Canned Apple Pie Filling

wash, pare, core and slice enough apples to fill 8 quart jars

7 cups granulated sugar
1 cup corn starch
1/2 tsp. salt
2 Tablespoons cinnamon
1/2 tsp. nutmeg
1 cube margarine (1/2 cup)
2 1/2 quarts water or apple juice

Mix together and heat until sugar is dissolved. Pour over apples already in quart jars. Clean tops of jars and place seals and rings on them. Process in cold pack canner for 30 minutes. (I got this recipe from Doreen Slaugh)

My Mothers Apple Crisp

12 Large Apples, Sliced
1/2 tsp. nutmeg
1 tsp. cinnamon
1 1/2 cups brown sugar
1/4 cup margarine

Mix together and spoon over apples in 9x13 pan (I use 1 1/2 bags of frozen pie filling) Bake at 350 for 30 minutes

French Apple Cobbler

Filling: (or use your apple pie filling, frozen or canned)
5 cups apples
3/4 cup sugar
2 tablespoons flour
1/2 tsp. cinnamon
1/4 tsp salt
1 tsp vanilla

Mix together and put in 9x9 pan and dot with butter

Topping:
1/2 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tablespoons melted margarine
1 egg

Beat together and add on top of apples. Bake at 375 about 35 minutes

Frozen Apple Pie Filling

About 36 Large Apples - pared, cored and sliced

7 cups granulated sugar
2 Tablespoons cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
2/3 cup flour

Mix dry ingredients together and pour over apples. Mix until coated. Measure about 6 cups apple mixture into Ziploc freezer bag and freeze.