Canned Apple Pie Filling
Prep time
Cook time
Total time
Give this Canned Apple Pie Filling a try, it's much easier than you might think. Recipe from Original Recipe from Aunt Mary
Serves: 4 quarts {see notes}
  • 6-8 pounds of apples
  • 4½ cups sugar
  • 1 cup cornstarch
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • 10 cups water
  • 3 teaspoons lemon juice
  1. Peel and slice apples.
  2. Place in a large bowl with 8 cups of water and 3 tablespoon of lemon juice to prevent the fruit from browning.
  3. Add syrup ingredients, EXCEPT cornstarch and lemon juice to a large, heavy saucepan on the stove. Stir to combine
  4. Remove 1-2 cups of liquid and place in a large bowl.
  5. Gradually add cornstarch, whisking very well after each addition, making sure there are no clumps
  6. Add cornstarch mixture to the liquid on the stove
  7. Cook syrup until it bubbles and thickens
  8. Add 3 teaspoons lemon juice, continue cooking until syrup is thick
  9. Rinse apples and drain
  10. Begin ladling syrup into clean jars, add a large spoonful of apples, repeat layers until jars are full
  11. Use the headspace tool to measure the amount at the top
  12. Clean the rim of the jar with a damp cloth
  13. Boil lids, place lid and ring on jar and tighten slightly
  14. Process 20 minutes in a water bath.
  15. Remove to a towel until cool
We got 4 quarts of apple pie filling from the recipe with a couple cups of syrup left over. We only used 10 apples, but should have used a few more.
Recipe by Pocket Change Gourmet at