Apple Pie Filling Recipe! (Made on the stovetop!)

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Apple Pie Filling is the perfect way to cook up your apples.  These tender sweet-tart apples take just minutes to prep and taste so  much better than the canned version!

They can be used in pies or tarts or in any recipe that calls for a can of apple pie filling!  We scoop them on ice cream or yogurt or even add them to Overnight Refrigerator Oatmeal! Any variety of apple will work perfectly in this recipe!

Apple Pie Filling in a jar ready to enjoy.

Easy Stove Top Pie Filling

I looooove Apple pie filling!  I also have a lot of recipes calling for canned apple pie filling..  and it’s kind of expensive…  not to mention, homemade always tastes 1000 x’s better!  This has to be one of my FAVORITES and if you’ve been looking for an easy Apple Pie Filling recipe.. you’ve found it!!

How to Make Apple Pie Filling

You’ve heard the saying as easy as Apple Pie, this recipe is exactly that… apples are peeled and sliced and simply added to a pan with a bit of water, sugar and cinnamon.  Once tender, I add a bit of cornstarch to thicken up this apple pie filling. Any of the juices released from the apples to make the “saucy” part.  Voila.  It’s that easy!

This easy apple pie filling recipe makes the equivalent of 1 can of apple pie filling and takes just about 10 minutes.  It’s perfect to substitute for a can of apple pie filling (and tastes so much better than the store bought)!  Choose a variety of apples that holds up well to cooking such as Granny Smith!

How to Freeze Apple Pie Filling

This apple pie filling is delicious and can be used right away. We mainly make it to replace cans of pie filling in recipes, if I am making an actual apple pie from scratch, I don’t pre cook the filling. If you do make this filling you can of course freeze it.

Simply cook as directed and cool. Freeze in a freezer bag. Once ready to use, defrost overnight in the fridge and use as you would from fresh!

We love this on it’s own or served over ice cream but this easy apple pie filling works perfectly in the recipes below!

  • Apple Pie Egg Rolls: If you like the OLD McDonald’s apple pies (the fried ones!) you will LOVE these!!!
  • Apple Pie Tacos: Crispy Cinnamon Sugar Shells filled with Warm Apple Pie Filling!
  • Apple Pie Roll Ups: Easy baked apple pie roll ups rolled in cinnamon sugar and served warm!
  • Apple Pie Dumplings2 Ingredient Apple Pie Dumplings! This is the easiest dessert to put together!
apple pie filling in a jar
4.86 from 42 votes
Review Recipe

Quick Stovetop Apple Pie Filling!

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 8 servings
Author Holly Nilsson
Course Dessert
Cuisine American
This easy recipe replaces 1 can of store bought apple pie filling!


  • 4 medium apples
  • 3 Tablespoons water
  • 2 Tablespoons butter
  • 1 teaspoon cinnamon
  • 1/3 cup sugar
  • 1 Tablespoon + 1 teaspoon cornstarch
  • 2 Tablespoons water

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  • Peel, core and slice apples.
  • Melt butter and cinnamon over medium heat. Stir in apples, sugar & 3 Tablespoons water.
  • Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
  • In a small dish combine cornstarch and 2 Tablespoons water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.

Recipe Notes

Some apples are juicier than others. If you would like your filling thicker, combine 1 tablespoon cornstarch with 1 tablespoon water. Add a little at a time while the mixture is boiling until you reach desired consistency.

Nutrition Information

Calories: 109, Carbohydrates: 22g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 26mg, Potassium: 97mg, Fiber: 2g, Sugar: 17g, Vitamin A: 135IU, Vitamin C: 4.2mg, Calcium: 8mg, Iron: 0.1mg
Keyword apple pie filling

I’ve tried many apple pie filling recipes…  and this is definitely one of our favorites!  I hope you enjoy it as much as we did!

More Dessert Recipes Here! 

Easy Apple Pie Filling on the stove top! This apple pie recipe replaces the usual canned apple pie filling and tastes so much better!

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. I needed a sweet fruit filling for some crepes my son wanted, but did not have any pie filling on hand, however, I did have everything on hand to make this recipe. I used some Fuji apples to make this and the whole family enjoyed this very much! A very simple recipe to make, I’ll keep this recipe handy especially once we get closer to fall and the apple season!5 stars

    1. Would you kindly let me know what browser you are using Gary? We’ll try to see if we can figure it out! Have you tried the print button on the recipe card?

  2. I’m making apple pie cookies and decided to try a “from scratch” recipe for the filling. I stumbled upon yours and omgosh DELISH. Going to attempt homemade salted caramel while the filling cools and will put it all together tomorrow for Thanksgiving. Absolutely fantasic!5 stars

  3. Just wondering if you can them. What would you think the process is? I am wanting to save them for through the winter and into next summer.

  4. I’m going to try your fantastic apple pie filling with the following:

    1 cup all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 tablespoon butter (softened)
    1/3 to 1/2 cup milk (to moisten)

    Cheddar Dumplings: Add about 1/4 cup of shredded cheddar cheese to the dumpling mixture before you add the milk.5 stars

  5. Didn’t bother with the cinnamon or cornstarch. First time I’ve ever made an apple.pie, and it was awesome. Thanks for this.5 stars

  6. Your recipe of ingredients lists a total of 6 tablespoons (plus 1 tsp) of water. 2 for the apples, 1 tbs with 1 tsp for the cornstarch mixture but where do the last two tbs of water (on the list) go?

    1. Hi Shirley, you will want to stir in 3 tablespoons with the apples and then 2 tablespoons with the corn starch mixture! If you end up with juicy apple that needs a bit more thickening, you can add 1 tablespoon extra of each water and corn starch, to thicken it up! Hope that helps!

  7. This is so good! I was wondering what to do with all the apples I had. This is perfect! Thank you so much for the recipe!5 stars

  8. Regarding your apple pie recipe: Try using apple cider in place of the water. Got this tip from a vendor at the Farmers’ Market. Adds just a bit more apple flavor.

  9. Could you please tell me which recipe did Gerard used for blueberry cheesecake? I could not find one. Thanks. My husband loves cheesecake and blueberries.

  10. I baked your Blueberry cheesecake on Sat 16th of March 2019 and finished it in the fridge overnight, for St Patrick’s day dessert. It went down a treat, had the last two slices today for my breakfast this morning. I have to say that your recipe for Blueberry cheesecake, is the best we ever had, everybody enjoyed it. I’m now going to try your other cheesecake recipes for Sunday’s dessert

    1. Thank you so much for your kind words Gerard! I am so glad you liked this recipe! Please let me know what you think of my other cheesecake recipes when you try them!

  11. great recipe, thank you for the nutritional stated the recipe was for 8 servings, i’m thinking 8 servings per pie…is that how you based the values which would then include the pastry? we don’t eat pastries, just the apple filling ….

    1. I store it in the fridge for 3-4 days. Any longer than that, I suggest that you freeze it. It will keep for three or more months in the freezer.

  12. Flawless and easy recipe. I use this recipe for topping on deserts i.e. over vanilla or unflavored yogurt. hand pies, tarts and vanilla pudding. It always gets raves and put up against canned filling it can’t be beat, also saves a lot of money. Note: I some times add 1/4 tsp allspice w/ cinnamon.5 stars

  13. Great recipe, I’ve done this with one or two apples, also used coconut oil, used maple syrup missed with coconut sugar. Worked out really well. So happy to have found this recipe.5 stars

    1. Adding water can result in a soggy cobbler. I would suggest keeping the recipe as is, then adjusting to taste the next time around!

    1. I’ve only tried the recipe as written so I can’t say for sure. If you do try flour you will need more flour than you would cornstarch (approximately 3x) … you may have to play with the amount to get the right consistency.

  14. I tried to look through the comments to see if anyone else posted this question but I couldn’t find it. This is exactly what I’m looking for but I want to use with other fruits, ie. blueberries, cherries, etc. Do you know what the amount of fruit would be to replace 4 med apples? I’m thinking 4 cups?! Thanks for posting this!

  15. Can this be frozen? Sounds absolutely yummy, I’ve got lots of apples to use up from apple tree and this could be a good way of using them if it can be frozen.

  16. Just made some using frozen sliced apples. Came out a bit soft, but oh well. The best part is that, as good as it smelled, it tasted even better. Being made into tarts.4 stars

  17. Amazing recipe. I never thought this would be so easy. I’m a type 2 diabetic so I try to limit the carbs and I usually use Walmart sugar-free canned apple pie filling and use actual egg roll wrappers for a great dessert. I will substitute liquid Splenda concentrate for the sugar and use Xanthan Gum as the thickener to lower the carbs quite a bit. IF you have an air fryer, try that. It only takes a spritzing of olive oil for egg roll wrappers to cook up very crispy in the air fryer.THANK YOU for sharing this! Michigan has marvelous apples and I am certain this will make a much better tasting egg roll filling!5 stars

    1. You can leave it out or add any warm type of spice such as pumpkin pie spice, a tiny bit of nutmeg or even a pinch of dried ground ginger.

  18. This is Fantabolous! I didn’t want to use a can and was happy to find this quick recipe. You won’t be disappointed. I only had Empire Apples and they were delish!
    I used this recipe with cinnabons.
    Tonite we are scoping some vanilla ice cream on them.
    Thx again
    B5 stars

  19. This is great! I needed a 19 oz. Can of Apple Pie Filling for a Large Fridge Recipe Muffin Recipe and I usually only have lots of fresh apples in my house, tonight I made this for the recipe! Awesome, Thanks for Sharing!5 stars

  20. It was so easy to make the apple pie filling and it tasted great! Waiting for crust to defrost and can’t wait to put it all together and see how it taste and look!4 stars

  21. This is a really great recipe! I make it often. Keeps well in ref. Also freezes well. Great to have on hand.

    I add it to bread pudding. Also make quick apple turnovers. A real find!!5 stars

  22. Was making my quickie pork chop dinner tonight (chops, stuffing, apple pie filling in a casserole dish)…45 minutes till dinnertime; Oh no! No apple pie filling in the pantry! Did a quick Google search for stove top apple pie filling and this is what popped up. Perfect! Dinner is saved! It’s delicious and as easy as…well, you know ;). May never buy the canned stuff again. This is a keeper!

  23. This was so simple. I used a 3 -lb bag of green Yellow Delicious Apples and doubled the recipe. I do like cinnamon so I used 2 & 1/2 tsp. This tastes so much better than any canned apple pie filling I have tried. 
    I’m using this recipe to make Apple Pie Enchiladas. 
    What I didn’t use I put in a mason jar a froze. After a week I thawed it in the refrigerator, heated it and then ate it with a scoop of vanilla ice cream(Schwans). 
    Delicious both ways!5 stars

  24. I had some apples to use up and on a whim tried this recipe. It became a favorite. I keep some in my freezer for convenience. (For freezing, don’t cook apples too soft)5 stars

  25. I needed a last minute apple filling recipe for Thanksgiving and I just found this on Pinterest and tried it. It’s perfect! It was super simple to make and tastes great. Thank you!5 stars

  26. I make this filling every year and it never disappoints. It reminds me of my moms apple pie and that’s no easy feat! Thank you for an easy apple pie filling that tastes amazing! 

  27. This worked out beautifully, best filling I’ve ever made. The only difference is that I had covered my apple slices with a bit of lemon juice to keep them from going brown while I was getting everything else ready. I ended up leaving some of that juice in instead of adding the 3 tablespoons of water. This recipe is going into my recipe arsenal.

  28. Wondering if you could use apple cider or apple juice in place of the water to add a little more flavor? Plan on trying this recipe soon.

    1. I’ve only tried it as written. Since both of those have sweetness, you might like to reduce the sugar slightly if you do try it.

    1. I store it in the fridge for 3-4 days. Any longer than that, I suggest that you freeze it. It will keep for three or more months in the freezer.

  29. This is the BEST apple pie filling i ever made. It is easy simple that i think nyone could bo it. Thank you soooo much. Love it!!!!!!5 stars

  30. Thanks for the pie filling recipe.   Of course, since I’m a scratch cook, I had to mess with it.  Picked apples, delicious and wine sap are the trees I have so I added a tbsp of lemmon juice. Not a big cinnamon guy so I put in half nutmeg.  Awesome. Thanks again.

  31. Made this yesterday because i list my recipe and it is amazing. Thank you for a great recipe i am making more for more pies and desserts.4 stars

  32. I just made this today! I hope there is some left when I get home to bake a pie with….I can’t keep the family out of it. Thank You for sharing this….it is so delicious!!!!5 stars

  33. some vanilla or rum extract can be added for flavor. also, rum soaked raisins, bread crumbs and chopped roasted walnuts.

  34. Great recipe. I added the juice of half a lemon to cut the sweetness because I like my filling a little more tart.4 stars

  35. Holly, this looks wonderful and simple! Do you think this would world with puff pastry cups (like little individual tarts) and do you have a recipe for a crumble topping by any chance?

    1. Yes, I think this would be delicious in puff pastry cups!

      This is a very simple streusel topping I use:
      3⁄4 cup sugar
      3⁄4 cup flour
      1 tablespoon water
      1 1⁄2 teaspoons cinnamon
      1⁄4 cup butter, softened
      optional: lemon zest

      Just mix until crumbly and top your dessert before baking.

  36. Thank you so much for this quick and easy recipe. I searched all over and this one is what I am looking for.

  37. I’d like to make this filling in bulk for a big party.
    Question 1: will this recipe fill a pie?
    Question 2: can I make it 3 days ahead and keep it in fridge?

    Thank you!
    Rachel Campbell

  38. This is delicious! I used some Gala apples that were getting old and it still came out very tasty. I use all organic ingredients by the way. Thank you for this awesome recipe. :-)

  39. I followed the recipe & stored it in jar in fridge to use it later..took it out & discovered not enough liquid like a “canned pie filling” What should I add to give it more filling?..I didn’t want to add water for fear it would water down the flavor.

    1. You could certainly add a little bit of apple juice (and/or apple juice thickened with cornstarch) if you’d prefer more liquid with yours.

  40. Holly I am wondering if you could use apple cider instead of the water – to give it a really stupendous apple flavor – what do you think? and maybe use just one cup of sugar.

  41. Really good tasting, quick recipe. Used on slices to cover a tart that had a previously baked crust. I used sweet envy apples and then halved the sugar, but it was still great. Thanks!

  42. Made this recipe today for Thanksgiving 2016. Clear instructions, easy to follow and it turned out great. I made 1.5 times the recipe. And like most home cooks, I tweaked it to fit my style – using apple cider instead of water. I thought about using Calvados as well. Maybe next time – and there will be a next time. Thank you so much.

    1. Cindy you just answered my question! I hadn’t read all of the replies…duh! was asking Holly if I could use apple cider instead of water. Would you use a little less sugar?

  43. Overall I love it! Easy to do. I added some salt, nutmeg and all spice – but that’s just me. I also had trouble with my apples falling apart but I think that is the variety I used. Paula Reds (were given to me by a friend who didn’t like them for eating) I am not a fan for eating either but perfect for something like this. Next time I’ll be careful not to over cook. The house smells luscious – I’m a happy camper!

  44. What spice could be used in place of cinnamon? I am allergic to it I have a problem making recipes that use it. This Apple Pie Filling looks easy and delicious.

    1. I have only made this recipe as written. I would suspect that you can use flour in place of corn starch but I haven’t tried it.

  45. I can cook you almost anything but fail dramatically in the pastry department. I’m becoming a fan of Holly’s site really fast! It’s becoming easier and easier following the EXACT guidelines given. Try the Apple pie filling… it’s scrumptious and delish.. Keep them coming Holly :)

    Jeff Sheffield ENGLAND UK

      1. This is really good! Made two batches today. I used brown sugar instead of
        white sugar. No more store bought for me My house smells like I’ve been baking all day! Printed out the recipe for future use.
        Thanks so much!

  46. Thank you for sharing this recipe! I just made this filling in the amount of time you say! Oh my is it good! I used macintosh apples! The macintosh didn’t really hold shape! I could see why you would use granny Smith!

  47. Hi Holly! Just found your recipe for Quick Stovetop Apple Pie filling on Pinterest. I’ve been making apple pies for decades, and always dealt with apple soup – yummy, but soupy. We pick apples every year, and I send in half a dozen pies with my husband to his office. I tried your recipe this year, and happy to report that it was not only delicious but no more soup!!! I deleted all my other apple pie pins, and wrote all over the printed version of yours THIS IS THE ONLY ONE THAT WORKS! so I don’t ever go searching for the perfect pie filling. I found it, and this is it! Thanks a bunch for sharing!!

  48. Wondering if I would be able to freeze this filling in glass canning jars? Is that ok? I freeze left overs in Pyrex dishes with lids. Hmmm help please!

    1. I don’t think I would freeze this in glass jars. You could maybe find freezer jars or even portion it and freeze it in Freezer Ziploc Bags.

      1. Could I freeze the apple filling in Seal@Meal bags. I have one of the and I use it a lot with meat. It sucks all the air out of the bags.

    2. Veronica, It is safe to use good quality canning jars in the freezer, if you make sure to leave plenty of head space when freezing your items! Head space is the empty area between the top of the contents in your jar, and the top of the lid when it is screwed on with the cap. You need to leave at least an inch and a half to two inches of head space in your jars when freezing them so your contents have plenty of room to expand when changing from liquid to a frozen solid, otherwise the jars could explode due to the pressure build-up of the confined contents that have nowhere to expand! The reason pyrex bowls with lids work well is that their lids are not really secured air tight and if the contents are expanded to the point that they over flow from the base the lid will simply move aside, or slightly lift up and allow the pressure to escape as it isn’t an air-tight seal! I have several Jars in my freezer right now and they work just fine, you just have to be careful about leaving enough head-space, and I admit I have lost a few jars to cracks when I got in a hurry and didn’t pay attention to what I was doing when filling my jars!

  49. I just made this filling and it was delicious. I did add a teaspoon of vanilla and an eighth of a teaspoon of salt. I made my own pie crust. I did not pre-bake the crust, I just added the filling and baked it for an hour. It came out perfect and delicious!

  50. HI Holly,
    I have just done your apple pie filling .
    I want to make small apple tarts as I find
    There is less waste,I just can’t throughout
    Any food,
    1,how long do I bake it for
    2,how long will the filling last in the fridge
    3or can I freeze the filling.

    Regards Hilda

    1. 1. As the filling is already cooked, you’ll just need to cook long enough to ensure your tart pastry is cooked through.
      2. This should last 3-4 days in the fridge
      3. Yes, this recipe can be frozen.


    1. Flour can be used as a substitute to corn starch, but you will need to use about 3 times the amount that is recommended. I hope this helps!

  51. Hi. I have a couple of questions, 1) can another apple be used (my family doesn’t like granny smith’s) & if so, what kind? And, 2) how long will this keep in the freezer?


    1. Yes, any apple can be used. You may need to adjust the cooking time so the apples don’t get mushy depending on what variety you use. This should keep 3-4 months in the freezer if it is well sealed.

  52. I have a question…..I peeled some granny smith apples,to make a pie.I got sleepy and decided to put them in the fridge.Will they keep until tomorrow, or do i need to do something to them????

  53. Luv this recipe…made a few times so far but today just doubled the recipe. We especially enjoy these soft apples in thin crêpes…yum yum

    thanks for posting.

  54. Was looking to make something quick that was soft and delicious for my daughter when she had her wisdom teeth pulled, she was in so much pain! This was quick, soft and amazing! Will make this again. Couldn’t believe how good it was for being so easy.

  55. Ok I already used cornstarch with the plan to can these, and give them as gifts. I’m wondering if it would work to freeze it, and then thaw it out and put it in a jar just for looks to give with the instructions to use right away (that it’s not actually canned).

    I’ll use a different method for the other batches, but with this double batch I’m doing right now, will that work? Or will it look weird thawed out, and I should just give up on this double batch being for other people…

    1. To be completely honest thawed “cornstarch” recipes sometimes don’t thaw very pretty. If you do decide do try it that way, you might like to test it well beforehand to make sure it had the look you were hoping for.

  56. i’ve been looking for the recipe for the sauce to add to sliced apples and this is the closest found. I changed the regular sugar to light brown sugar and use cornstarch as a thickener …BUT only for pies NOT for canning.

  57. This was the BEST apple pie filling EVER. this came out so GOOD i cant stop eating it. please put out more recipes like it. LOVE IT

  58. Can I use this immediately after cooking?

    I’m trying this without peeling the apples to see how the consistency is. A lot of the nutrients are in the peel so we’ll see how this works out.

  59. I absolutely love this recipe!! Thanks!!! We’ve been waiting for snow to hit for a week here in GA and not being big bread eaters this is a great way to use it! My son loves rolling the bread out!

  60. Is there a specific kind of apple the recipe is meant to be done with? And if there is, is the recipe still good with other kinds(specifically granny smith apples as these are my favorite)?

  61. Hey,

    I have an abundance of apples right now, so this seems very easy to make. How long will it last in the freezer? I am thinking about making a couple of batches.

  62. Fried apple pies would be delicious with this homemade pie filling! Use canned biscuits. Roll out, put filling in the middle, seal the edges and bake or fry. Gonna try this very soon!

  63. Apple season is here! Iplan on going apple picking with some of the ladies, and since my home has downsized from 7people to 2. I can make this ahead of time and freeze some for later use. No wasted apples! Thanx!

  64. Oh, and I also wanted to add, I used for different varieties of apples in my filling. We live in the middle of Michigan’s Fruit Belt and have road side stands everywhere, so using different types of apples is simple. Varieties chosen this time are Northern Spy, Wolf River, Cortland and Ida Red. :D

  65. Hi, Holly, I got your recipe for Apple Roll Ups in a Ziplist heading and knew I had to immediately make not only the roll ups but your homemade filling, too. OMG…it is a wonderous recipe, both the dessert and the filling!

    What I love so much about having the filling on hand is the ease in making just ONE of these little treats at a time! I double the filling, stuck it in the frig, and now my family can make however many of these that they want for a healthy treat.

    The only thing different that I did was to use Sunmaid Raisin Bread instead of white bread, simply because we’re obsessed with the joy of raisins. :D

    Thanks for this quick, healthy and tasty snack!

    1. Thank you for stopping by Bee! I’m so glad you enjoyed the roll ups and the addition of raisin bread would be a treat my kiddos would love too!! Lucky you being surrounded by fresh fruit!! I do love the idea of mixing up the apples too.. one of my favorite fall treats for sure!

    1. Hi there, I have successfully canned apple pie filling in the past , and it turns out awesome! Ive always used minit tapioca instead of cornstarch ( which i just substituted the same amount of tapioca for cornstarch ) Then pack the hot mixture into hot sterilized jars ( 20 min in a 225* oven ) seal, and water bath can for 15 min. Works every time, and when you want to make a dessert quick, just open a jar!

  66. Your Stovetop Apple Pie Filling looks awesome! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
    Come Back Soon!
    Miz Helen

  67. Just the other day I was thinking about a homemade apple pie filling, pinned. Followed you here from Motivation Monday link up.

    1. I’ve only tried the recipe as written so I can’t say for sure. If you do try flour you will need more flour than you would cornstarch (approximately 3x) … you may have to play with the amount to get the right consistency.

  68. Holly, I LOVE this and it’s so simple and looks delish! I am pinning, printing and sharing with the universe – aka featured on my fb page. Thanks for sharing this wonderful recipe at Wonderful Wed. Blog Hop. Carrie, A Mother’s Shadow

  69. This looks AMAZING! Can’t wait to use the apple pie filling for many different fall desserts! Visiting from the ultimate linky wonderful Wednesday party :)

  70. I canned peach pie filling I would can this but omit the cornstarch and do that step when you actually go to use a jar…I’ve read in my. Canning books not to can using cornstarch…

        1. If you want to can it, you would need to use ClearJel instead of cornstarch. The cornstarch will break down, and while not dangerous, it gives the filling a texture much like that of congealed gravy and the color will change. ClearJel keeps the original coloring and smooth texture.

          1. It is my understanding that using cornstarch in canning is dangerous. It thickens and prevents the filling from moving around and heating the filling evenly, killing the germs. Clear Jell is safe.

          2. Hi Tanya, do you use equal amounts of clear gel as for cornstarch, if not how much for the one jar. THANKYOU!!!

          3. Tanya – could you just leave out the cornstarch – use everything else – and can it? Then you could put in the cornstarch just before you make the pie