Canned Apple Pie Filling Recipe

Apples: Fresh, peeled, cored, and sliced, these are the star of the filling.

Granulated sugar: Adds sweetness and helps to create a syrupy texture.

Brown sugar: Provides a deeper, caramel-like sweetness and richness.

Cornstarch: Thickens the filling to give it a perfect pie consistency.

Ground cinnamon: Adds warmth and spice, essential for that classic apple pie flavor.

Ground nutmeg: Adds a subtle, nutty spice that complements the cinnamon.

Ground allspice: Adds a hint of complexity with its blend of cloves, cinnamon, and nutmeg.

Water: Helps to dissolve the sugars and create the syrupy base for the filling.

Lemon juice: Adds a touch of acidity to balance the sweetness and helps preserve the color of the apples.

When preparing the apples for the filling, make sure to slice them uniformly. This ensures that they cook evenly and achieve the desired tenderness. Additionally, using a mix of apple varieties can add depth to the flavor profile of your apple pie filling. For instance, combining Granny Smith for tartness and Honeycrisp for sweetness can create a more balanced and complex taste.

• Peeled, cored, and sliced apples - Substitute with peeled, cored, and sliced pears: Pears have a similar texture and sweetness, making them a good alternative in pie fillings.

• Granulated sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, though it may slightly alter the consistency.

• Brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in equal amounts.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• Ground cinnamon - Substitute with ground cardamom: Cardamom offers a warm, spicy flavor that can complement the other spices in the filling.

• Ground nutmeg - Substitute with ground mace: Mace has a similar flavor profile to nutmeg and can be used in equal amounts.

• Ground allspice - Substitute with ground cloves: Cloves provide a warm, spicy flavor that can replace allspice in the recipe.

• Water - Substitute with apple juice: Apple juice enhances the apple flavor in the filling and adds a bit of natural sweetness.

• Lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides the necessary acidity and a slight apple flavor that complements the filling.

• Ensure your canned apple pie filling is completely cooled before storing. This helps prevent condensation inside the jars, which can affect the quality of the filling.
• Store the jars in a cool, dark place such as a pantry or cupboard. The ideal temperature range is between 50°F and 70°F. Avoid direct sunlight and areas with fluctuating temperatures.
• Label each jar with the date of canning. This helps you keep track of freshness and ensures you use the oldest jars first.
• For long-term storage, make sure the lids are sealed properly. Press down on the center of each lid; if it doesn't pop back, the jar is sealed. If it does, refrigerate and use the filling within a week.
• If you prefer to freeze the apple pie filling, transfer it to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace to allow for expansion during freezing.
• When freezing, lay the bags flat on a baking sheet until solid. This makes them easier to stack and saves space in the freezer.
• Thaw frozen apple pie filling in the refrigerator overnight before using. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, give the filling a good stir to reincorporate any separated liquids and ensure an even consistency.
• Use the apple pie filling within 12 months for the best flavor and texture. While it may still be safe to eat after this period, the quality may diminish.
• If you notice any signs of spoilage, such as an off smell, mold, or a broken seal, discard the filling immediately to avoid any health risks.

• For a quick and easy method, place the canned apple pie filling in a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until the filling is warmed through.

• If you prefer a stovetop method, pour the apple pie filling into a saucepan. Heat over medium-low heat, stirring occasionally, until the filling is hot and bubbly. This method ensures even heating and prevents any scorching.

• For an oven method, preheat your oven to 350°F (175°C). Transfer the apple pie filling to an oven-safe dish. Cover with aluminum foil and bake for about 15-20 minutes, or until the filling is heated through. This method is perfect if you're reheating a larger quantity.

• If you have an air fryer, you can use it to reheat the apple pie filling. Preheat the air fryer to 320°F (160°C). Place the filling in an air fryer-safe dish and heat for 5-7 minutes, stirring halfway through, until warmed.

• For a more gourmet touch, reheat the apple pie filling in a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the filling in the top pot and heat, stirring occasionally, until warmed through. This gentle method helps maintain the texture and flavor of the filling.

• Large pot: Used to combine the sugars, cornstarch, cinnamon, nutmeg, allspice, and water, and to cook the apple pie filling mixture.

• Wooden spoon: Ideal for stirring the mixture constantly to ensure it thickens and begins to bubble without sticking to the pot.

• Measuring cups: Essential for accurately measuring the sugars, cornstarch, water, and lemon juice.

• Measuring spoons: Necessary for measuring the ground cinnamon, nutmeg, and allspice.

• Peeler: Used to peel the apples.

• Apple corer: Makes it easy to core the apples.

• Knife: For slicing the apples.

• Cutting board: Provides a safe surface for peeling, coring, and slicing the apples.

• Ladle: Used to transfer the hot apple pie filling into the sterilized canning jars.

• Sterilized canning jars: Containers for storing the apple pie filling.

• Canning lids and bands: Used to seal the canning jars.

• Clean cloth: For wiping the rims of the jars clean before sealing.

• Boiling water bath canner: Used to process the jars in a boiling water bath to ensure they are properly sealed and preserved.

• Jar lifter: Helps safely remove the hot jars from the boiling water bath.

Prepare the filling in advance: Make the apple pie filling ahead of time and store it in the refrigerator for up to a week.

Use a food processor: Speed up the process by using a food processor to peel, core, and slice the apples.

Pre-mix dry ingredients: Combine the sugars, cornstarch, and spices in a bowl beforehand to save time when cooking.

Sterilize jars efficiently: Sterilize your canning jars in the dishwasher while you prepare the filling.

Batch processing: Double or triple the recipe to make multiple batches at once, reducing overall prep time.