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Apple Pie Filling II

Apple Pie Filling II

"This one uses tapioca. You can multiply the recipe as many times as you'd like."
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servings 145 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently.
  2. Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to stir. Pack mixture into a sterilized quart jar, a spoonful at a time, ensuring that there are no air bubbles in mixture. Secure sterilized lid.
  3. Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jar into pot using a holder. If processing more than one jar, leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  4. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Can be stored up to one year.

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Read all reviews 26
  1. 28 Ratings

Most helpful positive review

I was excited I findly found a apple pie filling using tapioca. After using it, I went back to my childhood. My mother used a pie filling just like this. Now I have one for years to come.

Most helpful critical review

Did not like that the tapioca did not melt in the recipe. But it did have the apple pie taste to it.

Most helpful
Most positive
Least positive

I was excited I findly found a apple pie filling using tapioca. After using it, I went back to my childhood. My mother used a pie filling just like this. Now I have one for years to come.

I didn't can it, so cook it longer in pan. Turns out perfect

Simple and tasty, with a great texture. I didn't can it, but instead cooked it in the pan for a minute or two longer in Step 2, used it immediately, and it turned out great. I'll be using this r...

this was so easy I used my crab apples off my tree in my yard and it turned out I needed more than 5 cups when cooked down...but in the end i made all my tree apples into pie filling

Excellent. I used 8 cups of mixed variety apples and kept the other ingredient amounts the same. Added 1/4 teaspoon nutmeg. Since not canning, I cooked it a couple minutes longer. Used it in AR'...

Very easy to do. The best tasting apple pie filling I have ever had. Its now on my favorites list. Better then my mothers.

So easy, I made 20 quart jars for the winter.

I used way more apples in this recipe and the apples still rose to the top leaving an inch or so of filling on the bottom. I plan on using more apples next time and really stuffing them in ther...

I made this to use for apple pie pizza. I didn't have lemon juice. I used cinnamon, nutmeg and ginger. I also used splenda instead of sugar, so that might have been why there was no juice to it...

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