4 1/2 c. sugar
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
3 tbsp. lemon juice
2 or 3 drops yellow food coloring
5 1/2 - 6 lb. tart apples, peeled, cored and sliced

In large sauce pan, 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 color. Pack apples into hot jars, leaving 1 inch headspace. Fill with hot syrup, leaving 1/2 inch headspace. (Use spatula to help distribute syrup.) Adjust lids. Process in boiling water bath: pints - 15 minutes; quarts - 20 minutes. Makes 6 quarts.

Before serving: Prepare pastry for a 2 crust pie. Line pie plate with pastry; add 1 quart apple pie filling. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400 degrees for 50 minutes.