after you prepare your apples leaving them to soak in lemon water so they don't turn brown. you can use fruit fresh also.
you start your apple base by adding the flour, corn starch, lemon and apple juice, sugar and spices in a big pan. put it on med high stiring constantly. i cannot express this enough! keep stiring as the rue sets up it thickens fast and you don't want it to stick to the bottom! it comes to a almost candy caramel thickness, that's what you want! when it comes to a boil turn it down low still stiring, add a little water or more juice if you think it needs it . then add your drained apples to the mix still stiring on low heat till they soften slightly but still crunchy ..and incorporate fully into the sauce about 20 min. add nuts and berries into the mix at this point. we use dried cranberries and pecans but as with the spices its to your taste.
spoon into heated wide mouth bell jars and place your heated lids on the wiped tops and tighten lightly. when the water in your water bath comes to a boil, lower jars in and when it comes to a roiling boil start your timer for 25 minutes. remove from water bath and set jars to cool.
for regular pie add one quart, for deep dish use 2. bake at 350 and enjoy!