I have millions of apples, too. Instead of canning apples for pies, I freeze those in pie-size portions. Putting Food By suggested freezing them using a pie plate as a form, so the frozen disc fits in the crust, but I wasn't so good at that. For canning dessert slices, I use Pomona Pectin at half the recommended rate, and it thickens the low-sugar juice just a bit. Alternatively, add no thickener and thicken the apples with cornstarch when you make your pie. I can applesauce, dessert slices and apple jelly made from "nectar" from peelings and cores(yum!), but not apples for pies. We also dry some of our apples, and freeze lot of frozen chunks for making juice or wine in the winter. Plus we give a lot away!

There's nothing wrong with the one in the 2009 edition of the BBB but it is safe only for freezing because of the flour, which should not be canned. If you want one that you can preserve in a boiling water bath, there's an approved recipe on the National Center for Home Food Preservation website, but it does require Clear-Jel as a thickener, since flour cannot be used, and Clear-Jel is not easy to find. I order mine online because the stores here do not carry it. If, by chance, the apples were a gift from somebody who has a apple tree, be sure you know if they were fresh-picked off the tree, or if they were windfall/downfall. If they were the latter, add extra lemon juice to compensate for that bacteria might have begun growing in them while they were lying on the ground. Don't forget that, if you don't have Clear-jel and don't want to make frozen apple pie filling, there are several other BWB recipes that are safe and approved, including apple pie jelly, apple butter, applesauce, apple cranberry mincemeat, apple pie jam, apple rings, or pear apple ginger marmalade, etc. Recently I've made several batches of Linda Lou's Apple Pie Jam from the recipe on the Havest Forum and it is delicious. Be careful with any old recipes that use flour or cornstarch as a thickener. I don't think that any of them are considered safe for BWB canning under the current guidelines, but they can be frozen. Dawn Here is a link that might be useful: NHCFP Apple Pie Filling Recipe for BWB Canning

This reminds me of a recipe I have that I have not made in a very long time. I used to love this so I am sure the recipe you posted will be good. I will keep this to try too. Here is mine: Creamy Dutch Apple Dessert 1/4 cup butter 1 1/2 cup graham cracker crumbs 14 oz. Eagle Brand condensed milk 1 cup (8 oz.) sour cream 1/4 cup lemon juice 1 can apple pie filling 1/2 cup chopped pecans 1/2 teaspoon cinnamon Preheat oven to 350°. In a square baking dish, melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together Eagle Brand, sour cream and lemon juice. Spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Bake 25 to 30 minutes or until set. Cool slightly; mix together nuts and cinnamon and sprinkle over top. Serve warm or cold. Marilyn

I never puree my applesauce. I like a few chunks and it's just fine. You can add however much sugar and cinnamon you like as it doesn't affect safety. If you can find it cinnamon oil is a nice touch as it keeps the applesauce a nice light color. It's also great for pickles. Cinnamon can get bitter after canning and during the period it sits on the shelf, so it is one of those cases when less is more. If you use windfall or bruised apples for applesauce use a recipe like the one from Bernardin that calls for a bit of added lemon juice. Windfall and bruised apples have a higher pH than unblemished ones. There is an approved apple pie filling recipe at the NCHFP, but to thicken it you would need regular (not instant) ClearJel. Or you could make the filling and not bother with the ClearJel. I just can spiced apple slices with sugar, lemon juice, vanilla, cinnamon, nutmeg and mace. Then I can use them for crisps, pies or just eat as they are. Carol Here is a link that might be useful: NCHFP Pie Fillings