This is by far my most requested recipe. It is not mine. It comes from my mother. She got it from Angie Haen, mother of one of my dad's high school buddies. Where Angie got it, I don't know, but I do know that this recipe is best when two people work together at it. One using an apple machine to peel, core and slice the apples, and the other person doing the rest.
Enough Apples to fill 7 quart jars (ok, well, when I do, 9 jars)
4 1/2 cups of sugar
1 cup cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
10 cups of hot water
3 tbsp lemon juice
Peel, core and slice the apples into as uniform slices as you can. As you slice them, toss them into a combination of water and Fruit Fresh or water and lemon juice to prevent browning. I prefer Cortland apples for this, though I recently used Paula Reds with good results. Any strong baking apple with do.
For the syrup, combine all of the other ingredients except the lemon juice and cook until thick and bubbly, stirring frequently. Add lemon juice.
Tightly pack the apples into quart jars. Shake, twist and tap the jars to get as many apples in each as you can. Pour syrup over apples, leaving a little head space. Carefully clean the rim of the glass. Seal the jars and process for 20 minutes in a boiling water bath. (or at 5 lbs for 10 minutes in a pressure canner)
To make a pie, dump a quart of the pie filling into an unbaked pie shell. Slice a fresh apple or two on top, just to be sure there are plenty of apples. Top with another crust and slice a few holes, or do the whole crisp-pie thing. Bake at 350 degrees for an hour.
This recipe is also amazing over pork chops.
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