Homemade Apple Pie Filling Recipe (Canning & Freezing Instructions)

Now that apple season is here take advantage of those fresh picked apples and make your own, homemade apple pie filling. It is a great way to have the delicious dessert filling ready for your holiday pies, crisps, or even just spooned over ice cream whenever you want a quick sweet treat.

Best of all, it is easy to do. With just a few ingredients you can have more than enough filling to last you throughout the year.

If you have enough freezer space you can store it in there for months. However if you have a water bath canner, can the filling and store it on the shelf for over a year.

Best Apples To Make Apple Pie Filling

When it comes to making apple pie filling, not all apples are created equal. You want apples that hold up well when cooked, meaning they won’t turn into mush.

Tart apples work best because they not only hold up well, but they also balance out the sweetness of the sugar in the recipe. Granny Smith apples are a popular choice because they’re firm and have that tart flavor that pairs well with the warm spices of cinnamon and nutmeg.

Although if you want to mix things up, you can add a few sweeter varieties like Honeycrisp or Braeburn, but you should keep a good amount of tart apples in the mix to keep the flavor well balanced.

How To Thicken Homemade Apple Pie Filling

When you make a pie filling that you plan to preserve for later, the type of thickener that you use matters. This recipe calls for Clear Jel, which is a type of modified cornstarch made specifically for canning.

Regular cornstarch isn’t recommended for canning because it can break down over time, causing your filling to get runny or lumpy. However, Clear Jel holds up better during the high heat of the canning process and stays stable over time, ensuring your filling remains smooth and thick.

In addition, Clear Jel can handle freezing well, so if you do decide to freeze your pie filling instead of canning it, you won’t have any issues with the texture. That’s why it’s the go-to choice for homemade pie fillings like this one.

If you have any experience preserving jam, you may be wondering if Sure-Jell can be used instead of Clear Jel. Although the names sound similar and you may find both products in the canning aisle, Sure-Jell and Clear Jel are not the same thing.

• Sure-Jell is a brand of pectin for making jams and jellies. It will help thicken fruit preserves but is not suitable for thickening pie fillings, especially if you plan to can them.
• Clear Jel is a modified cornstarch specifically made for thickening pie fillings and sauces that will be canned or frozen. It stays stable when exposed to high heat and maintains the right texture over time, which is why it’s preferred for pie fillings. (Product Affiliate Link: Clear Jel Cook Type)

For your apple pie filling, Clear Jel is the correct thickener to use, not Sure-Jell.

Why Can Homemade Apple Pie Filling Instead of Freezing?

You might wonder why you’d want to go through the trouble of canning apple pie filling when freezing seems easier. Freezing works fine, but there are some advantages to canning.

First, canning means the pie filling is shelf-stable, so you don’t have to take up valuable freezer space. It’s handy if you’re freezer storage is almost full, and you’ll always have pie filling on hand without worrying about thawing it out.

Canning also preserves the texture of the apples a little better than freezing does. When frozen, apples can sometimes get a little softer when they thaw out, which could affect the overall texture of your pie or dessert.

However both methods of storing work well in most situations.

Ways To Use Apple Pie Filling

Apple pie filling isn’t just for pies (though it makes an amazing pie). Here are a few other ways you can use it:

• Apple Crisp: Pour the filling into a baking dish and top with an oat crumble for a quick apple crisp.
• Apple Turnovers: Use store-bought puff pastry and spoon some filling inside before baking for easy apple turnovers.
• Ice Cream Topping: Warm up the filling and spoon it over vanilla ice cream for a quick dessert.
• Breakfast: Stir the filling into oatmeal, or spread it between layers of pancakes or waffles.
• Apple Bars: Use the filling between layers of crumbly dough for apple pie bars, perfect for sharing or snacking.

Having apple pie filling ready to go is a time-saver, especially during busy seasons like the holidays. Whether you choose to can it or freeze it, you’ll have homemade goodness ready whenever you need it. Just open up a jar or thaw a container, and you’re one step closer to a warm, comforting dessert!

Homemade Apple Pie Filling Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

Yield: makes approximately 7 quarts

INGREDIENTS

• 34 medium size tart apples
• 4 1/2 cups white sugar
• 1 cup of Clear Jel*
• 1 Tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon Kosher salt
• 4 cups unsweetened, all natural apple juice
• 4 1/2 cups water
• 1/4-1/2 cup lemon juice

*Clear Jel replaces cornstarch for classic apple pie filling canning recipes.  Corn starch is not considered safe for the canning process, however, Clear Jel thickens the sauce and has been found safe for canning methods.  Just a side note – this is NOT the same thing as Sure-Jell — we found Clear Jel at a local Mennonite based store in town but you can also find it on Amazon: Clear Jel Cook Type.

INSTRUCTIONS:

1. Wash, peel, and core apples.  Prepare slices 1/4-1/2 inches wide and place in cold water containing 1/4 cup lemon juice for every 4 cups water to prevent browning.

2. Mix spices, Clear Jel, and sugar in a large saucepan and add water and juice. Cook until it reaches a boil, stirring constantly. Boil for one minute, remove from heat.

3. Place sliced apples directly into the liquid. Stir to coat. Return to heat until apples are heated through.

4. Pour heated apples into a quart jar. Once apples are layered to reach one inch head space, add the liquid.  Remove air bubbles by sliding a plastic utensil down the inside of the jar, adding liquid as needed to continue to leave at least 1 inch head space.

5. Wipe the top of the jar and add a warm lid.  Hand tighten the ring and process 25 minutes in a boiling water bath. (adjust for altitude)

Freezer Instructions: Fill freezer containers, leaving 1/4 inch headspace for expansion, remove the air and seal. Store in the freezer for up to 6 months.

How To Make Pie With Canned Pie Filling

Fill unbaked crust with filling (one quart per pie). Place dabs of butter on top and add the top crust.

Bake the pie at 425°F for 15 minutes, then reduce the heat to 350°F and bake for an additional 35-45 minutes or until pie crust is golden brown and liquid is bubbling.  

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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