In a saucepan, add the granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, and water.
Let it come to a boil over medium heat and let that simmer for 2-3 minutes.
Add in the apples
Now peel and slice the apples￼ into 1/4 inch thick slices. Then add them to the saucepan.
Reduce the heat to low and cover the saucepan and let the apples simmer for 6-8 minutes. Or until they become soft. You don’t want them to be too soft though. Now mix in your vanilla extract.
If the Apple pie filling is too runny, spoon out a few tablespoons of the liquid and mix it with 1 tablespoon of cornstarch to create a slurry. Then stir it back in with the apples.
Cool and store in glass jars
Now let the filling cool and transfer to glass jars and close the lids tightly.
Store in the fridge. The filling will thicken as it sits.
Cornstarch substitutesInstead of cornstarch, you can also use arrowroot powder, potato starch, and tapioca starch to thicken the filling. All of these options work great as substitutes in this recipe.Storage and shelf lifeThe best way to store this simple apple pie filling is in an airtight container in the refrigerator. This will keep it fresh for about 2 weeks in the refrigerator. If you choose to freeze it for future baking, it will keep for about a year.