Classic Apple Pie Filling

Classic Apple Pie Filling

Ball(R) Canning & Recipes 0

"Having delicious, homemade apple pie filling in the pantry makes pie-baking day extra easy!"

Ingredients {{adjustedServings}} servings 167 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
  3. Combine sugar, ClearJel(R), cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
  4. Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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  • *To treat apple slices to prevent browning, apply Ball(R) Fruit-Fresh(R) Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.
  • © 2011 Hearthmark, LLC. All Rights Reserved. Ball logo and Ball®, TMs Ball Corporation, used under license. Kerr logo and Kerr®, TMs Kerr Group Inc., used under license.
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Reviews 4

  1. 5 Ratings

Cindy L

So I made this today with great trepidation. (Will it work, will it taste good, will it be worth it?) Conclusion - yes, yes, yes. Even better - it wasn't really a lot of work. I used the leftovers to make an apple crisp and it is GOOD!! I would say this recipe is the standard 'sweetness' of a bakery applie pie, but we don't like things too sweet so on the second batch I reduced the sugar to 2 cups, using Granny Smith apples which are a bit tart. The apples positively shine! I'm definitely going to be using this recipe this fall when the apple crop comes in! Note: if you want to make this in quarts, double the recipe for 7 quarts and process for 25 minutes. It takes about 2 quarts to make one 9" pie.


Folks, if you're going to make this, follow the recipe exactly. Do *not* substitute regular cornstarch for the jam/jelly Clear Jel. You must use ClearJel which is kind of hard to find at markets (at the present time). Using cornstarch can interfere with the bacteria heat killing process and is not recommended by the USDA. If you're unable to find ClearJel, you can still can your filling, and then simply add flour or cornstarch after you open the jar (simmer with flour for 5 minutes or mix flour & melted butter together and add it to your filling before baking).


I was simply terrified to make this recipe, because this was my first time making something like this; I've pickled before. To cut to the end of it. . . it was really easy. We used apples that our children had picked, which we have in abundance of, that are mostly Macintosh and Cortland. We tested them in pastries and the were delish, and our girls all approved. The one thing that I would change is the amount of sugar to 2 cups, like one of the reviewers had mentioned; we don't eat a lot of sugary things. Looking forward to making a lot more.