This is my mom's Homemade Apple Pie Filling for Canning recipe. It is a shelf stable canning recipe with a sweet, spiced filling that brings cozy flavors of cinnamon and nutmeg into every bite!
I've been making this filling for years as a way to use up apples in the fall, it's my mom's tried and true recipe for apple pie in a jar, and it reminds me of baking pies with my mom during the holidays.
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Why You'll Love Apple Pie in a Jar
Easy baking: skip the prep work and enjoy ready-to-use filling straight from the jar.
Cozy flavor: cinnamon, nutmeg, and fresh apples bring the best balance of sweet and spiced.
Pantry staple: perfect for quick pies, cobblers, and crisps year-round.
Key Ingredients for Apple Pie Filling
See recipe card below regarding ingredient amounts and recommendations along with instructions on how to can the apple pie filling.
- Apples: tart, firm varieties like granny smith, Honeycrisp, Crimson crisp, and Paula red
- Sugar: balances the natural tartness of apples.
- Cornstarch (mom's version) OR Clear-Jel (recommended): thickens the sauce for pie-ready consistency.
- Cinnamon and nutmeg: classic spices for depth of flavor
- Lemon juice: keeps the filling bright and fresh tasting.
Ingredient Substitutions and Variations
- Brown sugar: instead of white sugar for a caramel-like richness.
- Apple pie spice blend instead of separate spices for convenience.
- Maple Spice Apple Pie Filling: replace some of the sugar with maple syrup for a natural twist.
- Cranberry apple pie: add dried cranberries to a quart of pie flling when making a pie for tart pops of flavor.
Tips for making Apple Pie in a Jar
- Sterilize jars: hot, clean jars are key for safe cleaning.
- Pack tightly and leave headspace: firmly fill jars with apples. When filling with sauce, leave 1" headspace to prevent spillage while canning.
- Wipe rims: clean jar rims before sealing for a tight closure.
Storage
Keep sealed jars in a cool, dark pantry for up to 18 months. After opening, refrigerate and use within 1 week.
Serving Suggestions
This canned apple pie filling makes a classic apple pie effortless. Fill my mom's Oil Pie Crust with 1 quart jar of filling for the classic pie, or make mini tarts using a muffin pan. Try it in my Apple Filled Cinnamon Rolls, Caramel Apple Dessert Pizza, and Apple Fritters Donut with Canned Pie Filling recipe.
More Easy Apple Recipes
If this recipe makes its way into your pantry, you might also enjoy my Apple Upside Down Cake, Salted Caramel Apple Cake, Hot Fireball Apple Cider Toddy, and Easy Apple Dumplings with Salted Caramel Sauce
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
September 2025 update:
I made this apple pie filling on September 25, 2025 to test it yet again due to questions regarding amount of apples and yield. Below is what my results were:
- Note - I used cornstarch, but I have been doing it for years and am confident in using it for myself. I do however recommend you buy clear-jel to use instead as it is made for canning.
- My apples, before peeling and coring, weight 7 pounds 11 ounces.
- After peeling, coring, slicing, the net weight was 5 pounds 12 ounces.
- My total yield was 6 quarts of apple pie filling. This may vary depending on how much you pack the apples into the jar. I recommend packing them tightly.
- I had about a cup of leftover sauce. I stored it in my fridge and will use it to top pancakes so I don't waste it.
- This recipe is for hot water bath canning only. A pressure canner is not recommended.
📖 Recipe
Mom's Homemade Apple Pie Filling for Canning
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Ingredients
- 7 lbs apples peeled, cored, and sliced
- 3½ cups sugar
- 1 cup cornstarch or clear jel
- 10 cups water
- 3 tablespoons lemon juice
- 2 teaspoons Cinnamon
- ¼ teaspoons nutmeg
Instructions
- Add the water, sugar, cornstarch*, cinnamon, and nutmeg, to a large stock pot.
- Cook over medium high heat until sauce has thickened. Add the lemon juice.
- Fill the hot sterile jars with the freshly cut apple slices. Using a ladle and funnel, pour the hot sauce mixture into jars until 1" from the top.
- Wipe lip of jar with clean cloth, Cover with sealing lid and cap and screw cap on tightly. Process in a hot water bath for 20 minutes.
- Once processed, turn off burner and pull rack up to rest on edge of canner. Let set 10 minutes. Remove jars from canner and place on a dry towel. Allow jars to cool completely.
- Once cool, test jars by tapping the top of the lid. If the jar pops, it did not seal and should be refrigerated until ready to use. Any unsealed jars can be reprocessed if desired or stored in fridge and once open, used within one week.
- Sealed jars can be stored on the shelf up to 1 year.
Linda Durbin says
This will forever be my go-to recipe for apple pie. Absolutely yummy. My husband & I are both fans.
Chandice Probst says
This works so well for pies and I love that it can be canned for use later too!
Linda says
Love this recipe! Not too sweet and it smells amazing
Liz says
I have been searching for a recipe like this! We have an apple tree in our backyard that produced beautiful apples this year. I don't want any to go to waste, so will be trying this recipe this weekend!
Allyssa says
Thank you so much for this recipe, it's super easy to make and tasted really delicious! Will surely have this amazing recipe again! Highly recommended!
Shelby Law Ruttan says
Hi Allyssa, thank you for trying and rating the recipe! Shelby
Sabung Ayam Online says
Thanks for recipe
Val - Corn, Beans, Pigs and Kids says
Usually I just make and can apple sauce with our apples. I'm not sure why I've never made apple pie filling! I'm going to have to try your recipe. Apple Week is so much fun!
Carlee says
What a great idea, make a bunch during apple season and have a taste of fall all year long! I would definitely have to have some on pancakes, and waffles, and ice cream, and in a bowl and in a pie.... 😉
Wendy, A Day in the Life on the Farm says
This is a perfect recipe to include in a gift basket for a Christmas gift, perhaps with a pretty pie pan attached. Thanks for the recipe.
averagebetty says
YAY!!! Thank you HoneyB for having the Vegetarian Times Giveaway! I am so excited to receive my subscription!! Thank you! Thank you! And... a big thanks to Sue for drawing my name WOO HOO!
The pie looks delicious. Makes me want to visit my Mom 😉
Laura says
Very cool. I love crumble top apple pies.
Katy ~ says
You know, Shelby, I am in deep,true love for this pie. Oh my goodness. Apple is probably my favorite favorite, and this one looks exquisite!
noble pig says
Okay I seriously love this! OMG!
Coleen's Recipes says
How do you take such lucious photos all the time...just delicous.
the ungourmet says
I can't even put into words just how yummy this looks! I L-0-V-E apple pie. Especially with the crumbles on top!
Love the new look for fall! :0)
Pam says
Wow! What a BEAUTIFUL pie. It looks almost to good to eat... almost ;).
Leslie says
Nothing like a good Apple pie recipe from your mom!
Jamie says
Shelby,
Nothing says fall like Apple Pie. Looks fabulous. I need to challenge myself and make more pies. I love your new fall header.
Glad Aggie won that magazine. Sad I didn't. Maybe she'll share the copies with me 🙂
Creative One says
Love apple pie. This looks so good! I will have to try this recipe.