Introduction: Apple Pie Filling (canning Recipe)

Apple Pie is awesome.

Homemade apple pie is more awesome.

Wouldn't it be wonderful to have homemade apple pie filling in your pantry for those cold days when filling the kitchen with warmth and the smell of apple pie is necessary?

Now you can take your fall excess of apples and preserve them in their most awesome form (I have nothing against applesauce, but it's just not pie) You can make homemade apple pie in February from apples you picked in October from the local orchard instead of buying apples imported from China. 

What do you need?
  • Apples (7 quarts peeled, cored & sliced)
  • Sugar (4 1/2 cups)
  • Corn Starch (1 cup)
  • Cinnamon (2 tsp)
  • Nutmeg (1/4 tsp)
  • Salt (1 tsp)
  • Water (10 cups)
  • Lemon Juice (3 tbs)
Tools
  • 7 Quart jars, lids & rings
  • Jar lifter
  • Large pot with rack (for canning)
  • Large saucepan
  • Cutting board & implements of peeling/coring/slicing
  • Big bowl
  • Ladle
  • Jar Funnel (recommended)

Step 1: Jars & Apples

I like to just run my jars & lids in the dishwasher with heated dry to sterilize, you can also boil the jars and rings in the canning water.  Take your sterilized jars, rings & lids air dry while you do the fun part...

Peeling, coring and slicing 7 quarts of apples.

7 quarts of apple slices is a significant quantity of apples, I started with 9 pounds of apples (which left some room for snacking).

Start with a large bowl of water with some lemon juice or Ball fruit preserve mixed in to prevent oxidation.

Now grab your peeler, corer and knife and get to work, you might want to plug in your laptop, this will take awhile, but it is worth every slice (trust me) 

Put the slices in the lemon water mix, then into the sterilized jars, leaving 1" head space.

Step 2: Syrup. Yum.

Now for the tasty part (if you happen to lick your fingers...)

(Now would be a good time to start bringing your waterbath canner to a boil)

Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan.

Place over high heat and cook until thick and bubbly, stirring frequently.

Remove from heat and stir in lemon juice.

Wipe the jar rims and using your funnel, slowly pour syrup over apples, covering them completely. (I use a ladle to put the syrup in an easy to pour container, pyrex measuring cup in this case)

Gently tap jars on countertop (or cutting board if you have stone counters) to allow air bubbles to rise.

Wipe rims again, adjust 2 part lids and gently screw lids on jars until finger tight.

Save the extra syrup for your morning waffles ;)

Step 3: Preserve

Now this is why you are reading this and not another pie filling recipe, preserving. 

Once your waterbath is boiling gently lower your jars into the water.  Make sure all the jars are covered with 2" of water.

Bring the bath back to a boil and process quart size jars in a boiling water bath for 30 minutes.

Place the jars on a dish towel to dry and allow the jars to cool for several hours or overnight.

Once completely cooled check the seals by pressing on the top, if they 'pop' they did not seal and should be refrigerated to be used soon.  The sealed jars can be stored in the pantry for up to 1 year. 

Step 4: Pie & Other Uses

To make a pie pour 1 quart jar apple pie filling into an unbaked 8-9 inch pie crust and dot with butter (yum, butter). Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam.

Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling.

Other uses....

I had one jar that did not seal so I jut added it to everything all week, pancakes, waffles, ice cream (highly recommended!)

I even made these (also recommended)

Enjoy Your Pie!

Comments

author
GigiH5 (author)2017-07-10

I made this recipe twice yesterday, and am confused why the syrup did not get thick...it's very liquidy in the jars, I suspect when I make a pie or apple crisp I will need to drain off a lot of the liquid. and I did precisely measure the cornstarch. Maybe my Fuji apples were just really super juicy?

author
MishaH3 (author)2015-11-03

I love this recipe! I made a batch over the weekend and it turned out perfect! The only change I made was to the 10 cups of water by using 5 cups water and 5 cups apple juice. After I was finished I made a pie to test one of the quarts out and it was wonderful so I made another batch! This will forever be my Go-To recipe! Thank you!

author
sarlibby (author)2013-12-16

I forgot the lemon juice!!! Do I need to throw them away?

author
SusanL24 (author)sarlibby2015-10-08

You do not have to throw it away, but the acidity of the lemon juice aids in the preservation of the product. You probably should refrigerate themand use them right away just to be safe.

author
linnann.pike (author)sarlibby2014-09-12

I hope you didn't throw it away. because it's a fruit, it has enough acid, just stir some lemon in when you pour it out in a bowl first. If your apples are a tart kind, they will be fine without the lemon

author
GrandmaJoyce (author)2015-09-24

author

Why did my words not appear with my send?

author
EvangelinaA (author)2015-09-22

I AM GETTING READY TO MAKE THIS RECIPE. I HAVE SUREJELL WHICH I WANT TO USE INSTEAD OF CORNSTARCH. DO I USE THE SAME AMOUNT OF ONE CUP?

author
AmandaC29 (author)2015-09-07

do you put a lid on the pan when your filled jars are in there boiling

author
MelissaH25 (author)2015-08-19

also, does it matter what apples we use? im not talking about which are best for pies, just which ones are best/worst for cannig

author
NolaR (author)2015-08-19

author
2Cupcakes4U (author)2014-11-26

What I want to know is, out of all the kinds of apples out there, WHICH type of apples are best for canning like this, and don't turn to mush?

author
Betty WordenF (author)2014-10-30

Awesome recipe..just perfect.

author
bridget.hartwick (author)2014-10-26

When using Clear gel and Splenda, do you use same amounts in place of cornstarch and sugar??

author
ruthgentilman.peterson (author)2014-10-26

Getting ready to make this. Can I had a cup of frozen or thawed cranberries to this without messing up the recipe or canning safety or should I wait to add at time of baking? We love apple cranberry. Looking forward to this.

author
SueB5 (author)2014-10-12

THIS IS A GREAT RECIPE FOR CANNING. I USE SPLENDA FOR MY DIABETIC FAMILY MEMBERS AND I USE CLEAR JEL (COOKING TYPE) INSTEAD OF THE CORN STARCH. IT STORES LONGER AND DOES NOT BREAK APART.

author
britchick88 (author)2014-10-05

This is in my canner right now!!!! Can't wait for winter so I can try it :)

author
pitwoman (author)2014-10-03

When I make apple pie, I don't add liquid (except the lemon juice I use in the bowl to slice the apples into), just sugar and spices. They always come out to be the 'just right' amount of juicyness. With all this liquid, won't the pie be runny?

author
AmandaMoutos (author)2014-09-24

Do you still suggest 1" headspace after the syrup is poured in? These look much more full than that. Thanks!

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alannshari.stecyk (author)2014-09-23

Loved this recipe - thanks for sharing!

author
linnann.pike (author)2014-09-12

Also for those of you who have way too many apples, lol. You can cut into slices or even diced to put in oatmeal later and dry in the oven. slice or dice, put onto a cookie sheet lined with wax paper. Put a sheet on each oven rack. turn oven on to lowest temp. My oven goes down to 170, fold a pot holder twice and put in corner of oven door for air flow. How thick you slice depends on how long to leave them, 3-7 hours. Stay awake until you know how long it takes with your cutting, but you can set at night and it warms the house when it's cooler weather, you can always set alarm to check if you want to do it at night.

author
ClintsWife (author)2013-09-11

Sooooo, how long do I boil in hot water bath? Or do you not do that?

author
linnann.pike (author)ClintsWife2014-09-12

I hope someone answered you, but if not, 20 minutes after it comes to a boil

author
antagonizer (author)2014-03-04

Greatest recipe ever. Made some in the fall, and I'm opening them up today for a tasty pie. Great work.

author
llggee (author)2013-09-27

Today we juiced apples for hard cider. Earlier this week I made two batches of apple butter. Apples coming out of my ears this year so this is my project for Sunday afternoon.
Thanks so much. What do you think of substituting apple cider for the water? Or at least partially?

author
cswalker5 (author)2013-09-07

This was great ! So many apples so little time! I can't wait for snow and bake a hot apple pie! Thank you!

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happyhelen (author)2013-09-01

This is a great recipe! With apples being so productive this year, I made one batch and a batch of applesauce. I think I'll make more for gifts! Thank you!

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AlbanyJeff (author)2012-10-07

Made this today! OMG it is so yummie. I made a double batch and still have apples left over so I will have to make another batch. YEA!

I used some of the syrup and canned some pears too. I look forward to some baked pears at Thanksgiving along with apple pie! YUMMO!

I had a small amount of syrup left over and placed in a plastic freezer jar and still had a small amount so....I poured it on a bowl of ice cream and celebrated my hard work. It was divine! OMG, it is so good! THANK YOUI! My taste buds sang!

Thank you for an awesome recipe! I cant wait to make apple pies in February!

author
fluffydragon (author)2011-12-19

Favorited! I am totally adding this to my list of stuff to can for gifts. So far I've done blueberry, blackberry, mixed berry, cranberry, peach and marmalade jams this year. It's fun to give them away :)

author
edvannatta68 (author)2011-12-15

this cool like this

author
sunshiine (author)2011-12-12

Thanks for sharing! There nothing better than homemade anything, that's for sure.

author
jessyratfink (author)2011-12-11

This is great. :D

author
Penolopy Bulnick (author)2011-12-11

Very cute idea! Looks delicious!

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Bio: I love cooking and crafting, sometimes both at the same time... and that is when things get interesting (and messy)
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