4 1/2 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. corn starch
3 tbsp. lemon juice
3 drops yellow food coloring
6 lb. tart apples, peeled and sliced

In large saucepan blend first 4 ingredients. Add 1 teaspoon salt. Stir in 10 cups water. Cook and stir until thick and bubbly. Add lemon juice and food coloring. Pack apples tightly into hot jars leaving one inch head space. Fill with hot syrup. Seal and process in hot water bath for 20 minutes.

Prepare pie using 1 quart of filling. Cut slits in top crust and bake at 400 degrees for 50 minutes.