5 1/2 to 6cupsdiced apples(any variety, peeled if desired)
2Tablespoonsfresh lemon juice
1/2cuppacked brown sugar
1 1/4teaspoonground cinnamon
Drizzle the lemon juice over the apples and toss to coat. Set the apples aside.
Stir together the sugar, corn starch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved. Bring the mixture to a boil over medium high heat. Reduce the heat slightly and simmer for 2 minutes. Add the apples and increase the heat to medium-high heat to bring the mixture to a full boil again. Reduce the heat to low and simmer, stirring occasionally, for 10-12 minutes.
Remove the pan from the heat and allow to cool. Refrigerate the filling in an airtight container for at least one hour, preferably overnight.
Store pie filling in a sealed container in the refrigerator for up to two weeks or in the freezer for up to 12 months