Easy Homemade Apple Pie Filling Recipe (with Canning)
Apple Season is here! There’s something about the smell of apples, cinnamon, and sugar bubbling away on the stove — it’s basically the scent of joy. Making your own apple pie filling is not only really easy, but it’s way better than the stuff from the store. Plus, you’ll use up all of your apple harvest.
We go to an apple festival each year and come home with close to 200 pounds of seconds (the apples that a grocery store can’t sell because they aren’t perfect or pretty). It is the deal of the year, and we get busy making ALL the apple recipes.
Whether you’re whipping up emergency cobblers, topping pancakes, or just spooning it straight from the jar, this recipe will have you feeling like a kitchen superstar. Let’s dive in and make some apple pie filling!
Try some other apple recipes like Apple Pie Oat Bars, Sourdough Apple Pie Cobbler, Sourdough Apple Pie Cupcakes, Instant Pot Apple Sauce, Apple Cider Mini Muffins, or Homemade Apple Cider.
This post contains affiliate links. As an Amazon associate or other affiliate, I earn from qualifying purchases. We try to recommend products we personally use or have used and trust. If you choose to purchase through our links in this post, we may receive a commission, at no extra cost to you. Read the full disclosure here.
Why You’ll Love This Recipe
Nothing beats the comforting taste of an apple pie, especially when made with a rich, spiced filling that’s been prepared from scratch. If you want to enjoy a warm slice of pie right away or store your apple pie filling for future baking, this is one of my favorite canning recipes, and our guide will ensure you have a delicious, ready-to-use filling anytime.
You can adjust the sweetness and spices to your liking, and it’s super versatile. Use it for pies, crisps, oatmeal, turnovers, and even ice cream! Plus, it’s easy to can for long-term storage. You can make a big batch and have apple pie filling ready all year long!
Bonus is that you don’t need to waste the peels and cores either. You can make Apple Scrap Vinegar and Instant Pot Applesauce.
Selecting the Best Apples for Pie Filling
We recommend using different varieties of apples for pie filling (e.g., Granny Smith, Honeycrisp, Pink Lady, Jonagold). Mixing apple varieties can improve flavor and texture and give more depth and complexity.
Combining tart and sweet apples creates a balanced profile. Be sure to choose apples that hold their shape when cooked, not just turn to mush.
Delicious Apple Pie Filling
Tools
- Large Pot
- Vegetable Peeler and Corer (or just a sharp knife)
- Lemon Juice
- Measuring Cups and Spoons
- Mixing Bowl
- Large Spoon
- Slotted Spoon
- Ladle
- Knife or Bubble Remover
- Jar Lifter and Funnel
- Water Bath Canner
- Pint or Quart Canning Jars
- Vinegar
- Towel
Ingredients
- 6 Quarts of Sliced Apples (this is about 24 Cups)
- 1.5 Cups Clear Jel (Cook Type, NOT Instant)
- 4 Cups Sugar
- 2.5 Cups Cold Water
- 5 Cups Unsweetened Apple Juice (we used our own canned from last year)
- 2 Tablespoons Cinnamon
- 1 Cup Lemon Juice
Optional Add-Ins:
- A splash of bourbon or rum for a deeper flavor
- Pinch of cloves if you like extra warmth
Notes
- Clear Jel is a special canning cornstarch, don’t just swap for cornstarch or flour
- You can also dice apples instead of slicing; we like this for topping oatmeal!
- Recipe makes about 7 Quarts of apple pie filling (sliced) or 14 Pints (diced)
How to Make Apple Pie Filling
Prep the Apples: Peel, core, and slice (or dice) apples. Put them into a mixing bowl of cool water with a few tablespoons of lemon juice to prevent browning as you finish all the apples.
Blanch: Bring large pot of water to a rolling boil. Working in batches, boil apple slices for 1 minute after the water returns to a boil. Remove with a slotted spoon, drain, and set aside, keeping apples warm in a covered bowl.
Cook the Filling: In a large pot, combine all ingredients except lemon juice and apples. Bring to a simmer over medium heat, stirring until it starts to thicken and boil. Stir continuously to avoid scorching the thickener on the bottom of the pot. Add your cup of lemon juice and bring to a boil for 1 minute, stirring the whole time. It will get very thick.
Mix Filling: Stir in the apple slices well, making sure everything is coated evenly. Store for use or continue to canning instructions.
How to Can Apple Pie Filling
The canning process is very simple and offers you the benefits of being able to have apple pie filling for year-round use. It’ll save you time by having ready-made filling for pies, crisps, and cobblers when the mood strikes. It’s also perfect for gifting during the holidays.
**I am not a professional canner, so please use your best judgement and proper canning methods.**
Sterilize Jars: Boil your mason jars for 10 minutes to sterilize them. You can just boil jars in the waterbath canner and reuse the water for canning. We also put our lids in a cup of warm water to soften the rubber a bit.
Fill the Jars: We like to place empty mason jars in a pan of warm water (this prevents cracking from temperature changes). Use a funnel to ladle in the hot apple mixture into the jars, leaving about 1-inch headspace.
Remove air bubbles: Run a knife or bubble remover tool around the inside of the jars. Add additional filling if needed.
Clean Rims: Wipe the rims clean with vinegar-soaked paper towel, add lids, and screw on the rings just until finger-tight.
Process: Place jars into a boiling water bath canner, ensuring they are covered by at least 1 inch of water. Cover pot with lid and boil: 20 minutes for pints and 25 minutes for quarts.
Cool: Turn off the heat and let jars sit in the water for 5 minutes before removing. Carefully remove hot jars with a lifter and place them on a towel-lined surface to cool for 24 hours. You’ll hear little “pops” when the jars seal. Try not to touch or move during this time.
Store: After fully cooled, remove rings and check that all jars sealed. Label jars and store in a cool, dark place for up to 1 year.
Canning Tips
- Be sure to sterilize the jars before canning
- Use the correct headspace to avoid leakage and sealing issues
- Pay attention to processing times as they are based on jar size, and there may also be altitude adjustments needed
- Do I have to blanch the apples? We’ve tried without, and it has worked fine, but it really does seem to make a difference with texture, flavor absorption, and even cooking.
Ways to Use Apple Pie Filling
The uses are almost endless for apple pie filling. Fill a pie crust and make the classic Apple Pie (we also like to add an extra fresh apple when we make a pie for more texture), Sourdough Apple Pie Cobbler, Apple Turnovers, Apple Pie Oat Bars, Apple Fry Pies, Apple Crumble, or top Waffles and Pancakes, and serve over vanilla ice cream or oatmeal.
Tips & Tricks
- Runny Filling: Add a bit more clear gel to the sauce or try cooking a bit longer.
- Too Sweet: Add a splash of lemon juice or reduce the sugar a bit next time.
- Too Thick: Add a splash of water or apple juice to loosen it up.
- DON’T Throw out the peels and cores! Use those to make Instant Pot Apple Sauce or Apple Cider
- Use Clear Jel for canning: Unlike cornstarch or flour, Clear Jel is canning-safe and prevents separation.
- Avoid overcooking apples: Flash boiling them prevents a mushy texture after baking, don’t boil for more than a minute.
There you have it — the perfect homemade apple pie filling! Once you try this, you’ll never go back to the grocery store version.
Let me know if you try this recipe, and feel free to get creative with it! If you loved it, share it with a friend or drop a comment below. Happy baking!
Easy Homemade Apple Pie Filling Recipe (with Canning)
Make the best homemade apple pie filling with this easy recipe! Perfect for pies, crisps, and more. Learn how to can and store it for later.
Ingredients
- 6 Quarts of Sliced Apples (this is about 24 Cups)
- 1.5 Cups Clear Jel (Cook Type, NOT Instant)
- 4 Cups Sugar
- 2.5 Cups Cold Water
- 5 Cups Unsweetened Apple Juice (we used our own canned from last year)
- 2 Tablespoons Cinnamon
- 1 Cup Lemon Juice
Instructions
- Peel, core, and slice (or dice) apples. Put them into a mixing bowl of cool water with a few tablespoons of lemon juice to prevent browning as you finish all the apples.
- Bring large pot of water to a rolling boil. Working in batches, boil apple slices for 1 minute after the water returns to a boil. Remove with a slotted spoon, drain, and set aside, keeping apples warm in a covered bowl.
- In a large pot, combine all ingredients except lemon juice and apples. Bring to a simmer over medium heat, stirring until it starts to thicken and boil. Stir continuously to avoid scorching the thickener on the bottom of the pot.
- Add your cup of lemon juice and bring to a boil for 1 minute, stirring the whole time. It will get very thick.
- Stir in the apple slices well, making sure everything is coated evenly. Store for use or continue to canning instructions.
- Boil your mason jars for 10 minutes to sterilize them. You can just boil jars in the waterbath canner and reuse the water for canning. We also put our lids in a cup of warm water to soften the rubber a bit.
- Use a funnel to ladle in the hot apple mixture into the jars, leaving about 1-inch headspace.
- Run a knife or bubble remover tool around the inside of the jars. Add additional filling if needed.
- Wipe the rims clean with a vinegar-soaked paper towel, add lids, and screw on the rings just until finger-tight.
- Place jars into a boiling water bath canner, ensuring they are covered by at least 1 inch of water.
- Cover pot with lid and boil: 20 minutes for pints and 25 minutes for quarts.
- Turn off the heat and let jars sit in the water for 5 minutes before removing. Carefully remove hot jars with a lifter and place them on a towel-lined surface to cool for 24 hours. You’ll hear little “pops” when the jars seal. Try not to touch or move during this time.
- After fully cooled, remove rings and check that all jars are sealed. Label jars and store in a cool, dark place for up to 1 year.
Canning:
Notes
- Clear Jel is a special canning cornstarch, don't just swap for cornstarch or flour
- You can also dice apples instead of slicing; we like this for topping oatmeal!
- Recipe makes about 7 Quarts of apple pie filling (sliced) or 14 Pints (diced)
Nutrition Information
Yield 56 Serving Size 1Amount Per Serving Calories 93Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 3mgCarbohydrates 24gFiber 1gSugar 22gProtein 0g
*This has not been evaluated by the FDA
FAQS
Yes! Simply cool the filling completely and store it in freezer-safe containers for up to 3 months. Thaw in the fridge before using. You can also store it in an airtight container in the fridge for up to 1 week.
Make sure you’re using Clear Jel for canning. Cornstarch or flour do not work the same way.
Absolutely! Try adding a pinch of allspice or cloves for a more spiced flavor.
After 24 hours, press down on the lid. If it doesn’t pop back, the jar is sealed. You can also tap on the lid to see if it sounds tinny or hollow. A tinny sound means sealed, hollow means poor or no seal. If the lid pops, comes off easily, or makes a hollow sound, refrigerate and use within a week.
