If you’re thinking about homemade apple pie filling, here’s your recipe! With easy instructions and ingredients, you’ll have plenty of apple pie filling ready to keep and share!
We have one apple tree. One.
I’ve heard so many times that you need two apple trees to produce a good amount of fruit. I’ve also heard that apple trees only grow lots of apples every other year.
Another thing I was told when we moved into this house and inherited the landscaping that came with it? Apple trees need to be regularly pruned, treated with insecticides, pesticides and fertilizer, watered very regularly, and altogether babied to keep them producing.
This is the tree in our yard. This picture was taken at the end of September, 2024. We’ve picked many pounds of fruit off of it so far, and you can see how much is still on there.
We don’t prune it. We only water it when it’s super hot and we remember to do it. I’m not about to put nature-killing chemicals on food my children will eat, so we’ve never chemically treated it.
The photo isn’t crooked, the apple tree is just leaning heavily to one side because it was almost 100% uprooted several years ago in a big storm. My husband staked it with that thick wire to anchor it back into the ground, and we crossed our fingers that it would survive.
Survive? It’s thriving.
Apparently, our little backyard tree is defying all the odds. Every year, this single tree puts out bags and bags of delicious fruit. The thing is positively drooping with reddish-yellow fruit each September.
To sum up, we have a super-apple-tree:
- It doesn’t have a sibling to pollinate with.
- It gives us fruit every year.
- It’s pretty much ignored all year until autumn comes around.
- We don’t take care of it as instructed.
- It should have died when a storm tried to kill it, but it continues to live its best life.
So I have no choice but to cook and bake with apples every September and October.
The thought of preserving fruits and vegetables in a way that doesn’t take up freezer space makes me happy.
Canning also keeps me on my toes! Knowing I have to be extra-diligent and follow a process when canning amplifies the sense of accomplishment once I’m done.
I’ve been canning for about 10 years. When I started, I was told to limited myself to time-tested recipes like apple butter, salsa, grape jelly and jam.
After I was presented with a box of apples from a neighbor’s tree and a recipe for apple pie filling several years ago, apple pie filling was added to my list.
Then we moved and inherited our super apple tree, and I’ve been making it ever since.
Most people start preserving with simple stuff like jam or tomatoes. I have a surprise for you: there’s such a thing as easy apple pie filling.
It’s the first thing I ever canned. I’ve followed the same process over and over again, always with fantastic results!
Need more apple recipes? don’t miss my Copycat Starbucks Caramel Apple Spice recipe, my butternut squash hash with apples or these hand-dipped caramel apples!
I love this recipe because it makes so much more than apple pie! Here’s how I use it:
- 1 jar of easy apple pie filling is enough to make one apple pie.
- 2 quarts of apple pie filling will make a 9×13 pan of apple crisp. 1 quart will make a 9×9 pan of apple crisp.
- Open 1 quart, warm it up and serve over pancakes, waffles, oatmeal, ice cream or even pork chops.
- Make a yellow cake mix and stir in a quart of pie filling. Bake in a bundt pan according to directions on the box.
I’m not going to lie: the first time I tried this easy apple pie filling recipe I turned my kitchen into a little apple pie filling factory.
I didn’t understand that the amount of apples I prepped would make 20 quarts of pie filling! It took a long time. Too long. Probably about 4 hours.
Since that first time, I’ve scaled down my recipe to make the process faster and easier. I could probably make 8 quarts of apple pie filling in less time than it took me to write this article!
I’ve been using this easy canned apple pie filling recipe since I started canning. It’s been a huge success every time I’ve made it.
I need to note that, since this apple pie filling recipe was published, the USDA no longer endorses cornstarch in canning.
The liquid sometimes separate from the gel if the jars sit for a while, but a quick shake of the jar breaks up the gel. The heat from baking returns the contents to a delicious, syrupy consistency.
Honestly, I’ve not had any issues in using cornstarch with this recipe, but my lack of problems doesn’t mean you’ll get the same results.
The USDA now recommends Clear Jel modified cornstarch instead of traditional cornstarch. A big container of Clear Jel is about $10. Just use 1 cup of Clear Jel instead of cornstarch and make the easy apple pie filling recipe as described.
Here are a few different varieties of clear jel to check out:
Hoosier Hill Farm Clear Jel, 1.5 lbs
Barry Farm Clear Jel, 1 lbCornaby’s Ultra Gel: Instant, Gluten-Free, non-GMO Food Thickener, 1 lbMedley Hills Farm Clear Jel 1.75 lbs
If you’d rather make your canned apple pie filling without cornstarch or clear jel, there’s a workaround. It’s not the best method, but it’s safe and effective.
Simply eliminate the cornstarch and clear jel from your recipe, then add it before you use your pie filling.
When you open the jar to use the apple pie filling, add 1-2 tablespoons of cornstarch to the jar. Close the jar and shake it up to thicken it.
I don’t recommend this because it’s just not the easiest way to work with your pie filling.
You can’t forget to add the cornstarch when you’re ready to use the canned apple pie filling. It’s also harder to mix out lumps when you’re mixing the cornstarch with the syrup and apple mixture.
Easy canned apple pie filling instructions
Here’s my highly-recommended instructions and recipe for canning apple pie filling. Skip the canning supplies and prep sections if you’re not planning on preserving your apple pie filling in a hot water bath.
We’ll start with the supplies you’ll need for preserving, plus how to prep your jars so they’re ready to use.
Don’t skip the jar preparation steps. They’re essential for safe canning.
Canning Supplies Needed for Canned Apple Pie Filling
You’re going to need 1-quart canning jars, along with lids and rings in the same size. I like this set of 12 because they include all three in the right size. Plus, the wide-mouth jars are nice when you want to dump out the chunky apple pie filling.
You’ll also need a large pot (at least 15 quarts) to make sure your jars are fully submerged. I use a 16-quart Le Creuset stockpot, but you don’t need anything that fancy!
My friend bought this exact canning pot set. We used it to make a boatload of canned apple pie filling at her house. It would be my first choice if I needed a canning pot.
A canning scoop and a jar funnel are huge helpers for getting your apple pie filling into the jars.
Canning tongs are a must for grabbing hot jars out of boiling water. You can buy the tongs on their own or you could spend a little more and get the funnel, tongs and more canning tools in a set.
You’ll also need a big bath towel to make sure your hot jars have a soft place to land and cool.
Here are the supplies I recommend for when you make canned apple pie filling:
Ball Wide Mouth Quart Jar, Set of 12Granite Ware Steel/Porcelain Water-Bath Canner with Rack, 21.5-QuartNorpro Canning Essentials, 6 Piece SetPrepworks Canning Scoop
Canning Prep:
- Thoroughly wash your jars and rings in hot soapy water and set them on a towel to dry.
- Fill your canning pot halfway and put it over high heat on the stove.
- When the water starts to boil, submerge the jars, lids and rings for at least 30 seconds to sterilize them.
- Pull them out of the water with tongs or a magnet and put them on a towel to dry.
- Leave your water on the burner so it’s ready to go when you’re ready to start canning.
Apple pie filling recipe
Ingredients for canned apple pie filling
These are all the ingredients you need to make your apple pie filling.
Consult this list to make sure you have everything you need. You’ll find a printable recipe card at the end of this post that will give you specific measurements and complete directions to make your own apple pie filling at home!
- white sugar
1 cup cornstarchor ClearJel modified cornstarch- ground cinnamon
- ground nutmeg
- ground cloves (optional)
- salt
- water
- lemon juice
- apples, peeled and cored
Do not eliminate the lemon juice or salt if you’re canning this recipe. Why? You need acidity to keep your canned food safe.
How to make homemade apple pie filling with cornstarch
- In a large pot over medium heat, mix sugar, salt, cinnamon, cloves and nutmeg. Add 5 cups water and mix well. Cook and stir constantly until sugar is dissolved.
- While the first mixture is heating, whisk the other 5 cups of water with the cornstarch in a separate bowl until there are no lumps. (see below for how to use Clear Jel instead of cornstarch in homemade apple pie filling)
- Add the cornstarch mix to the sugar and spice mixture. Continue heating and stirring until the mixture is boiling, thick and bubbly. Remove from heat and add the lemon juice.
- Fill your jars halfway with sliced apples. Ladle the syrup over the apples, then add more apples to about one inch from the top of the jar. Add more syrup until the apples are covered. Leave at least 1/2 inch of space between the filling and the jar top for expansion.
- Slide a thin plastic or wooden knife around the inside walls of the jar to remove bubbles. Put the lids and rings on the jars.
- Add a few cups of cold water to your boiling water bath to equalize the water temperature. Place jars in the water, making sure there’re covered with at least a 1/2 inch of water. Add more water to the pot if needed.
- Bring canning water to a rolling boil. Once the water is at boiling, let the jars sit for 25 minutes.
- Remove the jars and place on a thick towel to dry. As they cool, the lids will begin to make popping sounds as they seal.
- After they cool, press down on the top center of each of the jars to make sure the lid doesn’t pop up and down. If it does, the jar wasn’t properly sealed.
How to Make homemade apple pie filling with Clear Jel instead of cornstarch
- Mix the Clear Jel with the sugar, cinnamon, nutmeg, cloves and salt.
- Pour the water into a large pot and start heating over medium to medium-high heat. Start whisking the Clear Jel sugar mixture into the water right away, and continue to stir until the mixture thickens and starts to bubble.
- Stir in the lemon juice and remove from heat.
- Fill your jars halfway with sliced apples. Ladle the syrup over the apples, then add more apples to about one inch from the top of the jar. Add more syrup until the apples are covered. Leave at least half an inch of room between the filling and the jar top for expansion.
- Slide a thin plastic or wooden knife around the inside of the jar to remove air bubbles. Put the lids and rings on the jars.
- Add a few cups of cold water to your boiling water bath. This will equalize the water to the temperature of the filled jars. Place jars in the water, making sure there’re covered with at least a 1/2 inch of water. Add more water to the pot if needed.
- Bring your canning pot of water to a rolling boil. Once the water is at boiling, let the jars sit for 25 minutes.
- Remove the jars and place on a thick towel to dry. As they cool, the lids will begin to make popping sounds as they seal up.
- After they cool, press down on the center of each lid to make sure it doesn’t pop up and down. If it does, the jar wasn’t properly sealed.
Solutions to problems when canning apple pie
- If your jar didn’t seal during the canning process, don’t worry. Remove the ring and the lid, clean all around the top and rim of the jar and reposition both. Then repeat the process with a boiling water bath.
- Don’t feel like reprocessing the jars that didn’t seal? Just throw them in the fridge or freezer. Remember that the apple pie filling won’t keep nearly as long as the stuff that was properly sealed and canned. If refrigerated, use it within a week or two and you’ll be fine!
- You can also store the prepared apple pie filling in ziplock freezer bags and freeze for a few months.
Scroll down to print this recipe for canned homemade apple pie filling!
Want more fall baking recipes? Check out my Cake Mix Pumpkin Bread. It’s so easy and so delicious!
Homemade Apple Pie Filling
Homemade apple pie filling is WAY better than what you buy at the grocery store! Make this easy apple pie filling recipe with cinnamon, nutmeg and cloves to use for pies, crisps, cakes and more!
Ingredients
- 4 1/2 cups white sugar
- 1 cup cornstarch
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves, optional
- 2 teaspoons salt
- 10 cups water
- 3 tablespoons lemon juice
- 6 pounds apples, peeled, cored and sliced 1/4 inch thick
Instructions
- In a large pan over medium heat, mix sugar, salt, cinnamon, cloves and nutmeg. Add 5 cups water and mix well. Cook and stir constantly until sugar is dissolved.
- While the first mixture is heating, whisk the other 5 cups of water with the cornstarch in a separate bowl until thoroughly mixed.
- Add the cornstarch mix to the sugar and spice mixture and continue heating and stirring until the mixture is boiling, thick and bubbly. Remove from heat and add the lemon juice.
- Fill your jars halfway with sliced apples. Ladle the syrup over the apples, then add more apples to about one inch from the top of the jar. Add more syrup until the apples are covered, but leave at least 1/2 inch of room between the filling and the jar top for expansion.
- Slide a thin plastic, silicone or wooden knife around the sides of the jar to remove air bubbles, then put the lids and rings on the jars.
- Add a few cups of cold water to your boiling water bath to equalize the water temperature to the temps of the filled jars. Place jars in the water, making sure there is enough water to cover the jars with at least a 1/2 inch of water.
- Bring canning water to a rolling boil. Once the water is at boiling, let the jars sit for 25 minutes.
- Remove the jars and place on a thick towel to dry. As they cool, the lids will begin to make “popping” sounds as they seal up.
- After they cool, press down on the top center of each of the jars to make sure the lid doesn't pop up and down. If it does, the jar wasn't properly sealed.
Notes
This recipe makes about 6 1-quart jars of apple pie filling. I usually prep 7 jars to ensure I have it ready in case I have a bit more than 6 pounds of apples.
Nutrition Information:
Yield:
48Serving Size:
1/2 cupAmount Per Serving: Calories: 113Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 91mgCarbohydrates: 29gFiber: 1gSugar: 25gProtein: 0g
Paula @ Frosted Fingers says
I want to learn how to can! I just pinned your recipe to give it a try
Cari says
It’s worth it to get clear gel. It sets up beautifully, and it’s $2 a pound in the grocery store. It’s well worth it. We’ve been enjoying many yummy apple desserts with my home canned filling this winter.
Marybeth Hamilton says
Oooh, good to know Cari! I didn’t know that it was even available in the grocery store. I’ll have to look for it the next time I’m there. Thanks for the extra information!
Kristine Daniels says
Same amount of clear gel?
Marybeth says
Yes – unless the instructions are wildly different.
Shani Nicholson says
How much clear jel do you use for this recipe? Thank you.
Lucy says
What if o forgot the lemon juice?
Lucy says
Sorry. Didn’t mean to post this on your question. Can’t figure out how to delete it.
Joy says
Have you ever had problems with pie filling coming unsealed after time? I’m an avid canner (grew up with it), and rarely have a jar come unsealed. EXCEPT for with pie fillings. These are pretty common to find molding on the shelf 6 months later. I’ve used clear jell for years with many different kinds of fruit & berries, and make my “syrup” pretty thick. I would say, at the end of the day, perhaps 20% of my jars spoil (after seeming tight at canning time). Just wondered if you have any advice.
Lisa says
Do you shut the burner off after you put the jars in? Am I reading that right?
Marybeth says
No, you need to keep the water at a full, rolling boil the entire time. When you put the jars in, the boiling will stop, so start your timer when the water gets back to boiling again.
Kaitlyn says
I used this recipe last year and again this year but both times I didn’t have enough filling. I don’t have one quart jars so I use 12 16 oz jars instead. Could that be the issue? I’m missing enough liquid for two more 16-oz stars and I remember having that issue last year as well
Cm says
I go by FDA recommendations, forget lemon jc in jar & add t Tbsp to quarts an 1/2 Tbsp to pints. No spoilage. Maybe see what they recommend?
Becky says
Cornstarch in home canning?
Cynthia A Holt says
Clear-gel is approved for home canning
Beverly says
I have made this for years. I do not have a problem with cornstarch. also I use about 2 /3 water and I / 3 apple juice.
Eli at CoachDaddy says
I’d so try this, if anything, to make my kitchen smell this good. Pinned so I can actually give it a go. Too bad blogs don’t come with smell (or taste) vision.
Deb` says
Hi! I have a question about one of your directions:
“Bring canning water to a rolling boil. Once the water is at boiling, let the jars sit for 25 minutes.”
Does that mean I shoul.d let it keep boiling? Won’t water boil out and leave the jars uncovered?
Hoping to try this today 🙂
Thanks,
Deb
Marybeth Hamilton says
Hi Deb,
Keep adding water to the pot as it evaporates.
Suzy Johnson says
Put a lid on the pot. If you don’t have a lid to fit make sure to keep a tea kettle or another pot boiling with water to add due to evaporation. You cannot just add water from the faucet because it has to come back to a full boil.
LoriAnn says
Hi Deb!
I’ve been canning for about 15 years and although most of what I can 10-15 minutes is required, 25 would not be enough time to have the water evaporate. Put a lid on the pot, that should do it.
I wonder if I should use the same amount of sugar if I’m using very tart Pippin apples or something similar. My tree is overwhelmed with a huge harvest. In fact, we’ve had 2 big branches break. 🙁
Good luck and have fun! Nothing better than knowing what’s in it and who made it!
LoriAnn
lou says
Hi how would I adapt your recipe, to make just enough filling for 2 apple pies? Thanks.
Joan says
I bought 6 1bs of apples. Cored and pealed it made 5 jars. had syrup left over. The best apple pie’s I have ever made.
Terry says
Can you use brown sugar as a substitute for white sugar?
Marybeth Hamilton says
Generally speaking I don’t like making any substitutions when it comes to canning. The balance of chemicals is so important in properly preserving the contents in the jars.
Casey says
I have tried this twice and both times the apples expand and seep out of the jars during the boil. The second time I left 1 1/2 inches from the top empty. Any suggestions?
Marybeth Hamilton says
I think I’d suggest leaving 2 inches of headspace at the top of the jars if 1 and 1/2 inches isn’t enough. I’ve made this recipe several times. EVERY TIME I have one jar where the filling seeps out during canning, the rest are fine.
Jaymie says
Add about a half inch of the sauce to the bottom of the jar before adding apples, then make sure to push the spoon handle down in really well to release the air bubbles. You should be able to get by with only an inch of headroom if you get the air out.
wm says
Joy said
Have you ever had problems with pie filling coming unsealed after time? I’m an avid canner .
Hi Joy
my mom made a lot of different pie fillings,jams n jellies , she sealed her jars with paraffin .
I don’t remember her having any spoilage It worked pretty good.
now thats my 2 cents ans i’m stickin to it.
Barbara says
I have a few questions. When you make the actual pie, do you bake it the same length of time in the crust? I would think that the 25 minutes of time in the hot water bath cooks the apples and baking them again they would turn to mush. I have not canned apples before. what are the baking directions?
Kathy says
Hi, I am not an expert by any means, but I believe that it will be similar to the canned pie fillings in the store. They have been canned by heat as well, and cook up fine in a pie.
Marybeth Hamilton says
I still follow the directions for baking pies and apple crisps as directed. The hot water batch doesn’t really cook the apples. They’re pretty crisp when you dump out the jar.
Jackie Kern says
My understanding of not using any thickener or even noodles in canning is that it can create gas in the jar and raise the lid to release the seal and then the jar can almost reseal itself and create a false seal. In that case the food goes bad. That is my understanding anyway. Apple pie filling in a can says to bake as normal pies I make so thinking the time would be the same and not turn to mush although I am sure the type apples used matters there. Going to try this for my first time. Getting a pressure canner soon so next time will be in that. Thanks for sharing your recipe. Going to try only 4 quarts first to see if they are too full. Thanks!
Amanda Mulvay says
I want to start canning and to be honest its the timings I don’t know about, If sealed properly how long does it last unopened i.e. weeks or months? and what kind of conditions should I store the jars in? and how long does it last when opened? I live in England and my trees are still young but I grow raspberries as well and would love to preserve rather than always freeze. Thank you.
vanessa says
For those of you not using cornstarch… I just tried it without and was a complete fail. Ended up with sugary applesauce. Epic canning fails are so disheartening!
Sara says
Can I use flour or something else as substitute for cornstarch?..my husband has an allergy but I’d stI’ll love to try this!
Marybeth Hamilton says
Yes! The USDA now recommends ClearJel modified cornstarch instead of traditional cornstarch. A big bag of ClearJel is about $10. Just use 1 cup of ClearJel instead of cornstarch and make the easy apple pie filling recipe as described.
Emma Delgadillo says
Where where can i purchase the clear jel cornstarch? I have checked all the stores and no one sells it.
Adriana says
I bought mine on Amazon.
Noreen Poirier says
I’ve bought mine, Therm-Flo, at a food coop and I think I’ve seen it called ‘modified cornstarch’. I was hoping to find a recipe with out using it. Some of mine too leaked out the top, however, after wiping around the jars after removing the ring the appeared to be sealed. I will store these jars in the front to use first. A question I have for you Marybeth is – how do you keep your apples from turning brown before placing in the jars? Your apples look so white! 😉 I’ve seen some recipes call for using cold water with lemon juice to keep them in as you are preparing them before canning. I didn’t see that in your recipe.
Susan Braun says
I have a recipe for canned apple pie filling that uses 2 tablespoons of minute tapioca per quart ( for the thickener ).Or you could use tapioca starch.(use like you would cornstarch).
Works perfect every time. Makes a nice clear liquid also. I use it in all of my pies instead of flour or cornstarch.
Becky Agne says
No, flour isn’t safe either
Patty Urban says
I made this batch twice, before I saw the comments. I – like others – had seepage out of the jars. I remade the jars, left more headspace and still had leakage. I agree with another reviewer that pie fillings tend to leak out – and I have no idea why. I had a lot of issues with this recipe, the seepage, the messiness of all the clean up (I had to wash all the jars) and then I had a jar break due to the long water bath. I was wondering if anyone had tried to pressure can these? The contents are super tasty so worth the effort. Thanks for sharing the recipe.
Marybeth Hamilton says
i’m so sorry, Patty, but I truly appreciate your comment. I’ve never had a jar break and I’ve kept them in boiling water for longer than directed. I can’t even imagine the mess!
I’m updating the recipe right now to state that readers should check out the comments before making the recipe.
Judith HILL says
Can you freeze this instead of canning? It sounds so good.
Thank you
Marie says
Do you have a recipe for apple crisp? I have a local cider mill and use their recipe for apple crisp (which is delicious) but it is nothing like the recipe for the pie filling you have. But since I am canning up all these jars of filling I’d love to know what recipe you use for the crisp. Thanks so much.
Sissy says
I would like to know the time to bake the pie and the temperature to to set for the pie. Thanks!
Kelly says
How long of a shelf life does this have?
Marybeth Hamilton says
At least a year. Of course, don’t use it if the sealed jar becomes unsealed, bulges, cracks or leaks.
Ursa says
Can this recipe be used for ‘freezer canning’? (freezing instead of boiling/sterilizing)
Marybeth Hamilton says
I have made this and saved it in 1-quart Ziplock bags in the freezer. The apples are less firm than when they’re canned in a boiling water bath, but it’s an ok alternative.
Emma Delgadillo says
Where can i purchase the clear jel cornstarch? I have gone to all the grocery stores and no one carries it.
Marybeth Hamilton says
Emma – you might need to buy it online. Here’s a link to it: https://amzn.to/2vKkYZl
Kibbi says
I just bought mine at Wilco farm store today
Kris says
I made this today, followed recipe exactly. The sauce turned out good and would have made enough for 8 quarts, but I only had peeled 7 qts worth of apples. I didn’t have any boil overs in the pot…sometimes they do it while cooling tho, so we will see. Otherwise, this is a keeper recipe! Thanks!
Marybeth Hamilton says
I’m so happy to hear that, Kris! Enjoy!
Justine says
How many 1 qt jars does the 6lb of apples fill?
Cindy says
My batch made 9 jars. But I had 9 apples to get to 6 lbs as per recipe and then had to add 4 more apples because I had so much extra sauce. I ran out of jars so used a couple of gallon bags that I used for double batches. I’m cooking a crisp in the oven now. It was the last 4 apples and a little more of the sauce than the other containers. I mixed cinnamon, butter, brown sugar and oatmeal (regular- not instant or steel cut) didn’t really measure but roughly 1 cup oats, 1/4 cup brown sugar, 1/4 cup butter and sprinkled cinnamon on top. Baking for 30 minutes at 350 F but will cook till apples are the right texture and lower temp or add tin foil if it becomes too brown before apples are done. I used canning jars but plan on freezing what doesn’t seal (I’ll have to reopen jars till frozen and can close again) and refrigerating what seals by room temperature canning.
Rhonda Streufert says
Made this recipe today and it turned out beautifully. Definitely a keeper!
Sue Wiatr says
I made this reciepe also followed it exactly used regular cornstarch I did have run overs in boiling but they all sealed but it doesn’t look like the sauce is that thick kinda watery looking For pie I know when I make a regular apple I don’t add any water to the juice should I rethicken when I use it or add flour to the pie cause it seems like it would run all over the oven
Marybeth Hamilton says
I’ve never had sauce not thicken when using cornstarch, but sometimes some of the liquid separates from the thickened part of the sauce and it’s very watery. I’ve mixed it up as best I can and dumped it into a pie crust without a problem.
Adding cornstarch or flour when you reopen the jar isn’t dangerous, they just affect flavor and texture. So if you’d be more comfortable with a thicker filling, by all means do it.
If you’d rather see how it performs without any additions, you could make apple crisp first and see how it turns out. In my experience, there’s less risk of overflow with crisps.
Dawn Mamatas says
Ok…. so I just finished making a double batch of this recipe. I used regular cornstarch ( What can I say, I’m a rebel) and roughly 14 lbs of fresh honey crisp apples (about 25 nice sized apples). The syrup turned out amazing. The reason I used a little over 6 lbs of apples per batch is because we like more apples, less syrup. That being said, by the time I left 1/2 inch headspace and left in water bath for 25 min, it looked amazing. So far no seepage and no broken jars. I also had quite a bit of syrup left so…… I added a quarter cup of my homemade caramel sauce and about 2 tbsp of Torani sugar free salted caramel syrup, let boil for a minute, and was able to get 6 half pint jars of caramel apple syrup for pancakes, ice cream topping and as a drizzle over homemade mini fruit pies…. thank you for sharing this recipe! Will definitely be making again!
Tiffany says
Yum!!!
Viki says
How much of the syrup do you put in the jar? All the recipe states is to fill half way with apples, ladle the syrup and repete until the jar is filled. Do you use a total of 2 ladles of syrup, or more?
Cynthia Holy says
You would add enough syrup to filter down among the apples, then make sure to remove air bubbles and add more apples up to an inch from rim then ladle in sauce again to filter down among the slices of apple, making sure to barely cover them and remove air bubbles as you go. One commenter above suggests putting som syrup in first, then pushing apples down into it to eliminate bubbles easier in bottom of jar.
Ashley says
Made this last week and it was a huge hit! I attempted to repeat this today and, while tending to my 6 month old, I forgot to add the lemon juice before canning! Is this something I can add to taste when I make the pies or do I need this for added acidity for safe canning?
Jennifer says
You need the acidity for safe canning.. I would think you could have added it to the jars after, then canned them just fine.. about a tablespoon per jar is usually recommended.. not that it helps you now, so many days later.. sorry..
megan says
I’m very late to this comment, but wanted to say that even though you didn’t add the lemon juice, your apples should still be okay. Lemon juice adds acidity but apples by themselves are pretty acidic. Lemon juice or ascorbic acid mixed in makes it so the apples don’t discolor (turn brown) as quickly.
When i’ve made applesauce, it’s literally just the apples i’ve cooked down with a bit of water. If i forget the ascorbic acid (I use crushed Vitamin C tabs in water and put my cut apples in it while i’m preparing them), the applesauce is a darker color but still keeps all right.
Cindy says
Yes, but the thick syrup also needs to be acidic. The lemon juice will take care of that. It really needs to be in there to keep this recipe safe. Modifying a canning recipe always involves risk. Stick with safe, tested recipes like Ball Blue Book. And for anyone new to canning, this book will give you a basic knowledge of canning safety.
Karen Conrad says
Would you recommend any specific type of apple? Can’t wait to try this!
Christi says
This recipe was much better than the recipe I used last year! I had enough for 7 jars. I have no idea how many pounds of apples I used. I have a tree in my backyard that got apple scab. I just kept grabbing them until the liquid was used up! The apples tasted great but they were not very pretty. The sauce was a perfect thickness. Thanks for the recipe! !
Rachelle says
How many jars does this recipe make? And are they pint or quart jars?
Jennifer says
Quart jars
Jennifer says
Have you ever subistuted apple juice for the water? I noticed one of the commenters used 1/3 apple juice.. just wondered what would happen with 1/2 or 3/4 apple juice to water..
Cathy says
Why do my jars float I’ve added more apples. , used a knife to remove air. And they float.
Erika says
Hi! I was wondering if anyone ever tried combining the apple with the syrup and then canner them? I canned with apples and syrup being separate and whem it came out of the canner there was a lot of room left for apple?
Laura says
I haven’t tried this recipe so I don’t know for sure. I think the problem you had is the packing of the apples. You have to pack them tight to avoid the problem. That’s what I had to do when I was making my pickles. I could always tell the jars that were less packed then others after I processed them. Thankfully I had a daughter helping me with them that was a good packer. 😉
Laura says
My husband brought home a giant bag of apples so I’m going to try this. I might leave out the thickener if I don’t find the clear gel. Not sure. I do want to mention that if you pour out a little bit of the liquid into a dish after you open the jar, mix the cornstarch into that, pour the liquid back into the jar, and then shake you won’t have the lumps. 🙂
Jennifer says
Really need to include the directions for baking the pie afterwards.. I can make the pie crust. But what temp and for how long?
Teresa Johnson says
Just made!!! I also doubled thanks a million FANTASTIC!!!
Jessica says
Suggestion for the best type of apple to use?
Marybeth Hamilton says
Apples that are good for baking work best, but I’ve used softer, sweeter apples and they still came out just fine!
Nancy says
I made this last night but forgot to add the lemon juice. Will my quarts if filling spoil in the jars? It tasted perfect when I was making it.
Deborah says
Do you need to adjust this for altitude when canning?
Patty says
I am at 3,700 feet so I processed for 35 minutes.
Cynthia A Holt says
Yes, I’m at 4800′ so will process for 40 min. All canners at altitude need to remember to adjust recipes for safety.
Michelle says
Just wanted to say that I am using this recipe for the second year and it’s truly easy and delicious! I gave them as hostess gifts everywhere I went during the holiday and every single one got rave reviews. Thank you!
Marybeth Hamilton says
That makes me so happy to hear! Enjoy!
Emily Tiadale says
Great pie filling recipe, but more than twice the amount of syrup made. Need to buy more apples (another 1/2 peck) so as not to waste all the yummy syrup.
Julie Gholston says
This recipes is delicious! A few notes: I looked at the servings and it said 56, 1 cup servings. A quart has 4 cups, so 4 into 56 equals 12 quarts. 6 lbs of chopped apples made about 6 quarts. I had to make a second batch of syrup and peel more apples to fill the 12 quarts. Also, make sure you wipe the rims and around the sides of the lid. Wipe until there is no stickiness left. If you don’t do this, your lids may not seal. I also rinse the packed jars under hot water before processing. That keeps your canner clean. It’s so nice to have this on your shelf for a quick dessert. Enjoy!
Marybeth Hamilton says
Thank you for calculating the servings better! I think I multiplied by 2 one too many times when I was doing it in my head. I’ll fix it.
Julie Gholston says
Also, it took me way longer than 20 minutes to prep this. I don’t mind, because I like canning. I knew going in it would take me a long time to peel and chop all these apples, make the sauce, fill the jars and process. I enlisted my hubby’s help and we made an evening of it. 🙂
Nora says
I made this today. I’m steaming my jars for an hour though. To make sure everything seals okay. The sauce is excellent!! I can’t wait until I can make my pies with this! Thank you!
Helen says
Can I use the pressure cooker for this? And how long?
Marybeth Hamilton says
Hi Helen,
I have no experience with pressure canning, so I can’t answer that question. If your state has an Extension system they’re usually a great resource for canning questions.
Emilie says
Do you think it would be ok to add a bit of vanilla when you add the lemon at the end?
Marybeth says
I’m not sure. I hesitate to change any recipes when I’m canning. I know the balance of acid to the rest of the ingredients is super-important when it comes to safely preserving food, and I don’t know what changes will have a negative effect on how safe it is.
Carol says
I just made a delicious apple crisp with a jar of pie filling I canned 10 years ago. I sliced a fresh ambrosia apple on top before putting the crisp ingredients on top. It was terrific.
Maryanne says
Can I use citric acid instead of the lemon juice?
Marybeth says
I can’t confidently answer that. I don’t change any acids when I have a successful canning recipe, but you’re free to make any changes if you know the right way to make changes while still using a safe amount of acid.
Beth says
I had seepage from my jars as I was pulling them out of my canner and putting them on my counter to cool. Since this happened are they still shelf stable for 18 months. I have never had this problem before so I am not sure what to do. After all that work I hate to have 8 quarts that I have to eat up within a week or two. Please advise.
Maryanne says
OMG. Best pie filling ever! I canned 6 quarts today. I have not made pies yet, but there was a bit of the filling left. I dipped an apple slice in it…. Best ever! I can’t wait to make a pie! I will definitely can more. Thank you for sharing this recipe
Mimi says
I am ready to make a pie. What temperature and how long do I cook it.? Thanks so much for your excellent directions
Desiree says
I completely forgot the lemon juice! Do I need to redo the whole batch?
Marybeth says
Unfortunately, you do. The acid is super important.
Sue says
I have an insta pot for canning. How long do I need? Or is it the same as a canner?
Maureen says
Can you use frozen apples thawed?
Marybeth says
Yes. The texture will be softer but the flavors will still be there!
Sandy says
Can I use fresh lemons for the lemon juice or does it need to be the store bought packaged lemon juice? I have tons of lemons.
Marybeth says
You can use fresh lemon juice.
Laura says
My husband came home with a bushel of apples for me to take care of. I deliberated over 3 recipes. 1 used apple cider, and the other 2 were very similar in recipe. I ended up choosing this one since it had more promising reviews and it included more spices. I doubled the recipe and I got 15 quarts out of it with just a little bit of sauce left over. Like, I couldn’t have gotten another quart jar out of it. I used clear gel and it worked beautifully. Let me start out with the sauce. THE SAUCE! It was so good, I was licking my fingers through the whole thing. It was incredible. I added more nutmeg and a bit more cloves and oye! It was amazing! I kept the leftover sauce to use over ice cream or to dip apples in. Whichever would be good. Totally recommend this recipe!
Laura says
Question, I’m getting seepage on some bottles. I’m actually water bathing one of the jars again now. They all seem to be sealed regardless. The one I’m water bathing now was a really tight seal. I had to pry the sucker off. I’ve done chutneys that seeped too. Some seepage doesn’t get in the way if the jar seals does it? It didn’t for my chutneys so I’m wanting your opinion.
Marybeth says
From what I understand I don’t think seepage affects the seal.
Laura says
Thanks! I agree with u. I washed the jars thoroughly and checked the seals and they seemed good to go! I did open one jar and made an apple crisp. It disappeared super fast in this house! Thanks so much for the response back to me!
Marybeth says
YES – the sauce is so delicious!
Laura says
I would recommend this recipe on the sauce alone! Don’t like apples? Make the sauce!!! put it over pork chops, ice cream, I would even cook carrots in it!! Oh man! Sweet potatoes would be amazing in it. I really just might try the sweet potatoes with the leftover sauce.
Marybeth says
Yes! The sauce is so amazing – I could eat it with a spoon.
Mallory says
Do you have a recipe for just making one pie out of this?
Mindy G says
This is absolutely the best apple pie filling I’ve ever tasted. I was gifted 2 boxes of apples. My husband requested pie filling…I don’t usually like Apple pie, but he was excited. I searched Pinterest, found yours, I used 1 cup clear gel instead of corn starch. It tasted like buttery caramel. I think I could love apple pie! Thank you for the recipe. Perfect!
Marybeth says
I’m so happy you like it!
Jasmine Strong says
So I can still use regular cornstarch right?
Heather says
I made your amazing sauce but it’s my first time canning apple pie filling. I guess I did not leave enough room and they leaked and over flowed. Can I re-can? If so how, just take some out or do I have to start from scratch and freeze these. Thank you in advance
Patty says
I goofed and added the cornstarch with the first 5 cups of water. I decided to add the other five and it came out beautifully. Not sure how many pounds of apples I used, but this recipe was perfect for 7 quarts. Only thing I’d change for next time is to use a touch less nutmeg.
Audrey says
Is there a way to make a small batch of this to use right away? And if so, how would I change it? What are the best apples, would you suggest Granny Smith?
Marybeth says
Yes! Just don’t process what you want to use right away.
Any firm apple works well. I prefer a tart flavor because the sauce is pretty sweet, but it’s entirely up to you.
Alana says
I have an apple corer machine, but it slices the apples thinner than 1/4 inch. Do you think that it would be mushy if cutting smaller?
Marybeth says
No. I’ve used a manual rotating apple peeler/corer and those apples worked just fine with the recipe.
Debbie says
I so glad I found this recipe it is the best apple pie I’ve had. It sure beats store bought frozen ones. It’s the first time I have made a pie and the first piece came out perfect.
Krystal says
Going to try this for the first time and save them for apple pies! Do you know how many pies this recipe makes? Is it one jar to one pie? Thank you!
Marybeth says
One quart of apple pie filling is good for a standard 9-inch pie. If you use a bigger (deeper or wider) pie plate, you may need more filling.
Carolyn Horne says
What a Fabulous Recipe. Unbelievable flavor and so easy to make. I just finished a double batch. My one suggestion is to use the peel, core, slice gadget then break slices in half. At that point I would weigh the six pounds. When I did that I got exactly 6 jars following the recipe. I did use the recommended clear jel cornstarch on my second round. It will be good to see what difference if any between regular cornstarch and this updated canning cornstarch. Will use as Christmas gifts with a apple filled puffed pastry recipe. Yum!
Marybeth says
Thank you so much for your comment, and thanks for the tip about weighing six pounds.
Linda K. says
Very good apple pie filling. Will definitely make again!
Mike Bell says
I’ve used this recipe for a few years and I’ve had mixed results with the jars sealing or not, and I’ve had several jars come un-sealed on the shelf. It makes a great pie and I love giving the jar as a gift (with pie instructions on the label) so the recipent can make a pie for themselves anytime – I get rave reviews months later when they make the pie. Things I do not like about this recipe: 1) it makes WAY TOO MUCH syrup – I cut the syrup recipe in half for 6lbs of apples, 2) it does not make clear that 6lbs of small apples is not the same as 6lbs of large apples – you lose a lot more of the small apple when peeling and coring so your results may vary. Just plan to have a few extra apples on hand if your jars aren’t full. 3) there is no instruction on how much syrup to add to the jar which is annoying. It’s anybody’s guess, which is not (as the author says) the way things should be in canning. Overall, even though the author says this was her first canning adventure, I would not recommend this recipe for beginners. Start with hot water bath canning tomatoes (you’ll LOVE having fresh tomato sauce and salsa in the non-garden season months!). Get a complete understanding of the canning process and make sure you learn canning from a very reliable resource like a university extension office or Ball Canning books. It is not difficult, but it is a science and should not ever be “anyone’s guess.”