This amish canned apple pie filling recipe is about to change your life. Seriously!
Imagine opening your pantry on a random Tuesday and pulling out a jar of homemade apple pie filling that’s ready to pour into a crust. No peeling, no slicing, no fuss. Just instant apple pie magic.
I discovered this recipe during apple season when I had WAY too many apples and not enough time. One batch later, and I was hooked. The warm cinnamon, the perfectly tender apple slices, that gorgeous syrup—it’s everything you want in a pie filling.
Let’s make your pantry the envy of everyone who opens it!
Table of Contents
Why This Amish Canned Apple Pie Filling Recipe is a Game-Changer
The Line-Up: What You’ll Need
The Apples: This is where the magic starts! Use tart varieties like Granny Smith, Honeycrisp, or Braeburn. They hold their shape beautifully and balance the sweetness perfectly.
Want to get fancy? Mix two varieties! Half Granny Smith + half Fuji = amazing flavor complexity.
Brown Sugar: This gives you that deep, molasses-like richness that makes the filling taste homemade (because it IS!). White sugar adds balance, but that brown sugar? That’s the secret weapon.
Clear Jel: Okay, this is the one ingredient you can’t skip or substitute. Clear Jel is a modified cornstarch that’s safe for canning—it won’t break down like regular cornstarch. You can find it on Amazon or at Amish bulk stores.
Make sure you get the COOK TYPE, not instant!
Cinnamon & Spices: Ground cinnamon is non-negotiable. It’s what makes this smell like fall in a jar. Salt brings everything together, and lemon juice adds brightness (plus it’s essential for safe canning!).
How the Magic Happens
Here’s the beautiful part: this is SO much easier than it sounds.
First, you’ll peel and slice your apples. Yes, it takes a minute. But throw on a podcast and it flies by! If you have an apple peeler-corer gadget, even better.
Then comes the syrup. You’ll mix your sugars, Clear Jel, and spices with water, then cook it until it’s thick and bubbling. The kitchen smells insane at this point. Like, your neighbors will be jealous.
Once the syrup is perfect, you fold in your apple slices. Gently! We want them coated, not mushy.
Pack those beauties into sterilized jars, leaving about ¾ to 1 inch of headspace. Use a wooden spoon to really pack them in—you want lots of apples in there!
Then it’s into the water bath canner for 25 minutes. The hardest part? Waiting 24 hours for them to seal before you can admire your handiwork.
Pro tip: Don’t skip the blanching step some recipes recommend! It helps prevent the apples from floating and creates a better texture.
Ways to Use Your Canned Filling
The obvious choice? Pour it into a pie crust and bake until golden. Swoon.
But don’t stop there! This filling is crazy versatile.
Spoon it over pancakes or waffles for breakfast. Layer it in a parfait with yogurt and granola. Make apple turnovers by wrapping it in puff pastry. Or go full comfort mode and warm it up over vanilla ice cream.
My personal favorite? Apple crisp. Just dump a jar in a baking dish, top with an oat crumble, and bake. Thirty minutes later, you’ve got dessert that tastes like you spent all day in the kitchen.
Storage & Make-Ahead Tips
Properly canned, this filling will last 1-2 years in a cool, dark pantry. Once you open a jar, keep it in the fridge and use within 3-4 days.
Can’t find Clear Jel? You can actually can the filling WITHOUT it, then add cornstarch or flour when you’re ready to bake. Just follow the same process, skip the thickener, and add it at pie-making time!
Your Questions Answered
Can I use frozen apples?
Fresh is best, but if you must use frozen, thaw and drain them completely first. Otherwise, you’ll have too much liquid.
What if I can’t find Clear Jel?
Order it online! It’s worth it. Regular cornstarch will break down and get weird over time. Not safe for canning.
How many apples do I need?
About 6-8 pounds of fresh apples will give you 7 quarts of filling. Plan accordingly!
Can I reduce the sugar?
You can! The sugar is for flavor, not safety. Just know that the syrup will be thinner and less sweet.
Do the jars HAVE to seal?
Yes! If a jar doesn’t seal properly, refrigerate it and use within a week. Safety first!
More Recipes You’ll Love
Once you’ve mastered this, try making homemade applesauce, apple butter, or even canned peach pie filling using the same method. Your pantry will thank you!
Now go make this! Your pantry deserves jars of this beautiful filling.
When you crack open that first jar in the middle of winter and the smell of cinnamon apples fills your kitchen, you’re going to feel like a canning rockstar. Because you ARE one.
Made it? Drop a comment below and let me know how it turned out! And don’t forget to rate the recipe—it helps other readers find it too. ♡
XO, Marina
Amish Canned Apple Pie Filling Recipe
Ingredients
Method
- Wash, peel, core, and slice apples into ½-inch thick slices. Place in a large bowl of cold water with a splash of lemon juice to prevent browning.
- Sterilize your canning jars, lids, and bands. Keep jars warm until ready to fill.
- Fill your water bath canner halfway with water and bring to a simmer.
- 4. In a large heavy-bottomed pot, combine brown sugar, white sugar, Clear Jel, cinnamon, and salt. Whisk together.5. Gradually stir in the water until smooth.6. Place pot over medium-high heat and bring to a boil, stirring constantly. The mixture will thicken and become bubbly. This takes about 5-8 minutes.7. Once thick and bubbly, stir in the lemon juice. Boil for 1 more minute, stirring constantly.
- 8. Remove syrup from heat. Drain apple slices.9. Gently fold apple slices into the hot syrup. (Alternatively, you can pack raw apples into jars first, then ladle syrup over them—both methods work!)10. Using a canning funnel, ladle the apple pie filling into hot, sterilized jars. Use a wooden spoon to pack apples down and ensure syrup fills around them.11. Leave ¾ to 1 inch of headspace at the top.12. Run a spatula or bubble remover around the inside of each jar to release air bubbles.13. Wipe jar rims with a clean, damp cloth to ensure a good seal.14. Place lids on jars and screw bands on fingertip-tight (don't overtighten!).
- 15. Carefully lower filled jars into the simmering water bath using a jar lifter. Water should cover jars by at least 1 inch. Add boiling water if needed.16. Bring water to a full rolling boil. Cover canner and process for 25 minutes.17. Turn off heat, remove lid, and let jars sit in canner for 5 minutes.18. Remove jars with jar lifter and place on a towel-lined counter. Don't disturb for 24 hours.19. After 24 hours, check seals by pressing on the center of each lid. If it doesn't pop back, it's sealed! Remove bands, wipe jars clean, and store.
Notes
Recipe Notes
Apple Varieties: Best apples for pie filling include Granny Smith, Honeycrisp, Braeburn, Jonagold, Fuji, or Pink Lady. Mix varieties for complex flavor! Clear Jel Substitute: If you can’t find Clear Jel, you can can the filling WITHOUT it. Just omit it from the recipe, then add 2-3 tablespoons cornstarch or flour when you’re ready to bake your pie. Altitude Adjustments:- 1,000-3,000 feet: Process for 30 minutes
- 3,001-6,000 feet: Process for 35 minutes
- Above 6,000 feet: Process for 40 minutes
Nutrition (per ½ cup serving, approximate)
- Calories: 145
- Sugar: 32g
- Sodium: 90mg
- Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 0g
