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Canned Apple Pie Filling Recipe

Hello everyone and Happy Thanksgiving! Today I am sharing a delicious recipe that you will be able to enjoy all winter long! With apple-picking season among us, we have decided to make a canned apple pie filling recipe so we can have scrumptious, homemade apple pie all winter long without the hassle! 😉

applie pie filling pinterest edit

Just pour a jar of this deliciousness into a pie crust and pop it in the oven and you can serve your guests (and yourselves) hot apple pie anytime you wish. Depending on how much time you may or may not have, you can either whip up your own pie crust from scratch or just grab a box of frozen crusts from the store.

Canned Apple Pie Filling Recipe

We used 6 pounds of apples and it yielded around 6 quart jars of apple pie filling. Mom had this handy apple peeler that we used to peel the apples fairly quickly without much waste.

Apple Pie Filling Preserves

Once the apples were all peeled we used a hand held apple slicer to core and slice the apples. The slices were still a little thick so I sliced them again once more just so that they will cook a little quicker in the pie.

Apple Pie Filling Preserves

{Canned Apple Pie Filling Recipe}

Canned apple pie filling recipe


6 pounds of apples
4 1/2 cups white sugar
1/4 teaspoon ground nutmeg
1 cup cornstarch
2 teaspoons ground cinnamon
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring (optional)


1. In a large sauce pan, mix sugar, cornstarch, cinnamon, nutmeg, salt and water. Bring to a boil and cook until the mixture is thick and bubbly. Remove from heat and add lemon juice and optional food coloring.

2. Sterilize jars, lids and rings by boiling them in a pot of water for 5-10 minutes.

3. Fill the sterilized jars with the sliced apples leaving 1/2 inch of headspace.

4. Cover the apples with the hot mixture and gently remove any bubbles with a fork.

5. Process in a water bath canner for 20 minutes.

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