Canning,  Food,  Recipes

The Absolute Best Homemade Apple Pie Filling

I may be a bit biased, but I really think this is The Absolute Best Homemade Apple Pie Filling ever! Not only that but when you are cooking this your home is going to smell divine.

It is that time of year to start getting your apples canned up. I have been busy making apple butter, applesauce, and apple pie filling. My family uses a lot of pie filling in different recipes. In the store, they are pretty pricy and loaded with lots of extra ingredients. So for me, this is a win-win to have it canned up on our shelves.

What apples should I use to make the filling?

I use whatever apples I have on hand for my apple pie filling. You can do the same.


  • 10-15 pounds Apples
  • 5 1/2 Cups Sugar
  • 1 T Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Allspice (optional)
  • 1 1/2 Cups Corn Starch or Cooking Clear-Jel
  • 7 1/2 Cups Apple Juice
  • 1/2 Cup Bottled Lemon Juice

Directions on how to make The Absolute Best Homemade Apple Pie Filling:

Start by washing, peeling, and slicing all your apples. I like to have a big bowl of water and lemon juice set to the side. When I get some peeling and slicing the apples, I let them sit in the water/lemon mix until I am ready to use them.

This recipe calls for 10-15 lbs of apples. I have two apple peelers that I use that make this much easier. One is a hand peeler, you can find it here. The other I use is an attachment to my kitchen aid mixer. You can find that peel/core/slice attachment here.

Don’t throw away your peels and cores just yet. Save those and make some apple cider vinegar,

Once all the apples are peeled and soaking in the water/lemon mixture. I start cooking the filling.

In a big pot combine the sugar, corn starch, cinnamon, allspice and nutmeg. Add the apple juice and cook over medium-high heat. You have to stir this the entire time. You want to stir this until it starts to bubble and becomes thick. Once it becomes thick and is bubbling, add in the bottled lemon juice and stir non stop for 1 minute.

Drain your apples and add them to your pot. Stir them in gently and let them cook for a minute or two. You want to get them warm.

Now fill up your hot quart jars leaving 1-in headspace. I like to leave a smidge more because the apples do expand. De-bubble and place your jars into a hot water bath canner. I absolutely love my Ball Water Bath Electric Canner.

You will water bath your jars for the following times:

0-1,000 ft 25 minutes

1,001-3,000 ft 30 minutes

3,001 and above 35 minutes

How to use it your Homemade Apple Pie Filling?

One quart jar will be enough for one apple pie. I also use this in my dump cakes, cobblers, and my kids love it over my warm buttery biscuits.


You can of course can this as stated above. Or store it in the refrigerator. It will keep in the fridge for up to 2 weeks.


I always place my lids, rings, and jars in the oven at 200 degrees. This is a great way to keep everything warm and ready for when I need it.

You can you Clear Jel if you prefer. Be sure to use the cooking Clear Jel.

Thank You and Be Blessed

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