Peel, core and slice your apples, then toss with the lemon juice.
Add the sugar, cinnamon, and nutmeg then toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
mix cornstarch and water in a small bowl then addd to the apples and continue cooking until mixture has thickened. Once mixture has thickened and apples are desired consistency transfer to a storage jar and seal.
You can mix in a teaspoon of vanilla extract after removing from heat for a nice depth of flavor.
This recipe makes enough filling and dough for an 8" dish. If you're using a deep dish or slightly larger size you need to DOUBLE the filling recipe.
If you like a thicker consistency for your filling then reduce the aded water to two tablespoons.
This filling is amazing with icee cream but you can use it to fill tarts, pies and cookies too!