7 qt. apples (tart apples)
10 c. water
1 c. cornstarch
6 c. sugar
1 tbsp. cinnamon
1 tbsp. allspice
1 stick butter

Peel, slice and pack apples in jars. Pack to the shoulder of jar. Do not fill too full as it will push the lid off.

Mix well. Bring to a boil. Pour over apples and seal jars. Cook in pressure canner for 10 minutes at 10-pounds pressure or hot water bath for 30 minutes after water starts boiling.

Topping:

2/3 c. brown sugar
3 tbsp. softened butter
1/2 c. flour
1/2 c. pecans

Put prepared pie filling in baked crust. Crumble topping over pie.

Bake at 375°F until brown.