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Per Quart:
5 apples
1 c. sugar
1/4 c. corn starch
1 1/2 tsp pumpkin pie spice
1/2 c. water
3/4 c. apple juice
2 TBSP lemon juice
Core, peel and slice apples. Place in boiling water for 1 minute. Set aside and keep hot. Boil remaining ingredients until desired thickness. I barely let mine reach a full boil. Fill hot sterilized quart jars alternating apples and syrup until it is almost full. Run a knife down the side to remove air bubbles. Add more apples and syrup. Process 25 minutes.I've been making this recipe for a couple of years now and I absolutely love it! It makes the best apple crisp!
Apple Crisp
1 qt apple pie filling
1/2 tsp cinnamon
1/2 c. brown sugar
1/2 c. flour
1/2 c. oats
1/4 c. butter, melted
Pour the pie filling into a pan. Mix remaining ingredients well and sprinkle over the top of filling. Bake at 375 for 20-30 minutes until golden.
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