🥧 Canned Apple Pie Filling
Open a Jar, Bake a Pie!
📌 In This Article
🥧 The Pie Story
"Canned apple pie filling is the ultimate convenience food. Open a jar, pour into a crust, and bake. It's that easy."
There's nothing like a fresh apple pie. But let's be honest — peeling, coring, slicing, and cooking apples takes time. When you want pie now, you don't want to spend an hour prepping.
That's where canned apple pie filling comes in. Make it once during apple season, and you've got pie-ready filling on your shelf for the next year. Just open a jar, pour it into a crust, and bake.
💬 The verdict: "Open a jar, pour into a crust, and bake. It's that easy." — Once you can pie filling, you'll never go back.
💪 Why Can Apple Pie Filling?
Pie in a Jar!
🍎"Open a jar, pour into a crust, and bake."
Fast & Easy
No prep, just bake
Perfect Texture
ClearJel keeps it thick
Shelf Stable
Up to 1 year
Make it once, enjoy pie all year long.
The secret to great canned pie filling is ClearJel — a modified cornstarch that stays thick and clear through the canning process. Regular cornstarch breaks down and gets cloudy. ClearJel keeps that beautiful, glossy, pie-perfect texture.
📦 Ingredients
🍎 For the Filling
- 🍎 6 quarts sliced, peeled apples – about 20-24 medium apples
- 💧 5½ cups granulated sugar
- 🌾 1½ cups ClearJel – do not substitute with cornstarch
- 🍋 1½ cups bottled lemon juice – do not use fresh
- 🍂 2 tsp ground cinnamon
- 🌰 1 tsp ground nutmeg
- 🧂 1 tsp salt
- 💧 10 cups water
🫙 For the Jars
- 🫙 7 quart jars – or 14 pint jars
- 🧴 New lids and rings
💡 Pro tip: "ClearJel is essential. Don't substitute with cornstarch — it breaks down during canning and gets cloudy."
📊 The Perfect Ratio
This recipe is tested and calibrated for safe water bath canning. Don't alter the ratios.
| Ingredient | Amount |
|---|---|
| Sliced apples | 6 quarts (about 20-24 apples) |
| Granulated sugar | 5½ cups |
| ClearJel | 1½ cups |
| Bottled lemon juice | 1½ cups |
| Ground cinnamon | 2 tsp |
| Ground nutmeg | 1 tsp |
| Salt | 1 tsp |
| Water | 10 cups |
💡 Pro tip: "Bottled lemon juice is essential — fresh lemon juice has variable acidity and can throw off the pH balance for safe canning."
📝 Step-by-Step Instructions
Step 1 – Prepare the Apples
- Wash, peel, and core the apples.
- Cut the apples into ½ inch slices.
- Place slices in a large bowl of water with a little lemon juice to prevent browning while you work.
- Blanch the apple slices in boiling water for 1 minute, then drain. This helps them hold their shape.
💡 Pro tip: "Blanching the apples for 1 minute keeps them firm through the canning process."
Step 2 – Make the Syrup
- In a large pot, combine 10 cups water, 5½ cups sugar, 1½ cups ClearJel, 1½ cups bottled lemon juice, 2 tsp cinnamon, 1 tsp nutmeg, and 1 tsp salt.
- Whisk thoroughly to dissolve the ClearJel completely — no lumps.
- Heat over medium-high, stirring constantly, until mixture thickens and bubbles.
- Boil for 1 minute, stirring constantly.
⚠️ Important: "Whisk the ClearJel thoroughly before heating. Lumps will not dissolve once the mixture is hot."
Step 3 – Combine Apples and Syrup
- Add the drained apple slices to the hot syrup.
- Stir gently to coat all the apples.
- Bring the mixture back to a gentle boil and cook for 1 minute.
- Remove from heat.
💡 Pro tip: "Don't overcook the apples. They should be tender but still hold their shape."
Step 4 – Pack the Jars
- Pack hot apples into hot quart jars using a jar funnel.
- Fill with hot syrup, leaving 1 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
⚠️ Important: "Leave 1 inch headspace — it's essential for proper sealing."
Step 5 – Water Bath Can
- Place jars in a water bath canner, ensuring water covers jars by 1-2 inches.
- Bring to a full rolling boil.
- Process quarts for 25 minutes (adjust for altitude — see below).
- Turn off heat, remove lid, and let jars sit in the water 5 minutes.
- Remove jars and cool on a towel for 12-24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
⚠️ Important Safety Warning
Always use tested recipes and proper canning procedures. Do not alter the sugar, lemon juice, or ClearJel amounts. Follow USDA or local extension service guidelines for water bath canning.
⏱️ Altitude Adjustment
| Altitude | Processing Time (Quarts) |
|---|---|
| 0 - 1,000 ft | 25 minutes |
| 1,001 - 3,000 ft | 30 minutes |
| 3,001 - 6,000 ft | 35 minutes |
| Above 6,000 ft | 40 minutes |
🍽️ How to Use Your Canned Pie Filling
🥧 Quick Ideas
- 🥧 Classic Pie: Pour into a crust and bake at 400°F for 45-50 minutes
- 🥐 Turnovers: Spoon into puff pastry and bake
- 🍰 Cake Filling: Layer between cake rounds
- 🥞 Pancake Topping: Warm and spoon over pancakes
- 🍦 Ice Cream Sundae: Spoon over vanilla ice cream
- 🥣 Oatmeal: Stir into warm oatmeal
💡 Pro tip: "Open a jar, pour into a crust, and bake. It's that easy."
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🥧 Baking: No need to thaw — use straight from the jar
💡 Pro tip: "Label your jars with the date so you know when they were canned."
💡 Pro Tips
- 🍎 Firm apples work best: Fuji, Gala, Honeycrisp, Granny Smith.
- 🌾 Use ClearJel: Never substitute cornstarch — it breaks down.
- 🍋 Bottled lemon juice only: Fresh lemon has variable acidity.
- 💧 Don't skip blanching: 1 minute keeps apples firm.
- 📏 1 inch headspace: Essential for safety.
- 🫙 Use new lids: Old lids may not seal properly.
- 🥧 Make it a tradition: Can pie filling every apple season.
💡 Pro tip: "Canned apple pie filling is the ultimate convenience food."
❓ Frequently Asked Questions
❓ Can I use cornstarch instead of ClearJel?
NO! Cornstarch breaks down during canning and gets cloudy. ClearJel is the only safe thickener for canned pie filling.
❓ Can I use fresh lemon juice?
NO! Use bottled lemon juice only. Fresh lemon has variable acidity, which can throw off the pH balance for safe canning.
❓ How long does canned pie filling last?
Up to 1 year in a cool, dark place when properly water bath canned.
❓ Do I need to cook the pie filling after opening?
No. It's ready to use straight from the jar. Just pour into a crust and bake.
❓ What apples work best?
Firm apples like Fuji, Gala, Honeycrisp, and Granny Smith work best. Avoid soft apples like Red Delicious.
❓ Can I reduce the sugar?
NO! The sugar is calibrated for safe canning and proper set. Reducing it can cause spoilage or a runny filling.
❓ How many jars does this make?
About 7 quart jars or 14 pint jars.
❓ Can I use this for other pies?
Yes! This filling works in pies, turnovers, tarts, and more.
❓ Why did my filling get runny?
You may have used cornstarch instead of ClearJel, or not cooked the syrup long enough. Follow the recipe exactly.
❓ Can I double the recipe?
Yes! But process in batches — don't overcrowd the canner.
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ CANNED APPLE PIE FILLING ║
║ Open a Jar, Bake a Pie! ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 7 quart jars | TIME: ~1 hour | PROCESS: 25 min
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INGREDIENTS
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- 6 quarts sliced, peeled apples (~20-24 medium apples)
- 5½ cups granulated sugar
- 1½ cups ClearJel (do not substitute)
- 1½ cups bottled lemon juice (do not use fresh)
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 10 cups water
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INSTRUCTIONS
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1. Wash, peel, core apples. Cut into ½ inch slices.
Blanch in boiling water 1 minute. Drain.
2. In large pot, combine water, sugar, ClearJel, lemon juice,
cinnamon, nutmeg, and salt. Whisk thoroughly.
3. Heat over medium-high, stirring constantly, until thick
and bubbly. Boil 1 minute.
4. Add drained apples. Stir gently. Return to gentle boil
and cook 1 minute. Remove from heat.
5. Pack hot apples into hot quart jars. Fill with hot syrup,
leaving 1 inch headspace.
6. Remove air bubbles, wipe rims, add lids and rings.
7. WATER BATH PROCESS:
- 0-1,000 ft: 25 minutes
- 1,001-3,000 ft: 30 minutes
- 3,001-6,000 ft: 35 minutes
- Above 6,000 ft: 40 minutes
8. Cool, check seals, and store.
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HOW TO USE
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✓ Classic apple pie
✓ Turnovers
✓ Cake filling
✓ Pancake topping
✓ Ice cream sundae
✓ Oatmeal topping
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"Open a jar, pour into a crust, and bake." 🥧
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© CanningRebels — Canned Apple Pie Filling
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