I see an approved recipe for chunky applesauce in the Ball Complete Book of Home Preserving. You just follow the regular directions but smash half of the apples and puree the other half. Adding cinnamon should be fine.

As for canning an apple pie filling, you just can plain quartered and peeled apples in a light or medium syrup. Then you would thicken them at the time you make the pie.
There are no safe recipes to make and can a thickened pie filling that I am aware of because the thickening changes the ph level.
I'm sure someone will correct me if I am wrong.
Also, check out the site below.

Nancy

Here is a link that might be useful: National Center for Home Preserving

Thanks Nancy. My BBB only has pureed applesauce recipe. I wasn't sure about adding sugar and cinnamon.

I had a feeling a thickened filling couldn't be safely canned. I found recipes online but they all contained either flour or cornstarch. Figure I'd better aske the experts here before adding those kind of things.

Linda

I never puree my applesauce. I like a few chunks and it's just fine. You can add however much sugar and cinnamon you like as it doesn't affect safety. If you can find it cinnamon oil is a nice touch as it keeps the applesauce a nice light color. It's also great for pickles.

Cinnamon can get bitter after canning and during the period it sits on the shelf, so it is one of those cases when less is more.

If you use windfall or bruised apples for applesauce use a recipe like the one from Bernardin that calls for a bit of added lemon juice. Windfall and bruised apples have a higher pH than unblemished ones.

There is an approved apple pie filling recipe at the NCHFP, but to thicken it you would need regular (not instant) ClearJel. Or you could make the filling and not bother with the ClearJel.

I just can spiced apple slices with sugar, lemon juice, vanilla, cinnamon, nutmeg and mace. Then I can use them for crisps, pies or just eat as they are.

Carol

Here is a link that might be useful: NCHFP Pie Fillings

I agree, chunky applesauce is fine and add sugar and spices to your own taste.

I also have recipes to can apple pie filling using ClearJel, I just don't. The stuff makes that "gelatinous goo" that I dislike so intensely, so I can the apple and thicken when I use them, like Carol and Nancy. I've also frozen apples with sugar and the spices, a pie's worth per bag, and then I just dump it into a pie shell and bake it when I want it.

Annie