5 to 6 lb. tart apples, peeled, cored, and sliced
4 1/2 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
3 tbsp. lemon juice

In large saucepan, blend sugar, cornstarch, cinnamon and nutmeg. Add 1 teaspoon salt. Stir in 10 cups of water. Cover and heat until thickened and bubbly, stirring occasionally. Add apples into canning jars, leaving 1 inch headspace. Fill with hot syrup. Adjust lids. Process in boiling water bath for 15 minutes for pints and 20 minutes for quarts.

Before serving, prepare pastry for two crust pie. Line pie plate with pastry. Add 1 quart apple filling. Put on top crust and bake at 400 degrees for 50 minutes.