Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

This is a delicious apple pie filling and easy too! From the Ball Blue Book of Canning. Prep time includes peeling and slicing apples.


  1. Wash, peel, core and slice apples.
  2. Treat to prevent darkening.
  3. Combine sugar, flour and spices.
  4. Rinse and drain apples; stir into sugar mixture.
  5. Let stand until juices begin to flow, about 30 minutes.
  6. Stir in lemon juice.
  7. cook over medium heat until mixture begins to thicken.
  8. Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.
  9. Cool at room temperature,not to exceed 2 hours.
  10. Seal, label andn freeze.
  11. Yield: about 6 pints.
  12. Note: You can can this recipe if you put hot filling into hot sterilized jars and seal properly.
  13. You may cook in hot water bath for 15 to 25 minutes.
  14. I made immediately into an apple pie and cooked at 425* for 15 minutes, then lowered temperature to 350* for 30 more minutes.
Most Helpful

Outstanding! Made into a pie. Next apple picking will be made into canned filling. Made for the photo tag game.

BakinBaby October 07, 2008

I make this recipe all the time. It makes the best pie ever.

LorraineZ January 13, 2008

Oh my goodness--what a great way to use apples. Tried this the first time and it was so-o-o easy. I could not believe how quickly the apple mixture thickened. I canned it and have already used 1 quart for a pie. What fabulous flavor. Thought I had just picked the apples from the tree. Thank you.

Sodak1951 November 10, 2007