Apple Pie Filling

Q: What’s the Best Thickener: Cornstarch or Flour?

Cornstarch is preferred because it creates a glossy, smooth sauce without adding a grainy texture or clouding the filling. It's also gluten-free. Flour can work in a pinch but may dull the flavor and appearance.

Q: How Many Cups Does One Batch Yield?

This stovetop version makes about 2½ cups , which is the same as one standard 21 oz. can. If you need more, the recipe scales up easily—just double the ingredients and use a larger pot.

Question 1

What’s the Best Thickener: Cornstarch or Flour?

Accepted Answer

Cornstarch is preferred because it creates a glossy, smooth sauce without adding a grainy texture or clouding the filling. It's also gluten-free. Flour can work in a pinch but may dull the flavor and appearance.

Question 2

Can I Use Apple Pie Spice Instead of Cinnamon?

Accepted Answer

Absolutely! Apple pie spice blends often include cinnamon, nutmeg, and allspice—great for a deeper, warmer flavor profile. Start with 1 to 1½ teaspoons and adjust to taste.

Question 3

Is It Safe to Can Homemade Apple Pie Filling?

Accepted Answer

Canning apple pie filling at home requires strict guidelines for acidity and sterilization. While it is possible with the right tools and recipes approved by the USDA, freezing is a much safer and quicker method for most home cooks.

Question 4

How Many Cups Does One Batch Yield?

Accepted Answer

This stovetop version makes about 2½ cups, which is the same as one standard 21 oz. can. If you need more, the recipe scales up easily—just double the ingredients and use a larger pot.

Question 5

Can I Make It Sugar-Free?

Accepted Answer

Yes. Substitute granulated sugar with Stevia, erythritol, or monk fruit sweetener. Keep in mind that some sugar alternatives affect the texture slightly, so adjust the cornstarch as needed for your preferred consistency.

Ingredients

Instructions

Notes

Nutrition