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Four mason jars filled with sliced apples in spiced syrup, sealed with silver lids and set on a rustic wooden surface with cinnamon sticks and nutmeg
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
Cook Time 25 minutes
Total Time 55 minutes
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

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.