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4 1/2 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 c. water
3 tbsp. lemon juice
6 lbs. tart apples (or enough to fill 6 or 7 qt. jars)

Cook and stir all ingredients together in large kettle until bubbly. Add 3 tablespoons of lemon juice. Pack apples (pared, cored and sliced) onto 6 or 7 quart jars which have been sterilized. Fill with hot syrup. Adjust lids to seal. Process in boiling water for 20 minutes for quarts; 15 minutes for pints. One quart of apples will line a 9 inch pastry shell. Bake pie at 350 degrees about 40 minutes or until it gets nice and brown and bubbles out of the top crust.
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