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Pioneer Woman Canning Apple Pie Filling

Pioneer Woman Canning Apple Pie Filling - recipe card
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A luscious, homemade apple pie filling that captures the essence of autumn in every jar. This recipe produces a thick, glossy filling with tender apple slices and warm spices, perfect for pies, crisps, or as a decadent topping for ice cream. Each jar is a taste of comfort, ready to transform your favorite desserts.

Ingredients

Scale
  • 5 pounds (about 10 medium) Granny Smith apples, peeled, cored, and sliced 1/2-inch thick
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon fine sea salt
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare your canning jars, lids, and rings by washing them in hot, soapy water and rinsing well. Place the jars in a large pot of boiling water to sterilize for at least 10 minutes, and keep them hot until ready to fill. This ensures a safe seal and prevents the jars from cracking when filled with hot filling.
  2. Fill a large bowl with cold water and add the lemon juice to prevent the apple slices from browning. As you peel, core, and slice the apples, place them in the lemon water. The acid in the lemon juice slows oxidation and preserves the bright color of the fruit.
  3. In a large Dutch oven or heavy-bottomed pot, combine the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Whisk in the water until the cornstarch is fully dissolved and the mixture is smooth. This dry blend ensures even thickening without lumps.
  4. Bring the sugar mixture to a boil over medium-high heat, stirring constantly with a wooden spoon. Once boiling, reduce the heat to medium and let it simmer for 2 to 3 minutes, until the syrup is slightly thickened and coats the back of the spoon. This quick cook activates the cornstarch and ensures a glossy, clear sauce.
  5. Drain the apple slices well and add them to the hot syrup along with the vanilla extract. Stir gently with a spatula to coat every slice with the syrup, making sure not to break the apples. The apples will release some juice as they cook, which helps thin the syrup to the perfect consistency.
  6. Return the pot to a simmer over medium-low heat. Cook the apples for 8 to 12 minutes, stirring occasionally, until the apples are tender but still hold their shape—a knife should pierce a slice with slight resistance. Avoid overcooking, as the apples will soften further during processing.
  7. Remove the pot from the heat. The filling should be glossy and thick, with slices gently suspended in the syrup. If you prefer a thinner filling for crisps, add a few tablespoons of water; you can always thicken it later with cornstarch slurry.
  8. Place your sterilized jars on a clean kitchen towel. Use a wide-mouth funnel and ladle the hot filling into the jars, leaving 1-inch headspace from the top. This headspace is essential for a proper seal and prevents overflow during processing.
  9. Run a clean, non-metallic spatula or bubble remover along the inside edges of the jars to release any trapped air bubbles. Wipe the rims with a damp paper towel to remove any sticky residue, as even a drop of syrup can prevent an airtight seal.
  10. Center the lids on the jars and screw on the rings until they are fingertip-tight—do not overtighten. This allows air to escape during processing and ensures a proper vacuum seal as the jars cool.
  11. Place the filled jars in a boiling water canner with a rack. Ensure the jars are completely submerged by at least 1 inch of water. Bring the water back to a full rolling boil, then process the jars for 20 minutes (adjusting for altitude if necessary). This kills any harmful bacteria and creates a vacuum seal.
  12. After processing, carefully remove the jars using a jar lifter and place them on a towel-lined surface. Do not tighten the rings. Allow the jars to cool undisturbed for 12 to 24 hours; you’ll hear a satisfying ‘pop’ as each lid seals.
  13. After cooling, press the center of each lid to confirm it is firm and does not pop back. If any jar has not sealed, store it in the refrigerator and use within 3 weeks. For sealed jars, remove the rings, wipe the jars clean, and store in a cool, dark place for up to 12 months.

Notes

Store sealed jars in a cool, dark cupboard for up to 12 months. Once opened, refrigerate and use within 3 weeks. To serve, spoon over ice cream, stir into oatmeal, or use as a pie filling—just pour into a prepared pie crust and bake at 375°F (190°C) for 25 minutes until bubbly. For reheating, warm gently in a saucepan over low heat or microwave on medium in 1-minute intervals.

Nutrition

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