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.



  • 1 lemon, halved

  • 10 pounds medium cooking apples, such as Rome, Jonagold, Winesap, Fuji, and/or Honeycrisp, peeled

  • 5 cups sugar

  • 1 ½ cups regular ClearJel® starch

  • 2 tablespoons ground cinnamon

  • 1 teaspoon kosher salt

  • 5 cups apple juice

  • 2 ½ cups cold water

  • 1 8 ounce pure maple syrup

  • ¾ cup bottled lemon juice


  • 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.

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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, 0 g fat (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 52 mg sodium, 44 g carbohydrates, 2 g fiber, 36 g sugar, 0 g protein.