This has been a classic recipe in my home for the past 20 years and will definitely be passed down to my children one day.
It makes the perfect hostess or Christmas gift and always gives me brownie points with my husband when I bake him a pie like it was the easiest thing in the world. (wink)
If you use the Pillsbury pre-made pie crust (tip- buy it in bulk from Costco during the holidays and stick it in the freezer) and have this canned apple pie filling, you can have a pie in the oven in five minutes flat!
Ok, so now that I have sold you on the idea, let’s get started.
Canned Apple Pie Filling
*This post contains affiliate links to products I know &/or love.
Yield: 7 Quarts or 7 Pies
Processing Time: 2 1/2 hours
- Approximately 20 Granny Smith apples
- 4 1/2 cup sugar
- 2 Tbsn cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 10 cups of water
- 1 cup of cornstarch
- Large canning kettle to hold 7 quart size mason jars
- Rack or spare rings to line to bottom
- 7 Quart size mason jars, rings and lids
- Small pan for warming lids
- Large pot for making sauce
- Measuring cup and spoons
- Small mixing bowl
- Vegetable peeler
- Apple slicer
- Canning kit
- Place the extra rings or rack in the bottom of the canning kettle, fill half way with water and bring to a boil.
- Measure all the ingredients into the large pot for sauce, but leave the cornstarch out.
- Add the cup of cornstarch to the mixing bowl, plus a half a cup of water and mix until soupy.
- Add this to the apple pie sauce and bring to a boil, stirring occasionally.
- Meanwhile, simmer some water in the little pan and add seven lids to it.
- Rinse and dry the apples. Peel and cut with the apple slicer, then slice each slice into three slices.
- Add the apple slices to the jars and pack tightly.
- Using the funnel, ladle the hot pie filling sauce into one jar at a time.
- Get all the air pockets out of the jar by using the plastic spatula from the canning kit and working the sauce down.
- Fill to the lowest rim at the top of the jar and wipe the jar clean, especially where the ring will be screwed into place.
- Take the magnetic tool and pick up a lid from the hot water in the little pan. Add to the jar with a ring and place the jar into the hot water bath with the tongs.
- Work fast and keep your sauce bubbly and hot. This will keep the jars from breaking as they hit the hot water bath.
- Add in one jar at a time until the canning kettle is full. Ladle out hot water if you need to.
- Put the lid on the kettle and set the timer for 20 mins.
- Finally, using the tongs remove the jars from the hot water bath and place on a towel to cool.
- As the jars cool the lids should suction down and not act like a button on top. If you can still pop the lid up and down a little, it did not seal and is not shelf stable. Just stick it in the fridge or freezer and make a pie soon.
Alrighty, that’s it.
When you go to use a jar or gift it to someone, simply add the contents of the jar to a pie crust. Top with a second pie crust and bake for 1 hour at 425 F.
Watch the video to how easy it is!
You can subscribe to the She Holds Dearly YouTube channel here.
If you are new to canning, this is a great place to start!
Top your jars with a pretty tag and some bakers twine and all your friends and family will think you are THE BEST.
Let me know in the comments if you have ever done canning before!