APPLE PIE FILLING

Pam Williams

In large pot blend 4-1/2 C sugar, 1 C cornstarch, 1-1/2 T apple pie spice, 1 t salt. Stir in 10 C water, cook, stir till thick, bubbly. Add 3 T lemon juice. Pack 5-1/2 to 6 lbs apple slices into 6 qt jars. Fill with hot syrup, using knife or narrow spatula to help distribute. Adjust lids, process 20 min. To make a pie, put 1 qt filling in 8” crust, dot w/butter, add top. Bake 400˚ 50 min. For 21 qts plus a large cobbler, triple the sauce recipe, quadruple the apples. Print Recipe