Apple Pie

3 (2.5 pound) packages frozen apples

1 1/4 cups apple cider or water

3/4 cup cornstarch*

3 1/4 cups sugar

1 1/4 teaspoons salt

5 teaspoons cinnamon**

1 1/4 teaspoons nutmeg**

1 stick butter

Pie crusts

Directions:

1. Thaw apples overnight in a strainer with a bowl.

2. Preheat oven to 425 F

3. In a large sauce pot boil 3 1/2 cups of the drained juice.

4. Mix 1 1/4 cups of apple cider or water with 3/4 cup of cornstarch and add to the boiling juice.

5. Stir the juice until it gels and becomes translucent, continue to stir for a few minutes. Remove from heat.

6. Add remaining ingredients and stir until butter and sugar are dissolved.

7. If pie crusts are frozen thaw completely.Place crust into pie pans or pie tins. Use thinner pie tins if possible***. Pour filling into crust and cover with top crust if desired.

8. Place pies in oven and bake for 30 - 40 minutes.

* If pies are to be frozen, use 3/4 cup of waxy maize instead of cornstarch.

**6 teaspoons of apple pie spice may be substituted for the cinnamon and nutmeg but the end product may taste different.

***If deep pie tins are used, the apple filling may boil over before the pie is done cooking.