Canned Apple Pie Filling

I love this recipe. I needed something that if Friday came and i didn't have anything to take to church on Sabbath i could make really quick and easy.
So i decided it would be nice to have pie filling on hand.
So i found this recipe and it is fabulous!!
The syrup can be made without the apples and canned and stored then when you want to make your pie, you just slice the apples into a pie crust and pour some syrup over it and bake it.
OR you can heat the syrup and pour it over pancakes and waffles.
OR you can heat it up and dip some sliced apples in it.
There are so many ways you can use this recipe, which is why i love it so much:o)

This recipe makes 4 quarts and 4 pint jars worth, or 12 pint jars. You will need 1 quart and 1 pint, or 3 pints to make 1 pie. So the recipe can do 4 pies:o)

Ingredients:

• 4 c. sugar
  2 tsp. cinnamon
  10 c. water
  3 tbsp. lemon juice
  1 c. cornstarch
  1/4 tsp. nutmeg

Slice your apples and keep them in water with 1/2 cup lemon juice to keep them from turning brown. I found its easier to slice the apples before you start the syrup because you want the syrup to still be hot and bubbly when you jar it.

Put all ingredients in a big pot/sauce pan on the stove and bring to a boil.

Pack cold apples in jars.

Pour hot syrup over apples leaving 1/2" of head space. This is very important because otherwise when you process them the sauce will bubble up and ruin the seal.
This recipe left me with 1 extra pint jar of syrup which i stuck in my fridge to use as syrup for pancakes this weekend;o) If you have any left over you can put it in a jar and process it as well and store the same as the pie filling.
Process for 20 minutes in hot water bath.
Remove and allow to cool completely.

When your ready to make your pie all you have to do is put it in your prepared crust and bake it!