✔ Updated · switched to tested Clear Jel method + altitude times
My Amish-style canned apple pie filling turns a big batch of apples into 7 quarts of spiced, shelf-stable filling, one jar per pie.
At a glance
The one tip that matters: Use cook-type Clear Jel, not cornstarch or flour. Cornstarch breaks down in the jar and can stop heat from reaching the center evenly.
It follows the tested home-canning method, with Clear Jel instead of cornstarch and bottled lemon juice for safe acidity.
Why You'll Love This Apple Pie Filling
- One jar, one pie: each quart fills a 9-inch pie crust, so dessert takes minutes on a busy day.
- Tested and shelf-stable, with Clear Jel, bottled lemon juice and altitude-adjusted water-bath times.
- Holds its shape: blanched slices stay tender but distinct instead of turning to applesauce.
Why Clear Jel, Not Cornstarch?
Many older canned apple pie filling recipes, this page included, once called for cornstarch. Tested home-canning guidance now recommends against it: cornstarch thins out during processing and storage, and a thick cornstarch filling can stop heat from reaching the center of the jar evenly.
Cook-type Clear Jel is a modified cornstarch that stays thick through canning and reheating. Buy it online or from bulk-food and Amish stores, and check the label says cook-type rather than instant.
Equipment You Need
- Water-bath canner with a rack, or a deep stockpot that holds the jars covered by 1 to 2 inches of water.
- 7 quart jars or 14 pint jars, with new lids and bands.
- Jar lifter, canning funnel and headspace tool (or a clean chopstick to release air bubbles).
- Apple peeler-corer-slicer (optional), a big time-saver for 9 pounds of apples.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use cook-type Clear Jel. It is the only thickener with a tested canning process for pie filling. Cornstarch and flour break down in the jar, turn runny and can block even heat penetration. Instant Clear Jel is for freezer fillings, not canning.
- Use bottled lemon juice. Its acidity is standardized; fresh lemons vary. Keep the full 3/4 cup even if you cut the sugar.
- Pick firm apples. Crisp, tart-sweet varieties such as Granny Smith, Honeycrisp, Jonagold or Golden Delicious hold their shape. Soft apples like McIntosh turn mushy.
- Work fast and fill hot. Fill the jars as soon as the apples are folded in. If the filling cools and sets in the pot, heat penetration during processing is no longer what was tested.
- Leave a full inch of headspace. The filling expands as it heats, and overfilled jars siphon syrup and fail to seal.
- Adjust for altitude. Add time above 1,000 feet as listed in the recipe card. There is no tested pressure-canning time for apple pie filling, so use the water bath.
Amish-Style Canned Apple Pie Filling
56
servings (1/2 cup)1
hour50
minutes1
hour50
minutesAmish-style canned apple pie filling made with the tested home-canning method: blanched apple slices folded into a cinnamon syrup thickened with Clear Jel, brightened with bottled lemon juice and processed in a boiling water bath. Makes 7 quarts, enough for 7 pies.
Ingredients
- For the Apples
6 quarts firm, crisp apples, peeled, cored and sliced 1/2 inch thick (about 9 pounds whole)
1 gallon water with 1 teaspoon ascorbic acid or 3 tablespoons bottled lemon juice per gallon, to hold the slices
- For the Filling
5 1/2 cups granulated sugar
1 1/2 cups Clear Jel (cook-type modified cornstarch, not instant)
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg (optional)
2 1/2 cups cold water
5 cups apple juice
3/4 cup bottled lemon juice
Directions
- Prepare
- Wash 7 quart jars (or 14 pint jars) and keep them hot. Fill a water-bath canner with water, set the rack in place and bring it to a simmer at 180°F.
- Peel, core and slice the apples 1/2 inch thick, dropping the slices into the ascorbic acid or lemon water as you go so they don’t brown.
- Drain the slices. Blanch them in boiling water, 6 cups at a time, for 1 minute, then lift them into a covered bowl or pot to stay hot.
- Make the Filling
- In a large pot, whisk together the sugar, Clear Jel, cinnamon and nutmeg. Stir in the cold water and apple juice. Cook over medium-high heat, stirring constantly, until the mixture thickens and starts to bubble.
- Add the bottled lemon juice and boil for 1 minute, stirring constantly.
- Fold in the hot drained apple slices right away.
- Fill and Process
- Ladle the hot filling into the hot jars without delay, leaving 1 inch of headspace. Remove air bubbles, wipe the rims and fit the lids and bands fingertip-tight.
- Lower the jars into the canner, add water to cover them by 1 inch and bring to a full rolling boil. Process pints or quarts for 25 minutes at 0 to 1,000 feet (30 minutes at 1,001 to 3,000 feet, 35 minutes at 3,001 to 6,000 feet, 40 minutes above 6,000 feet).
- Turn off the heat, remove the canner lid and wait 5 minutes. Lift the jars onto a towel and leave them undisturbed for 12 to 24 hours.
- Check the seals: lids should be concave and not flex. Refrigerate any unsealed jar and use it within a few days. Label and store sealed jars in a cool, dark place.
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How to Use Canned Apple Pie Filling
One quart fills a 9-inch pie, and smaller jars are handy for quick desserts and breakfasts. I love pulling a jar off the shelf for a last-minute fall pie.
- Classic pie: 1 quart in a double crust, baked at 425°F for 40 to 50 minutes. Start with my pie crust recipe.
- Hand pies: spoon chopped filling onto pastry rounds for McDonald's-style apple pies.
- Crumble or crisp: spread a quart in a baking dish and top it as for our apple crumble or apple crisp without oats.
- Quick toppings: warm a pint for pancakes, waffles, oatmeal, yogurt or vanilla ice cream.
Storage and Safety
- Sealed jars: remove the bands, wipe the jars and store in a cool, dark, dry place. Best used within 1 year.
- Unsealed jars: refrigerate and use within a few days, or reprocess within 24 hours with a new lid.
- Opened jars: keep in the fridge and use within about 5 days.
- When in doubt, throw it out: discard any jar with a bulging or loose lid, leaking, spurting liquid, mold or an off smell. Do not taste it.
Other Apple Recipes
Frequently Asked Questions
Can I use cornstarch instead of Clear Jel for canning apple pie filling?
No. Cornstarch breaks down during processing and storage, so the filling turns thin, and its thickness can keep heat from reaching the center of the jar evenly. Use cook-type Clear Jel for canning, or make a cornstarch filling and freeze it instead.
Can you pressure can apple pie filling?
There is no tested pressure-canning time for apple pie filling. The tested method is a boiling water bath, because apples are acidic enough with the added bottled lemon juice. Process pints or quarts for 25 minutes at sea level and add time at higher altitudes.
How long does canned apple pie filling last?
Sealed jars stored in a cool, dark place are best used within 1 year for top quality. Refrigerate an opened jar and use it within about 5 days. Discard any jar with a bulging or unsealed lid, leaks, mold or an off smell.
How do I make a pie with canned apple pie filling?
Pour 1 quart of filling into an unbaked 9-inch pie crust, dot it with 1 tablespoon of butter, add a top crust and cut vents. Bake at 425°F for 40 to 50 minutes, until the crust is golden and the filling bubbles through the vents.
What makes this an Amish-style apple pie filling?
Amish and Mennonite home cooks are known for putting up big batches of spiced fruit fillings each fall, ready for quick pies all year. This version keeps that simple cinnamon-and-sugar style but uses the tested Clear Jel and lemon juice method for safe shelf storage.
🥧 Baking for Thanksgiving? Browse our Thanksgiving pies and desserts, plus the sides and a make-ahead timeline.
