Apple Pie Filling
If you are craving a cozy, comforting treat that embodies the essence of fall, this Apple Pie Filling recipe is absolutely your new best friend. This luscious, warmly spiced filling bursts with tender chunks of sweet Gala apples and a symphony of cinnamon, vanilla, and apple butter that meld into a perfectly jammy texture. Whether you’re whipping it up for a classic pie or incorporating it into cinnamon rolls, this Apple Pie Filling adds that nostalgic homemade touch that everyone swoons for. It’s straightforward to prepare but delivers rich, soulful flavor that makes every bite feel like a hug on a crisp day.
Ingredients You’ll Need
We’re keeping things wonderfully simple yet essential here. Each ingredient plays a critical role in building layers of flavor and texture, from the fresh apples to the hint of vanilla and perfect cinnamon warmth.
- Gala apple, 1 2/3 cups diced: A sweet, crisp apple that softens beautifully while keeping some delightful texture.
- Apple butter, 1/4 cup: Adds deep apple richness and a silky, smooth sweetness.
- Granulated sugar, 2 tablespoons: Balances the tartness of the apples and enhances caramelization.
- Water, 2 tablespoons: Helps meld the flavors and create the perfect saucy consistency.
- Lemon juice, 1 teaspoon: A splash of brightness to keep the apples vibrant and prevent browning.
- Ground cinnamon, 1 teaspoon: Provides that warm, spicy note that defines classic apple pie taste.
- Vanilla extract, 1 teaspoon: Adds depth and a subtle fragrance layering softly with the cinnamon.
- Fine sea salt, 1/8 teaspoon: Small but mighty, it brings out all the other flavors beautifully.
- Cornstarch, 1 teaspoon: For thickening the filling to that luscious, hold-your-shape consistency.
How to Make Apple Pie Filling
Step 1: Cook the Apple Mixture
Start by heating your diced Gala apples along with apple butter, sugar, water, lemon juice, cinnamon, vanilla, and a pinch of sea salt in a medium pot over medium heat. This combination simmers gently, softening the apples and blending all the flavors together into a fragrant, bubbling mixture. Stir occasionally to keep everything from sticking, and allow the apples to become tender but still retain some delightful bite.
Step 2: Mash and Thicken
After about 12-13 minutes, take a fork or potato masher and gently mash the mixture until it reaches a jammy consistency, leaving a few apple chunks intact for texture. Next, mix the cornstarch with a little water until smooth, then stir it into the pot. Continue cooking for just one more minute, letting the filling thicken perfectly. Remove from heat and transfer to a bowl to cool.
How to Serve Apple Pie Filling
Garnishes
Sprinkle freshly chopped toasted walnuts or pecans over warm Apple Pie Filling to add a lovely crunch. A dollop of whipped cream or vanilla ice cream takes it to the next level, delivering a creamy counterpoint to the spiced fruit.
Side Dishes
Serve your Apple Pie Filling alongside vanilla custard or atop pancakes or French toast for an indulgent breakfast treat. It also pairs beautifully with sharp cheddar cheese or creamy brie for those who like to experiment with savory and sweet combos.
Creative Ways to Present
Beyond pies, use this Apple Pie Filling as a delightful swirl in cinnamon rolls, or spoon it into crepes or turnovers. It can also be layered in parfaits with granola and yogurt for a fresh take, offering that warm apple pie sensation in every spoonful.
Make Ahead and Storage
Storing Leftovers
Apple Pie Filling can be stored in an airtight container in the refrigerator for up to 5 days without losing any of its delicious charm. The flavors even deepen a bit overnight, making your leftovers just as delightful as freshly made.
Freezing
This filling freezes wonderfully. Portion it into freezer-safe containers or bags and store for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge to preserve its texture and taste.
Reheating
To reheat, warm the Apple Pie Filling gently on the stove over low heat, stirring occasionally. Avoid overheating to keep the apples tender and prevent the filling from becoming watery.
FAQs
Can I use a different type of apple for this Apple Pie Filling?
Absolutely! While Gala apples are sweet and soft, you can use Granny Smith for a tarter, firmer texture or Fuji for a sweeter, crisp bite. Just keep in mind how the apple variety affects the overall sweetness and texture.
Is it necessary to use apple butter in the filling?
Apple butter isn’t mandatory, but it enhances the depth of apple flavor and creates a smooth richness that regular apples alone can’t achieve. If you don’t have any, substituting a bit of apple sauce works, though the flavor won’t be quite as intense.
How thick should the Apple Pie Filling be?
The filling should be thick enough to hold its shape when spooned but still soft and spreadable. The cornstarch helps achieve this perfect jammy texture with slight apple chunks for bite.
Can I make the Apple Pie Filling without added sugar?
Yes, if you prefer less sweetness, you can reduce or omit the added granulated sugar. The natural sugars in the apples and apple butter provide plenty of flavor but adjust based on your sweetness preference.
What can I use the leftover Apple Pie Filling for?
Leftover Apple Pie Filling is incredibly versatile. Use it in oatmeal, swirl it into yogurt, bake it into muffins or bread, or even heat and pour it over pancakes or ice cream. It’s a little jar of autumn joy ready to brighten many recipes.
Final Thoughts
I can’t recommend enough giving this Apple Pie Filling a try whether you’re making a classic dessert or looking to surprise your taste buds with cinnamon rolls or creative treats. It’s wholesome, comforting, and packed with flavors that feel like a warm embrace. Once you make it, you’ll wonder how you ever enjoyed apple desserts without it.
PrintApple Pie Filling
This Apple Pie Filling Cinnamon Rolls recipe combines the classic sweetness of apple pie filling with soft, fluffy cinnamon rolls. The rolls are filled with a spiced apple and cinnamon sugar mixture, baked until golden, and topped with a rich cream cheese and apple butter glaze. Perfect for a cozy breakfast or dessert, these rolls boast a tender, flavorful dough enhanced by a tangzhong starter for extra softness.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Apple Pie Filling
- 1 2/3 cups diced Gala apple
- 1/4 cup apple butter
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 2 teaspoons water (for slurry)
- 1 teaspoon cornstarch
Dough (Tangzhong and Main Dough)
- Tangzhong (see notes)
- 3 2/3 cups bread flour (divided usage)
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk (room temperature)
- 1/3 cup heavy cream (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter (room temperature, for dough)
Cinnamon Sugar Filling
- 1/2 cup unsalted butter (room temperature)
- 2/3 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
Glaze
- 4 tablespoons unsalted butter (room temperature)
- 2 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- 2 1/2 tablespoons heavy cream
- 2 tablespoons apple butter
Instructions
- Make the Apple Filling: In a pot over medium heat, combine diced Gala apples, apple butter, granulated sugar, water, lemon juice, ground cinnamon, vanilla extract, and fine sea salt. Cook the mixture for 12 to 13 minutes, stirring occasionally. When the fruits soften, mash the mixture slightly to achieve a jammy consistency with some apple chunks remaining. In a small bowl, mix 2 teaspoons water and 1 teaspoon cornstarch until smooth, then stir this slurry into the pot. Cook for 1 more minute until thickened. Transfer to a bowl and let cool completely.
- Prepare the Tangzhong: In a small pot, whisk together water and bread flour for tangzhong. Heat over medium heat, whisking constantly for 4 to 5 minutes until the mixture becomes thick and paste-like. Scrape it into a bowl and let it cool.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, add 3 2/3 cups bread flour, granulated sugar, instant yeast, and fine sea salt. Add heavy cream, whole milk, egg, vanilla extract, and the cooled tangzhong to the dry ingredients. Mix on low speed for 2 to 3 minutes until a rough dough forms.
- Incorporate Butter: With mixer running on low, add 6 tablespoons of softened unsalted butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading for an additional 8 to 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Proof: Remove dough from the bowl, fold edges underneath to form a smooth ball, and place seam-side down back into the bowl. Cover with plastic wrap and let rest for 30 minutes at room temperature.
- Make Cinnamon Sugar Filling: In a medium bowl, combine 1/2 cup softened unsalted butter, 2/3 cup packed brown sugar, and 2 teaspoons ground cinnamon. Mix until smooth and homogeneous. Set aside.
- Prepare Baking Pan: Line a 9×13-inch metal baking pan with parchment paper and set aside.
- Roll Out and Fill Dough: Lightly flour a clean surface and roll the rested dough into a 15×21-inch rectangle with the longest side facing you. Spread the cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border at the top edge. Then spread the cooled apple pie filling over the cinnamon sugar layer in a similar manner, also leaving the top border clean.
- Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch-wide strips lengthwise. Starting from the edge closest to you, roll each strip tightly away from you into a spiral shape. Place each rolled strip upright into the prepared baking pan.
- Second Proof: Cover the pan with plastic wrap and let the rolls rise in a warm place for 1 to 2 hours, or until they have doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
- Bake: Bake the cinnamon rolls for 30 to 40 minutes, until the center rolls reach an internal temperature of 185°F (85°C) and the tops are golden brown. Remove from oven and allow to cool slightly while preparing the glaze.
- Prepare Glaze: In a bowl, mix 4 tablespoons softened butter, 2 ounces cream cheese, and 1 cup powdered sugar until smooth. Whisk in 2 1/2 tablespoons heavy cream and 2 tablespoons apple butter until light and creamy.
- Glaze and Serve: Spoon the glaze over the warm rolls generously. Optionally, swirl additional apple butter on top for enhanced flavor and presentation. Serve warm for best taste.
Notes
- Measuring Bread Flour: For accuracy, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag to avoid packing and excess flour.
- Tangzhong Method: This is a cooked flour-water paste that helps retain moisture, resulting in softer, fluffier bread.
- Room Temperature Ingredients: Ensure milk, cream, and egg are at room temperature to help proper yeast activation and smooth dough formation.
- Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.
- Make Ahead: The dough can be prepared and refrigerated overnight after the first kneading step; allow it to come to room temperature and rise before rolling out.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: apple pie filling, cinnamon rolls, apple butter, cream cheese glaze, homemade cinnamon rolls, breakfast pastries
