It is so easy to make your own Apple Pie Filling using your Ninja Foodi or Instant Pot, you will never reach for the canned kind again!

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Not only is it easy, it's absolutely delicious! I made one of the BEST Apple Pies I've ever had using this filling. It's perfectly spiced, not overly sweet, and the apples have the perfect texture!
What Variety of Apples are Best for Apple Pie Filling?
You can use whatever apples you like the best, but keep in mind that some apples hold their shape better for baking than others.
Red Delicious, Golden, and McIntosh apples are going to break down a lot more than some of the firmer apples, so if you want to include them in your pie filling, I would only use 1 pound of them along with 3 pounds of a firmer apple. If you used all softer apples, you would end up with an applesauce pie.
For example, Granny Smith apples are one of the best apple pie apples to use because they are not overly sweet and hold up really well during the baking process. Since we pressure cook the filling, Granny Smith apples are a great choice.
HoneyCrisp and Braeburn are also good choices for a firm apple that holds up well under pressure and are not overly sweet.
Fuji and Gala are also good for baking and they add a nice flavor and sweetness to apple pie.
Some apples will break down more than others during pressure cooking, so I like to combine 2-3 different varieties for the best texture and flavor.
I always use half Granny Smith and then half of either one or two more varieties. My favorite mix to date has been 2 pounds of Granny Smith, 1 Pound of Gala, and 1 pound of Ambrosia apples.
Feel free to use any combination you like and if using all sweet apples you might want to decrease the sugar in the filling a bit.
What are Some Uses for Apple Pie Filling?
At the risk of sounding silly, it is great for making apple pie! I think you knew that though, so here are some other uses.
This recipe is great as a chunky applesauce and the flavor is unreal. Of course you can omit the spices if you want a plain applesauce.
Ice cream topping! This would so good on top of my recipe for Vanilla Ice Cream!
You can also use the homemade apple pie filling as a stuffing for a pork tenderloin or for baking on top of a pork chop.
I made little apple hand pies with my Homemade Pie Crust and they were unbelievable! Easy too! Here is a video of me making and baking them.
It would be wonderful as a topping for cheesecake even! I'm sure there are many more uses that I just haven't thought of yet. What would you use your apple pie filling for? Let me know in the comments!
Frequently Asked Questions
This recipe yields about 4 cups of filling and it filled my (affiliate link)9" Fat Daddio Pie Pan perfectly!
It will definitely last 3-5 days in the refrigerator and you can freeze it for longer storage. Make sure the pie filling is cold before freezing for the best results.
Yes, you certainly can. I suggest adding ¼ cup of liquid, either water or apple juice to the pressure cooker to ensure you have enough liquid to build the pressure because I am not sure if the sugar substitute will create as much liquid as the sugar does.
Can I Make a Double Batch of Apple Pie Filling?
Absolutely! In either the 6.5qt or an 8 qt pressure cooker a double batch will fit without any problems. If your pressure cooker is smaller, I do not recommend trying a double batch, because you may end up with the apples being too high in the pot and then when you release the pressure, you will have a stream of sticky apple juice coming out of the vent. No one wants to deal with that!
For that same reason, I don't recommend making a triple batch in a 6.5qt or even an 8qt pressure cooker, either.
To double the homemade apple pie filling, simply double the ingredients and keep the pressure cook time the same. Because you will have more liquid, you might have to thicken the apple pie filling, but that is very easy to do.
How to Thicken the Homemade Apple Pie Filling
There are various things that might cause your apple pie filling to be thinner than mine.
Different apples will give off more or less juice during the pressure cooking process and we can't plan for that, but we can fix it.
I also know that some of you may not be completely comfortable with using only 2-3 tablespoon of orange juice and might just HAVE to add a little water and that is perfectly fine.
In fact, if you are using the 8qt Ninja Foodi, I would suggest using ¼ cup of water or apple juice because you need more steam to build the pressure.
The easiest way to thicken the apple pie filling is with a cornstarch slurry. Simply use ½-1 Tablespoon of cornstarch mixed with 1-2 Tablespoons of water. Make sure to mix it well so there aren't any clumps.
After the pressure cooking time is up and you release the pressure, turn on the sear/sauté on high and pour in the slurry. Let it heat up and it will thicken your filling.
You can also just use the sear/sauté on medium-high to simmer until the excess liquid has burned off.
How to Make Homemade Apple Pie Filling in a Pressure Cooker
I used the Ninja Foodi to make this apple pie filling, but any electric pressure cooker will work.
Since I don't know the specifics of every different type of pressure cookers, I would recommend using ¼ cup of water or apple juice as the thin liquid in any pressure cooker except the 6.5 qt Ninja Foodi.
I tested the recipe 5 times in the Ninja Foodi 6.5qt and never had any issues with getting the water notice, but it is fine to add it even if you are using the 6.5qt. You may have to thicken it at the end, but that is easy to do.
Zest the orange into the inner pot or a large bowl.
Squeeze the juice from the orange into the inner pot or the bowl. To make this really easy, I use a Citrus Press from Pampered Chef. If you squeeze a lot of citrus, this really comes in handy!
Add the sugar to the bowl.
Peel and quarter the apples and place in the pot or bowl. You want them in large chunks so they don't overcook, so quartering them works best. If you are using softer apples, you can even put them in in halves instead.
I like to stir around the apples every once in a while to coat them with the sugar and orange juice to prevent browning.
Sprinkle your spices over the apples and give a good stir.
Place the pressure lid on and turn the valve to seal. Set the pressure to high and select the time for zero minutes. We don't actually want to PC the apples for any time because they can overcook quickly. So, setting the time to zero minutes will result in the pot heating up, building the pressure and then immediately going to the keep warm function.
When it switches to the keep warm function, do an immediate release of the pressure. Break up any large pieces of apples that are left. I do this with my (affiliate link)Mix 'N Chop and it works great!
Add the vanilla extract and give the mixture a stir, let it cool a bit and taste it for seasonings. Add more if you like or add more sugar if needed. Thicken it up with a cornstarch slurry or simmer until any extra liquid is gone, if needed.
Allow the pie filling to cool down at least 15 minutes if you are going to place it into your pie shell and bake.
I absolutely LOVE using this pie filling in a homemade PRE-BAKED pie crust and then using a crumb topping.
Here is my recipe for a Homemade Pie Crust.
Here are the instructions for pre baking it: How to Pre-Bake a Pie Crust in the Ninja Foodi
Homemade Apple Pie Filling
Ingredients
- 4 pounds apples
- 1 orange zest & juice
- ½ cup sugar
- 1 teaspoon vanilla extract
Spice Blend
- 1 teaspoon cinnamon
- ½ teaspoon fine grind sea salt
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
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Instructions
- Zest and juice the orange into the inner pot of the Ninja Foodi. Add the sugar to the inner pot.
- Core, peel and quarter the apples. Add them to the inner pot. Stir a few times while you are adding the apples to prevent browning.
- Put the pressure lid on and turn the valve to seal. Set the pressure to high and the time to ZERO minutes. After the pot builds pressure, it will beep that it is done. Do an immediate release.
- Stir the apples and break them up into smaller pieces if needed. I use my (affiliate link)Mix 'N Chop and it works great.
- Add the vanilla extract. Stir and taste for seasonings. Add more seasonings and/or sugar if desired. Allow to cool until you are ready to use your pie filling.
Notes
- if you are using an 8qt Ninja Foodi or other pressure cooker, add ¼ cup of water or apple juice before pressure cooking.
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Tony Hewitt
Ok that was a agreat recipe success for me, as I used the apples from my tree. I put the filling in the little pastery folders that you showed on the video, cooked them in my smart lid on steam air fry then froze them.
Can I use puff pastery for this as well and if so what is the cooking procedure.
Joanna R.
Oh my!!
This is truly amazing!
I love how this apple filling is a separate recipe.
I used it as a filling for buttery croissants, which later I toasted lightly and served with lemon glaze.
About the filling:
I have an 8qt foodi and I followed all the instructions. I cut the apples in 4s. Added 1/4 cup of water (as instructed for the 8qt). Came under pressure with no problem. The apples were tender enough but held their shape beautifully. I had to mash them a bit, just as the video shows. The aroma and the flavor!!!
From now on, that’s going to be my to go recipe when I need to make apple pies, or anything else that needs apple filling.
Another hit! Thank you 🙏
Julie
Such a yummy filling! I am not a big pie person, but tomorrow (12/22/20) is my mom’s 65th birthday and she requested an apple pie for her birthday cake. My husband is the baker and I like to cook. However, with it being a milestone birthday, I wanted to make it.
I don’t line the mess of baking or my lack of experience. However, Louise you’ve made me more confident. Ive made so many of your recipes and haven’t had a fail yet! I’ve bought your fall cookbook and I’m eagerly awaiting more!
I’ve made your homemade bread recipe like 3 times and it was amazing. Each time was better. So, with the confidence you’ve helped me gain with your thought out recipes, easy to understand directions, and your videos.. I’m going to try the pie shell and topping that you’ve done! I’ll leave a review for each one I try!
Thank you so much Louise. Even if I don’t make everything you post on YouTube, yet (need to get ingredients or supplies), I feel like you’re a trusted friend that hasn’t steered me wrong yet!
Louise
I'm so happy to hear this! Please tell your mom Happy Birthday from me!
Elbridge T Price
Made the apple pie filling today (December 20, 2020) and while it tasted great, the apples broke into the consistancy of apple sauce, pretty much. I used a bit over 3 lbs of 100% granny smith apples. Followed your recipe exactly except I used Swerve instead of sugar due to my diabetes. I also added 2 tablespoons of water. So when I opened the pressure cooker the filling was runny and the apples broke up as soon as I stirred in the corn starch. So I'm disappointed. Maybe next time, I'll pressure cook on the LOW setting? Any advicxe? I'm still going to use the filling in my pie unless I change my mind and start over again. I still gave this recipe 3 stars because it tastes great.
Louise
Are you sure you cut them big enough? If you are using the 8 qt, that might have a longer time to pressure and that could make the difference. I've had other people make the recipe and the apples were perfect. I wonder if the swerve caused the apples to be runny or if it was the water you used? You can certainly try the low setting or cut the apples bigger. I made the recipe about 4 times and never had the apples all break up, so this is interesting to me. Keep me posted if you make it again with some changes.
Elbridge T Price
How big is big regarding the apples? I used an apple cutter which also is an apple corer and it cuts an apple into about 6 pieces. Maybe I should have just cut the apples into 4 pieces? Think I'll try the low setting next time and no added water at all.
Louise
Okay, so that is the issue. The recipe says to core, peel and quarter the apples. That means each apple is only cut into 4 sections, this way the slices are big enough to withstand the PC and not fall apart like yours did. I would really appreciate it if you removed the 3 star rating, since the recipe wasn't followed because it negatively affects my business and ranking with Google. Thanks!
Elbridge T Price
UPDATE: Hi Louise! Today, I made more pie filling. This time, I quartered the apples. I obviously misinterpreted both the video and the recipe the first time around. I have changed the rating to 5 stars because with the quartered apples (still granny smith), no added water, and still using Swerve, the filling came out very well. The first batch I made which came out "applesaucy" I'll use in the hand pies I'm planning to make. I greatly appreciate your assistance. I'm not much of a baker so all this is first time stuff for me.
Ferment.me.knot
Comments like "I would really appreciate it if you removed the 3 star rating, since the recipe wasn't followed because it negatively affects my business and ranking with Google" should be made in private messaging. Sounds, petty, desperate and greedy.
The recipe was delicious. Thank you.
Louise
I'm certainly not petty, desperate, nor am I greedy. What I like to see in all recipe ratings, whether it's on my website or another food bloggers, is fairness. People depend on recipe ratings to make decisions and Google also depends on them to some degree to determine what recipes are working out for people. It is not fair to the recipe blogger or readers to rate a recipe 1 star when it wasn't followed. I believe in transparency and that is why I keep my comments public. I'm glad you enjoyed the recipe.
Sherry
This would be good on French toast, pancakes or waffles.
Louise
Absolutely!