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Homemade Apple Pie Filling

Servings: 2 quarts
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Homemade apple pie filling makes fall pie baking a snap and tastes so much better than store-bought!
Homemade apple pie filling makes fall baking a snap!
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5 from 1 vote

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.

Nutrition

Calories: 1058kcal, Carbohydrates: 273g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 19mg, Potassium: 813mg, Fiber: 12g, Sugar: 251g, Vitamin A: 236IU, Vitamin C: 35mg, Calcium: 61mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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