Peel, core and slice apples into 16 wedges. An apple corer/slicer will make quick work of this process.
Pour the lemon juice over top of the apples and toss well and set aside.
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.
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.
You can decrease the amount of sugar that you use based on the sweetness level of the apples and personal preference.
Use in any recipe that calls for canned apple pie filling.
Recipe provided by Old World Garden Farms