Description
A small-batch, pantry-stable spiced apple pie filling that yields exactly one pint jar, perfect for single servings or small households without food waste.
Ingredients
Scale
- 3–4 medium baking apples (about 1.5 lbs / 680g), peeled, cored, and sliced into ¼-inch wedges (mix of Honeycrisp and Granny Smith recommended)
- ½ cup granulated sugar (100g)
- ¼ cup apple cider (60ml)
- 1 tablespoon fresh lemon juice (15ml)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1 tablespoon cornstarch (8g)
- 1 tablespoon cold water (for cornstarch slurry)
- 1 tablespoon butter (14g), optional
Instructions
- Wash, peel, core, and slice apples into ¼-inch wedges. Toss with lemon juice to prevent browning.
- In a small bowl, whisk together sugar, cinnamon, allspice, nutmeg, ginger, and salt.
- Place a heavy-bottomed saucepan over medium heat. Add sliced apples and apple cider. Cover and cook for 5 minutes to steam.
- Uncover the pot, add the spice-sugar mixture, and stir. Cook uncovered for 10-12 minutes, stirring occasionally, until apples are translucent and juices are bubbling.
- In a small cup, mix cornstarch with 1 tablespoon of cold water until smooth.
- Reduce heat to medium-low. Slowly pour the cornstarch slurry into the simmering apples while stirring constantly. Cook for 2-3 minutes until the filling thickens and coats the back of a spoon.
- Remove from heat and stir in butter until melted and incorporated. Taste and adjust spices or lemon if needed.
- Ladle hot filling into a sterilized 8- or 12-ounce half-pint jar, leaving ½ inch headspace. Remove air bubbles and wipe the rim clean.
- Place the flat lid and ring on the jar, tightening to fingertip tight.
- Process in a boiling water bath for 10 minutes (add 5 minutes if at high altitude over 1,000 feet).
- Turn off heat and let jar sit in water for 5 minutes before removing. Cool on a towel-lined counter for 12-24 hours until sealed.
Notes
Ensure apples are a mix of sweet (Honeycrisp) and tart (Granny Smith) for best texture and flavor. Do not overcook apples before thickening to maintain chunk texture. Always wipe jar rims clean to ensure a proper seal. If the jar does not seal after cooling, refrigerate and consume within one week. For lower sugar, reduce sugar to ⅓ cup and add lemon zest.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 9
- Carbohydrates: 11
- Fiber: 1
Keywords: apple pie filling, small batch canning, canned apple filling, fall recipes, apple pie filling for one, pantry staples, gluten-free dessert