Amish Canned Apple Pie Filling Recipe

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. This filling brings a cozy, homemade touch to any treat.

Ingredients

• Apples: The star of the filling, provide natural sweetness, texture, and flavor.
• Brown sugar: Adds a deeper, molasses-like sweetness and richness.
• White sugar: Balances the sweetness, giving a cleaner, lighter flavor.
• Clear Jel: A thickening agent that creates a smooth, stable filling while preserving texture during canning.
• Ground cinnamon: Adds warmth and spice, enhancing the overall flavor of the apples.
• Salt: Balances and intensifies the sweetness, while also enhancing the flavor of the spices.
• Lemon juice: Adds brightness and acidity to balance the sweetness and helps to make it more shelf-stable.
• Water: The base for creating the syrup that binds the filling together.

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 canning safety guidelines. If you are new to canning, I encourage you to educate yourself on the safety guidelines before you start.

1. Sterilize the jars and lids. (They can be sterilized in the dishwasher.)
2. 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 light boil.
3. Peel and cut apples into slices or chunks, then fill 7 clean/sterilized quart jars. (If you prefer, you can mix the apples with the syrup and then fill the jars.)
4. In a large pot, combine the brown sugar, white sugar, clear jel, cinnamon, and salt.
5. Stir in the lemon juice and water.
6. Cook the mixture over medium-high heat, stirring until it thickens and becomes bubbly.
7. Pour the hot syrup over the apples in the jars, leaving some headspace. (I use a wooden spoon to make sure the syrup gets down around all the apples.)
8. Wipe the rims of the jars with a clean cloth to ensure a good seal.
9. Place the sterile lids on top of the jars and screw the bands to fingertip tightness.
10. Carefully lower the filled jars into the simmering water. Make sure the water covers the jars. If needed, add boiling water to reach the proper level.
11. Bring the water to a boil, cover the canner, then slightly reduce the heat to keep it at a light boil for 20 - 25 minutes.
12. Let the jars rest for a minute, then remove the jars and place them on a heat-proof surface. Let them sit undisturbed for 24 hours.
13. After 24 hours, check that the jars are sealed and store them in a cool, dry place for up to 1-2 years. (Sealed lids should have a slight indentation like they're being sucked into the jars.)

What Kind of Apples Should I Use?

• You can make apple pie filling with almost any kind of apples. So if you have an apple tree or have access to cheap apples, by all means use whatever you have on hand. But I do recommend using fresh apples and not old wrinkly ones.
• Opt for tart apples. Since this easy canned apple pie filling recipe uses sugar, choosing a tart variety helps balance the sweetness and keeps the filling from being overly sugary. Some of my go-to options are Granny Smith, Honeycrisp, or Fuji.
• Mix apple varieties. Combining two different types of apples in your pie filling is a great idea. The mix of flavors, sweetness, and textures will enhance the final result. Feel free to experiment and find your favorite combination!

What is Clear Jel? Can I Use Cornstarch Instead?

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.

Additional Tips

1. Adjust sweetness to taste: Depending on the tartness of your apples, you can tweak the amount of sugar used. If you prefer a less sweet filling, reduce the sugar slightly to fit your taste.
2. Preheat your jars: To avoid shocking the glass with hot syrup, warm your jars in the oven or by filling them with hot water before filling them with the apple mixture.
3. Headspace matters: Make sure to leave the correct headspace (about ¾ to 1 inch) in the jars to allow the filling to expand during the canning process and ensure proper sealing.
4. Label your jars: Once cooled and sealed, label each jar with the date it was canned. This helps keep track of freshness.
5. Storage longevity: Properly canned apple pie filling can last up to a year or even two years when stored in a cool, dark place. After opening, refrigerate and use within a few days.

More Amish Canning and Preserving Recipes

• Canned Pizza/Spagetti Sauce
• Amish Chow Chow Recipe
• Apple Butter
• Refrigerator Dill Pickles
• Freezing Basil in Ice Cube Trays

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!