Apple Pie Filling

Apple Pie Filling Recipe

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Samantha Bideau


I usually use a thickener that I get from an Amish store that is the equivalent of instant pectin instead of cornstarch because over time, the cornstarch will give the filling a cloudy look.


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6 quarts
Stove Top


  • 6 qt
    apples, peeled, cored and sliced
  • 3 c
  • 1 1/2 c
  • 1 Tbsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 1 tsp
  • 2 1/2 c
  • 5 c
    apple juice
  • 3/4 c
    lemon juice

How to Make Apple Pie Filling


  1. Peel, core and slice apples. Use apples that are naturally tart and sweet. You will get 14-18 quarts of pie filling per bushel of apples
  2. Blanch apples. In boiling water, blanch apples for 1 minute. Save water and reuse each time. Keep hot fruit in a covered bowl. Save water for making filling. All 7 1/2 cups of water should come from here. Set aside about 2 cups to mix cornstarch later
  3. Combine the sugar and spices with the reserved water in a large pot. Cook over medium high heat until the mixture begins to bubble. Stir almost constantly.
  4. Mix lemon juice, reserved water (2 cups) and cornstarch. Add to the juice in the pot. Boil 1 minutes, stirring constantly, until it starts to thicken. Then remove from heat.
  5. Add apples to mixture and stir together.
  6. Fill pre-cleaned jars and lids.
  7. Process the filled jars in water bath. Place jars in the canner and keep them covered with at least 1 inch of water and boil. Boil for 30 minutes. Let cool over night and check seals

Printable Recipe Card

About Apple Pie Filling

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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