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:
Shop Tools for this recipe
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.
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 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!
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’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.
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.
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!
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!!!
I cannot wait until we move so that I can try this!!
You have definitely inspired me to get crackin’ and can some apple pie filling! 🙂 It looks wonderful!
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!
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.
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.
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!
It looks delicious. I haven’t broke into my jars yet but this pie is tempting me!!
Nothing like a nice warm pie to make the cold weather seem better! Yum!