My visiting teacher, Beth Gardner, made this for me. It is delicious and very easy to make.
4 1/2 c. sugar
1 c. cornstarch
1 t. salt
1 t. nutmeg
2 t. cinnamon
3 T. lemon juice
10 c. water
6 pounds peeled, cored and sliced apples
In saucepan, mix first 5 ingredients. Stir in water. Cook and stir until thick and bubbly. Add lemon juice. Pour wide-mouth quart jars 1/3 full of liquid. Add apples and pack tight. You may have to add a little more liquid. Seal and process in boiling water bath for 35-45 minutes. Makes 6 quarts.
To make pie, place 1 quart of apples and liquid in unbaked 9" pie crust. Cover with top crust and bake at 400° for 50 minutes.