Can-Your-Own Apple Pie Filling

I have one little apple tree in my yard and this year it produced apples like you wouldn't believe!! I think I got at least 4 big boxes out of it. I've looked and there are a lot of Canning recipes for Apple Pie filling out there on the internet,  but another friend I work with makes this delicious Dutch Oven Apple Crisp/Cobbler that she brings into the office every Christmas for a treat, it's soooo goood! And when I asked her what she did for the apple filling she said she canned her own pie filling. I had to get the recipe!!! It's delicious! So here is the recipe(I tweaked the recipe a little, and added just a touch more cinnamon and nutmeg, I like a spicey apple pie) and I added the Apple Crisp recipe below that... I haven't made it at home yet so I don't have a picture... but it's delish!!! I love the way my home smelled when making the cinnamon syrup for the apples... YUM!  And don't you love the 'hominess' look of the jars of canned apple pie filling?? I think it would be a cute holiday gift with a cute apple fabric to cover the lid with ribbon tied around it...you could make a basket with pie filling, a pie tin, and premade pie crust.... oh the possibilities!!!

Can-Your-Own Apple Pie Filling
Makes 7 Quarts. Each quart is enough for a double crust pie.

Peel, core and slice 6 -7 lbs of tart apples.

In a large sauce pan blend together:
4-1/2 cups sugar
1 cup cornstarch
3 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt

Stir in 10 cups water. Cook and stir until thick and bubbly. (I didn't time mine, but it took a while to get good and thick and I let mine get to a good boil, so it bubbles a little even when stirring)
Add 3 Tablespoons lemon juice. Stir and cook a minute or two more.  Remove from heat.
Pack your apples into hot sterilized quart jars leaving a 1 " head space. Fill jars with hot syrup leaving 1/2 " head space. Use the handle of a wooden spoon to poke into the jars and move apples around to help the syrup distribute around in the jar if necessary.
Wipe the rim of the jars with a clean cloth then place sterilized lids on jars and tighten with rims.
Process in water bath for 20 - 30 minutes (I did mine for 30 minutes)
Remove from water bath and place on towel and let cool over night. (don't you love the 'popping' noise of the jars sealing?? what makes you more happy than that?) Don't they look lovely??

Dutch Oven Apple Crisp
Preheat oven to 400 degrees.
Add 2 quarts apple pie filling to a 12" Dutch oven
In a bowl mix together:
1 cup flour
3/4 cup granulated sugar
Cut 1 cube (1/2 cup) cold butter into flour and sugar until crumbly. Spread over top of pie filling. Bake for 60 to 70 minutes or until hot and bubbly and top is golden brown.
Serve warm with ice cream or whipped cream. YUM!