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

In large saucepan, blend first 4 ingredients and 1 teaspoon salt. Stir in 10 cups water. Cook and stir until thickened and bubbly. Add lemon juice and food coloring. Pack apples into hot jars, leaving 1-inch head space. Fill with hot syrup, leaving 1/2 inch head space. Use spatula to help distribute syrup. Adjust lids. Process in boiling water bath 15 minutes for pints and 20 minutes for quarts. Makes 6 quarts.

Before serving: Prepare pastry for a 2-crust 8 or 9-inch pie. Line pie plate with pastry; add 1 quart apple pie filling. Adjust top crust, cutting slits for steam to escape. Seal. Bake at 400 degrees for 50 minutes.