Step 1

Peel, core, and slice apples. Toss with lemon juice, both sugars, cinnamon, nutmeg, and salt in a large bowl.

Step 2

In a large skillet or saucepan over medium heat, melt the butter and add the apples. Cover and cook for 3 minutes.

Step 3

Place cornstarch in a large bowl. Slowly whisk the water (or apple juice) into the cornstarch. Once combined, add to apples. Continue cooking for an additional 5 minutes, stirring frequently, until apples are fork tender and sauce is thickened. (*Add more water/juice, if needed, for desired sauce consistency.)

Step 4

Cool apple pie filling to at least room temperature before using for pie. Can store filling in an airtight container in the refrigerator up to 2 weeks. To freeze, place cooled filling in a gallon size zip-top freezer bag. Squeeze excess air out and lay flat in freezer. Freeze up to 9-12 months. Thaw in the microwave or refrigerator overnight to use.