Apple pie filling

Apple pie filling



  • 125g butter
  • 1.5 kg apples, peeled, cored and sliced
  • 2 tbsp lemon juice
  • ½ tbsp cinnamon
  • ½ tbsp nutmeg
  • ½ tsp mixed spice
  • ¾ cup sugar
  • 4 tsp cornflour


In a frying pan, melt the butter and add the apple and lemon juice.

Sprinkle over cinnamon, nutmeg, sugar and mixed spice.

Cover and simmer for 5 mins.

Add the sugar to the pan and cook for a further 2 mins.

Dissolve the cornflour in 1 cup cold water and stir into the apple mixture.

Stir continually until the mixture has thickened.

Cool and store in the fridge, ready for use. This will keep in the fridge for up to a week .


  • To prevent the apples going brown before cooking, I like to chop them into a bowl of water that has some lemon juice added (this is called acidulated water).
  • You can use any type of apples that are in the fruit bowl for this recipe. If you use Granny Smith apples you may like to add an extra ¼ cup sugar to balance the tartness.
  • These apples are a great base for apple crumble and you can make them on the weekend to create a fast mid-week dessert with little efforta
  • You can use this recipe to fill our Apple pie, apple and hazelnut crumble or fill our fruit and custard turnovers.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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