Recipes and Cooking Canned Apple Pie Filling with Maple and Cinnamon 5.0 (4) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 18, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 1 hr 15 mins Process Time: 25 mins Total Time: 1 hr 40 mins Servings: 48 Yield: 6 to 7 quarts Jump to Nutrition Facts Ingredients 1 lemon, halved 10 pound medium cooking apples, such as Rome, Jonagold, Winesap, Fuji, and/or Honeycrisp, peeled 5 cup sugar 1 ½ cup regular ClearJel® starch 2 tablespoon ground cinnamon 1 teaspoon kosher salt 5 cup apple juice 2 ½ cup cold water 1 8 ounce bottle pure maple syrup ¾ cup bottled lemon juice Directions 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. Rate it Print Nutrition Facts (per serving) 171 Calories 44g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 171 % Daily Value * Sodium 52mg 2% Total Carbohydrate 44g 16% Total Sugars 36g Vitamin C 13.3mg 67% Calcium 15mg 1% Iron 0.2mg 1% Potassium 146mg 3% Folate, total 3.6mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.