Ingredients:

2-4 cups sliced peeled baking apples (6-7 lbs)

3 tablespoons lemon juice

4 ½ cups sugar

1 cup cornstarch

2 teaspoons ground cinnamon

1 teaspoon salt

¼ teaspoon ground nutmeg

10 cups water

Directions:

1. In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven (large kettle works) over medium heat, combine sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving ½ inch headspace. Cool at room temperature no longer than 1 ½ hours.

2. Seal and freeze; store for up to 12 months. Yield: 5 ½ quarts (enough for about five 9-inch pies).

Bon Appetit!