Apple Pie Filling

18 cups thinly sliced apples

3 tablespoons lemon juice

10 cups water

4 ½ cups white sugar

1 cup cornstarch

2 teaspoons ground cinnamon

1 teaspoon salt

¼ teaspoon ground nutmeg

In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.

Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.

Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.

Seal and freeze. Can be stored for up to 12 months.