Name: Simple Canned Apple Pie Filling
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 5 Quarts peeled and sliced apples - mixture of apple varieties make the best pie; 8 Cups Water; 4-5 Cups Sugar - I like to do 4 cups, but it depends on your apple variety; 1 Tablespoon Cinnamon; 1/2 Teaspoon Nutmeg; 1/2 Teaspoon Cardamom; 2 Cups Clear Jell (or arrowroot powder - but this is not USDA approved for canning)

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Canned Apple Pie Filling cooling on Counter

Have you ever come to the end of your harvest season and been completely “over it”… but still have buckets of apples that need to be dealt with?? Me too. Like right now. Sitting in my garage. But friends I’ve got you covered. This super simple canned apple pie filling recipe is my go-to solution for apple overload, and after years of canning everything from peaches to pickles, I can confidently say: this is my favorite recipe yet.

Why? Because it’s ridiculously easy, tastes like autumn in a jar, and makes me feel like a homesteading queen when I pull one out in the dead of winter. Imagine: snow falling outside, the woodstove humming, and you pop open a jar of your own homegrown apple pie filling. Dump it into a crust, bake, and voilà — instant comfort food.

Yes, it’s that simple. And yes, it’s that good.

Why You’ll Love This Recipe

Stupid Simple: No complicated steps, no weird ingredients. Just apples, sugar, spices, and a little thickener.

Perfect for preserving: A smart way to use up extra apples before they go soft.

Winter magic: Nothing beats pulling out a jar of pie filling when fresh produce is scarce.

Versatility: Not just for pies! Spoon it over pancakes, waffles, ice cream, or yogurt.

And let’s be honest: the best part is that it’s SO EASY. You literally dump it into a pie crust, top it with another crust (or a crumb topping if you’re feeling fancy), and bake. Done.

The Secret to All Apple Recipes

Shhhhhh

freshly washed red and green apples in a cart

The best apple pie filling isn’t made with just one type of apple. It’s made with a variety. Mixing tart “sharp” apples (like Granny Smith) with “sweet” ones (like Honeycrisp or Fuji) gives you that perfect balance of flavor and texture.

If you only have one kind of apple, don’t stress — it’ll still be delicious. But if you’ve got options, mix and match. You’ll thank me!

Really, mixing apple varieties is the secret to any apple recipe, including apple cider… check out these other posts on how we use our apple varieties Old-Fashioned Hot Apple Cider Recipe and 3 Cozy Winter Drink Recipes to Warm Your Home (Hygge Inspired)

My Canning Journey

I’ve been canning for years — long enough to know that some recipes are worth the effort, and some… well, let’s just say they’re “practice”. This apple pie filling? Worth every second. It’s the recipe I come back to again and again, because it’s simple, reliable, and downright delicious.

There’s something deeply satisfying about lining up jars of pie filling on the pantry shelf. It feels like a promise to my future self: Don’t worry, you’ll have pie when you need it most.

Spices: Make It Your Own

Spices are personal.

I love a good hit of cinnamon, a whisper of nutmeg, and sometimes a dash of Cardamom. But you might prefer more cinnamon, less nutmeg, or even a little ginger. Adjust the spice blend to suit your taste — that’s the beauty of homemade.

Think of the recipe as a starting point, not a rulebook.

The Recipe (Link Below)

While this is not a “How to Can” tutorial, it is a very simple recipe for any new canner if you know the basics.

BUT I will also add that this recipe is not USDA tested – This is a “how I do it” recipe and we haven’t died yet, so use at your own risk and comfort level 🙂

I’ll link the full recipe with step-by-step instructions, but here’s the gist:

Peel, core, and slice your apples.
Add them to mixture of sugar, spices, and a thickener (usually Clear Jel, which is safe for canning).
Ladle the filling into jars, process in a water bath canner, and let them cool.

That’s it. No fuss, no drama. Just jars of beatutiful, spiced apple goodness.

Yield: 6 Quarts

Simple Canned Apple Pie Filling

This canned Apple Pie Filling recipe is super simple and incredibly delicious!

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Ingredients

5 Quarts peeled and sliced apples - mixture of apple varieties make the best pie
8 Cups Water
4-5 Cups Sugar - I like to do 4 cups, but it depends on your apple variety
1 Tablespoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cardamom
2 Cups Clear Jell (or arrowroot powder - but this is not USDA approved for canning)

Instructions

Mix together 6 cups of the water, sugar, spices and salt - Bring to a boil and stir often
While that is heating, in a separate bowl whisk together the other 2 cups of cold water and clear jell. Mix until there are no lumps and it is well combined
Once the water and sugar mixture is boiling pour in the clear jell mixture and whisk until it starts to thicken. As soon as it starts to thicken up, turn off the heat
Add sliced apples to sugar mixture and incorporate well
Ladle mixture into quart jars, leaving about 1 1/2-inch head space for expansion
Water bath can for 30 minutes... or according to your altitude guidelines

Notes

TO BAKE:

Preheat your oven to 375°F (190°C).
Pour the contents of the canned apple pie filling into a prepared pie crust
Decorate edges & top crust
Bake your apple pie in the preheated oven for 30-35 minutes.
When the filling is bubbly and the crust is golden brown remove from oven
Let cool for 30 minutes for the filling to set
ENJOY

Spices can be adjusted according to your tastes.

This recipe is not USDA tested - This is a "how I do it" recipe and we haven't died yet, so use at your own risk 🙂

For best flavor results, let sit for 2-4 weeks before opening jars

Adjustments & Disclaimer

Spices: Adjust to taste! Add what you love, skip what you don’t.

Sugar: You can reduce slightly if your apples are very sweet, but don’t cut too much or it may affect texture.

Thickener: Use Clear Jel for safe canning. Flour or cornstarch aren’t recommended for long-term storage.

Disclaimer: Always follow safe canning practices. Processing times matter, and substitutions can affect safety.

Canned Apple Pie Filling in jar about to go in the canner — BEFORE

Jars of Apple pie filling in the canner — BEFORE

How to Use Canned Apple Pie Filling

Oh, let me count the ways…

Classic apple pie: Dump into crust, bake, enjoy.
Apple crisp: Pour into a dish, top with oats, butter, and sugar, bake until bubbly.
Breakfast boost: Spoon over pancakes, waffles, or oatmeal.
Dessert topping: Warm and drizzle over ice cream or cheesecake.
Quick turnovers: Wrap in puff pastry, bake, and call it fancy.
Homemade Gifts: Put a bow on it with a direction label. DONE!

Basically, if you want to add cozy apple flavor to something, this filling is your ticket.

Why Canning Apple Pie Filling Is Genius

Let’s talk about the practical side:

Reduces waste: Got apples that are bruised or slightly past their prime? Slice off the bad spots and use the rest.
Saves money: Store-bought pie filling is expensive (and often loaded with corn syrup) and as one of my favorite homesteaders would say “tastes like disappointment”. Homemade is cheaper and healthier.
Convenience: When you’re busy, nothing beats grabbing a jar and having dessert ready in minutes.
Seasonal eating: You preserve apples at their peak, then enjoy them months later.

It’s like bottling up autumn and saving it for February. As Anne Shirley wisely said, “I’m so glad I live in a world where there are Octobers”

Final Thoughts

This simple canned apple pie filling recipe is more than just food — it’s a little jar of joy. It’s the taste of autumn, the comfort of home, and the satisfaction of knowing you’ve preserved something beautiful for your family.

Whether you’re a seasoned canner or just dipping your toes into the world of peserving, this recipe is a keeper. It’s easy, flavorful, and endlessly useful.

So, grab those apples, roll up your sleeves, and start peeling. Your future self — the one craving pie in January — will thank you.

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