Apple Pie Filling Recipe (Makes 4 Quarts)

This homemade apple pie filling recipe is perfect for fall baking, gift-giving, and stocking your pantry with cozy flavor. It makes 4 quarts of thick, cinnamon-spiced apple filling that’s ready whenever you are.

Whether you use it in classic pies, crisps, cobblers, or simply warmed up and spooned over ice cream, this canning-friendly filling will save you time and bring rich, homemade flavor to every dessert.

It’s made with real apples, simple ingredients, and no artificial thickeners—just cozy, old-fashioned goodness in a jar.

FAQs

Q: Can I use Clear Jel instead of cornstarch?
A: Yes. If you’re making this for long-term shelf storage, Clear Jel (cook type) is preferred for safe thickening in canning. Use 1 cup of Clear Jel in place of cornstarch.

Q: Can I freeze the filling instead of canning it?
A: Yes! Let the filling cool completely, then freeze in quart-size freezer bags (leave room for expansion).

Q: How long does canned apple pie filling last?
A: When stored in a cool, dark place, sealed jars will last up to 1 year. Refrigerate after opening and use within 1 week.

Q: Can I use this for mini pies or crisps?
A: Absolutely! It works wonderfully in hand pies, turnovers, crisps, and even on waffles or pancakes.

Jana Rae

Apple Pie Filling Recipe

Make and preserve homemade apple pie filling with this easy canning recipe! Perfect for pies, crisps, or ice cream. Yields 4 quarts and lasts up to a year!

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 4 quarts (fills 4–5 standard 9-inch pies)

Course: Dessert

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

  

• 6 lbs apples peeled, cored, and sliced (Granny Smith, Honeycrisp, or Jonagold recommended)
• 4½ cups granulated sugar
• 1 cup cornstarch
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 10 cups water
• 3 Tbsp lemon juice

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Method

 

1. In a large stockpot, whisk together sugar, cornstarch, cinnamon, and nutmeg. Slowly stir in water until smooth.
2. Bring the mixture to a boil over medium heat, stirring constantly. Once bubbling and thick, reduce the heat slightly and simmer for 2–3 minutes.
3. Stir in the lemon juice to brighten the flavor and help preserve the apples.
4. Carefully fold in the sliced apples. Stir gently to coat them thoroughly without breaking them apart.
5. Ladle the hot apple pie filling into sterilized quart-sized jars, leaving 1-inch headspace.
6. Wipe rims clean, place lids on, and secure bands until fingertip-tight. Process jars in a boiling water bath for 25 minutes.
7. Remove jars and let cool on a towel for 12–24 hours. Check seals, then label and store in a cool, dark place.
8. ✅ Good for up to 1 year when properly sealed and stored.

Notes

Recipe Notes:

• Best apples for canning: Granny Smith, Jonagold, Braeburn, or Honeycrisp hold their shape well.
• Use a jar lifter and canning funnel for ease and safety.
• This filling can be used in pies, turnovers, crisps, and galettes.
• One quart typically fills one standard 9-inch pie.