Apple Pie Filling

4 ½ c. Sugar                        
¼ tsp. Allspice
1 c. Cornstarch                  
1 tsp. Salt
2 tsp.  Cinnamon              
3 Tbsp. Lemon Juice
¼ tsp. Ground Nutmeg  
2-3 drops yellow food coloring (opt.)
¼ tsp. Ground Cloves      
5 ½ - 6 lbs. Apples, Peeled, Cored, and Sliced

In a large saucepan blend the first 7 ingredients.  Stir in 10 c. water.  Cook and stir until thickened.  Add lemon juice and food coloring.  After apples are sliced put them in a bowl of 2 c. water and 2 c. lemon juice to prevent apples from going brown.  Pack apples into quart jars leaving ½ - 1 inch head space.  Fill with hot syrup.  Use spatula or knife to help distribute the syrup.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Process – Steam or hot water bath - Quarts – 20 minutes.  Yield approx. 6 qts.



Pie – Prepare 2 crust pastry 8 or 9 inch.  Line pie plate with pastry.  Add 1 quart of apple pie filling.  Adjust top crust, cut slits, and seal.  Bake at 400 degrees for 50 min.

Apple Crisp – Empty 1 quart of pie filling into 8x8 dish. 

Mix 2/3 c. Packed Brown Sugar
½ c. Flour
½ c. Rolled Oats
¾ tsp. Cinnamon
¾ tsp. Nutmeg
1/3 c. Softened Butter. 

Sprinkle over pie filling.  Bake at 375 degrees for 30 min.  Top with ice cream.