Here's a classic American recipe for apple pie filling. I often give this away as gifts.
This is a wonderful pie filling recipe. The trick to the syrup is put your sugar and spices in 8 or 8 1/2 cups of hot water; stir till dissolved and place over low heat. Then mix 2 cups water 3 TBS lemon juice and corn starch and set aside. After you have the apples sliced and packed in the jars bring the sugar mixture almost to boiling stir in your cornstarch mixture and pour it into the sugar mixture. Stir or wisk mixture quickly. When the white of the cornstarch disappears, laddle over sliced apples. I use 3 tsp cinnamon and Florida Crystals unprocessed sugar. I also leave off the food coloring. It makes 9 quarts every time for me, but I pack the apples within 1 inch of the top. I have made 54 quarts already this year. Most to give as Christmas gifts. - 30 Nov 2005 (Review from Allrecipes US | Canada)
The recipe was excellent. It was very easy. My only suggestion would be that when you use a knife to get rid of the air bubbles, use a plastic one or spatula. The first time I used a metal butter knife and 2 of my jars busted during processing. I checked the Ball website and they said that using a metal utensil to remove air bubbles may cause the jar to break. - 17 Oct 2006 (Review from Allrecipes US | Canada)
This is the same recipe my mom used to use when I was a kid and we loved it. I was in the search for this recipe when my mom found the original book and lent it to me. Here are a few helpful things the original book had to offer. Pack the apples (raw) leaving 1 inch headspace. Fill with hot syrup leaving ½ inch headspace. Process in boiling water bath (pints) 15 minutes; (quarts) 20 minutes. Makes 6 quarts. Before serving: Prepare pastry for a 2-crust 8-or 9-inch pie. Line pie plate with pastry; add 1 quart apple pie filling. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400 degrees for 50 minutes. - 08 Oct 2006 (Review from Allrecipes US | Canada)