Home Canned-Pie Filling

4 cups sugar
1 cup cornstarch
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp salt
10 cups water
3 Tbsp Lemon juice

Any of the following fruits:

fresh cherries, pitted
sliced, peeled peaches
sliced, peeled apples
apricots, pitted

Combine sugar, cornstarch, cinnamon, nutmeg, salt and water in saucepan. Cook until thickened and clear, stirring constantly. Stir in lemon juice. Fill 7-9 hot sterilized 1-quart jars 1/3 full with sauce. Place prepared fruit in jars; push fruit down with wooden spoon until jar is full to neck. Seal with 2-piece lids. Process in boiling water bath for 20 minutes.

To use pie filling, pour into prepared pie crust, then cover with top crust or crumble. (See pie crust recipe here. It's the 3rd recipe in the post.) If using top crust, using a pastry brush, brush top crust with milk and sprinkle with sugar. Cover edges with foil. Bake at 375 degrees for 40 minutes, remove foil, then bake 20 minutes longer. Place on cooling rack and sprinkle a little extra sugar on top. Let sit 1 1/2 to 2 hours before eating.