Here’s a classic Canned Apple Pie Filling recipe that’s perfect for storing up cozy dessert magic in a jar. This recipe is safe for water bath canning and makes enough to fill about 7 quart-sized jars — perfect for pies, crisps, or just spooning over ice cream.
Canned Apple Pie Filling Recipe
Ingredients:
6 quarts apples (about 6–7 pounds), peeled, cored, and sliced
5 1/2 cups water
2 1/2 cups granulated sugar
1 cup packed brown sugar
1 1/2 cups Clear Jel (NOT cornstarch – it’s a safe, canning-approved thickener)
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg (optional)
1/2 teaspoon ground allspice (optional)
2 1/2 cups unsweetened apple juice
3/4 cup bottled lemon juice (important for safe acidity)
Instructions:
Prepare jars and canner:
Wash and sterilize 7 quart jars.
Fill a water bath canner with water and begin heating.
Prep the apples:
Peel, core, and slice apples (1/2-inch thick). To prevent browning, place slices in a bowl of water with lemon juice or ascorbic acid.
Blanch the apples:
In batches, boil sliced apples for 1 minute. Drain and keep warm.
Make the filling:
In a large pot, whisk together sugars, Clear Jel, cinnamon, nutmeg, and allspice.
Add water and apple juice. Cook over medium heat, stirring constantly until it thickens and begins to bubble.
Add lemon juice and cook for 1 more minute.
Combine & jar:
Fold the hot apple slices into the thickened mixture.
Ladle the hot filling into jars, leaving 1-inch headspace.
Remove air bubbles, wipe rims, apply lids and bands.
Process in water bath:
Process jars in a boiling water canner for 25 minutes (adjust for altitude if needed).
Remove and let cool for 12–24 hours. Check seals before storing.
To Use:
Just pour one jar into a 9-inch pie crust, top with another crust or streusel, and bake at 400°F (205°C) for about 45–50 minutes.
