Whole Food Meal Plans at TheBetterMom.com

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  1. Hi Kelly. Could you can this, using the heat process method so that it could be done in bigger batches? Something like this would be so great to have on hand for the fall and winter.

      1. Thanks so much, Kelly. The pdf has lots of great info. I really appreciate you taking the time to reply and send that. God bless, Charlene

        1. My pleasure! I’ve also included in the post above a helpful pdf on proper heat method canning too. Thanks for your note, it was great feedback so I could edit the post to be more helpful to others! Blessings to you, Kelly

  2. I have been goven apples from some trees that yielded very small fruits. About how many CUPS of apple pieces should I have in this recipe?

    1. Good point, Lillian. One large apple yields about 1 cup of cored, diced apples. So I would use about 6-7 cups for this recipe. I’ll edit it and include that. Thanks for your note. Blessings, Kelly 🙂

  3. Hi, I found your post via Facebook, and have a whole bag of apples from picking this weekend…do you think the mixture would freeze well? I have never canned before but thought maybe I could freeze it in batches for pies, toppings, etc. Thanks in advance!

  4. Thanks for sharing this naturally sweetened version of apple pie filling. I also make my own apple pie filling for our traditional Christmas holiday braid which is made with yeast dough — I know, flour – not good. I wish there was a good alternative.

    However, this past Christmas, I used everything in my pantry (except sugar) to sweeten the apples and the dough did not rise as usual. The dough was rising while waiting to be shaped. After the pie filling was added to each of the 3 strips of dough and the dough pinched together to form 3 ropes to braid together, it rose somewhat and then eventually deflated. I still baked them and everyone thought they tasted delicious. But, they definitely did not rise as usual. I’m thinking the Erythritol, Swerve and Splenda sweeteners I used created some kind of a reaction that killed the yeast? So, this year, I think I’ll try your recipe with the honey.

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