Peel, core, and slice all the apples, and fill an 8-quart stock pot with them.  I am unsure how many apples this took, but I'm guessing 10 - 15 lbs.

Add the spices, sucanat, arrowroot, and water.  Start with 1 1/2 cups and add more if needed, 1/2 cup at a time.  Some apples release more liquid than others.  I used Jonathon, Macintosh, and some random heirloom apples, all fairly firm.

Stir it all up and put it on the stove.  Put a lid on the pot and turn it on medium.

Allow this to simmer for a few minutes, then stir it.  Check it often because it can burn easily.  Always stir from the bottom so the softening apples come to the top and the raw apples get moved down.

It will only take 20 - 30 minutes to be done.  The apples should be partially softened, and the arrowroot and water should have formed a "sauce" around the apples.

Fill clean jars with the hot pie filling.

You may need to add a tiny bit of water, up to 1/4 cup per jar (this is additional to what is listed in the recipe).  I filled it to about 1" under the bottom rim of the jar.  My jars were floating in the water before I did this!  Plus, it creates just a little extra "sauce" around the apples and turns out amazingly well when it's done.  I tried adding more water to the filling the second time and added less water before processing the jars, but I still added a little.  You may not need to if your apples released more water than mine.  I'm not very patient.

Twist the jars to get the bubbles out.  Put lids on the jars and water bathe for about 20 minutes.  Remove carefully with a jar lifter and set aside to cool.