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Apple Pie Filling Recipe

Apple Pie Filling Recipe

My family is always delighted to see an oven-fresh apple pie cooling on the counter. What a convenience it is to have jars of homemade pie filling on hand so I can treat them to pies year-round. —Laurie Mace, Los Osos, California
TOTAL TIME: Prep: 35 min. Cook: 20 min. + cooling YIELD:40 servings

Ingredients

  • 18 cups sliced peeled tart apples (about 6 pounds)
  • 3 tablespoons bottled lemon juice
  • 4-1/2 cups sugar
  • 1 cup cornstarch
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 10 cups water

Directions

  • 1. In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes.
  • 2. Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months. Yield: 5-1/2 quarts (enough for about five 9-inch pies).

Nutritional Facts

1 each: 128 calories, 0 fat (0 saturated fat), 0 cholesterol, 60mg sodium, 33g carbohydrate (28g sugars, 1g fiber), 0 protein.

Reviews for Apple Pie Filling

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MY REVIEW
sgronholz User ID: 1473861 256460
Reviewed Nov. 6, 2016

"I made this recipe as printed, and my husband and I thought it was delicious! To those who were wondering how to prepare a pie , this is what I did: make enough dough for a double crust pie; place the bottom crust into a pie pan. Stir the thawed filling to combine and spoon into pie shell; place the top crust over filling. Flute the edges and cut slits for the steam to escape. Bake at 425 for 40-45 minutes, covering the edges and top with foil as necessary, to prevent them from becoming too dark. Cool for at least an hour before cutting. I've also used this filling in Dutch apple pie (crumb topping) and follow the same baking instructions. This filling is much better than store-bought and a great way to use a bumper crop of apples!"

MY REVIEW
s.keeper User ID: 7380142 254111
Reviewed Sep. 14, 2016

"I just made this the other day. I made it last year and used 7 cups of water and this year I cut it back to 5. Still lots of liquid. It makes for an excellent pie mid-winter."

MY REVIEW
suzyqrn User ID: 7999095 11652
Reviewed Nov. 2, 2014

"This is just to answer general question about canning. If you are going to can this, and you certainly can do this, you need to use CLear Gel instead of cornstarch. Cornstarch does not "become smooth" again when reheating in the pie. You can buy Clear Gel on line. I get mine from Amazon.

I prefer canning to freezing because i don't have enough freezer space."

MY REVIEW
homecookie User ID: 3064048 16503
Reviewed Oct. 23, 2014

"this is a really good recipe. i was doubting the amount of sugar , i put that amount in anyway and for that i'm glad. i did make a little goof, i had to add a little more apples, because when i measured my salt i did that over a measuring cup,i had already used for sugar and me being tired i forgot that it was salt in that cup, not sugar i missed,so i added a few more apples . it worked out just fine. i'm kinda glad for the goof,because the apples started to break down a little more than i wanted so, that left most of my apples in larger pieces. if i wouldn't have made that goof,there is nothing i would change about this recipe. thank you Laurie for posting this recipe. i will use this for years to come,it's excellent,tastes better than the can."

MY REVIEW
PatGilliland User ID: 6238673 12616
Reviewed Sep. 15, 2014

"It would be better not to can this as the cornstarch does not allow the filling to move around enough in the jar when you are canning to kill all the bacteria. I can apples with just as little light or medium syrup ( sugar and water) as will cover the apples. Then when I want to make a pie, I add more sugar mixed with cornstarch or flour.

How to make pie with this: Use a commercial or from scratch crust. Put crust in pie pan. Add a jar of thawed filling. Moisten edges of crust, and top pie with another crust. Cut off extra crust hanging over the edge of the pan. Crimp edges of both crusts together tightly. Cut slits or designs in top crust either before or after you put it in the pie. Bake at 350 or 375 degrees until the middle of the pie looks done, about one hour. Do a search if you want more details on making pies."

MY REVIEW
Haylen User ID: 3214628 12542
Reviewed Apr. 7, 2014

"HOW DO YOU FIX THIS AFTER YOU TAKE IT OUT OF THE FREEZER"

MY REVIEW
Barb1918 User ID: 6619249 37245
Reviewed Oct. 24, 2013

"Do you think I could can this instead of freezing it?"

MY REVIEW
Dee1dee47 User ID: 6932165 37430
Reviewed Oct. 23, 2013

"Double the apples."

MY REVIEW
linsvin User ID: 1584655 201360
Reviewed Oct. 21, 2013

"What a great way to use up your apples! Simple simple simple! After adding the apples to the Dutch oven it came very close to overflowing. I grabbed a large spatula and folded them in."

MY REVIEW
judithlew User ID: 1871231 9448
Reviewed Sep. 15, 2013

"Would appreciate pie baking directions to go with this!"

MY REVIEW
LalaJoan18 User ID: 5174747 11650
Reviewed Feb. 16, 2013 Edited Sep. 15, 2016

"Have used this recipe for years...the very best. I put in freezer bags and lay flat in the freezer."

MY REVIEW
tamarachronister User ID: 1908061 11649
Reviewed Sep. 13, 2012

"Delicious. I halved the recipe and used arrowroot instead of corn starch. I used apple pie spice in place of nutmeg, since it doesn't agree with my husband. A great way to use a tree full of apples and freeze for the holidays and long winter months. In altitude, it took longer for the apples to get tender - it's a keeper in our family."

MY REVIEW
VictoriaElaine User ID: 3422096 28589
Reviewed Sep. 2, 2012

"This was my first time preserving apples & I was so pleased with how they turned out using this recipe! Makes an excellent ice cream topping! Followed the instructions exactly, except I increased the nutmeg to 1/2 teaspoon."

MY REVIEW
kdkmom User ID: 1510237 12307
Reviewed Nov. 1, 2010

"I have canned this filling successfully, but put the raw apples into the quart jar then add the syrup. I process them in a water bath for 25 minutes. One quart makes a 9 or 10-inch pie and the apples taste like fresh."

MY REVIEW
jgfan User ID: 48477 9443
Reviewed Mar. 28, 2009

"This is the same recipe I use and it calls for canning instead of freezing. For canning pack the apples raw into the jars. Cover with hot syrup leaving 1 inch headroom. Process in boiling water bath 20 minutes for quarts, 15 minutes for pints. No need to pressure as the apples are acidic. Instead of tossing the apples with the lemon juice I just stir it into the syurp after it thickens."

MY REVIEW
sstetzel User ID: 158954 28566
Reviewed Mar. 28, 2009

"The recipe shows 40 Servings - states it makes about 5 1/2 quarts.  One quart of filling per pie.

[quote]
 Yield: 5-1/2 quarts (enough for about five 9-inch pies).
[/quote]
 
 
As far as canning goes - I'm sure you could can this, but I would undercook the apples because they will continue to cook in the canner.  Use a pressure canner to ensure safety."

MY REVIEW
MICHIGANGIRL User ID: 3113617 37403
Reviewed Mar. 28, 2009

"I AM GUESSING HERE, BUT IF YOU TAKE APROX.,224 OUNES OF FLUID IN THE RECIPE AND DIVIDE 8(FOR THE NUMBER OF OUNCES IN A CUP) INTO IT, IT WILL GIVE YOU 8 CUPS OF FILLING.NOW THE RECIPE STATES THAT IT WILL SERVE 8. SO, DIVIDE THE 28 CUPS OF FILLING BY 8 SERVINGS AND YOU WILL END UP WITH APROX., 3.5 CUPS OF FILLING USED PER pie. AM I FIGURING CORRECTLY HERE PEOPLE? SOMEONE PLEASE GIVE ME A REPLY.

THIS IS AN EASY AND TASTEY RECIPE;I AM ANXIOUS TO SEE IT'S STORING CAPABILITIES."

MY REVIEW
SPRINKLES4U User ID: 4042280 16213
Reviewed Mar. 28, 2009

"How much do you use in each pie?"

MY REVIEW
betty22102 User ID: 1479640 12531
Reviewed Oct. 22, 2008

"Can this be canned in jars and not frozen"

MY REVIEW
guts2 User ID: 3428907 38922
Reviewed Sep. 26, 2008 Edited Sep. 15, 2016

"This recipe is awesome"

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