Preserved Apple Pie Filling

Kathleen Riemer


Granny's Favorites Cookbooks


★★★★★ 2 votes


  • ·
    4 1/2 cups white sugar
  • ·
    1 cup cornstarch
  • ·
    1 tbsp ground cinnamon
  • ·
    1/4 tsp ground nutmeg
  • ·
    2 tsp salt
  • ·
    10 cups water
  • ·
    3 tbsp lemon juice
  • ·
    6 pounds apples

How to Make Preserved Apple Pie Filling


  1. Peel, core, and slice apples; add lemon juice, toss to coat.

    In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat.

    Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace.

    Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes.

    Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!!!

    Makes 6 quarts

Printable Recipe Card

About Preserved Apple Pie Filling

Course/Dish: Fruit Sauces

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