Homemade Apple Pie Filling for Canning
Homemade apple pie filling makes fall pie baking a snap and tastes so much better than store-bought!
Fruit pies are one of my favorite things to bake, but they’re so much work! Thankfully, this homemade apple pie filling is here to make all of our lives easier.
Make this delicious apple pie filling now and can it to use later— whether it’s for Thanksgiving, a dinner party, or any night of the week. All you’ll have to do when you get the craving for apple pie is pour the filling into a pie crust and bake!
Canning apple pie filling is easy to do at home and doable for anyone. Keep reading and I’ll show you how!
How to make homemade apple pie filling
First, start with the right apples! The best apples to bake with are ones that are tart, firm, and won’t break down in the oven. Granny smith, jonagold, jonathan, gala, honeycrisp, and pink lady/cripps pink are all great varieties to choose from. Stick to one type of apple, or feel free to combine several varieties to get even bigger flavor.
Peel and chop apples
Prepping the apples for the pie filling is definitely the most tedious part of this recipe, but it still shouldn’t take too long. This video shows how I peel and chop the apples to minimize waste and maximize efficiency. You’ll need about 7 cups of chopped apples, which is about 7 medium large apples.
Keep apples from browning during this step by storing them in a lemon juice solution. Simply fill a large bowl with water and 2 tablespoons of lemon juice (bottled or freshly squeezed). Keep sliced apples submerged until you’re ready to move to the next step.
Gather the rest of the ingredients
In addition to apples, you’ll need to following ingredients to make this canned apple pie filling:
- Apple juice
- Sugar
- Lemon Juice
- Ground cinnamon
- Ground nutmeg (optional)
- Clear Jel modified corn starch (not instant)
Do I have to use Clear Jel for this apple pie filling?
Clear Jel is used to thicken this pie filling as it holds up well to water bath canning and long term shelf storage. You cannot substitute flour, corn starch, or any other thickener as they will break down over time. Most grocery stores do not carry Clear Jel, but you can find it online and at specialty food stores. Just be sure it is not labeled “Instant” as instant Clear Jel is not meant for high heat canning recipes.
If you can’t find Clear Jel or don’t want to use it, there is a solution! Simply omit it from the recipe below and instead add 3 tablespoons of cornstarch or flour to 1 jar of pie filling right before you assemble the pie for baking. It may be tricky to get the filling smooth and lump-free, but it is at least an option.
One last note, you will likely come across “Sure Jel” while searching for Clear Jel and wonder if they are the same. They are not! “Sure Jel” is a brand of pectin used for making jam and will not work in this recipe.
Blanch the apples
The next step for making this apple pie filling is to add the chopped apples (strained from the lemon solution) to a large pot of boiling water. Bring the apples to a boil and cook for just 1 minute. Drain them and set aside.
Put it all together
Stir the sugar, Clear Jel, and spices together in the pot and then whisk in the apple juice and some water. Set over medium high heat and continue to stir until mixture thickens and comes to a boil. Add the lemon juice and cook for 1 minute more.
Remove from the heat and stir in the apples. (And sneak a bite or two— yum!)
Ladle into jars and process
This recipe makes 2 quarts of apple pie filling, but can easily be doubled or tripled if you’d like.
Ladle the prepared filling into clean and sterilized quart jars, leaving 1 inch of space at the top of the jars. Wipes the rims clean and use a knife to release any air bubbles that are stuck in the filling.
Top with lids and rings and gently lower into a pot of boiling water. The water should be deep enough that the jars are completely covered— you’ll need a large pot! “Process” the jars by boiling them in the water bath for 25 minutes. The water should be at a rolling boil the entire time. When the time is up, remove the jars and let them cool.
Store jars in a cool place out of direct sunlight and enjoy within 1 year.
Can I freeze the apple pie filling instead?
Absolutely! Instead of ladling into jars, let the filling cool completely to room temperature. Transfer to a gallon freezer ziplock bag and press flat. Store in the freezer for up to 3 months. Defrost in the freezer overnight and use it as you’d like.
Ways to use this homemade apple pie filling
The most obvious thing to do is bake a pie! Make a batch of my foolproof flaky crust and use 1 jar of apple pie filling. Bake at 400°F for 45-60 minutes until crust is golden and filling is bubbly.
If you don’t want to make a pie, you can also try this apple pie filling on top of ice cream, pancakes, oatmeal, etc. Delicious!
Other canning recipes
Now that you’ve caught the canning bug, here are a few of my other favorite canning recipes:
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This recipe was originally published September 2013.
Homemade Apple Pie Filling
Ingredients
- 7 cups apples , peeled and sliced into 1/2 inch pieces (800 grams, about 7 apples)
- 1 ¾ cup granulated sugar (350 grams)
- ½ cup Clear Jel starch (113 grams)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg , optional
- 1 cup cold water (237 ml)
- 2 ½ cup apple juice (355 ml)
- ¼ cup bottled lemon juice (60 ml)
Instructions
- Blanch apple slices by dipping them in a large pot of boiling water for 1 minute. Drain set aside.
- Combine sugar, clear jel, cinnamon, and nutmeg (if using) in a large pot. Whisk in the cold water and apple juice. Set over medium high heat and cook, stirring almost constantly, until mixture thickens and begins to boil.
- Add the bottled lemon juice and cook for 1 minute. Remove from heat. Mixture will be very thick.
- Add the blanched apples to the mixture and immediately ladle into hot sterilized jars, leaving 1 inch headspace at the tops of the jars. Remove air bubbles with a long knife or thin spatula. Wipe rims and cover with lids and ring bands.
- Process in a large pot of boiling water for 25 minutes (see notes for high altitude processing time). Make sure jars are completely covered by the water and water is at a rolling boil for the entire processing time.
- Let jars cool and ensure lids have sealed (lids should not bounce back when pressed). Store any unsealed jars in the fridge and use within a few weeks.
- To bake a pie, simply pour it into a prepared pie shell. Bake at 400°F until filling is bubbling and crust is golden brown.
Notes
- Store sliced apples in a solution of water and lemon juice (2 tablespoons lemon juice per large bowl of water) to prevent browning until ready to proceed with recipe.
- Increase processing time for high altitude as needed: 1,001-3,000 ft 30 minutes, 3,001-6,000 ft 35 minutes, 6,001+ ft 40 minutes.
- New to canning? See my post on Home-Canning Tips and Resources.
Nothing like a nice warm pie to make the cold weather seem better! Yum!
It looks delicious. I haven’t broke into my jars yet but this pie is tempting me!!
Just beautiful, Annalise! Cannot wait to try your recipe. This is the way to preserve Fall…to enjoy thru the winter. Thanks ever so much for sharing, girl. Pinning!
Nice! I’ve always liked chunky apples in pies better than the little, thin slices. This looks lovely. Apples are so readily available this time of year, too. Anyone who has an apple tree in their yard is always more than happy to give the apples away as we have found out in the last few years. We notice rotting apples all over the sidewalk when we’re walking our dog, and the next time my husband sees the owner out in their driveway he’ll just go right up and ask. Try it some time if you can work up the nerve (I haven’t yet). You’ll be up to your eyeballs in free apples instantly. I’ll have to buy a package of ClearJel and try canning some pie filling soon. Thanks!
What a fabulous idea, there are fruit trees all over my city and most of them just seem to fall to the ground unused. 🙁 Time to get up the nerve to turn them into something yummy!
I was about to say the same thing about just asking for apples! This time of year they’re usually a pretty good price, but even $.69/lb. is not as good as free! I live in Washington State and there are always thousands of trees that go unharvested all over the place. Just drive around for a little bit, see one from the road and ask the owners if you can pick. I’ve never had anyone say no and I also trade my own fruit for other fruit too since I have plums and walnuts.
Is clear jel the same as sure jel? I`ve always used corn starch.
No, clear jel is not the same. When I couldn’t find clear jel except online I remembered a nearby Mennonite store and sure enough, they had plenty on hand.
It would be nice if you’ve gotten free fruit to bring the donor a jar of the processed food whether applesauce or this apple pie filling.
Yes, that is a wonderful idea!
You have definitely inspired me to get crackin’ and can some apple pie filling! 🙂 It looks wonderful!
I cannot wait until we move so that I can try this!!
How many quarts does this recipe make?
2 quarts, it’s listed in the recipe!
Why do you blanch the apples? I’ve always just used raw apples and the filling comes out great! I also juice the core and peels of the apples to use instead of water, or use apple juice. Adds a lot of flavor. I love having the apple pie filling on hand!!!
Am I supposed to use both quarts for a single pie? Since I am starting with only 7 cups of apples and my normal apple pie calls for 6 cups of apples. Also, that seems like a lot of liquid – but then again – I have never done any canning like this before. Thanks!
It will be enough to fit a small 8-inch pie. If you plan to make a larger pie, plan on using 2 quarts. And it didn’t end up being too much liquid! The pie I baked turned out great!
can i use any type of apple? and is clear jel easy to find?
It’s best to use a good baking apple, like granny smith, gala, honey crisp or pink lady. And clear jel may be difficult to find, you may have the best luck shopping online.
I’m thinking of giving these as little Christmas gifts for family! How long is the filling good for once it’s canned & how should I store it?
I recommend consuming all home-canned foods within one year, though some may last even longer. They’re best stored in a cool dark place, like a pantry or cupboard.
If you are fortunate enough to live anywhere near a Cash and Carry, I bought a 25lb bag of ClearJel at ours for $51. That’s $2.00 per pound vs $10 or so per pound on Amazon!!! Take a road trip with some friends and split it up. 🙂
If you find apples are too expensive, try looking to friend in the northern states, a fresh bushel in November is $8 for 48lbs. I am glad to find a good pie filling recipe i can can!!!! soooo many apples@.@
I have an apple/peeler/corer/slicer that makes this process a lot quicker! Also, I just canned 32 quarts of applesauce yesterday. I have used my Back to Basics applesauce machine for many, many years and that makes canning applesauce a cinch! I also have been canning, canning, canning. I garden did fantastic this year. I canned salsa, tomatoes, carrots, green beans and froze corn. I have also roasted sunflower seeds. Ready to can pumpkin and Hubbard squash. Love, love, love my garden!
Wondering how to use the pie filling when making a pie. Do you still need to add the other ingredients to the apples—or just dump in a pie crust and bake?
No need to add anything else, just dump and bake!
I worry about having a soggy pie when using canned apples. How can I avoid that?
When you’re working with a double-crusted pie (like this apple pie), par-baking the crust to prevent sogginess doesn’t really work. So what I do is I minimize the amount of time the filling is sitting in the pie outside of the oven. So I roll out the bottom crust and put it in the pan, then roll out the top and have it standing by. I’ve already prepared my egg wash, the oven is preheated, and my sheet pan lined with parchment paper to catch any liquid overflow is ready. Does that make sense? That way the filling as less time to make the bottom crust soggy. So far it’s worked well enough for me. I haven’t had a soggy problem with this particular filling. Hope this helps!
Thank You for answering my question. I have one more though. Do you preheat the sheet pan in the oven before placing the pie on it for baking?
Nope! 🙂
Your recipe looks great, but your website has so many annoying pop up ads, I can’t even read through it.
Hi Claudette! Thank you for your feedback. These ads have just been brought to my attention and I’m working on getting the popups taken down. I apologize for the annoyance!
About your apple pie filling. Clear gel? . I have never heard of that in Canada. Do they even sell it here?
I had a little trouble finding it as well, eventually had to find in online. Glad you were finally able to locate it! Happy canning!
I live in Georgia and I can find clear gel years ago but isn’t pectin the same? If I can find it I would love to send it to anyone that needs it
About clear jel. Found it GTA Golda’s.
To avoid a soggy crust, try preheating a cookie sheet and put your pie pan on that when it’s time to bake. The heat from the cookie sheet will help cook the bottom crust a little faster. You could probably use a pizza stone too, which retains even more heat. Just hope the pie juice doesn’t run off the edge!
Can you substitute the clear gel?
I’m always hesitant to play around with canning recipes, as I’m afraid to mess up their shelf stability. I don’t know any great substitutes for clear jel so I can’t make any recommendations. Sorry! But, Clear Jel is easy to find online! Hope this helps.
hi, this recipe sounds sooooo great…. but I was also wondering if you could sbstitute the clear jel….?? I read about the cornstarch, but if sounds that it’s not possible to re-heat the mixture afterwards ( it goes gooey!!)…. I wonder if you could just leave it out and then when you want to make the pie, you add the cornstarch??? I’ve got 2 appletrees in my garden, this year I’ve had more than 100 kg … I just don’t know what to do with them…. after giving away… I still have MANY apples left…. last year it was my pear tree…. 2 years ago it was my plum tree… love my garden!!!
I’m always hesitant to play around with canning recipes, as I’m afraid to mess up their shelf stability. I don’t know any great substitutes for clear jel and I’m not sure I would recommend one. Clear Jel is easy to find online! Hope this helps.
I don not have Clear Jel and do not know where to look. I do not have the fund to order in on line. I was wondering if I could use Sure Jel. Also to keep the apples form browning could I use Ball Fruit fresh? Thank you
Just made this recipe this past weekend. It was fantastic!!!!!!!!!!!!. Everyone that has tried it loved it. I have been asked for this recipe and gladly gave it to them. something this good should be shared.
Gotta love this old school classic, great recipe, thanks for sharing.
Simon
How much corn starch do I use in place of the clear jel starch?
Corn starch won’t work in this recipe, it has to be clear jel in order for it to be shelf stable.
Will fresh lemon juice substitute for the bottled juice?? If so, shall I assume the same amount of juice bottled to fresh??
Bottled lemon juice is preferred for canning as it has a consistent acidity. Fresh lemon juice will vary lemon to lemon. I won’t say you can’t use fresh lemon juice, because it may be just fine, but since acidity is crucial to preserving the pie filling at room temperature, bottled is your safest bet. Hope this helps! 🙂
Made this today and it turned out great. Loved the taste. My husband said it was better than the canned stuff you buy at the grocery store.
My pie filling tastes good but turned out runny. What can I do to thicken it once opened?
It should thicken up a little once the pie is baked, and then will thicken further if you let the pie cool completely before slicing and serving. It’s hard to wait I know! When I make my pies, I make sure all of the apples from the filling fit into my prepared pie shell and then I pour in as much liquid as will fit. Usually I have some liquid leftover. I hope this helps!
Used this recipe again this year and will make several more batches before I’m out of apples. I like to weigh ingredients although the gram equivalents don’t work out. I didn’t realize that at first although I backtracked, figured weight out, wrote it out on a printed copy and it came together for yummy pie filling.
I love that I can bump the “servings” to 7 quarts because that’s how many jars fit in my water bath pot. Also, using commercial lime juice when out of lemon adds a nice pop of flavor.
I live in Georgia and I can find clear gel years ago but isn’t pectin the same? If I can find it I would love to send it to anyone that needs it
They are not the same! This article helps explain why. When I first published this recipe in 2013, I couldn’t find clear jel anywhere in stores and had to buy online. Since then I feel like canning has become more popular and I have seen clear jel in many traditional grocery stores in my area. I hope it is the same for others!
I don’t have apple juice. Can I use water instead?
Sure, you can replace the apple juice with more water. Just know the apple flavor won’t be quite as strong. It should still be good though!
Just finished my fourth batch today and are in the canner. Delicious recipe. I added more apples than called for but needed something to use up some of the apples we have. The jars also look beautiful. Thank you for sharing!
Can’t wait to try ?
Made this tonight and am hoping for the best. By mistake, I put them lemon in at the same time as the apple juice + water and it thickened instantly. I’m thinking this is because of the gel. Added extra apple juice until it thinned out enough to pour. I’ll let you know how it turns out. Sampled a little before I put them in the water canner and it tastes great, just really thick. Have a good one! P.S. got my gel off Amazon
Is it possible to substitute the lemon juice in the filling? I am allergic to lemons. My grandmother had taught me to soak the apples in water with a little salt in it to keep the apples from turning brown. I do this all the time when freezing apples. But wasn’t sure what to do about the lemon juice in the filling itself.
Is this 7 cups of apples that you then chop up or 7 cups of chopped apples?
7 cups of chopped apples, and usually I get about 1 cup of chopped apples from 1 medium apple. Hope that helps!
Simple directions, came out great.
Live this recipe!
This is a wonderful recipe. I loved the fact that when I blanched the apples (which had started to go brown despite putting them in lemon juice), it made the apples beautiful and white again. So not only does it taste good, but it looks really good and fresh, in the bottles, too. I did make the sauce/filling first and then blanched the apples and put them directly into the sauce; I don’t know if that made a difference.
Just finished making this, what a tasty tasty sauce . Its now my new favorite apple pie recipe. Thank you for such an awesome recipe. Delicious 😋
Love this recipe. I reduce sugar and clear gel. With the apple juice it is way too sweet.
So I have canned apple filling before with no problems but always have to thicken it before baking a pie (hassle) so I bought cook-type clear owl this year and tried it out. It gelled to perfection but my bottles wouldn’t seal even after replacing new lids and reprocessing a second time. Did two batches and now have 8 quarts of pie filling I need to use or freeze😭 any ideas on what to do? The first batch I canned for 35 minutes (5600’ alt)!then let them sit for 5-7 minutes in the water after turning them off the second batch I processed for 40 minutes and took them right out but neither batch sealed….frustrated
Hmm what a bummer Susan! My first guess was that there’s something wrong with the lids, but you replaced those so that can’t be it. Did you wipe down the rims before placing the lids? If any of the pie filling was on the rims it will prevent the seal from completing. Other than that, I’m stumped! Maybe google could offer more help, so sorry I can’t!
Great instructions on how to prepare the Apple Pie Filling. Found the spices were too light for my taste so added more to suit my family. There was no estimate as to how many quarts of filling the recipe would make. I only got three quarts each time I made the recipe. I’m looking forward to those cold winter nights when my kitchen will be filled with the smell of apple pie baking!
Made this today. 5 quarts and my husband loved the taste. First time canning apple pie filling And it’s now on my list of canning items each year. Thank you.
Do have to blanch the apples? Is that just to get them up to temp for the filling. So there is not a problem. In the waterbath canning time?
Also, can I use apple cider as long as it is not or is pasteurized?
I believe you should be able to use apple cider just fine. And I believe blanching the apples helps preserve color during canning and storing. I have not tested this recipe without blanching the apples so I can’t recommend.
Making this again this year, 14 quarts last year and more this yr. Family & friends enjoy apple pie throughout the year. Auctioned a few jars for a fund-raiser with reports back that they liked the filling to make apple oat cobbler.
Good as is and swapping lime for lemon juice (ran out of lemon) adds a nice pop of flavor.
I followed canning recipe to a tee and the filling oozed out of the jars when I took them out of the canner 🙁 what happened??
Recipe is really yummy though!!!
What do you mean, it oozed out? Did the jars break? Did the filling ooze through the sealed lids? Happy to help troubleshoot issues, send me an email anytime to completelydelicious@gmail.com.