Canned Apple Pie Filling: Homemade Goodness All Year Round

There’s nothing quite like the comforting aroma of warm apples, cinnamon, and spices baking in an oven. With homemade canned apple pie filling, you can capture that magic and bring it to your kitchen any time of year. In this comprehensive guide, learn how to make apple pie filling from scratch, preserve it safely with canning, and use it for your favorite desserts.

Why Make Canned Apple Pie Filling?

Homemade canned apple pie filling is a pantry staple with many benefits:

• Convenience: Quickly prepare pies, crisps, cobblers, or turnovers effortlessly, even during the busiest holidays.
• Quality Control: You choose the apples, the sweetness level, and the spices.
• Preservation: Extends the apple harvest well beyond fall, letting you enjoy the best flavors any time.
• Gift Giving: Beautiful jars of spiced apples make lovely hostess or holiday gifts.

Ingredients for Canned Apple Pie Filling

Every batch of canned apple pie filling starts with a few simple, wholesome ingredients. For best results, follow the measurements closely and use apples that hold their shape when cooked, such as Granny Smith, Honeycrisp, or Fuji.

• Fresh apples (peeled, cored, and sliced)
• Granulated sugar
• Ground cinnamon
• Ground nutmeg
• Lemon juice (for freshness and to prevent browning)
• Cornstarch (for thickening)
• Water
• Salt (a pinch, optional, to enhance flavor)

Tip: Adjust the sugar and spices to taste, especially if you prefer a more tart or more heavily spiced filling.

Equipment Needed

• Large stockpot or preserving pot
• Water bath canner
• Quart-sized canning jars
• Lids and rings
• Jar lifter and funnel

Step-by-Step Guide: How to Make and Can Apple Pie Filling

1. Prepare the Apples

Start with fresh, firm apples. Peel, core, and slice the apples evenly, aiming for about 1/2-inch thick slices. To prevent browning, place the sliced apples in a bowl of water with a few tablespoons of lemon juice as you work.

2. Make the Spiced Syrup

In a large pot, combine the sugar, cinnamon, nutmeg, water, and cornstarch. Whisk thoroughly to prevent lumps, and bring to a gentle boil over medium-high heat, stirring frequently. The mixture should thicken and become glossy.

3. Combine Apples and Syrup

Drain the apples and add them to the pot with the thickened syrup. Stir to coat all slices evenly. Cook for a few minutes until the apples are slightly tender but not mushy—remember, they will cook further during baking.

4. Fill the Jars and Process

1. Sterilize the canning jars by boiling them in water for at least 10 minutes. Keep them hot until ready to use.
2. Ladle the hot apple pie filling into the jars, leaving about 1 inch of headspace at the top.
3. Wipe the rim of each jar clean before applying the lid and screw band.
4. Place jars in a water bath canner, ensuring they are completely covered with water.
5. Process for the recommended time (usually 20–25 minutes for quart jars; adjust for altitude if necessary).
6. Remove jars and let them cool undisturbed. Listen for the “pop” sound that indicates a successful seal.

5. Storing Your Canned Apple Pie Filling

Label each jar with the date and store in a cool, dark place. Properly processed and sealed jars can last up to a year or longer.

Tips for the Best Apple Pie Filling

• Choose the Right Apples: Firm, slightly tart apples like Granny Smith keep their shape and provide a balanced flavor.
• Adjust Sweetness: Taste your apples and adjust the amount of sugar if necessary. Sweeter apples require less sugar.
• Spice It Up: Experiment with other spices—try ground ginger, cloves, or allspice for extra warmth.
• Prevent Browning: Always keep sliced apples in acidulated water (water with lemon juice) to preserve their color.
• Thickening: Cornstarch is the standard, but for canning safety, use only approved thickeners and follow tested recipes.

How to Use Canned Apple Pie Filling

With your jars ready, you can prepare delicious apple desserts in minutes. Here are a few classic and creative uses:

• Classic Apple Pie: Pour one quart of filling into a prepared pie crust, cover with a top crust or lattice, and bake until golden.
• Apple Crisps and Cobblers: Top filling with a crumbly oat topping and bake for a simple, homey dessert.
• Turnovers or Hand Pies: Fill pastry rounds with apple filling and bake until golden brown.
• Pancake or Waffle Topping: Warm and spoon over pancakes or waffles for a sweet start to your day.
• Gift Jars: Decorate jars with ribbon and a recipe tag for a thoughtful homemade present.

Nutrition Information

*Nutrition facts will vary based on the type and quantity of apples and sugar used.

Expert Storage and Shelf Life Advice

• Properly canned and sealed apple pie filling will last 12–18 months in a cool, dark pantry.
• Unsealed jars should be refrigerated immediately and used within 7–10 days.
• Discard any jars that show signs of spoilage, such as an off-smell, mold, or bulging lids.

Frequently Asked Questions (FAQs)

Q: Can I use different types of apples in the same batch?

A: Absolutely! Mixing apple varieties adds wonderful depth of flavor and texture to your filling.

Q: Are there alternatives to cornstarch for thickening?

A: For water-bath canning, use only safe, approved thickeners such as ClearJel. Do not use flour or regular starches, as they may not be safe for canning.

Q: How do I tell if my jars have sealed properly?

A: Once cooled, press in the center of the jar lid. A sealed lid will not flex up or down. If it flexes, store the jar in the fridge and use it soon.

Q: Can I make this filling less sweet?

A: Yes. Reduce the sugar by up to 1/3, or use naturally tart apples to balance the flavor.

Q: How do I use the canned filling for a pie?

A: Pour one quart of filling into an unbaked pie crust, cover with a second crust, cut vents, and bake at 425°F (220°C) for 20 minutes, then reduce to 350°F (175°C) and bake 30 to 35 minutes longer or until golden and bubbly.

Creative Variations and Flavor Ideas

• Add cranberries: Stir in a handful of dried or fresh cranberries for a touch of tartness.
• Spice blend: Try a blend of cinnamon, nutmeg, ginger, and cloves for richer flavor.
• Caramel Apple: Add a drizzle of caramel sauce to each jar before sealing for a decadent twist.
• Maple Apple: Substitute part of the sugar with pure maple syrup for a unique taste.

Recipe Tips and Troubleshooting

• Filling too thick? Thin with a little apple juice or water before baking.
• Filling too runny? Simmer longer before canning, or add an extra tablespoon of ClearJel or cornstarch (use only if not canning for long-term storage).
• Spices too strong? Start with less and add to taste. Flavors intensify as the jars sit.

Ask the Community

Share your results, tips, and creative twists with fellow bakers! Don’t hesitate to connect with online recipe communities for troubleshooting, inspiration, or just to show off your beautiful jars.

Reviews and Comments

“This recipe is a huge time-saver during the holidays. The filling tastes so much better than store-bought!”

“I used three types of apples and the flavor was wonderful. Love making pies at a moment’s notice.”

“The jars make fantastic gifts—everyone asks for the recipe!”

Final Thoughts

With just a little preparation, you can enjoy the taste of homemade apple pie any time of year. Canned apple pie filling is versatile, delicious, and made to share—whether in your own kitchen or as a heartfelt gift. Start with the basic recipe, then find your own signature blend of apples and spices to make it truly your own.

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

Read full bio of Srija Burman