Prep the apples: Peel, core and slice your apples. Drizzle the lemon juice over the apples to prevent oxidation.
Cook the apples with cinnamon butter: Add the butter and cinnamon to a large skillet and melt over medium heat. Add the apples, brown sugar, water, and salt; stir well. Cover the skillet and cook for another 5 minutes or until the apples have started to soften.
Thicken the filling: In a small bowl combine the cornstarch with 2 tbsp of water. Add to the skillet and stir. Continue to cook until the apples are soft but not mushy and the liquid has thickened, about 1 minute. Cool completely.
Store: Store into jars or freeze in plastic bags. I was able to fill 4 12 oz jars.
You can cut your apples to the thickness you like, just make sure they're all cut the same size, so they cook evenly.
Don't shy away from cinnamon or even other spices. A little bit of fresh nutmeg can elevate the flavor of this filling.
If you don't like using cornstarch, feel free to omit it, i just like a thicker filling, but don't worry, even without the cornstarch the mixture will thicken more as it cools.
Store in glass jars or airtight containers in the fridge for up to 5 days.
Your Apple Pie Filling is good to be stored in the freezer for 3-4 months at a time so you can even make a double batch since you know you can benefit from it whenever you wish.