Why not just can your apple pie filling with no thickeners like many of us do? It is often discussed here as a big advantage and both easier to do and gives better results.. Then you can stir in your thickener of choice after opening the jar.

Personally we don't like either - Clear jel or Pomona in pie filling - so doing it that way lets us use flour or cornstarch or whatever at pie baking time.

Dave

I wouldn't add any thickeners either, not before canning.

Thank you Dave and myfamilysfarm for your input. I really do appreciate it. However - this apple pie filling will be gifted upon those that do not really cook, It kind of needs to be a ready to go thing. So I'm looking for directions like this: buy a pie crust, pour this in, top it with the other crust, bake it, and - YAY - you have home made pie!!!

I think I might try a very small batch - say a pint's worth, and see how it turns out. Again - my original question was if anyone had tried this recipe, or had thoughts on it. If I were canning it for my own personal use, I would skip the thickener all together - I have read that here many times. :)

My pie filling doesn't have any thickeners, even making without canning. You could say, drain before pouring into shell.