Making Amish canned apple pie filling is a simple and delicious way to have homemade pie at your fingertips. With fresh apples, warm spices, and a sweet, syrupy blend, you can easily stock your pantry with jars of pie-ready goodness. It's perfect for when you want a quick dessert or need a comforting taste of fall without the hassle of peeling and prepping apples every time.
Whether you're an experienced canner or just trying it for the first time, this recipe makes it easy to enjoy the rich flavors of cinnamon and apples in a variety of desserts.
Use this canned pie filling to make Dutch apple pie, fry pies, cobblers, apple goodie, or even spooned over ice cream or pancakes. This filling brings a cozy, homemade touch to any treat.
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Ingredients
- Apples: The star of the filling, providing natural sweetness, texture, and classic apple flavor.
- Brown sugar: Adds rich, molasses-like sweetness and depth of flavor.
- White sugar: Adds sweetness without overpowering the apple flavor.
- Clear Jel: Thickens the filling and helps it maintain a smooth consistency during canning and storage.
- Ground cinnamon: Adds warm spice that complements the apples.
- Salt: Balances the sweetness and enhances the other flavors.
- Lemon juice: Adds acidity and a bright contrast to the sweetness.
- Water: Forms the base of the syrup that coats and binds the apples.
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Equipment Needed for Canning Apple Pie Filling
- An Apple Peeler/Corer makes peeling, coring, and slicing large amounts of apples much faster and easier than doing it all by hand. However, I don't actually have a peeler/corer, so I just use a peeler and paring knife.
- Quart or Pint-Sized Canning Jars: Choose the size based on how quickly you'll use the pie filling once the jar is opened. Go with the size that works for what you'll use within a few days.
- Jar Lids and Bands: Make sure the lids and bands you use match your jar size. Jars come with either wide-mouth or regular openings, so double-check before you buy.
- Canning Tools: These are essential for canning safely! You'll need a funnel, jar lifter, and a magnetic lid lifter to handle the jars securely and avoid burns.
- Large Canning Pot
How to Can Apple Pie Filling
Make sure to follow current canning safety guidelines. If you are new to canning, I encourage you to educate yourself on the safety guidelines from University of Missouri Extension before you begin.
- Wash the jars and lids thoroughly and keep them hot until ready to fill. Check the jars for cracks or chips, especially around the rims.
- Fill your water bath canner (or a large, deep Dutch oven with a round metal cooling rack at the bottom) about halfway with water and bring it to a simmer.
- Peel and cut the apples into slices or chunks, then fill 7 clean, hot quart jars. (If you prefer, you can mix the apples with the syrup and then fill the jars.)
- In a large pot, combine the brown sugar, white sugar, Clear Jel, cinnamon, and salt.
- Stir in the lemon juice and water.
- Cook the mixture over medium-high heat, stirring constantly, until it thickens and becomes bubbly.
- Pour the hot syrup over the apples in the jars, leaving 1 inch of headspace. Use a wooden spoon or canning utensil to work the syrup down around the apples and remove any trapped air bubbles. (It's important to fill all the gaps.)
- Wipe the rims of the jars with a clean, damp cloth or paper towel to remove any syrup or residue.
- Place the prepared lids on the jars and screw the bands on fingertip tight. Do not overtighten.
- Carefully lower the filled jars into the simmering water, keeping the jars upright. Make sure the water covers the jars by at least 1 inch. If needed, add boiling water to bring the water to the proper level.
- Bring the water to a full boil, cover the canner, and process the jars for 25 minutes. Adjust the processing time for higher elevations as needed.
- Carefully remove the jars from the canner and place them upright on a towel-lined or heat-proof surface, leaving space between the jars. Let them cool undisturbed for 24 hours.
- After 24 hours, check that the jars have sealed. A properly sealed lid should be slightly concave and should not flex up and down when pressed in the center. If a jar has not sealed, refrigerate it and use it promptly or freeze for later use. Remove the bands from sealed jars, wipe the jars clean, label and date them, and store them in a cool, dark, dry place. For best quality, use within 1 year.
Tips for Successful Canning
A few simple steps can make a big difference when canning apple pie filling. These tips will help you get a good seal and a better-quality filling. (I've had a couple people comment and say their cans did not seal properly, so I added this tips section to hopefully avoid having that happen again.)
- Use the correct Clear Jel. Use regular Clear Jel made for canning - not Instant Clear Jel. Don't substitute regular cornstarch or another thickener.
- Preheat your jars: Keep your jars hot until you're ready to fill them. You can keep them in simmering water or fill them with hot water while you prepare the filling. This helps prevent the glass from being shocked when you add the hot syrup.
- Don't skip the headspace. Leaving the recommended 1 inch of headspace gives the filling room to expand during processing and helps the jars seal properly.
- Remove air bubbles. Work a clean canning utensil or wooden spoon handle down around the apples to release trapped air before wiping the rims. (If it makes it easier for you, feel free to mix the cut apples with the hot syrup and then fill the jars.)
- Keep the jar rims clean. Even a little syrup or food residue on the rim can interfere with the lid sealing.
- Don't overtighten the bands. Screw them on only until fingertip tight. Overtightening can interfere with the sealing process.
- Make sure the water is boiling during the entire processing time. Once the water returns to a full boil after adding the jars, start your processing time. Keep the water at a steady boil for the entire 25 minutes.
- Keep the jars covered with water. The water should remain at least 1 inch above the tops of the jars throughout processing.
- Don't rush the cooling process. Let the jars cool undisturbed for 24 hours. Don't press the lids repeatedly while they're cooling.
- Check every seal. If a lid doesn't seal, don't store that jar at room temperature. Refrigerate it or freeze it for later use.
- Label your jars. Write the date on each jar so you can use the oldest filling first.
- Store properly. Keep sealed jars in a cool, dark, dry place rather than somewhere warm or in direct sunlight.
What Kind of Apples Should I Use?
You can make Amish apple pie filling with many different varieties of apples. So if you have an apple tree or have access to inexpensive apples, by all means use what you have on hand. Just make sure your apples are fresh and firm rather than old, soft, or wrinkly.
I prefer using apples with a little tartness since the filling contains sugar. Tart apples help balance the sweetness and give the finished pie a nice apple flavor. Granny Smith is one of my favorites, but Honeycrisp and other firm, flavorful baking apples work well too.
You can also mix apple varieties. Combining different apples gives the filling a nice balance of sweetness, tartness, flavor, and texture. Feel free to experiment with your favorite apples and find the combination you like best.
What is Clear Jel? Can I Use Cornstarch Instead?
Clear Jel is a modified food starch that is commonly used as a thickener for home-canned pie fillings. It produces a smooth filling and is specifically recommended for canning pie fillings.
Can you use cornstarch instead? No. Regular cornstarch, flour, or other thickeners should not be substituted for the Clear Jel in this canning recipe. The recipe has been developed and tested using Clear Jel, so stick with the specified ingredient for the best results and safest canning process.
Be sure to buy regular Clear Jel (Cook Type), not Instant Clear Jel. They are different products and are not interchangeable in this recipe.
Clear Jel can often be found at Amish and Mennonite bulk food stores or purchased online.
Frequently Asked Questions
Yes. Peeling the apples gives the finished pie filling a better texture and is the way this recipe is prepared.
Make sure you used regular Clear Jel and followed the recipe amounts and cooking instructions. Also, remember that the filling may continue to thicken a bit as it cools.
A jar may fail to seal if there was food or syrup on the rim, the lid wasn't properly positioned, the band was overtightened or too loose, or the jar wasn't processed correctly. If a jar doesn't seal, refrigerate it and use it promptly rather than storing it at room temperature. Or freeze it for later use.
For best quality, use properly sealed jars within 1 year (although if sealed properly, they should be good for at least 2 years). Store them in a cool, dark, dry place. Once opened, refrigerate the filling and use it promptly.
More Amish Canning and Preserving Recipes
Here is my flaky pie crust recipe, if you're wanting to make a homemade apple pie.
This was my mom's recipe, and I hope you enjoy this Amish canned apple pie filling. It can be used in so many different ways. (We used to make apple goodie with canned pie filling by pouring a can of filling into a baking dish and topping it with the oat crumble mixture.) Feel free to get creative.
If you try this recipe for canning apple pie filling, I'd love it if you left a comment and star rating below. Thank you!
Check out my collection of 23 Recipes Using Canned Apple Pie Filling
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Amish Canned Apple Pie Filling Recipe
Ingredients
- 7 quarts sliced or chunked apples (7 to 8 lbs. fresh apples)
- 2 cups brown sugar
- 2 ½ cups white sugar
- 1 ¼ cups clear jel
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 tablespoons lemon juice
- 10 cups water
Instructions
- Prepare the jars and canner. Wash your jars and keep them hot until you are ready to fill them. Fill your water-bath canner about halfway with water and bring it to a simmer.
- Prepare the apples. Peel, core, and slice or chunk the apples. Pack the apples into 7 clean, hot quart jars. Alternatively, you can mix the apples and hot filling together in a large bowl before filling the jars.7 quarts sliced or chunked apples
- Make the filling. In a large pot, combine the brown sugar, white sugar, Clear Jel, cinnamon, and salt. Stir in the lemon juice and water.2 cups brown sugar, 2 ½ cups white sugar, 1 ¼ cups clear jel, 2 teaspoons ground cinnamon, 1 teaspoon salt, 3 tablespoons lemon juice, 10 cups water
- Cook over medium-high heat, stirring frequently, until the mixture is thickened and bubbly.
- Fill the jars. Pour the hot filling over the apples, leaving 1 inch of headspace. Use a canning utensil or wooden spoon handle to gently work the filling down around the apples and remove any trapped air bubbles. If you chose to mix the apples and filling together first, spoon the hot mixture into the warm jars, still leaving 1 inch of headspace.
- Clean the jar rims. Wipe each rim with a clean, damp cloth or paper towel to remove any syrup or food residue.
- Apply the lids. Place the lids into a bowl of boiling water, then place them on top of the jars and screw the bands to fingertip tightness. Do not overtighten.
- Process the jars. Carefully place the jars upright into the simmering water. The water should cover the tops of the jars by at least 1 inch. Add more boiling water if needed.
- Cover the canner and bring the water back to a full boil. Once the water has returned to a full boil, begin the processing time. Process for 25 minutes, adjusting the processing time for your altitude if necessary. Keep the water at a full boil throughout the processing time.
- Cool the jars. Turn off the heat, remove the canner lid, and let them rest for a couple minutes. Carefully remove the jars from the canner and place them upright on a towel-lined or heatproof surface, leaving space between them. Let them cool undisturbed for 24 hours.
- Check the seals. After 24 hours, press the center of each lid. A properly sealed lid should be slightly concave and should not flex or pop up when pressed. If a jar did not seal, refrigerate it and use it promptly, or transfer the filling to a freezer-safe container and freeze it for later use.
- Store the sealed jars. Remove the bands from properly sealed jars, wipe the jars clean, and label and date them. Store in a cool, dark, dry place. For best quality, use within 1 year. (If they are properly sealed & stored, they should be good for up to 2 years.)
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Notes
- Keep the jars hot: Keep your jars hot until you're ready to fill them. This helps prevent the glass from being shocked when you add the hot syrup.
- Optional: If you prefer, you can combine the sliced apples and hot filling in a large bowl, gently stirring until the apples are well coated. Then spoon or pour the hot mixture into warm jars, leaving 1 inch of headspace. This can make it easier to coat the apples evenly and distribute the filling around them.
- The syrup won't be extremely thick: The syrup will not be very thick when you first finish cooking it. It does thicken a bit more as it sits, but if you prefer a thicker filling, you can add an extra ¼ cup of clear jel.
- Canning tip: Fill the jars while the syrup is hot, leaving 1 inch of headspace. Remove trapped air bubbles and wipe the jar rims clean before placing the lids on the jars.
- One quart of pie filling should make one 9-inch apple pie. You can also use this filling to make apple fry pies, apple goodie, or serve it over ice cream.
- If a jar doesn't seal: Refrigerate it and use it promptly, or freeze it for later use.
- Yields 7 quarts of pie filling.
- Nutrition is approximate.
Caitlyn
Can I leave out the clear heal entirely? And would the recipe need to be modified? I don’t have any on hand and I figured I can just make a cornstarch flurry before baking.
Anna
The clear jel is what thickens it. This recipe has not been tested without.
Bill
When you change the batch size x1 x2 x3 the pounds of apples needed doesn’t change. I know what to do but many follow blindly
Anna
Yes, I'm sorry. But it's a built-in thing, and I don't know of any way to change that. Sorry!
Sarah Latham
What is clear jel used in this pie filling and where do i get it?
Anna
I answered these questions inside this recipe post and I also have a link included where you can purchase...
Clear Jel is a modified cornstarch that thickens pie fillings and sauces while remaining stable during the canning process and long-term storage. Unlike regular cornstarch, Clear Jel doesn't break down under high heat, which is why it's the preferred thickener for canning.
Can you use cornstarch instead? It's not recommended. Cornstarch tends to clump and break down when exposed to heat and acidity, which can result in an undesirable texture in your pie filling. Clear Jel gives you a smooth, consistent texture that holds up during canning and baking.
Clear jel can be found in Amish and Mennonite bulk food stores or on Amazon. Make sure you purchase the cook type clear jel, not instant.
Martha J
I used this recipe last year when I had a couple cases of apples I got at a really good price. I have to say this is the VERY best Apple pie filling I have ever used. I made regular apple pies, and dutch apple pie with your topping recipe and everyone said it was best apple pies they had ever eaten. I ended up giving a few jars as gifts also because it is soooooo good!!!
Anna
Awesome! So glad you are enjoying it. Thank you for taking the time to leave a positive review!
Shirley Sanborn
i made 5qts of the apple pie filling and I let it sit for about a week and I made a pie out of it. The pie was awesome. Everyone that tasted it loved it so I got more apples and I’m making more of your Apple pie feeling. Thank you for posting it.
Anna
Awesome! Thanks for taking time to leave positive feedback!
Michelle Griffin
Can you use frozen apples for this recipe?
Anna
Honestly don't know how to answer this? I've never used frozen apples for anything, so I'm not really sure what kind of texture they have or how watery they are after being frozen. However, I went to google and asked your question and this is what it says: Yes, you can use frozen apples to make apple pie filling. You must thaw and drain frozen apples before canning. Otherwise you can end up with too much liquid and the filling won't thicken properly.
Debra
I tried canning apple pie filling today. It was an epic failure. What did I do wrong? I have canned alle pie filling before and it worked fine. Over half of my jars didn't seal. The only thing I did different was I used powdered clear gel from a box store. Do you have any idea?
Anna
I am so sorry! I honestly have no way of knowing what went wrong since I wasn't there to see how you did it. The pie filling turned out good, the jars just didn't seal?? You wiped the rims of the jars with clean cloth before putting the lids on? Boiled for 25 minutes? I've never had a problem, and my mom used this recipe to, so it is a tried and true recipe. I'm sorry I can't help more, just not sure what happened? I would probably open the jars that aren't sealed, wash the lids, wipe jars, and cool pack again to see if they seal this time, or maybe i'd just freeze the pie filling that didn't seal.
Patrick Gordon
Following the recipe, my syrup never thickened. I was sure to use clear jel cook type. What went wrong?
Anna
Did you let it boil? Clear jel thickens as it boils. Clear jel will thicken when you cook it, unless you had some bad clear jel.?
Lori L Munson
So, when you're ready to bake a pie with the previously canned filling, what is the oven temperature and the baking time?
Anna
You can typically bake almost any fruit pie at 350 degrees for one hour. However, just to help with creating a flaky crust, I like to bake my pies at 400-425 degrees for 10 minutes and then reduce temp to 350 and bake for another 45-50 minutes.
Susan
Easy to make and yummy taste!
Anna
Thank you for taking the time to leave a positive review!
Debra Jett
I did wait until they were cool and then I dumped them in freezer bags and froze them. I hope they will be good! It was so disappointing. I had a bushel of beautiful apples and only 8 quarts sealed out of 21 quarts. I thought the first batch may have been too full. So I left more space in the next 2 batches, but I still had trouble with them sealing. I wiped each jar off with vinegar before putting the lid on.
That being said, the flavor is fantastic!
Deb
Anna
I understand the frustration! I just don't know why they didn't seal for you?? You had them in BOILING water for 25 minutes? And then didn't touch them for 24 hrs. after removing from canner? I updated the post to hopefully avoid this happening again. I added some extra tips inside the post. Really curious now, if those would have been helpful for you?
Cheryl Petersen
I too had troubles with two batches not sealing and I did exactly as the recipe called for. Attempting to reprocessing them to see it they will seal.
Anna
Wow! So sorry. I'm trying to figure out why you are having this trouble?? I will do some research and see what I can come up with, and change the instructions accordingly. But my mom used this recipe, and I never had any trouble at all.
Did you put the HOT sauce into the jars, close, and cook in boiling water for 25 minutes? Or did you let the sauce cool down before cold packing?
Anna
So good! Love using it warmed over pancakes with whipped cream!