Canned Apple Pie Filling with Maple and Cinnamon

1. Fill 2 large bowls half full with cold water. Squeeze 1 lemon half into water in each bowl. Using an apple slicer, core and cut apples into wedges (or use a knife to slice apples into 1/2- to 3/4-inch wedges). As you slice the apples, place slices in the lemon water in bowls to keep from browning.

2. Add enough water to a 6- to 8-quart pot to half full; bring to boiling. Drain apples; measure 24 cups. Cook apples, one-fourth at a time, in the boiling water for 30 seconds. Use a large slotted spoon to transfer apples from boiling water to a large bowl. Cover bowl to keep apples hot. Discard the cooking water.

3. In the same pot combine sugar, Clear Jel®, cinnamon, and salt. Stir in apple juice, the 2 1/2 cups cold water, and the maple syrup. Cook over medium-high heat until mixture thickens and bubbles, stirring constantly. Stir in the 3/4 cup lemon juice; boil for 1 minute, stirring constantly. Stir in apples (mixture will be thick).

4. Pack hot filling into hot sterilized quart canning jars, leaving a 1 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

5. Process filled jars in a boiling-water canner for 25 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Maple-Cinnamon Apple Streusel Pie:

Preheat oven to 375°F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry and trim. Crimp edge. Transfer one jar of filling to pastry. In a bowl stir together 1/2 cup packed brown sugar and 1/3 cup all-purpose flour. Using a pastry blender cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 2/3 cup chopped sliced almonds. Sprinkle streusel in desired designs over top of filling. Cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in the oven. Bake for 25 minutes; remove foil. Bake about 30 minutes more or until filling is bubbly in the center. Cool on a wire rack. Makes 8 servings.