Step 1

Peel, core and slice apples into 16 wedges. An apple corer/slicer will make quick work of this process.

Step 2

Pour the lemon juice over top of the apples and toss well and set aside.

Step 3

In a large pot or Dutch oven, add the white sugar, brown sugar, corn starch, cinnamon, nutmeg, salt and water. Bring the mixture to a boil while whisking over medium-high heat. Allow for a rapid boil for 2 minutes, stirring constantly.

Step 4

Reduce heat to a low simmer and add in the apple slices. Stir and cover with a lid.

Step 5

Simmer for 10 minutes or until apples begin have just begin to soften. Remove from heat and set aside, still covered.

Step 6

Let cool about 30-40 minutes, checking periodically. Your apples should be soft but not mushy.

Step 7

Ladle 2 3/4 cups of the pie filling into 5-6 quart or gallon size freezer bags. You may have some extra liquid that can be discarded.

Step 8

Let cool completely and then freeze for up to one year.