Apple Pie Filling

Apple Pie Filling
4 ½ c. sugar
1 c. cornstarch
2 t. ground cinnamon
¼ t. ground nutmeg
10 c. water
3 T. lemon juice
1 t. salt
6 lbs. apples peeled, cored and sliced
In large saucepan, blend sugar, cornstarch, cinnamon and nutmeg well. Stir in the water; cook and stir till thick and bubbly. Add lemon juice. Pack sliced apples into quart jars leaving 1” headspace. Fill jars with hot syrup, leaving 1/2” headspace. Add lids and process in boiling water bath for 20 minutes. This makes 6 quarts.

When it’s time for pie, prepare pastry for a 2 crust pie and line pan with pastry. Add 1 quart apple pie filling. Cover with top crust, cutting slits for escape of steam; seal. Bake at 400º for 50 minutes.