24 cups thinly, sliced apples*
3-4 tablespoons lemon juice
4 cups white sugar
2/3 cup cornstarch
3 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 cups water
This pie filling can be frozen or bottled. Prepare bottles, lids and water bath for canning or have freezer containers ready.
In a large bowl, toss apples with lemon juice and set aside. Pour water into a large pot (6 qt) over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
Add apples and return to a boil. Reduce heat, cover and simmer about 6 to 8 minutes. Cool for 30 minutes if you're freezing it. If bottling, pour into quart bottles immediately.
Ladle into 5 freezer containers, leaving 1/2 inch head space. Cool at room temperature no longer than 1 1/2 hours.
Seal and freeze. Can be stored for up to 12 months.
If canning in bottles, put into quart bottles with a new lid and ring leaving 1 inch head space. Place in water bath for 30 minutes. Makes approximately 6 quarts.
To make a pie: Use one quart pie filling per 8 inch pie with double pie crust. Bake at 400 for 40 minutes. I use my pie filling for turnovers or chimichangas, too.
*I use my apple peeler/corer which the makes the job a little easier. One large apple makes about a cup of sliced apples.