Apple Pie Filling- Putting Up with Erin
Apple Pie Filling- Putting Up with Erin

Move over Movember, November is “National Apple Pie Month”… I have to admit that after putting up 18 pints of applesauce the weekend before last, I was a bit burnt out on apples. After taking a week off from apples I found myself wondering “what am I going to do with these remaining 12lbs of apples?” Surprisingly unmotivated by my options: applesauce, apple-butter, apple crisp, etc., I consulted the canning blogosphere.  Food in Jar’s Spiced Apple Pie Filling fit my unmotivated apple void perfectly: a great way to preserve apples for the upcoming pie season, a quick way to use up my remaining apples, and a great holiday gift.. 😉  The original recipe calls for Clear Jel “a modified cornstarch that is recommended for canning because it doesn’t lose its thickening powers after extended heating”. I searched high and low for this product in our local shops but to no avail, so alas I just left it out. Depending on the recipe, adding cornstarch or an alternative thickening agent right before use is an option. I figure that even if I don’t get around to making pies all winter long, this canned apple pie filling will be great atop some vanilla ice cream or mixed in with my morning granola/overnight oats. I ended up using a mixture of sweet Ida Red and Crispin Apples.  American Apple Fact: there are over 7,500 varieties of apples in the world, but only one is native to North America, the Crabapple.

Apple Pie Filling- Putting Up with ErinApple Pie Filling- Putting Up with Erin

Apple Pie Filling

Yield: 6 pints


  • 10 cups sweet apples
  • 2-1/4 cup apple cider
  • 2 cup water
  • 6 Tbs lemon juice
  • 1-1/2 cup sugar
  • 1 Tbs ground cinnamon
  • 1/2 tsp ground ginger powder
  • 1/4 tsp ground cloves
  • 3/4 tsp nutmeg (or pumpkin pie spice)
  • 3/4 cup Clear Jell (if using)


  1. Peel, core, an slice apples.
  2. Bring large pot of water to a boil, add apple slices and blanch for one minute. Remove from heat, then combine apples in a large bowl with cold water and splash of lemon juice.
  3. In another large pot, combine the apple cider, water, and lemon juice. Cook over high heat.
  4. In a separate bowl, whisk together the sugar, cinnamon, nutmeg, ginger, cloves, and Clear Jel if you have it. Pour dry mixture into hot cider mixture. Stirring constantly, bring to a boil, until mixture thickens a bit.
  5. Fold apples into cider mixture. Remove from heat. Fill prepared jars (leave a generous inch of headspace). Wipe rims and apply lids. Process in a boiling water bath for 25 minutes (starting time after the pot has returned to a boil).
  6. When timer is up, remove canner from heat. Remove pot lid, then let jars sit in the cooling water bath for an additional 10 minutes.
  7. Remove jars from canner, let cool for 24 hours on a rack or folded towel.


If using Clear Jel as a thickening agent, add to dry ingredient mixture. After adding dry mixture to cider, bring to a boil until mixture thickens (adding Clear Jell will significantly thicken pie filling). If can't find Clear Jell, omit from recipe, then add some cornstarch before consumption.

1 response to Apple Pie Filling

  1. Putting Up with Erin

Leave a Reply

Your email address will not be published. Required fields are marked *