Apple Pie Filling
1 1/2 cups cooking clear jel
6 cups sugar
4 cups brown sugar
4 cups cold water
2 liters pure unsweetened apple juice (or more water)
1 cup butter
1/2 tsp salt
1/2 tsp nutmeg (optional)
1 tbsp cinnamon
6 tbsp lemon juice
48 cups sliced apples
In a large pot, mix together the clear jel and sugars. Gradually whisk in the water until mixture is smooth. Add remaining ingredients EXCEPT the APPLES. Cook on medium heat until the mixture bubbles and has thickened; stirring continually. Remove from heat. Stir in the slices apples.
Ladle the mixture into quart jars. The apples will expand quite a bit so leave at least an inch of room between the filling and the top of the jar. This should make at least 12 quarts.
Process in a hot water bath. Bring water to a boil and then process for 20 minutes. Remove jars from heat and place onto a towel to dry. As they cool, the lids will begin to make popping sounds as they seal.
1 quart makes 1 pie or a nice size apple crisp.
Apple Crisp:
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/2 tsp cinnamon
1/2 cup softened butter or margarine
1 quart apple pie filling
In a medium bowl, combine the crumb topping until well blended using a fork or a pastry blender util it resembles small crumbs.
Put about 1/2 of the crumb mixture into the bottom of a casserole dish; pressing them down slightly. Pour 1 quart of apple pie over the crumbs. Sprinkle remaining crumbs evenly over the apple pie filling.
Bake @ 350 for about 30 minutes or until the top is golden brown and the apple filling is bubbling. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with vanilla ice cream.
