In recent years; apple pectin has received much attentions due to its diverse bioactivities and excellent technical properties as gelling and thickening agents. According to the general principle that the functionality is decided by the structure; the functional and technical properties of apple pectin were highly depended on the physicochemical characters; such as molecular weight and degree of esterification. Further; the physicochemical characters of an apple pectin product are heavily relied on the properties of raw materials (variety and maturity) and extraction method. At present; the acid method is the dominated industrial method to produce apple pectin with apple pomace. In performing this method; the pectin was first extracted with an acid solution and then precipitated by adding enough ethanol. In this context; by extensive reviewing relevant literatures; the effects of the acid extraction conditions (the type and dosage of extraction agent; liquid-solid ratio; extraction temperature; the type and the strength of physical field; etc.) on the extraction rate and physicochemical properties of apple pectin (the degree of esterification; neutral sugar content; galacturonic acid content; molecular weight; etc.) and their mechanisms were investigated. Meanwhile; the current problems and perspectives in the field are analyzed.