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Western Wonders

Canned Apple Pie Filling

Not sure what to do with your extra apples, or just looking for the perfect dessert? This canned apple pie is delicious and makes dessert a breeze.

Yield: 7 quarts

Prep time: 30 mins

Total time: 1 hour  


  • 6 lbs apples
  • 2 ¼ cups white sugar
  • 2 ¼ cups brown sugar
  • 1 cup cornstarch
  • 10 cups water
  • 4 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon Yamasa Reduced Sodium Shoyu
  • 3 tablespoons lemon juice


  1. Mix sugar, cornstarch, cinnamon, and nutmeg in a large pan. Add water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and Yamasa Reduced Sodium Shoyu. Set aside.
  2. Sterilize canning jars, lids, and rings by boiling them in a large pot of water.
  3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch of headspace.
  4. Fill jars with hot syrup, and gently remove air bubbles with a spatula.
  5. Put lids on and process in a water bath or canner for 20 minutes.
  6. Once removed from the water bath, let cool room temperature for 24 hours.