Apples, Apples, and More Apples

Thanks to help from my visiting sister-in-law, who is here all week, we were able to peel enough apples to make a batch of chunky sauce. We filled up a pot with just over a half-peck of peeled apple chunks, 2 cups of sugar and roughly a cup of water. This boiled a bit, then I added some cinnamon and simmered it some more. When it was the right consistency I filled up 2 quarts and 1 pint and they're processing now.

I have about a peck of apples left and I'm getting another peck of apples this week as today is the last farm share distribution. My local sister-in-law (Steph) is away and she told me to keep everything. I suspect I'll be doing a lot more canning in the next week, then. Anyway, I ordered Clearjel online and that should arrive in a few days. This is necessary to make canned pie filling, which I thought was another good way to preserve the apples, since there is only so much applesauce we can eat. Anyone have any experience with making pie filling?