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!

Hi Kris - Here is the recipe for apple filling. You'll need Clear Jel. Dave

I'm a fan of Ultra Gel or Clear Jel for thickening pie. Flour makes a cloudier filling than cornstarch, and I would choose tapioca flour over tapioca, and cornstarch over flour. Flour is my least favorite. Because apples are approximately 86% water, as the fruit cooks the moisture becomes steam and liquid in the bottom of the pie, and the fruit shrinks leaving the gap between the fruit and crust, so consider some of these possible fixes. These methods should also help prevent "boil-over" and watery fillings. -Choose apples that can hold their shape to begin with. Avoid using Golden and Red Delicious and Macintosh apples for pies because these apples tend to turn to mush. -There are theories about the size of the slice. If you use a 1/4-inch slice, layer the slices in the bottom (tart-style), and build it up towards the center, rather than dumping the apple slices in a heap. This will prevent gaps and voids between the apples. -In a bowl, mix the apple slices (whatever size of slices you use) with the sugar and spices. Place the sugar/spice coated apple slices in a colander over a bowl for anywhere between 1-1/2 to 3-hours (3 hours is best if you can spare the time - but there's NOTHING quick about making a pie, and the slices can sit while you make the pastry and during the 2-hours the pastry needs to chill before rolling out). This will partially sweeten the fruit, the sugar helps preserve the shape of the fruit, and it draws out the moisture. After the resting time, pour the accumulated liquid in the bowl over the apple slices once the slices are placed in the pie. Another option with the liquid, cook it and reduce the liquid, and this will intensify the flavors. Let it cool before adding to the pie. -Be generous with the size and number of vent holes in the top crust to allow the steam to escape. -Grainlady

I've done it....but didn't use a recipe...other than that for the crust and the filling . I made 2 times the crust recipe, patted it into the bottom of a jelly roll pan and up the sides using my fingers. Then I mixed up the filling, gently poured and spread it around on the crust, layed slices of apple over the top overlapping slightly, sprinkled with sugar and cinnamon and baked at 350 until done. Think it took about40 minutes. The crust: Pastry 1 1/4 cups AP flour 1 /4 cup cake flour !/4 cup sugar 1/4tsp salt !/4 lb chilled bitter 2 egg yolks Water if needed Pastry Mix dry ingredients in a bowl, cut in ( or work in with your fingers) the butter until mix resembles coarse meal Work in beaten egg yolks And add water if needed to hold dough together. Form into flattened ball, wrap and chill at least 30 minutes ( or up to 2 days) filling 2 8 oz blocks of cream cheese 2 eggs 2/3 cup sugar 1 tsp vanilla Beat until smooth. This was called something like Dutch Apple squares. Hope this is what you are looking for. Linda C