Ingredients Needed

I love that this easy apple pie filling uses such simple ingredients. All you need is some Clearjel so it has the perfect consistency! Check out the recipe card below for

Granulated Sugar: Adds sweetness to your filling. You can use brown sugar or honey instead, but it’ll change the flavor slightly. Apple Juice or Water: So everything stays nice and moist! Apple juice is best, but water works too. Ground Cinnamon: Give the filling a classic pie flavor and warm aroma. Nutmeg: The secret ingredient to make your pie filling stand above the rest. Salt: A tiny bit makes everything taste better. Lemon Juice: Adds brightness that pairs perfectly with the apples and spices. Peeled and Sliced Apples: The star of the show! You can use any kind of apple you want, but my favorites for pies are Granny Smith apples and Honeycrisp. ClearJel: Thickens the sauce. I don’t recommend substituting it for regular cornstarch. Clearjel is modified cornstarch which makes the filling just right in texture.

How Do You Make Homemade Apple Pie Filling?

This apple pie filling recipe is easy for anyone to make. You can use it immediately or can your extras so you have some on hand throughout the holidays!

Use Clearjel: Clearjel cannot be replaced with cornstarch. Cornstarch will break down if it is heated more than once, whereas Clearjel is modified cornstarch and can withstand being heated twice.  Whisk: To avoid the Clearjel clumping, be sure to whisk it with the sugar before adding it to the water.  Cook Until Clear: If the filling is still opaque, continue to cook for a couple more minutes. Sometimes the Clearjel takes a little bit longer to cook fully. Use the Right Kind of Lemon Juice: If you plan to can this pie filling, use bottled lemon juice instead of fresh lemon juice. Bottled lemon juice has a consistent acidity level, whereas fresh lemons will vary. The amount of acid needs to be precise in order to can safely. If you use the filling immediately or freeze it, you may use fresh lemon juice.  The Best Apples for Pie Filling: Pick the Right Apples! Not every variety of apple is good for baking. Granny Smith, Honeycrisp, Fuji, and Braeburn are some of my favorites. You may use a variety of apples if you want! Switch Things Up: The apples may be diced instead of sliced if that’s how you prefer to prepare apples for pies.  Uses: You don’t just have to use this for pies. You can top your oatmeal, ice cream, pancakes, waffles, and anything else you can dream up

Canned: Water bath canned apple pie filling will keep on the shelf for up to 12 months. Once opened, it must be refrigerated and discarded after seven days.  Refrigerated: If you choose not to can the filling, use it within 7 days of making it. Store it in an airtight container in the refrigerator. Frozen: You can freeze the filling. Add it to a large freezer bag and it will keep for up to 3 months. Leave in the refrigerator overnight to thaw. 

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