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Homemade apple pie filling is easy to make, and ensures you can make a delicious apple pie at a moment’s notice! Process in a canner for long-term storage.
I love everything about apple season, but I might love the apple pie of it all the most.
Between apple pie bars and caramel apple slab pie, I am constantly finding excuses to make more apple pie.
Happily, apple pie filling is easy to make at home, and canning it means I can just grab a jar from the pantry and get baking.
If you’ve never made pie filling from scratch, it’s quite easy!
This recipe differs from my blueberry pie filling in that it uses Clear Jel, a thickener that ensures a high-quality filling even after processing in a canner.
If you love apple pie, give this recipe a try!
Ingredients for apple pie filling
You’ll need:
Apples – This recipe calls for 12 cups of sliced apples. This is approximately 4 pounds of apple; I always recommend getting extra just in case you need to discard any apple as you’re preparing it.
Sugar – Granulated sugar balances the tart flavor of the apples.
Water – Some pie filling recipes call for apple juice, but I use water to reduce the amount of sugar in the recipe.
Clear Jel – This thickener is recommended over using cornstarch or flour, especially when canning. It is not usually available in stores, but can be found online.
Spices – Apple pie is flavored with cinnamon, nutmeg, ginger, and cloves. If you like, you can swap in your favorite apple pie spice blend.
Lemon juice – Lemon juice adds acid to the filling and tempers the sweetness somewhat.
You can also use lemon juice with water to keep the apples from browning while prepping.
seasonal spotlight: apples
Apples are in season in August, September, and October. I recommend finding a local apple orchard for the freshest apples to use in this filling. If buying apples at the grocery store, look for varieties grown in the United States, which will be fresh in the fall months. Later in the year these apples are considered “storage apples.”
What kind of apple should I use for pie filling?
Pie filling is usually made with a firm, semi-tart apple that holds it shape during baking.
For this particular batch I used Envy apples, but other popular options include Granny Smith, Honeycrisp, Braeburn, Jonagold, or Pink Lady.
If you like, mix and match the apple varieties for a custom flavor mix!
What is Clear Jel?
Clear Jel is a modified cornstarch that thickens pies and other recipes like gravy. It is good for high heat so it’s perfect for canning.
There are two types of Clear Jel: Cook Type and Instant. For canning recipes, you want Cook Type.
Clear Jel is available at online retailers like Amazon, or sometimes at country markets.
I recommend Clear Jel over cornstarch for a thicker, clearer pie filling. Cornstarch or flour often result in a cloudy filling with unmixed lumps.
Buy Now โ How to make this recipe
If canning, set aside 3 quart jars, lids, and rings. Fill a water bath canner with water and set to boiling.
The large pot can take a while to reach a boil, so I always get it heating first.
Peel, core, and slice your apples. If you have an all-in-one apple peeler, this will go quickly.
Measure the apples as you prep by packing the slices into a large measuring cup. Save any extra for another recipe, or have a snack!
To keep the apples from browning while slicing the batch, combine 4 cups water and ยผ cup lemon juice in a bowl, and add the apple slices as you go.
Fill a pot with 3 quarts of water and bring to a boil. Once boiling, blanch the apples in batches for 1 minute. Remove to a bowl and keep warm.
Empty the water from the pot you just used and add 3 3/4 cups cold water, sugar, ClearJel, and spices.
Whisk constantly as you heat the mixture over medium high. Cook until bubbles begin to form, breaking up any lumps with the whisk.
Note: This method is the same as in the Ball Book of Preserving. If you are concerned about the ClearJel clumping, you can either whisk it with the sugar before adding both to the water, OR mix the ClearJel with an equal amount of water before adding it.
Once boiling, add the lemon juice and boil for 1 minute. The mixture should be thick at this point.
Remove from heat and fold in the apple slices, coating completely.
Using tongs, dunk the jars into the boiling water bath canner, then empty, just to heat before filling.
Place a funnel in the jars and ladle apple pie filling in, leaving 1 inch of space at the top.
Insert a chopstick or kitchen dowel into the jars and press against the filling to remove any air bubbles. You want to remove as much air as possible to ensure a good seal on the jar.
Wipe any spilled filling off the outside and tops of the jars. Place on lids and screw on rings.
Using a jar lifter, carefully place the jars in the canner. Cover and return to a boil. Process for 25 minutes.
Turn off heat and let jars rest for 5 to 10 minutes. Remove from the canner and placing on a towel-lined surface to cool.
If any jars leak filling, they are not sealed, and should be stored in the refrigerator.
Store any properly sealed jars in the pantry for up to 18 months.
FAQ
Ways to use apple pie filling
You can use this pie filling to make apple pie with cheese, or your own favorite apple pie. The filling does not need to be cooked again before using.
Don’t want to make pie? Try apple coffee cake, apple cinnamon french toast, or an apple danish.
Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Apple Pie Filling for Canning
Ingredients
- 12 cups peeled, cored, and sliced apples, about 4 pounds
- 3 3/4 cups cold water
- 2 3/4 cups granulated sugar
- 3/4 cup Clear Jel
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup lemon juice
Directions
- Fill a canning pot with water and heat to boiling. Set aside 3 quart jars or 6 pint jars, lids, and rings.
- Fill a large pot with water and heat to boiling. Blanch apple slices in 2 batches, cooking for 1 minute per batch. Remove to a bowl and cover to keep warm.12 cups peeled, cored, and sliced apples
- Pour out water from the pot you just used and refill with cold water, sugar, Clear Jel, and spices. Whisking constantly, heat over medium-high and cook until bubbles begin to form. Break up any clumps using the back of a wooden spoon. Add lemon juice and boil for 1 minute.3 3/4 cups cold water, 2 3/4 cups granulated sugar, 3/4 cup Clear Jel, 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 cup lemon juice
- Remove from heat and stir in apple slices.
- Ladle into hot jars, leaving a 1-inch headspace. Remove air bubbles with a wooden or plastic stick (do NOT use a metal utensil). Wipe off any spilled filling, giving special attention to the jar rims. Place lids, screw on bands, and process in a water-bath canner for 25 minutes.
Notes
- Place sliced raw apples in a mixture of 4 cups water and ยผ cup lemon juice to prevent browning while preparing recipe.
- Makes 3 quarts. Use 1 quart per 9-inch pie.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
Super frustrated – the instructions regarding making the syrup are not well written. It says to put the clear jel, water, spices, etc in the pot and *then* to stir constantly over heat. Well, that gets you an incredibly clumpy mess and about a million smallish clumps of clear jel that will not dissolve or be broken up with by a spoon. Super super frustrating to have a massive pot full of waste now. This is my first time seeing a recipe call for clear jel instead of cornstarch and after hours of processing apples this was a bummer way to end the day.
Hi Archie, I am sorry you had trouble with the recipe. I personally have not had an issue with lumps, and this method is the same as in the Ball Complete Book of Home Preserving. However, you might have better results if you whisk together the sugar, spices, and Clear Jel before adding the water. This recipe calls for Clear Jel because it is specifically for canning, and Clear Jel gives a better result than cornstarch after processing in the canner. Please note that it does need to be “cook type” or regular Clear Jel, as instant Clear Jel will thicken immediately when it touches liquid. Again, I am sorry it did not work out for you; I appreciate your feedback.
The first time I ever used Clear Jel was very frustrating as well. Similar outcome as yours. A different recipe I did that also called for clear jel suggested mixing all the dry ingredients and then completely dissolving the clear jel in the cooler water before boiling it and that seems to help with the massive clump issue while boiling it down. Definitely takes a lil muscle and time to dissolve completely but the outcome was less frustrating in the long haul Forsure.
I had a question about canning safety.
I came across your recipe bc I was trying to find one without the unsweetened apple juice that the Ball Home Preserving book calls for. Your recipe matches it to a T other than yours calls for 3-3/4cup water & no apple juice and the Ball Book calls for 1-1/4cup water & 2-1/2cups apple juice.. So equal amounts of liquid. I just wanted to make sure that the ph(acidity from the apple juice) wasn’t a concern by just using all water
Hi Shana, apples are naturally acidic, so they are safe to can without needing to add extra acidity (though if you are just doing apples, lemon juice is recommended). Using apple juice adds extra sugar and can boost the apple flavor. I prefer to let the flavor of the apples I’m using shine through, which is why I use water instead.
I read that you are supposed to add a small amount of water to the clear jel to dissolve before adding to the rest of the liquid. I haven’t tried it yet as I have some clear jel on order but all the recipies I have seen say to do that
Hi Wendy, yes, you can mix the Clear Jel with an equal amount of water before adding to the rest of the ingredients and remaining water. Similar to using cornstarch for sauces, it can help the mixture be less lumpy as you mix and cook it. Make sure you continue to stir well once the additional ingredients and remaining water are added so it is uniformly mixed.
To keep your sauce from becoming a mess start it on low stirring conatantly. I didnt need to turn up the heat beyond 2 on my stove. It turned out beautiful! Delicious pie filling.
Easy recipe to follow. I used cornstarch instead of clearjel. I just whisked the hell out of the cornstarch and COLD water before adding everything else and turning the stove on.. turned out great! No lumps at all!
Turned out perfect for me. The clear jel took a bit to whisk in, but it got there eventually. I had to add some extra liquid to thin it out a little. I took the apple peels and cores and boiled them for juice. I used that instead of water and it wad great. Apples were homegrown so no concerns about using the peels.
Michael, great way to reduce waste! You’re so lucky to have homegrown apples; my dream is to have a backyard orchard. Cheers!