Apple Pie Filling


  • 4 and 1/2 cups sugar
  • 1 cup cornstarch
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp kosher salt
  • 10 cups water
  • 3 tbs lemon juice
  • 6 lbs apples, or 24 cups

This is a classic filling for apple pies.


  • In a large pan blend the first 4 ingredients, then ad the salt and stir in the water.
  • Cook over medium heat and stir until clear, thick and bubbling.
  • Add the raw apples to the syrup and heat through.
  • Add lemon juice.
  • Pack the apples in sterilized jars, leaving 1 inch of head space, and fill with the hot syrup
  • To seal process 15 minutes for pints and 20 minutes for quarts in a water bath.
  • Pressure cook then seal, or use right away to make pies.
  • If you prefer not to can the mixture, you may refrigerate for up to a week.

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