Classic Apple Pie Filling

Classic Apple Pie Filling

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"Having delicious, homemade apple pie filling in the pantry makes pie-baking day extra easy!"
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servings 167 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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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.


  1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
  3. Combine sugar, ClearJel(R), cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
  4. Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


  • *To treat apple slices to prevent browning, apply Ball(R) Fruit-Fresh(R) Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.
  • © 2011 Hearthmark, LLC. All Rights Reserved. Ball logo and Ball®, TMs Ball Corporation, used under license. Kerr logo and Kerr®, TMs Kerr Group Inc., used under license.


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So I made this today with great trepidation. (Will it work, will it taste good, will it be worth it?) Conclusion - yes, yes, yes. Even better - it wasn't really a lot of work. I used the lef...

Folks, if you're going to make this, follow the recipe exactly. Do *not* substitute regular cornstarch for the jam/jelly Clear Jel. You must use ClearJel which is kind of hard to find at markets...

I was simply terrified to make this recipe, because this was my first time making something like this; I've pickled before. To cut to the end of it. . . it was really easy. We used apples that o...

Thought the cinnamon and nutmeg were too strong.

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