Directions

• In a large bowl, toss the peeled, cored and chopped 9 cups fresh apples with the 2 tablespoons lemon juice. This prevents browning. Set aside.
• In a large dutch oven or saucepan, stir together both the 3 cups white sugar, 2 tablespoons brown sugar, 1/2 cup cornstarch, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon coarse sea salt. Add 4 cups of water and bring to a low simmer.
• Stir in the apples. Cover and cook for 6-10 minutes. If you cut your apples into bite-sized pieces, it will be closer to 6 minutes, but larger slices will be 10 minutes. Apples should easily pierce with a fork and sauce will have reduced and thickened.
• Remove from the heat and allow to cool.
• Use after cooling, can or freeze the apple pie filling