Margaret, I have canned apples in a light syrup, then just add corn starch when you put it in the pie. It's best to separate the apples and the syrup, cook the syrup on the stove top with cornstarch to the desired thickness, and add it back to the apples in the pie shell. The apples are soft, though, when you do this. I don't see why you couldn't add the cornstarch to the jars and process it that way, you might want to give it a try.
Rita I'm enjoying some of the apple dumpling as I am typing. It's really good, but I had to go get my own ice cream cause nobody showed up!
