Blend first five ingredients. Stir in water.
Cook in large pot until thick and bubbly. Pack
apples into glass canning jars. 6 quarts and 1
pint. Cover with syrup. Leave 1 inch headspace.
Process 20 minutes in water bath canner. Pour
into prepared pie crust and bake at 400 degrees
for 50 minutes. Great for apple crisp also.
Originally Submitted
5/12/2010
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