The magic of this homemade apple pie filling lies in its perfectly balanced sweetness, enhanced by the warm spice blend of cinnamon, nutmeg, and allspice. As the filling simmers, the apples soften just enough to remain tender but still hold their shape in a pie. The lemon juice brings a refreshing tang that cuts through the richness of the sugars, making each bite of pie taste both comforting and bright. Whether spooned into a flaky pie crust, spread over pancakes, or enjoyed on its own, this jar of apple goodness captures the essence of a perfect fall day.
Ingredients:
- 6 cups peeled, cored, and sliced apples (use a mix of tart and sweet varieties, like Granny Smith and Honeycrisp)
- 2 ½ cups water
- 1 cup granulated sugar
- ½ cup brown sugar (light or dark)
- ¼ cup cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp salt
- 1 tbsp lemon juice (or ¼ tsp citric acid)
- 1 tsp vanilla extract (optional)
Instructions:
- Prepare the Apples:
Start by preparing your apples. Peel, core, and slice them into uniform slices, about ¼-inch thick. Using a variety of apples ensures that the filling has a good balance of sweetness and tartness. To prevent browning, place the sliced apples in a bowl of cold water with a tablespoon of lemon juice while you prepare the other ingredients. - Prepare the Syrup:
In a large saucepan, combine water, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Whisk everything together until smooth. Bring the mixture to a boil over medium heat, stirring constantly. Once the syrup begins to thicken (around 2-3 minutes), reduce the heat to low. - Add the Apples:
Drain the apple slices and add them to the saucepan with the syrup. Stir gently to coat the apples with the syrup, ensuring all slices are well-covered. Increase the heat slightly and simmer the apples for 5-7 minutes until they begin to soften. The mixture should be thick and glossy by this point. - Add Lemon Juice and Vanilla:
Once the apples have softened, stir in the lemon juice (or citric acid) to help preserve the filling and balance the sweetness. If you’d like, add the vanilla extract for extra flavor. Simmer for another minute, then remove from heat. - Fill the Jars:
While the apple pie filling is still hot, carefully ladle it into sterilized glass jars, leaving about ½-inch headspace at the top. This space allows the filling to expand during the canning process. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the sterilized lids on top and screw on the bands until finger-tight. - Process the Jars:
Place the filled jars in a water bath canner, ensuring they are covered by at least an inch of water. Bring the water to a boil and process the jars for 20-25 minutes. Once done, carefully remove the jars from the canner using jar tongs and place them on a towel to cool. As they cool, you should hear the lids “pop,” signaling a proper seal. - Check the Seals:
After the jars have cooled completely (12-24 hours), check the seals by pressing the center of the lids. If the lid doesn’t move, the jar is sealed correctly. If it pops up and down, it hasn’t sealed properly, and you’ll need to refrigerate and use the filling within a week. - Store and Use:
Store your sealed jars in a cool, dark place, and they’ll keep for up to a year. When ready to use, simply open a jar and add the filling to your pie crust, turnovers, or other baked goods. Each quart jar contains enough filling for a standard 9-inch pie.
