Canning your own Amish-style apple pie filling is a wonderful way to preserve the taste of fresh apples year-round. This traditional homemade method delivers a perfectly spiced, tender apple filling that’s ready to use in pies, crisps, or as a topping. The natural balance of cinnamon, nutmeg, and cloves combined with a simple syrup ensures a classic, reliable flavor every time.
Ingredients
- 8 cups peeled, cored, and sliced tart apples (about 6-7 medium apples, Granny Smith or Jonathan preferred)
- 4 cups granulated sugar
- 3 cups water
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 tablespoons lemon juice (freshly squeezed preferred)
- 1/2 cup cornstarch (for thickening)
- Additional water to make slurry (about 1 cup)
- Jar lids and bands (for canning)
Instructions
- Prepare apples: Peel, core, and slice your apples into 1/4-inch thick slices. To prevent browning, immediately toss them with the lemon juice in a large bowl.
- Make the syrup: In a large saucepan, combine the sugar, 3 cups water, cinnamon, nutmeg, cloves, and salt. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
- Cook apples: Add the prepared apples to the syrup and reduce heat to medium. Simmer gently for 5 minutes, stirring frequently to prevent sticking but being careful not to break up the apple slices.
- Thicken filling: In a separate small bowl, whisk cornstarch with about 1 cup of cold water until smooth. Slowly pour this slurry into the simmering apples, stirring constantly. Continue to cook for another 2-3 minutes until the mixture thickens to a glossy, pie-filling consistency.
- Prepare jars: While the filling cooks, sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to fill.
- Fill jars: Using a slotted spoon, pack apple slices evenly into hot jars, leaving about 1/2 inch headspace. Pour hot syrup over the apples, maintaining the 1/2 inch headspace. Remove air bubbles by gently tapping the jars or using a non-metallic spatula.
- Seal jars: Wipe jar rims with a clean, damp cloth. Place sterilized lids and screw on bands fingertip tight.
- Process jars: Place jars in a boiling water bath canner, ensuring water covers jars by at least 1 inch. Process pint jars for 25 minutes, quart jars for 30 minutes. Start timing when water returns to a full boil.
- Cool and store: Remove jars carefully and place on a towel or cooling rack. Let them cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid; it should not flex. Store sealed jars in a cool, dark place for up to one year.
Tips
- Apple varieties: Use tart, firm apples like Granny Smith or Jonathan for the best texture and flavor. Avoid overly sweet or soft apples that may turn mushy.
- Thickening agent: Cornstarch works well for a clear, glossy filling, but you can substitute with arrowroot powder in equal amounts for a slightly different texture.
- Prevent browning: Tossing the apples in lemon juice right after cutting slows oxidation and keeps the filling visually appealing.
- Water bath canning safety: Apple pie filling is high acid due to the lemon juice and apples, so water bath canning is safe and recommended. Always follow USDA guidelines for processing times.
Serving Suggestions
This Amish canned apple pie filling is incredibly versatile. Use it as a ready-made filling for traditional double-crust apple pies or lattice-top pies. Spoon over vanilla ice cream or pancakes for a warm, spiced topping. It also works beautifully stirred into oatmeal or yogurt for a comforting breakfast twist. For a quick dessert, bake it with a crumb topping to make a crisp or crumble.
Variations
You can adjust the spice blend to suit your taste. Adding a teaspoon of allspice or a vanilla bean pod during cooking enhances complexity. For a less sweet version, reduce sugar by up to 1 cup, balancing with a bit more lemon juice to maintain acidity. Some Amish recipes include a splash of apple cider for extra depth. For a more rustic texture, you can also dice apples instead of slicing.
Storage and Reheating
Properly canned and sealed jars of this apple pie filling will keep at room temperature for up to one year. Once opened, refrigerate the filling and use within 7 to 10 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally until heated through. Avoid boiling after opening to preserve texture. Leftover filling can be frozen in airtight containers for up to 6 months, though the texture may soften slightly after thawing.
Frequently Asked Questions
Can I use frozen apples for this recipe?
Frozen apples are not recommended for canning because they release excess water and may alter the texture of the filling. Fresh, firm apples provide the best results for both taste and texture.
Is it safe to water bath can apple pie filling?
Yes, because apple pie filling is acidic (due to apples and lemon juice), water bath canning is considered safe. Always follow USDA-approved times and methods to ensure safety.
How do I know if my jars sealed properly?
After cooling, press the center of each lid. If it does not pop back or flex, the jar is sealed. If the lid springs up and down or makes a clicking sound, the jar is not sealed and should be refrigerated and used soon.
Can I reduce the sugar in this recipe?
Yes, you can reduce sugar by up to 25% without significantly affecting the preservation or flavor, but avoid cutting it too much as sugar helps with texture and shelf life. Balancing with lemon juice helps maintain acidity.
What can I do if my filling is too thin after cooking?
If your filling is too runny, you can simmer it a bit longer to reduce liquid or add a little more cornstarch slurry gradually, stirring constantly until it thickens to the desired consistency.
Can I use this filling for other desserts?
Absolutely. Beyond pies, this filling is great for turnovers, tarts, crisps, cobblers, or even as a topping for cheesecake or ice cream.
By following this traditional Amish method, you’ll create a dependable, flavorful apple pie filling that captures the essence of homemade comfort and convenience. Canning your own filling means fresh, delicious pies are always within reach, no matter the season.
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