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5 from 1 vote

The BEST Homemade Apple Pie Filling

The BEST Homemade Apple Pie Filling! Perfect for pies, cobblers, strudels, and more! Keep on hand for an easy holiday season! Makes a lovely gift too!
Course Dessert
Cuisine American
Keyword dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 228kcal
Author Trish - Mom On Timeout


  • 6 lbs apples peeled cored, sliced (about 18 cups)
  • 1 1/2 cups granulated sugar
  • 6 tbsp lemon juice
  • 3 tbsp Apple Pie Spice or 2 1/2 Tbsp cinnamon + 1 tsp ground nutmeg

Pie Assembly

  • 3 tbsp cornstarch
  • pinch of salt


  • Fill your canner or stockpot halfway with water. Add cleaned jars to the water, filling the jars with water to make sure they don't float. Heat water almost to a simmer.
  • The jars need to be hot when they are filled so just keep them in the hot water until they are needed.
  • Combine apples and sugar in the largest stock pot you have available.
  • Bring mixture to a boil over medium-high heat, stirring occasionally.
  • Reduce heat to medium and simmer for 5 minutes, uncovered, stirring frequently.
  • Remove from heat and stir in lemon juice and spices.
  • Using a funnel, fill the hot jars one a time. The jar and the apples will be hot so be careful.
  • Measure 1/2 - inch headspace (the space between the food and the top of the jar).
  • Remove any air bubbles by sliding a spatula between the jar and the apples. A bubble remover also works great.
  • Use a damp paper towel to clean the rim and threads of each jar.
  • Place the lid on the jar. Add the band and tighten.
  • Use a jar lifter to place each jar into the canner.
  • Water should cover the jars by one to two inches.
  • Place lid on the canner (or stockpot) and bring water to a full rolling boil.
  • Once at a full boil, set timer for 30 minutes.
  • Once the processing is finished, remove the lid and turn off the heat. Let the jars rest for 5 minutes before using a jar lifter to remove jars.
  • Place jars on a towel and let rest, undisturbed for 12 to 24 hours. Do not touch the lids or bands.
  • Check lids to make sure that they sealed properly. The center of the lid should not move up and down when pressed and the lid should not come off easily when you try to pull it off with your fingers.
  • Finally, remove the bands, add labels, and store in a cool, dry place. The apple pie filling is good for up to 1 year.

Pie Assembly

  • When you are ready to make a pie, drain about 1/3 to 1/2 cup of liquid from the filling into a large bowl. Whisk in corn starch and salt until nice and smooth. Add remaining apple pie filling to the bowl and and stir gently to combine.
  • Make pie according to directions.


Calories: 228kcal | Carbohydrates: 59g | Sodium: 3mg | Potassium: 259mg | Fiber: 5g | Sugar: 48g | Vitamin A: 120IU | Vitamin C: 13.7mg | Calcium: 23mg | Iron: 0.5mg