Start by peeling the apples. Use a good peeler to remove the skins. The apples should feel firm and fresh as you work with them.
Once peeled, core the apples and cut them into 1/4-inch slices. Aim for uniform pieces for even cooking. The aroma of the fresh apples will fill your kitchen, making it hard to resist!
Place the sliced apples in a Dutch oven, large soup pot, or braiser. Ensure the pot is sturdy enough to handle the heat.
To the pot, add the sugar, salt, cinnamon, allspice, nutmeg, and flour. Toss everything together gently to evenly coat all the slices with the mixture.
Now, heat the pot over medium-low heat. As the mixture warms, stir it periodically. This will help the flavors meld together while the apples begin to soften.
Cook until the apples just start to give up their juices, which should take around 10 minutes. You want to keep an eye on the texture; they should be soft but not mushy.
Once the apples are ready, stir in the lemon juice. This will add a lovely brightness to the filling.
Let the mixture cool completely to room temperature. This is key if you plan to use it later or freeze it!
If you want to freeze the filling, spoon the apples and any juices into a sturdy zip-top freezer bag. Make sure to remove as much air as possible, seal it well, and freeze flat for up to 3 months.
When you’re ready to use the filling, let it stand at room temperature for 20 to 30 minutes. This will allow it to loosen enough to spread into the pie crust without needing to thaw completely.
