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.
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!
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.
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.
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! 🙂
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.
Gotta love this old school classic, great recipe, thanks for sharing.
Simon
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.
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
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.
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.
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!
About clear jel. Found it GTA Golda’s.
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
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!
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! 🙂