Mix together all ingredients except brandy. Bring to a boil and simmer for 1 1/2 hours until apples are tender and dark brown. Stir frequently. Mix in brandy. Pour into sterilized (1L) jars and seal with new lids. Place submersed, in a boiling water bath for 1 1/2 hours. Cool. Store in a cool dry place for up to six months. When using, fill a 9" pastry lined pie pan. Cover the top with lattice crust. Bake at 425°F for 30-40 minutes.
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