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Canned Apple Pie Filling

Easy apple pie filling means you can make a pie in a flash anytime.
Print Recipe
Course Dessert
Cuisine American

Equipment

  • sterilized jars and canning tools
  • water bath canner

Ingredients
  

  • 8 cups peeled, cored, and sliced apples (preferably tart varieties like Granny Smith or Braeburn)
  • 1,5 cups granulated sugar
  • 1 cup packed brown sugar
  • 1/4 cup bottled lemon juice or vinegar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup water
  • 1/4 cup cleargel You can also prepare and can without this and then thicken with cornstarch or cleargel before pouring filling into the pie shell

Instructions
 

  • Start by peeling, coring, and slicing your apples into even pieces. This can be done manually or with the help of an apple slicer. Make sure to remove any bruised portions.
  • In a large pot, combine the sliced apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, salt, and water. Stir gently to combine all the ingredients. Cook over medium heat for about 15-20 minutes until the apples are tender.
  • In a separate small bowl, combine cleargel with a few tablespoons of water to create a slurry. Slowly pour the slurry into the pot while continuously stirring the apple mixture. Cook for an additional 2-3 minutes until the filling has thickened. Remove from heat.
  • Follow safe canning instructions and process jars for 25 mins. Times will depend on altitude.

Notes

We recommend following USDA protocols for home preserving. If you are not used to canning in water bath canner please refer to this. 
Keyword apple pie, apple pie filling, pie filing