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Jars of Homemade Apple Pie Filling.
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4.80 from 5 votes

Homemade Apple Pie Filling Recipe

Apple pie is made easy with this simple Homemade Apple Pie Filling recipe that can easily be canned and used later. Cinnamon and nutmeg season this fall favorite with a gooey thick apple juice filling. Give this as a gift or bake it into a pie instantly.
Prep Time30 minutes
Cook Time36 minutes
Resting Time12 hours
Total Time13 hours 6 minutes
Course: Dessert
Cuisine: American
Servings: 6 Pint Jars
Calories: 627kcal
Author: Aimee Mars

Equipment

  • Large Pot
  • Slotted Spoon
  • 6 Pint Jars with rings and lids
  • Canning Funnel
  • Water Bath Canner only if canning

Ingredients

  • 11 cups Apples peeled and sliced thin
  • 3/4 cup Lemon Juice divided
  • 1 ¾ cup Brown Sugar
  • 1 cup Granulated Sugar
  • 1/4 cup Clear Gel
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • cups Cold Water
  • cups Unsweetened Apple Juice

Instructions

Prepare Jars

  • (Skip if not canning). Prewash all pint jars and lids with warm soapy water. Heat the jars in a simmering water bath for at least 10 minutes or until ready for use. Do not boil. Set washed lids and rings aside.

Prep Apples

  • Working with 6 cups of apples at a time, blanch the apples in a large pot of boiling water for 1 minute. Remove using a slotted spoon and place in a large bowl.
  • Mix 1/4 cup lemon juice and 4 cups of water together and pour it over the blanched apples.

Make the Filling

  • Combine the brown sugar, granulated sugar, cinnamon, and nutmeg in a large heavy-bottomed pot such as a Dutch oven.
  • Pour the cold water and apple juice into a medium-sized bowl and stir to combine. Slowly add the clear gel, whisking continuously until it's fully dissolved into the mixture.
  • Add the apple juice mixture to the large pot and bring to a soft boil over medium-high heat. Stir continuously until the filling begins to bubble and thicken, about 10 minutes.
  • Add the remaining 1/2 cup of lemon juice, return to a boil and cook for an additional 1 minute.
  • Drain the apple slices and gently fold into the filling. Remove from the heat.

Fill Jars

  • Ladle the filling into the pint jars using a canning funnel and leave a 1-inch headspace.
  • Remove the air bubbles by running a knife or spatula around the inside wall of the glass jar.
  • Wipe the rim of the jar and center the lid on top. Apply band and tighten until fingertip tight. Repeat until all jars are filled.

Process (Optional)

  • Place jars in the water canning bath with 2 inches of water above the jars. Bring water to a boil and process in the boiling water for 25 minutes.
  • Remove the jars from the water bath and let cool for 12 hours on a towel.
  • Check lids for seal. The lid should not move up and down.

Notes

To prevent browning of the apples submerge them in 1/4 cup lemon juice and 4 cups of water.

Nutrition

Serving: 1pint | Calories: 627kcal | Carbohydrates: 161g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 456mg | Fiber: 6g | Sugar: 130g | Vitamin A: 124IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 1mg