Canned Apple Pie Filling

Apple Pie Filling from Restaurant

Canning apples for Canned Apple Pie Filling is not difficult, nor is it time consuming. Once done, you can bake apple pies in a jiffy all year long. Use this recipe for making Apple Crisp, or use it as a side dish served with pork or as a topping for pancakes and French Toast!

If you have access to fresh apples at a good price like I do (Washington State), making homemade apple pie filling will save you time and money once the job is complete. The bonus? You will have a quality apple pie filling without preservatives or artificial flavor enhancers.

Canned Apple Pie Filling

Real Restaurant Recipe

Preparation time: 35 minutes. Makes 6 quarts


  • 4 1/2 cups sugar
  • 1 cup cornstarch
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 3 tablespoons lemon juice
  • 10 cups of water
  • 6 pounds of tart apples, washed, peeled and thinly sliced (I use Granny Smith apples - Washington State)

Note: Slice apples into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars.



  • In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt
  • Stir in the water and lemon juice with a wire whisk
  • Cook and stir until bubbly and thick; remove from heat
  • Pack apples into clean, hot canning jars leaving an inch from the top of the jar (see note below)
  • Fill with the hot syrup, leaving 1/2 inch space from the top of the jar
  • Remove air bubbles by running a knife around the insides of each jar
  • Close the jars with sterile lids and rims (see note below)
  • Process in a boiling water bath for 20 minutes
  • Use a jar tongs to remove the jars from water
  • Place the jars on a dish towel to dry and allow the jars to cool for several hours
  • Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down)

Sterilize canning jars by boiling them in a large pot of water; boil lids and rings in a small pan of boiling water.

For Apple Pie:

  • Pour 1 quart apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter
  • Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam
  • Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling

Enjoy your canned apple pie filling and the company of those you share it with!


Did you know? In 1809 Frenchman Nicholas Appert developed the method for preserving food that we call 'canning.'  He used glass jars sealed with corks held in place with wire. In 1810 in England, Peter Durand patented the use of tin coated cans instead of glass.

History of Canning