Preparation Steps

• Peel, core, and slice the apples into 1/4-inch thick slices. Place the slices in a large bowl and toss with lemon juice to prevent browning.
• In a separate bowl, whisk together granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt until well combined.
• Sprinkle the dry sugar and spice mixture over the sliced apples and toss until the apples are evenly coated.
• Heat a large skillet or saucepan over medium heat. Add the coated apples and cook, stirring occasionally, until the juices begin to release, about 5 to 7 minutes.
• Bring the mixture to a simmer and cook for 3 to 5 minutes until the filling thickens. If it becomes too thick, add 1 to 2 tablespoons of water.
• Stir in the butter and vanilla extract until the butter melts and the filling is glossy and combined. Taste and adjust seasoning if needed.
• Remove the filling from heat and let it cool to room temperature before using in a pie or storing. The filling will continue to thicken as it cools.
• Use the cooled filling to fill a prepared pie crust, top with a second crust or lattice, and bake as directed by your pie recipe, or refrigerate/freeze for later use.