4 1/2 c. sugar
1 c. cornstarch
2 tsp. ground cinnamon
1/4 tsp. nutmeg
2 to 3 drops yellow food color (optional)
5 1/2 to 6 lb. tart apples, peeled, cored & sliced

In large saucepan, blend first 4 ingredients and 1 teaspoon salt. Stir in 10 cups water. Cook and stir until thick and bubbly. Add lemon juice and food coloring. Pack apples into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath for 20 minutes. Makes 6 quarts.

Before serving, prepare for a 2 crust pie. Line pie plate with pastry. Add 1 quart pie filling. Adjust top crust; seal. Bake at 400 degrees for 50 minutes. This also freezes well after putting pie together. Seal well.