How to Make Apple Pie Filling and Preserve it Two Ways

This Apple Pie Filling is one of my favorite ways to use apples in the fall. My neighbor has a bunch of apple trees on his property, so we have made it a new tradition to pick a ton of apples every year that we can.

We go over there with a few five-gallon buckets, and you can’t even tell we took an apple off of those trees! They’re so delicious, and it is so fun testing the different varieties of apples as they ripen.

Each year, we make new memories, from my older daughter climbing in the trees to my one-year-old realizing her love of apples while she’s plopped down under the tree, eating an entire apple for the first time.

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Quick Summary Instructions

• Step 1: Peel and core the apples, then cut them into thin slices.
• Step 2: Mix sugar and Clear Jel, then stir in juice or water.
• Step 3: Cook until thickened, then add lemon juice.
• Step 4: Stir in rhubarb and bring to a boil.
• Step 5: Fill jars with hot mixture, remove air bubbles, and seal.
• Step 6: Process in a boiling water bath for 30 minutes.

If you find yourself with a few extra apples (or a ton) that you want to preserve for later, read on because you’ll love this apple pie filling recipe for your pies, crisps, & crumbles this year. I’ll give you instructions on how to water bath can your filling, or simply freeze it!

Give me the Guide!

What You’ll Need for Canning Apple Pie Filling:

• Apples- The star of the show
• Sugar– I use organic, raw sugar when possible
• Cinnamon & Nutmeg– Or you can substitute with our Apple Pie Spice Blend
• Lemon Juice
• Salt
• Clear Jel (cook type)- this is going to thicken the pie filling and is safe for canning, unlike flour or cornstarch
• Quart Jars– I don’t usually buy these from Amazon because they are a lot more expensive, so look for them at Walmart, Farm and Fleet, Menards, etc.
• Lids and Rings for jars- You should use new lids every time you can, something new to ensure you get a proper seal. If you have wide-mouth jars, you’re getting wide-mouth lids & rings.
• Apple Peeler/Corer: I LOVE this for peeling, coring, and spiralizing apples all in one step! If you’re peeling and cutting by hand, this is an inexpensive tool you should consider!
• Canning Tools: These tools make canning so much easier
• Waterbath Canner– Mine is similar to this one! There are also bundles where you can get your canner and the tools together and save a little bit.
• Apple picking bucket– It was convenient to have an over-the-shoulder bucket for picking apples, pears, and even berries this year!

Instructions on How to Make the Apple Pie Filling

Peel and core the apples using the spiralizing tool mentioned above. Once it’s peeled and cored, cut it into quarters. If you’re canning, put the apple slices into clean quart-sized jars. Pack them down so there are minimal air pockets. If you’re freezing, add apples to a large bowl.

Combine sugar, clearjel, cinnamon, nutmeg, and salt in a large pot. Add the water and start heating over medium heat, stirring until it is well combined. Bring the mixture to a boil over medium-high heat and stir until it is thick and bubbly. Remove from heat. Stir in the lemon juice.

How to Can the Pie Filling

When you’re almost done preparing your filling, put water in the canner and heat it over medium-high heat to start warming the water. Pour the mixture into the jars over the apples, leaving 1/2 inch of head space. Use a knife or canning tool to remove any air bubbles in the jars. Wipe the rims with a clean washcloth and put the lids and rings on. Tighten rings to fingertip tight.

Once all the jars are ready, put them carefully in the canner using a jar lifter. Water should cover the jars by 2 inches. Add more water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process quart jars for 25 minutes.

When the timer goes off, turn the heat off and remove the lid. Let the jars sit for 5 minutes, then remove the jars with a jar lifter. Let it sit for 12-24 hours. Do not tighten the bands if they loosen. After 12-24 hours, check for proper seals. Store in a cool, dry place with the rings off. Use approximately 2 quart-sized jars for each large pie or 1 quart-sized jar for a smaller crumble or crisp recipe.

How to Freeze the Pie Filling

Pour the hot filling over the apples and fold to combine, ensuring all apples are covered. Divide the filling into four gallon-sized bags. Each bag should have enough filling for 1 large pie. Use a smaller amount based on the pie, crisp, or crumble you want to make. Seal and label the bags. Allow the bags to cool in the refrigerator and then freeze.

To Can or To Freeze

If you like to preserve the freshness of fruits and veggies while they are in season in your local area, then it is no wonder you should can or freeze them! There are other reasons people choose to preserve, though. If there’s a sale at your grocery store or market, buying in bulk is a great idea, knowing you can save money and preserve what you bought. So, you may ask yourself: should I can or should I freeze my apple pie filling?

Pros and Cons of Canning

• Easier and potentially longer shelf life. I love that I don’t have to take up precious storage space in my freezer when I can things. Once the jars are sealed, they are good for about a year.
• No need to thaw, just grab and go when you’re ready to use your pie filling.
• Canned pie fillings make GREAT gifts! Add a cute little tag, and you are good to go with an easy pie in a jar. All your gift recipients will have to do is add the filling to a pie crust, and they’ve got a delicious homemade pie.
• No plastic. I love that with canning, I don’t have to rely on keeping food in a plastic bag.
• The canning process takes more time than freezing, and you need special equipment (a waterbath canner & some canning tools)
• You have to ensure the recipe you’re using is safe for canning because not all ingredients can or should be canned! Make sure you’re using trusted and tested recipes.

Pros and Cons of Freezing

• Easier and faster! No need for special tools, just throw your pie filling into a gallon-sized ziplock bag and you’re good to go.
• The texture may be preserved more when freezing because the pie filling isn’t being heated.
• You can pretty much freeze any ingredient, so there are fewer restrictions than canning.
• Slowly prep time. I often bake on a whim, so having to take the pie filling out of the freezer and wait a day for it to thaw often cramps my style. This isn’t a deal breaker, though!
• While convenient, and sometimes I do it, I don’t love having to use plastic bags to freeze things in. I know you can freeze in glass jars or containers, but it adds an extra level of difficulty.

All in all, I usually prefer to can rather than freeze because I already have the equipment, and the benefits are worth it! If I didn’t have a canner, though, I would choose to freeze so I could get my hands on all those local apples and homemade apple pie filling the whole year.

How to Use the Apple Pie Filling

I hope you will give this apple pie filling recipe a try so you can enjoy homemade pie filling all year long. Be sure to comment below and let me know what you think of the recipe, and a bonus if you tell me what you plan to use it for! I recently experimented with an apple crumble, and it was delicious. Stay tuned for that recipe. Here are simple apple pie directions:

• Preheat oven to 375°F.
• Pour 1 quart of apple pie filling into a prepared crust and spread evenly.
• Add the top crust and crimp the edges. Cut slits for steam if using a full top.
• Bake for 45–50 minutes, or until crust is golden and filling is bubbling.
• Cool before slicing. Serve with ice cream.

More Recipes to Explore

If you have more apples than you know what to do with, be sure to check out a few of our favorite apple recipes:

• Apple Pie Spice Blend
• Apple Cider Donut Bread – Coming soon!
• Applesauce
• Apple Butter

Lastly, if you are an apple & fall scent lover, try our Warm Apple Spice soap in our shop.

Pie Filling Recipes

If you love the apple pie filling, check out the other pie filling recipes I have. These can all be canned or frozen.

• Strawberry Rhubarb Pie Filling
• Blueberry Pie Filling
• Rhubarb Pie Filling