About 30 lg. apples
4 1/2 c. white sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 c. water
1 tbsp. lemon juice

Peel and slice apples into 7 quart jars tightly about 2/3 full. To prepare syrup, combine sugar, cornstarch, cinnamon, nutmeg, salt and water. Cook syrup until thick and bubbly. Add lemon juice. Pour hot syrup over apples, topping off jars with enough apples to fill jars, adding a little more syrup. Seal jars and process 20 minutes in hot water bath.

To make a pie, use 1 quart to fill a 9" pie shell, top with a crumb mixture. Bake 20 minutes at 400 degrees then 1 hour at 350 degrees. (Also can be used for apple crisp.)