There's nothing wrong with the one in the 2009 edition of the BBB but it is safe only for freezing because of the flour, which should not be canned.

If you want one that you can preserve in a boiling water bath, there's an approved recipe on the National Center for Home Food Preservation website, but it does require Clear-Jel as a thickener, since flour cannot be used, and Clear-Jel is not easy to find. I order mine online because the stores here do not carry it.

If, by chance, the apples were a gift from somebody who has a apple tree, be sure you know if they were fresh-picked off the tree, or if they were windfall/downfall. If they were the latter, add extra lemon juice to compensate for that bacteria might have begun growing in them while they were lying on the ground.

Don't forget that, if you don't have Clear-jel and don't want to make frozen apple pie filling, there are several other BWB recipes that are safe and approved, including apple pie jelly, apple butter, applesauce, apple cranberry mincemeat, apple pie jam, apple rings, or pear apple ginger marmalade, etc. Recently I've made several batches of Linda Lou's Apple Pie Jam from the recipe on the Havest Forum and it is delicious.

Be careful with any old recipes that use flour or cornstarch as a thickener. I don't think that any of them are considered safe for BWB canning under the current guidelines, but they can be frozen.

Dawn

Here is a link that might be useful: NHCFP Apple Pie Filling Recipe for BWB Canning