Slow Cooker Apple Pie Filling
No CommentsNov 07, 2026
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Make Slow Cooker Apple Pie Filling to have on hand for the holidays! The apples cook in the crockpot with cinnamon, maple syrup, and apple cider until tender. This recipe makes enough for two pies, and you can freeze it for later.
The slow cooker is meant for desserts, not just dinners. You will also want to try my slow cooker pumpkin pie or slow cooker pecan pie.
Table of Contents
Why This Recipe Works
Homemade is Better: Don't buy the gloppy apple pie filling from the store when you can make this slow cooker apple pie filling instead! It's very easy to throw together.
Storable: Make ahead and freeze! Great to have on hand during the holiday season.
Versatile: You can use this filling to make a homemade apple pie or in other recipes that call for spiced apples.
The Ingredients
Apples: Use whatever variety you want. I use a combination of Granny Smith and Pink Lady apples.
Seasoning: Cinnamon, nutmeg, and vanilla give the filling its classic apple pie flavor, while a pinch of salt and lemon juice help balance the sweetness.
Apple Cider: This adds even more apple flavor.
Maple Syrup: I use maple syrup for more flavor. You can use pure maple syrup or pancake syrup.
How to Make Apple Pie Filling in a Slow Cooker
- Chop your apples into even bite-sized pieces. Add the spices.
- Add the apple cider, maple syrup and cornstarch slurry. Stir. Cook until the apples are tender and the sauce has thickened.
Tips and Variations
Adjust the Sweetness: When the cooking time is up, taste the filling and add more maple syrup or sugar if desired.
Apple Pie Seasoning: Use apple pie seasoning instead of individual spices.
Don't Overcook: If you plan to use this filling in a baked pie, don't overcook the apples in the slow cooker, or they may become too soft.
How to Use Apple Pie Filling
Make it into a Pie: Use your favorite homemade pie crust or buy Marie Callender's frozen pie crusts. I like to make a crumb topping. See the recipe card for my method.
Apple Pie Dip: You can serve this Apple Pie Filling as a dip, hot or cold. Use cinnamon graham crackers for dipping.
Leftover Pie Filling: You can blend leftover pie filling into applesauce or warm it up and serve it over vanilla ice cream.
Do I Need To Peel the Apples For Apple Pie Filling?
Yes, I recommend peeling the apples for apple pie filling, or the texture won't be as good. It takes a while to peel this many apples, but the results are worth it.
How to Store Homemade Apple Pie Filling
You can store this apple pie filling in the fridge for up to 5 days or freeze it for up to three months. You can freeze it in freezer-safe jars, just be sure to leave an inch of room at the top for expansion.
This is not a canning recipe. Canning recipes require exact measurements and special precautions to ensure safety. Use this recipe right away, refrigerated, or frozen.
My Other Apple Crockpot Recipes
If you have extra apples to use up, try my Slow Cooker Applesauce, Slow Cooker Apple Butter, or Slow Cooker Baked Apples. For something sweet, make my Slow Cooker Apple Dump Cake, Slow Cooker Caramel Apples, or Apple Pie Dip.
If you tried this Slow Cooker Apple Pie Filling recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Slow Cooker Apple Pie Filling
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Ingredients
- 4 lbs. apples, (about 12 cups after being peeled and cored) see notes below
- ⅓ cup apple cider
- ¼ cup maple syrup
- 2 tsp. lemon juice
- 1 tsp. vanilla
- 1 ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. salt
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
Instructions
- Peel, core, and chop the apples into ½-inch pieces. For uniform pieces, use a round wedge slicer to cut and remove the core of each apple. Chop each wedge in half lengthwise, then cut into ½-inch pieces.
- Place the chopped apples into the slow cooker. Add the apple cider, maple syrup, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir until the apples are evenly coated.
- In a small bowl, mix the cornstarch and cold water together to make a slurry. Pour the slurry into the slow cooker and stir until everything is combined.
- Place the lid on the slow cooker and cook on LOW for about 3 hours, or until the apples are fork-tender but still firm enough to hold their shape. Turn off the slow cooker and allow the filling to cool. The filling will continue to thicken as it cools. Transfer to an airtight container and refrigerate until ready to use.
Sarah's Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
