Caramel Apple Pie Filling (Oamc) - cooking recipe

Ingredients

2 1/2 lbs apples, peeled cored, and sliced (about 7 apples)
2 tablespoons lemon juice, freshly squeezed
1 teaspoon ground cinnamon (use the best quality you can afford, it makes a real difference)
1/4 teaspoon nutmeg, freshly ground
1/4 cup firmly packed brown sugar
1/4 cup butter
1/4 teaspoon salt
1 teaspoon cornstarch (optional)

Preparation

Peel, core, and slice apples. Should be about 6 cups of apples when sliced. Toss with lemon juice, cinnamon, and nutmeg.
Cover or place into a resealable bag and allow flavors to mingle for 30 minutes.
In a heavy bottomed saucepan, melt butter and brown sugar together. Stir frequently. Heat on medium heat until mixture starts to bubble. Add salt.
Add apple mixture and all of the juices. Allow mixture to come to a gentle boil, lower heat and allow to simmer, stirring often, until the firmest apples start to soften. Cooking time can be adjusted to suit your preference for apple texture. My family likes their apples on the softer side, so I let it cook until the firmest apples are fork tender.
If there is a lot of liquid, add 1 teaspoon of cornstarch and stir through. Let this simmer a bit longer because the cornstarch will not thicken unless the liquid is at a boil.
Ladle into a prepared quart jar with at least 1\" headspace and proceed with sealing. Or ladle into a container for freezing. 1 quart will fill one pie generously.