Do you have a bunch of apples that you need to use up before they spoil? I did! So I decided to turn them into shelf stable apple pie filling which makes the perfect apple pies in a pinch.
I would say I had about 5 pounds of apples. I had bought them off a discount grocery app so it was a mix of varieties. You can use whatever kind of Apple you want, just make sure to include some red or you’re going to have a very tart filling.
Another tip if you’re attempting this recipe is that when you are cooking the apples on the stove top, make sure to cook them exactly as soft as you are going to want them to be in the pie. Apples don’t soften in the oven, so you need to ensure they are cooked to your liking before transferring to the pie.
Okay, let’s get started canning a delicious apple pie filling!
Apple Pie Filling Ingredients
- 5 pounds apples
- 1 1/2 cups sugar
- 6 tbsp lemon juice
- 2 1/2 tbsp cinnamon
- 1 tsp nutmeg
Peeling and Coring Apples
To make this an easy and effortless step, invest in an Apple corer and peeler. I have the pampered chef one and it does both steps at the same time. It even slices the apples thin so they cook quickly on the stovetop.
Cook Your Apples
Add your apples to a large stockpot, add sugar and bring to a boil. Keep cooking until the apples are as soft as you want them. You’ll want to make sure to store often to ensure your apples don’t burn. And don’t add water. It’s tempting at first but apples are full of water and it will eventually boil.
Once your apples are as soft as your prefer add your lemon juice, cinnamon and nutmeg. Then we’ll start scooping our filling into our mason jars and prepare for canning!
Canning Apple Pie Filling
Using a funnel, scoop your apple pie filling into your jars. I used pint jars for mine because it’s what I had on hand but you can also can this in quarts. In fact, next time I will because one pie used up 3 pints of the filling.
This recipe does not have to be pressure canned. Pints need to be water bath canned for 30 minutes. I did this in my NESCO digital canner because it has a water bath option on it and I don’t have to monitor it. I just set it and go on with my day.
Preparing Your Canned Apple Pie Filling
To use your canned apple pie filling, simply warm it up on the stovetop over low medium heat. If you want to thicken it up at this point, add just a tiny bit of cornstarch. Mine was pretty thick so no cornstarch needed but this is up to your personal preference.
Once your filling is warmed up, scoop it into your pie and bake according to your crust instructions!
Watch Me Make This Recipe
Canned Apple Pie Filling
Equipment
- 1 Water Bath Canner
- 8 pint jars
Ingredients
- 5 lbs apples
- 1 1/2 cups sugar
- 6 tbsp lemon juice
- 2 1/2 tbsp cinnamon
- 1 tsp nutmeg
Instructions
- Peel and core your apples using an apple peeler. Mine peels, cores and spiralizes all in one.
- Add your apples and sugar to a large stockpot and heat on high, bringing to a boil. Cook your apples until they are as soft as you'd like them to be.
- Once apples are cooked add lemon juice, cinnamon and nutmeg and stir well.
- Using funnel, spoon pie filling into jars leaving 1" headspace. Wipe rims with clean damp cloth.
- Water bath pints for 30 minutes. Let cool for 24 hours, remove rings, and store in pantry.
- To reheat, heat on stove over medium low heat, stirring. Add 1 tsp cornstarch at a time if you'd like your filling thicker. Spoon into pie and bake according to instructions.
Tell me your thoughts