Apple Pie Filling Recipe


34 medium size tart apples

4 1/2 cups white sugar

1 cup of Clear Jel

1 Tablespoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon Kosher salt

4 cups unsweetened, all natural apple juice

4 1/2 cups water

1/4-1/2 cup lemon juice

Clear Jel replaces cornstarch for classic apple pie filling canning
recipes. Corn starch is not considered safe for the canning process,
however Clear Jel thickens the sauce and has been found safe for
canning methods. Just a side note this is NOT the same thing as
Sure-Jell we found Clear Jel at a local Mennonite based store in


1. Wash, peel, and core apples. Prepare slices 1/4-1/2 inches wide
and place in cold water containing 1/4 cup lemon juice for every 4
cups water to prevent browning.

2. Mix spices, Clear Jel, and sugar in large saucepan and add water
and juice. Cook until it reaches a boil, stirring constantly. Boil
for one minute, remove from heat.

3. Place sliced apples directly into the liquid. Stir to coat. Return
to heat until apples are heated through.

4. Pour heated apples into a quart jar. Once apples are layered to reach
one inch head space, add the liquid. Remove air bubbles by sliding a
plastic utensil down the inside of the jar, adding liquid as needed to
continue to leave at least 1 inch head space.

5. Wipe the top of the jar and add a warm lid. Hand tighten the ring and
process 25 minutes in a boiling water bath. (1000 ft. altitude)

You can also freeze pie filling. Fill freezer containers (or an unbaked
pie crust), exclude air, and seal.

To make pie with canned pie filling: Fill unbaked crust with filling
(one quart per pie). Put dabs of butter on top and add a top crust.
Bake pie at 425 degrees F for 15 minutes, reduce heat to 350 and bake
for an additional 35-45 minutes or until pie crust is golden brown and
liquid is bubbling.

Apple Pie Filling Recipe


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