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The recipe for this delicious canned applie 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.
Every time I hear the song, “From the Ground Up,” I think of my grandparents.
Hey y’all, Tiffany here.
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. 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.
My absolute favorite is her canned apple pie filling. Every time I make it for other people or church events, people beg me for the recipe. So I thought I would share it with all of you!
Grandma’s Canned Apple Pie Filling
- 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.
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
- 4 cups sugar
- 2 cups butter
- 4 eggs
- 2 cups sour cream
- 4 tsp vanilla
After mixing, add:
- 10 cups flour
- 1/2 tsp salt
- 4 tsp baking soda
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.
Tiffany wrote an earlier version of this post that was originally published at The Crazy Shopping Cart