Canned Apple Pie Filling Recipe

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What Are The Best Apples For Apple Pie

~Canning Apple Pie Filling With Linda’s Pantry~

The key to a good apple pie filling is the apples you use. For the best pie, use a mix of sweet and tart apples when you make your canned apple pie filling recipe. Using a mix of sweet and tart apples will create a flavor depth that is out of this world!

There are a lot of varieties of apples but some of the best apples for apple pies are Gala, Granny Smith, Golden Delicious, Honeycrisp, Jonagold and Braeburn.

See the crossover varieties in the best apples for canning and the best apples for apple pie? Those are the ones you will want to make this canned apple pie filling recipe with.

I personally prefer to use a mix of Gala and Granny Smith for canned apple pie filling.

Leaking Apple Pie Filling Jars

What is siphoning? Its a loss of liquid in canning, and in this case, its a loss of hot gelled pie filling liquid. The rapid temperature change when the hot jars hit the air can cause hot pie filling to erupt out of the top and it makes a huge hot sticky mess. The jars will likely still seal, and if they do theyre still fine to store at room temperature.

Just wait for them to cool completely, check the seals and clean off any sticky pie filling on the outside.

Ive never had anything else siphon on me during canning, except apple pie filling. Even other canned pie fillings, like my homemade peach pie filling, never have issues. Look up articles about siphoning during canning and they almost always mention apple pie filling. Its notorious for this problem.

To prevent siphoning, really work to remove the air bubbles within the jar, and make sure you leave an ample 1-inch headspace. Then, once the canning time is up, allow the jars to sit for at least 5 minutes before removing them from the water bath canner.

A jar of home canned apple pie filling that siphoned or leaked upon removal from the canner. The jar still sealed, so its safe to clean if off and store it at room temperature. Its messy, but it didnt ruin this jar.

For small batches, you can put up pint jars as well, and they work wonderfully for apple turnovers or as a pancake topping. I like to use it as part of my apple pie shortbread bars.

For more ideas, check out this list of the best apples for apple pie.

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Cutting Back On The Amount Of Clearjel A Recipe Calls For

Some people say that when Clearjel is used in the quantities the USDA calls for, it makes the mixture more like a jelly than a pie filling. As to what many of us dont like about canning with Clear Jel when used in the amounts called for in some recipes it is often TOO thick, almost jelled. So many of us cut the amount called for. If you will pull up the many discussions here about using Clear Jel youll find for example that with pie fillings some reduce it by ½ or more. User digdirt2 on Gardenweb forum. Comment made 27 August 2012. Accessed May 2015.

Cutting back on the amount of Clearjel would not affect the safety of the recipe, as you are reducing the thickener and lowering the density, which does not impact negatively the tested heat penetration.

Barb Ingham, USDA Extension Agent at Wisconsin says she personally cuts back on the amount of Clearjel:

Extension recommends the use of Clear Jel, a modified corn starch, for thickening pie fillings for canning. In my experience the end result is too thick I like to use only 75% of the amount of Clear Jel listed in the recipe for a thick, but not too thick product. Ingham, Barb. Safe Preserving: Apples, the best of the fall harvest. Blog posting. University of Wisconsin Extension. 7 October 2015. Accessed 2015 at

Harvesting The Right Apples

Canned Apple Pie Filling

It’s important to choose the right apples just at the peak of ripeness. If you’re harvesting your apples or picking them from an orchard, you’ll know the apples are ripe when a few apples have already fallen to the ground.

The other trick is if you grab an apple that’s still on the tree and start twisting it, if it pops off within a couple of twists it’s ripe. You don’t want to harvest apples too early because they won’t have their best flavor, but if you harvest them too late, they won’t store as well and you’ll be having to work around soft spots and other blemishes.

Likewise, when you get your apples inside and all rinsed off, you want to go through them and pick the very best looking apples.

Save the bruised apples for apple sauce, homemade apple pie jam, apple butter, raw apple cider vinegar, or these other 11 ways to preserve apples at home. But for apple pie, you want those slices beautiful!

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Can You Add Fresh Apples To Canned Apple Pie Filling

Canned apple pie filling is a convenient product that can be used in a variety of recipes. While the filling itself is already prepared, many people like to add fresh apples to the mix for a more robust flavor.

This is perfectly safe to do, and there are no special instructions to follow. Simply add the desired amount of fresh apples to the canned filling and mix everything together. Keep in mind that the fresh apples will release some juice as they cook, so you may need to adjust the amount of liquid in the recipe.

What To Make With Apple Pie Filling

The most obvious apple pie filling dessert recipe to make pie. Bet you didnt see that coming right?

If youre making an apple dessert for two, you can make Mini Apple Pie For Two, Apple Hand Pies, or Apple Crumble For Two.

Looking for an apple pie recipe to share? You can substitute apple for cherry in my cherry crumble pie.

Not in the mood for a slice of pie? Both my Apple Pie Crumb Bars and Apple Fritter Cake are baked in an 8×8 pan.

You can also replace the peach with apple in these Peach Cheesecake Crumb Bars.

Too hot to bake? Substitute apple pie filling for No Bake Blueberry Cheesecake.

In the mood for stuffing? Try Apple Turnovers or Apple Filled Doughnuts.

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Solutions To Canning Problems When Canning Apple Pie

  • If your jar didn’t seal during the canning process, don’t worry. Remove the ring and the lid, clean all around the top and rim of the jar and reposition both. Then repeat the process with a boiling water bath.
  • Don’t feel like reprocessing the jars that didn’t seal? Just throw them in the fridge or freezer. Remember that the apple pie filling won’t keep nearly as long as the stuff that was properly sealed and canned. If refrigerated, use it within a week or two and you’ll be fine!
  • You can also store the prepared apple pie filling in ziplock freezer bags and freeze for a few months.

Scroll down to print this recipe for canned homemade apple pie filling!

Want more fall baking recipes? Check out my Cake Mix Pumpkin Bread. It’s so easy and so delicious!

Type Of Apples To Use

EASY Apple Pie Filling | Canning Recipe for Quick Desserts

Almost any type of firm apple will work fine for this canned apple pie filling. You do want an apple that is going to hold its shape when cooked. Some good options are Granny Smith, Braeburn, Honey Crisp, Macintosh and Gravenstein.

Many of our apples are old trees that were planted several decades ago. We don’t know the true variety, but when you bite into them, they have a great crispness to them.

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How To Bake Apple Pie Using Canned Apples

Some of my favorite memories are baking pies with my mother and grandmother for the holidays. And apple pie was always on the menu.

The aroma of this recipe baking takes me back to those younger days and its one of my favorite pies to bake.

The classic spice combination pairs amazingly well with canned apples making this a great way to get that classic apple pie flavor year round.

This recipe yields one 9 pie. Prep time varies, but comes in around fifteen minutes and bake time is approximately forty-five minutes.

Related:Can you use expired pie crust

Homemade Apple Pie Recipe From Scratch

It can sound a little daunting to make an apple pie completely from scratch… but I promise that you won’t believe how easy it is!

There are two parts to making an apple pie – the pastry and the filling. While they’re a tiny bit more time consuming than my cheats version , the end result is well worth it!

From flaky, melt-in-your-mouth homemade pastry to the sweet apple and cinnamon filling, this is going to become your go-to dessert in no time.

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Which Apples Are Best To Use

The simple answer is whichever apples you have on hand because any apple will work but yes, there are certain apples that will yield an improved result if you have the choice:

  • Choose fresh apples. This is the most important characteristic to look for when selecting your apples because fresh apples are the most crisp and have the best texture right after being picked. Make canning apple pie filling a fall event when apples are the freshest otherwise your pie filling could turn out more like applesauce.
  • Use tart apples. Because the Amish canned apple pie filling recipe uses sugar, a tart apple choice will help balance out the sugar and keep the end result from being too overly sweet. A few of my personal favorites are Granny Smith, Pink Lady, Braeburn, and Cortland.
  • Consider mixing apple varieties. When possible, consider mixing two different varieties of apples in your batch of canned pie filling. The variety of different flavors, sweetness, and texture will only enhance your end result. I love doing 1/2 Granny Smith and 1/2 Fuji apples but play around with it and find a combo that is your favorite!
  • What Do You Do With Extra Pie Filling

    Homemade Apple Pie Filling Recipe 4

    Canned pie fillings are more versatile than you think. You can use them for all kinds of desserts, whether baked or not baked.

    If you have extra pie filling after making your favorite pie, you can use it to whip up more sweet treats! You can use canned pie filling for dump cakes, cobblers, hand pies, cheesecake parfaits, and other crowd pleasing desserts!

    Scroll down a bit more and youll be able to find easy to follow recipes for these desserts. Dont think twice and give them all a try!

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    Can I Change This Recipe By Using Other Sweeteners Or Different Spices

    Sorry, Charlie. Its important to use a tested and approved recipe whenever you are canning to keep your family safe from foodborne illnesses. This recipe is directly from the makers of Ball® home canning products, and it has been tested and approved as safe for water bath canning. Any adjustments to the recipe could make it unsafe.

    Treating For Browning Or Not

    Apples brown fairly quickly after peeling. Most canning books and websites will tell you to treat them for browning.

    To treat apples for browning, you have several options:Ascorbic acid: you can buy this like Fruit Fresh right in the grocery store. Follow package directions but usually it is 1 teaspoon ascorbic acid dissolved in 1 gallon of water.

    Lemon Juice: add ¼ cup lemon juice to 4 cups of water.

    Simply add slices to water and remove with a slotted spoon to keep the fruit from turning brown.

    Let me be honest and say that I skip this all the time. Yes the fruit browns while it sits, however once it heats up in the pots and jars the color returns. Again, personal decision do what works for you.

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    How To Use Canned Apple Pie Filling

    Obviously, use it in a pie. Simply line a pie plate with a homemade pie crust add the apple pie filling, top with another pastry and bake as usual. You can also make a rustic cobbler by omitting the bottom crust and topping the apple pie filling with a crust made from make-ahead baking mix.

    Dress up the homemade apple pie filling by adding a cup of raisins or dried cranberries and mix it up with the filling before putting into the pie crust.

    Make hand pies or apple turnovers with pie crust and apple pie filling. Bake as usual.

    Bake it up in this tasty and easy Apple Pie Cake.

    Use it for an apple crisp. Simply pour the pie filling into the bottom of a greased pie plate and top with your favorite crumble or crisp topping. Bake as usual.

    Mix the apple pie filling into cooked oatmeal or yogurt for a special treat. Top pound cake or ice cream with the filling for extra flavor.

    Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.

    How To Can Apple Pie Filling Without Clear Jel

    Canned Apple Pie Filling (without ClearJel) & Simple Apple Pie Recipe

    Peel apples and cut into slices or chunks, however you prefer.

    Fill jars with apple slices.

    Place apples, lemon juice, and water in a large pot, bring to a low boil.

    Stir in cornstarch, brown sugar, nutmeg, cinnamon, and salt, simmer for 5 minutes. Since I use it for a variety of things I don’t put quite as much cornstarch to thicken the syrup as traditional pie filling usually calls for, if you prefer a thick filling you can increase to half a cup.

    Pour mixture into clean sterilized canning jars, leaving 1″ of headspace.

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    Amish Canned Apple Pie Filling Recipe Tips For Success

    • Keep your apple slices thicker. Aim for 1/2 3/4 in thickness so that as the apples are processed, they dont become overcooked and mushy.
    • Jam as many apples as you can into each jar. Use a wooden spoon and dont be afraid of the apple slices breaking a bit. You want each jar to have a high apple to filling ratio but you have to really pack in those apples for that to happen.
    • If the color of your filling is important to you, feel free to add a few drops of yellow food coloring into pot of filling after it has thickened up.
    • After your jars have completed cooled, be sure that each jar sealed properly by tapping on the lid of each. They should have a tight, high-pitched sound to them when tapped. If it sounds hollow and lower pitched, you can process the jar again with new lid or put it in the fridge to be used over the next week.

    Sheet Pan Pie Ingredients

    • 3 ready-made rolled pie crusts, from 2 boxes
    • 2 cans of blueberry pie filling
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon lemon zest
    • 2 teaspoons clear/white sanding sugar, large crystals


    FRUIT FILLING: You can use other canned pie filling flavors instead of the blueberry. If you change the type of fruit, you will want to adjust the spices/add-in flavors accordingly. For example, if you use apple filling, you will want to use vanilla extract, lemon juice, lemon zest, and add 1 teaspoon of apple pie spice blend to the canned apple pie filling.

    PIE CRUST: If you have a favorite homemade pie crust recipe, you can certainly use that for this sheet pan blueberry pie. I find crusts made with part butter and part shortening best replicate the pre-made crust options.

    SUGAR: I like to use the large crystal sanding sugar to create a nice little crunch to the crust for this easy recipe. You can substitute turbinado sugar or standard granulated sugar if desired. You can also omit the sugar altogether if you prefer.

    Read Also: Brown Sugar Cinnamon Syrup Recipe

    To Peel Or Not To Peel

    I use a apple peeler and corer machine to make the process easy and quick. However, you could simply core and slice the apples leaving the peels on. The peeler does sometimes skip or miss the top and bottom. I leave those and dont worry about it.

    This is completely a personal decision. Feel free to cut off every piece of peel or leave them on completely.

    Leaving the peels on means you wont win a blue ribbon at the fair. If thats important do a batch without peels.

    Do cut out any bad spots, bruises, bug bites, etc. I use organic apples there are plenty in mine but taking the time to clean up those bad spots will give you a better final product.

    How Do I Make Canned Apple Pie Filling

    The Hidden Pantry: Canning Apple Pie Filling, my revision.

    Ill be honest here, the peeling of apples is the hardest part of this whole process! Once you get that part done, its smooth sailing. Heres how to put up apple pie filling:

  • Peel and core your apples. Cut into slices, and then treat to prevent browning by submerging in a solution of Ball® Fruit Fresh Produce Protector and water or lemon juice and water.
  • Prepare boiling water canner, jars, lids, and bands.
  • Blanch apple slices in a large pot of boiling water. Remove with a slotted spoon and keep warm in a covered bowl.
  • Combine sugar, Clear Jel, cinnamon, and nutmeg in a large saucepan. Stir in apple juice and cold water. Bring to a boil and cook until the mixture thickens and begins to bubble. Add lemon juice, and boil for 1 minute.
  • Drain apple slices and fold into the hot mixture. Stir and heat until the apples are heated through.
  • Ladle hot apple pie filling into a hot jar, leaving 1 inch headspace. Remove air bubbles, wipe the rim, and center a flat lid on the jar. Apply a band until the fit is fingertip tight. Place the jar in the boiling water canner. Repeat until all jars are filled.
  • Process jars for 25 minutes, adjusting for altitude. Turn off heat, remove lid, and let jars stand 5 minutes. Remove jars from the hot water and allow to cool for 12-24 hours. Check lids for sealthey should not flex when center is pressed.
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