Grandma’s Canned Apple Pie Filling
The recipe for this delicious canned apple pie filling has been handed down for generations. It makes a perfect dessert for Thanksgiving, Fourth of July, or any occasion that needs an apple pie.
Hey y’all, Tiffany here.
Every time I hear the song, “From the Ground Up,” I think of my grandparents.
My grandparents have lived in the same house since before my dad was born. In the backyard, there is a beautiful apple tree that produces hundreds of apples every year (don’t ask me what kind – there are too many apple varieties!). They also have grape vines and a large vegetable garden. Every year, they harvest and can what they’ve grown.
While I was in college and living near them, I would go help my grandma prep all of the produce. In return, she would gift me several jars of canned goods. She also would use the apples to make this delicious Homemade Fresh Cranberry Salad.
My absolute favorite is her canned apple pie filling. Every time I make it for other people or church events, or for Thanksgiving pie, people beg me for the recipe. So I thought I would share it with all of you!
If your younger kids want to be involved, but they aren’t quite old enough, have them do this apple pie playdough no cook while you can!
Grandma’s Canned Apple Pie Filling
Mix together
- 4 1/2 cups sugar
- 1 cup cornstarch
- 2 Tbsp cinnamon
- 1 tsp nutmeg
- 1 Tbsp salt
Mix together and add 10 cups of water. Cook and stir until thick and bubbling. Take off the stove and add 3 Tbsp of lemon juice.
Tip: did you know lemon juice has natural pectin in it? We use it to thicken our homemade natural strawberry jam
This will make 6 quarts of filling. You will need 1 pound of apples per quart you want to make.
Peel and core the apples, cutting them into slices. (You will want to do this before making the mix.)
Fill each quart mason jar with apples, and then fill the rest of the jar with the filling, leaving 1″ of headspace. Remove air bubbles with a knife. To seal, cold pack for 30 minutes.
Cooking Instructions
I typically use 2 jars of filling per 9″ pie. You can use pre-made Pillsbury refrigerated pie crust to make the filling (and cook following the instructions on the package). Or you can use my grandma’s recipe for homemade pie crust!
Grandma’s Homemade Pie Crust
Mix together
- 2 1/2 cup flour
- 1 1/2 cup shortening
- 1 tsp salt
- 3/4 cup water
- 1 1/2 tsp Karo syrup
Roll out to 1/4 inch thick. Bake bottom crust in pie pan at 425* for 5 minutes to set up, then bake at 400* until top crust is browned and filling is bubbling.
We love using this canned apple pie filling on Pi Day!
Fun fact: according to my grandma, this recipe comes from a restaurant in New York City. President Joseph Fielding Smith told the owner that it was the best pie crust he’d ever tasted, and he wanted all the sisters in the Church to be able to make it. The man said it was a secret recipe, but he sold it to President Smith for $25. It was then distributed to every ward in the Church of Jesus Christ of Latter-day Saints in 1971.
And if you’re in the mood for something savory, check out this post with Savory Pie Recipes.
Tiffany wrote an earlier version of this post that was originally published at The Crazy Shopping Cart
Hello Tiffany, what do you mean by : To seal, cold pack for 30 minutes ?
I would like to try your Grandma’s recipe but I don’t understand the way to preserve (I’m French).
What is the yeld for the pie crust ? Anyway, thank you for the share.
The pie crust yields about 6-8 servings. Here is an article about cold pack canning:
https://www.emergency-survival-skills.com/cold-pack-canning/