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Apple pie filling in a jar with cinnamon sticks.
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4.67 from 3 votes

Apple Pie Filling

Homemade apple pie filling recipe.
Prep Time10 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Servings: 4 cups
Calories: 659kcal

Ingredients

  • 2 tablespoons butter
  • 5 large apples peeled, cored, and thinly sliced
  • 10-15 medium or small apples.
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon apple pie spice or pumpkin pie spice
  • teaspoon salt
  • 6 tablespoons cornstarch
  • 2 ½ cups water
  • 2 teaspoons apple cider vinegar

Instructions

  • After apples have been peeled, cored, and sliced thin, add the butter then apple slices to a large sauce skillet and sauté the apples until they are tender.
  • Add the sugars and spices and continue to sauté until the sugars have dissolved and simmering.
  • Add the cornstarch to water and vinegar and whisk until cornstarch has dissolved.
  • Add the wet mixture to the apples and gently stir to mix. Bring to a simmer and allow the filling to thicken.
  • Once you have reached the desired thickness, remove from the heat and let cool before canning or storing. If you are using it immediately, let cool slightly before using it.

Video

Notes

Canning instructions:
1. Clean and sterilize your jars by washing them in hot, soapy water, rinse them well, and then boiling them in a pot of water for about 15 minutes. (Make sure the jars are completely dry before filling them.)
2. Once your filling has cooled, fill your jars. It's important to leave about 1/4 inch of headspace at the top of the jar. This will allow the filling to expand as it cools following the sealing process.
3. After filling jars, wipe off any excess filling from the rims with a clean, damp cloth to ensure a tight seal.
4. Place the lids on the jars, ensuring they are centered and flat. Twist on the screw bands until they are “fingertip” tight. You don't want to over-tighten the lids, air needs to be able to escape during the canning process.
5. Place the filled jars back into the boiling water bath, ensuring they are covered with at least one inch of water. Boil times for 12oz and under boils for 10 minutes, for 16 oz boil for 15 minutes, and for 32 oz boil for 25 minutes. Add 2 minutes of boiling time per 1,000 feet above sea level.
6. Once the jars have finished processing, remove them from the water using a jar lifter and allow them to cool on a towel or rack for about 24 hours. Once cooled, check to ensure each jar has sealed properly by pressing on the center of the lid - if it pops up, it has not sealed and should be refrigerated and used first.
7. Store the jars in a cool, dry place and let them set for about two weeks before using. This allows the flavors to develop. Your jam should be kept for up to a year when stored properly.

Nutrition

Calories: 659kcal | Carbohydrates: 159g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 145mg | Potassium: 795mg | Fiber: 17g | Sugar: 124g | Vitamin A: 546IU | Vitamin C: 32mg | Calcium: 90mg | Iron: 1mg