Canning/Harvest, Recipes

Apple pie filling

I got a ton of apples from my tree this year. I don’t need that much applesauce. I don’t need that much apple juice. And I don’t have any pie filling. It took a long time to cut each tiny apple into a decent size for a pie, but I think it was worth it. The bigger ones, I used my VICTORIO Apple peeler-corer-slicer. Love that thing. Mine is the suction-cup bottom, but I wish it was the clamp-based one.



I think they turned out well. and both Ranger and I will be satisfied. He likes the thin apples in apple pie. I like to take a bite of the pie and actually get an apple, instead of a thin wisp of many layers of apples. Sure there’s less apples in my pie, but more flavor. To each his own. I left out any thinkening agent, because

  1. I’m allergic to corn and corn starch is the #1 canning choice, with very few tapioca flour safety tests.
  2. It’s finicky in the canning process and leaves the filling looking clumpy.
  3. It’s much better and tastes much fresher if you add it after bottling.


Apple pie filling
Author: Keira @
  • 12-15 quarts cut up apples (12 with the apple peeler-corer-slicer, 15 if cutting by hand. Make small slices! *about 13 lbs*)
  • 4 1/2 c sugar
  • 4 tsp cinnamon
  • 1 tsp nutmeg
  • 5 tbs lemon juice
  1. Combine ingredients in a saucepan. Mix it around a little. Let sit 30 minutes.
  2. When there’s a good amount of liquid on the bottom, and after 30 minutes, simmer until apples are soft, but still hold their shape. Thin apples take about 7 minutes. Thicker, about 10.
  3. After apples are soft, ladle into jars, packing them in as you go. I highly recommend wide-mouth jars for this!
  4. Place hot lids/rings. Water-bath for 35 minutes, adjusting for altitude (I’m around 5000 feet).

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