Nothing says comfort like the warm aroma of apple pie baking in the oven. Imagine having that delicious filling ready at your fingertips, stored safely in jars for months, and always available whenever you crave a homemade dessert. That’s the beauty of canning apple pie filling.
This recipe not only preserves the natural sweetness and tartness of fresh apples but also saves you time when you need a quick dessert. Simply open a jar, pour the filling into a crust, bake, and enjoy a freshly made pie with minimal effort.
Canning at home is also a healthier, budget-friendly alternative to store-bought pie fillings, which often contain too much sugar or preservatives. With this recipe, you control the flavors, sweetness, and spice levels—making it perfect for your family’s taste.
🕒 Cooking Time & Serving
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Processing Time: 25 minutes (water bath canning)
- Total Time: ~1 hour 20 minutes
- Yield: About 6–7 pint jars (enough for 6–7 pies)
📝 Ingredients
- 12 cups sliced, peeled, cored apples (about 6–7 lbs)
- 2 ¾ cups granulated sugar
- ¾ cup Clear Jel (for thickening; do not use cornstarch)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- 1 ½ cups cold water
- 2 ½ cups apple juice
- ½ cup bottled lemon juice
👩🍳 How to Make (Step-by-Step)
- Prepare Apples
- Peel, core, and slice apples into even slices (about ½-inch thick). Place slices in a bowl of water with a little lemon juice to prevent browning.
- Blanch Apples
- In a large pot, bring 1 gallon of water to a boil. Add apple slices in small batches for 1 minute, then drain. Keep apples warm.
- Make Syrup Base
- In another large pot, whisk together sugar, Clear Jel, cinnamon, nutmeg, water, and apple juice. Cook over medium heat until mixture thickens and begins to bubble.
- Add Lemon Juice
- Stir in bottled lemon juice and cook for 1 more minute.
- Combine Apples & Syrup
- Gently fold warm apple slices into the hot syrup until evenly coated.
- Fill Jars
- Pack the hot apple mixture into sterilized pint jars, leaving 1 inch headspace. Remove air bubbles and wipe jar rims clean. Seal with lids and rings.
- Process in Water Bath
- Process jars in a boiling water bath for 25 minutes (adjust for altitude if needed). Remove and let jars cool completely.
📝 Notes
- Always use Clear Jel instead of cornstarch—it’s safe for canning and keeps the filling shelf-stable.
- Choose firm apples like Granny Smith, Honeycrisp, or Fuji for the best texture.
- Make sure to use bottled lemon juice (not fresh) for consistent acidity and safe preservation.
- Properly canned jars will last up to 1 year in a cool, dark place.
❓ FAQs
Q: Can I reduce the sugar?
Yes, but not too much—sugar helps with preservation and flavor. You can cut it slightly and add a natural sweetener when baking.
Q: How long does apple pie filling last once opened?
Refrigerate after opening and use within 1 week.
Q: Can I use cornstarch instead of Clear Jel?
No. Cornstarch is not safe for canning as it breaks down and may cause spoilage.
Q: Can I freeze the filling instead of canning?
Yes! Simply prepare the filling and freeze in airtight containers.
📊 Nutrition (Per Serving – about 1 cup filling)
- Calories: 180 kcal
- Protein: 1g
- Carbohydrates: 46g
- Sugar: 36g
- Fat: 0g
- Fiber: 3g
⚠️ Disclaimer
Enjoy this apple pie filling in moderation as it contains natural sugars. Always check jars before using—if the seal is broken or the filling looks/smells off, discard immediately. This recipe contains apples and spices; check for allergies before serving.
