Learn how to make and can homemade apple pie filling so you can enjoy apple pie long after apple season is over. Canning apple pie filling is easier than you think! I'll show you how to make a delicious apple pie filling that you can either can or use to make an incredible apple pie! Or use the filling to make an apple Dutch baby!
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Making and canning apple pie filling is almost as easy as making and canning applesauce. I think many times we're intimidated by trying new recipes or learning to do something new, but we don't have to be!
Instead, let's embrace the adventure of life! Whether it's trying a new recipe like this microwave apple crisp or making crabapple jelly for the first time... Let's spread some love by sharing the yummy food we create with our family and friends!
You may also want to try my award-winning caramel apple pie recipe!
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😍 Why You'll Love This Recipe
- Canning apple pie filling allows you to enjoy apple pie whenever the mood strikes or you have unexpected company. Just pour the filling into a homemade or store-bought pie crust, and bake!
- This apple pie filling recipe yields 3 quarts of filling; each jar is enough to make one pie. Store them for later use or share them with your family and friends. Wrap the lid with a ribbon or jute twine to make a sweet homemade gift!
- If you don't want to tackle canning, that's ok! Apple pie filling can also be frozen for up to 1 year.
- Apple pie filling also makes a wonderful topping over pfannkuchen (German pancakes) or ice cream!
- You can use the apple peels and cores to make this apple cider vinegar recipe!
🔖 Ingredients & Substitutions
- Apples: A mixture of tart, crisp apples like Granny Smith and sweeter, softer apples like McIntosh or Rome apples gives you the best of both worlds. I used a variety of apples that were picked in Washington by a friend. I had no clue what type of apples they were, but the end result was still fantastic. You can't go wrong with Honeycrisp, Jonagold, and Golden Delicious.
- Thickener: Most apple pie filling recipes call for Clear Jel (cook type), which is made with modified corn starch. Therm Flo is also made with modified corn starch and is recommended for canning and freezing. Plain cornstarch is not considered stable for canning.
- Spices: This recipe calls for cinnamon, cardamom, ginger, freshly ground nutmeg, and cloves (optional). Grinding fresh nutmeg makes all the difference, so don't skip that part!
- Lemon Juice: When canning, bottled lemon juice is preferred over fresh lemons. The acidity level of lemons can vary from fruit to fruit, while the acidity level of bottled lemon juice is tested and consistent.
- Sugar: I've made this recipe with granulated white sugar, a mixture of white and brown sugar, and with just brown sugar. I preferred the latter because of the deep, rich color.
* A full list of ingredients can be found in the recipe card.
🍎 How To Can Apple Pie Filling
Step 1: Sterilize 3 one-quart mason jars in a water bath canner. Peel, slice, and core the apples. An apple peeler/corer makes this task much easier. Be sure to remove any bruised or worm-damaged spots.
Pro Tip: Stir 2 tablespoons of lemon juice into a large bowl of cold water, then add the sliced apples. This will prevent the apple slices from turning brown while you slice the remaining apples.
Step 2: Add sugar, Therm Flo, spices, and sea salt to a pot large enough to accommodate the filling. Whisk the ingredients until combined, and continue to whisk as you add the cold water. Add vanilla extract and lemon juice and simmer over low heat for 5 minutes, or until the mixture starts to thicken.
Step 3: Fold in drained apples and simmer over low heat for a few minutes until the apples are warm.
Pro Tip: If you've had an issue with the apples floating to the surface once canned, you may want to blanch the apple slices for one minute in boiling water first. This step releases the air trapped in the apples, which makes them float to the surface. Once blanched, stir the warm slices into the hot jell and pack as usual.
Step 4: Ladle hot filling into hot sterilized canning jars. Leave a one-inch headspace to allow room for expansion. Wipe the rims with a clean, damp cloth or a paper towel. Add lids and hand-tighten the rings.
Pro Tip: Use a clean spoon to compact the apples into the jar. This not only allows you to add more apples, but it also helps to eliminate some of the air bubbles that form.
Step 5: Carefully lower the jars into the hot water canner. Once the water is boiling, set a timer for 25 minutes (adjust the time for altitude; see chart). When the time is up, remove the jars from the boiling water canner. Confirm that they are sealed before storing them.
Pro Tip: If you're worried about siphoning, leave the jars in the canner for an extra 10 minutes or longer after turning off the stove.
Water Canning Altitude Adjustments
Altitude Adjustment for Canning: If you live at an altitude of 1,000 feet or higher above sea level, additional processing time is required. Use the chart below to determine how much time to add to the recommended processing time for your recipe.
| Altitude | Additional Processing Time |
|---|---|
| 1,001–3,000 feet | Add 5 minutes |
| 3,001–6,000 feet | Add 10 minutes |
| 6,001–8,000 feet | Add 15 minutes |
Notice the difference in color between the 3 apple pie filling recipes. The first batch on the left was made with white sugar, the middle one was prepared with a combination of white and brown sugar, and the one on the right was made with brown sugar only.
🥧 How to Make Apple Pie With Canned Pie Filling
Step 1: Fill a 9" pie plate with the bottom crust, trim or flute the excess pastry, and poke with a fork. Cover the pie shell with parchment paper or aluminum foil, and fill it with pie weights, dry beans, or raw rice. Blind bake for 15 to 20 minutes at 350°F.
Pro Tip: Blind baking the shell is a great way to cook the pie all the way through and prevent a soggy or partially cooked lower crust. If you use dry rice or beans, save them for next time!
Step 2: Pour the filling into the partially cooked shell and dot it with one tablespoon of butter. Beat the egg to make an egg wash and brush the edges of the bottom crust with it. Add the top crust and press the edges of the pie to seal. Trim the excess dough or flute, and then brush the top of the pie with egg wash.
Step 3: Use a sharp paring knife to make a few slits into the top crust, then sprinkle with one tablespoon of sugar. Use a pie crust shield to protect the edges from burning.
Step 4: Place the pie on a foil-covered baking sheet and bake in a preheated 350°F oven for 45 minutes or until the pie is browned and the filling is bubbling and oozing out of the slits.
Cool the pie completely before slicing it. Don't forget the vanilla ice cream!
Crumb Topping for Dutch Apple Pie
But wait, what if you want to make a Dutch apple pie instead? I've got your back! Use a fork or pastry cutter to cut ¼ cup cold cubed butter into ½ cup all-purpose flour and ½ cup packed brown sugar until crumbly. Feel free to add a pinch of cinnamon, cardamom, and nutmeg. Distribute the mixture over the filled pie shell and bake as directed.
🤷🏻♀️ Recipe FAQs
Cook-type Clear Jel is usually called for in canned pie-filling recipes. However, Therm Flo can be substituted. Both are made with modified cornstarch, are shelf-stable (won't break down or separate), and are specifically used for thickening canned fruit.
Using Therm Flo to thicken your pie filling will ensure that the pie filling has a beautiful sheen without any cloudiness.
Siphoning is a term used to describe the problem of filling oozing out of jars while they are being processed in a canner. Overfilling the jars (not leaving enough headspace) is a common cause of siphoning. To avoid this, leave at least a one-inch headspace.
Another cause of siphoning is extreme temperature variations. Make sure the filling is hot before adding it to the hot jars and lowering them into the hot water bath. Once the time is up, turn off the stove and leave the jars in the canner for an additional 10 minutes or until the water is cool.
If processed pie filling does not seal, you can either store it in the fridge, use it to make a pie, or reprocess it. However, before you reprocess it, check to make sure you have enough headspace.
Most likely, the apples expanded as the filling heated up in the water bath. You may need to remove some of the filling to allow for expansion.
Using inferior lids/rings can also cause jars not to seal. I have found this to be true with the lids I purchased on Amazon. Make sure you are using new, name-brand lids, Ball lids, for example.
The canned apple pie filling will last up to one year when sealed and stored properly.
👩🏼🍳 Pro Tips
- Besides soaking the apples in lemon juice and water, try salted water. Just stir 1 tablespoon of salt into a large bowl of cold water before adding the apples. Rinse the apples under cold water before adding them to the pot.
- When filling the jars, using a slotted spoon is helpful so you don't end up with more jell than apples. Distribute the apples between the jars and spoon the liquid on top, making sure the apples are fully submerged in the liquid.
- Leftover filling can be stirred into oatmeal, yogurt, or drizzled over ice cream.
- If any of the jars don't seal, you can reprocess them, use them to make apple pies, or refrigerate them. Another option is to freeze the filling for up to a year.
- I prefer to work in smaller batches; however, this apple pie filling recipe can easily be doubled to make six 1-quart jars or 12 pints of filling.
🍏 More Apple Recipes
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📖 Recipe
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Ingredients
Equipment
Method
- Sterilize 3 one-quart mason jars in a water bath canner. Peel, slice, and core the apples. An apple peeler/corer makes this task easier. Be sure to remove any bruised or worm-damaged spots.
- Add sugar, Therm Flo, spices, and sea salt to a pot large enough to accommodate the filling. Whisk the ingredients until combined, and continue to whisk as you add the cold water. Add vanilla extract and lemon juice, and simmer over low heat for 5 minutes, or until the mixture starts to thicken.
- Fold in drained apples and simmer over low heat for a few minutes until the apples are warm.
- Ladle hot filling into hot sterilized canning jars. Leave a one-inch headspace to allow room for expansion. Wipe the rims with a clean, damp cloth or a paper towel. Add lids and hand-tighten the rings.
- Carefully lower the jars into the hot water canner. Once the water is boiling, set a timer for 25 minutes (adjust the time for altitude; see chart in post). When the time is up, remove the jars from the boiling water canner. Confirm that they are sealed before storing them.
- See the post for instructions on how to make an amazing apple pie with the filling!
Nutrition
Video
Notes
- Stir 2 tablespoons of lemon juice into a large bowl of cold water, then add the sliced apples to the bowl. This will prevent the apple slices from turning brown while you slice the remaining apples.
- Use a clean spoon to compact the apples into the jar. This not only allows you to add more apples, but it helps to eliminate some of the air bubbles that form.
- Besides soaking the apples in lemon juice and water, try salted water. Just stir 1 tablespoon of salt into a large bowl of cold water before adding the apples. Rinse the apples under cold water before adding them to the pot.
- If you've had an issue with the apples floating to the surface once canned, you may want to blanch the apple slices for one minute in boiling water first. This step releases the air trapped in the apples that makes them float to the surface. Once blanched, stir the warm slices into the hot jell and pack as usual.
- When filling the jars, using a slotted spoon is helpful so you don't end up with more jell than apples. Distribute the apples between the jars and spoon the liquid on top, making sure the apples are fully submerged in the liquid.
- Leftover filling can be stirred into oatmeal, yogurt, or drizzled over ice cream.
- If any of the jars don't seal, you can reprocess them, use them to make apple pies, or refrigerate them. Another option is to freeze the filling for up to a year.
- I prefer to work in smaller batches; however, this apple pie filling recipe can easily be doubled to make six 1-quart jars or 12 pints of filling.
Cassandra says
Thank you for sharing this great recipe, we loved it!
Hilda Sterner says
Thank you, Cassandra, I appreciate the review!
Kelly Methey says
This apple pie filling is the best! It’s so good, I could eat it with a spoon! I love pie crust too though so a pie it will always be!
Hilda Sterner says
Thanks, Kelly! You're the best!
Rose McDonough says
I’m excited to try this
Hilda Sterner says
Thanks, Rose, I can't wait to hear what you think! 😘
Anne mitchell says
Having a problem getting the crumble topping to set up, it’s juicy and not crumbly
Hilda Sterner says
Hi Anne, Thanks for the feedback! The topping should definitely be crumbly, so it sounds like the butter may have been a little too soft. If it’s too soft or warm, the mixture can turn pasty instead of crumbly. Try colder butter and don't over mix. If it still feels too wet, add a touch more flour. Hope this helps, and thanks again for the heads-up!
Michelle H says
Would I be able to sub in maple syrup in place of some of the white and/or brown sugar?If so, is it a 1:1 ratio?
Hilda Sterner says
Hi Michelle, I haven’t personally tested this recipe using maple syrup instead of sugar. In general, you can replace some sugar with maple syrup in baking or non-canned recipes, but I don’t recommend making that swap for this apple pie filling since it’s a canning recipe. Maybe find a recipe that already uses maple syrup?
Vikki says
I just made this for the first time and I think it turned out. my question is how "thick" is thick? I use the correct sure jel, it's not expired jelly, it doesn't get really thick. I eve boiled it longer. But my jars processed and sealed right. Am I doing something wrong?
Hilda Sterner says
Hi Vikki, It's hard to say if yours is thick enough since I can't see it. It should like like the pictures in the post. The video should also be helpful in determining how thick the jell should be.
Sueellen Turner says
You can’t make an apple pie from scratch that is as good as this filling is! My family raves about this filling, thanks!
Hilda Sterner says
Thank you so much, enjoy!
Carissa says
this came about great! I used what I had on hand,I wasn't
able to freshy ground nutmeg but I did freshly ground the cardamom,ive never used that in anything. I learned that freshly ground cardamom is much more potent, so it was really strong. just a heads up for anyone that isn't aware lol.
it will still get used and eaten. otherwise this recipe is great!
Hilda Sterner says
Hi Carissa, Yes, ground cardamom pods are very potent, but I just LOVE it! Make sure you try freshly grated nutmeg, it's also amazing. Thank you so much for your comment!