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Forget the store-bought stuff, make your own apple pie filling at home and can it so it's ready whenever you're ready to make a pie. This canning recipe is filled with fall-inspired maple and cinnamon flavors.

Source: Better Homes and Gardens


Recipe Summary

1 hr 15 mins
25 mins
1 hr 40 mins
6 to 7 quarts


Ingredient Checklist


Instructions Checklist
  • Fill 2 large bowls half full with cold water. Squeeze 1 lemon half into water in each bowl. Using an apple slicer, core and cut apples into wedges (or use a knife to slice apples into 1/2- to 3/4-inch wedges). As you slice the apples, place slices in the lemon water in bowls to keep from browning.

  • Add enough water to a 6- to 8-quart pot to half full; bring to boiling. Drain apples; measure 24 cups. Cook apples, one-fourth at a time, in the boiling water for 30 seconds. Use a large slotted spoon to transfer apples from boiling water to a large bowl. Cover bowl to keep apples hot. Discard the cooking water.

  • In the same pot combine sugar, Clear Jel®, cinnamon, and salt. Stir in apple juice, the 2 1/2 cups cold water, and the maple syrup. Cook over medium-high heat until mixture thickens and bubbles, stirring constantly. Stir in the 3/4 cup lemon juice; boil for 1 minute, stirring constantly. Stir in apples (mixture will be thick).

  • Pack hot filling into hot sterilized quart canning jars, leaving a 1 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner for 25 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Maple-Cinnamon Apple Streusel Pie:

Preheat oven to 375°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry and trim. Crimp edge. Transfer one jar of filling to pastry. In a bowl stir together 1/2 cup packed brown sugar and 1/3 cup all-purpose flour. Using a pastry blender cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 2/3 cup chopped sliced almonds. Sprinkle streusel in desired designs over top of filling. Cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in the oven. Bake for 25 minutes; remove foil. Bake about 30 minutes more or until filling is bubbly in the center. Cool on a wire rack. Makes 8 servings.

Nutrition Facts

171 calories; carbohydrates 44g; insoluble fiber 2g; sugars 36g; vitamin a 52.1IU; vitamin c 13.3mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 3.6mcg; sodium 52mg; potassium 146mg; calcium 15mg; iron 0.2mg.