- Add apples, lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, and salt into a large saucepan. Stir together thoroughly and let rest for 10-15 minutes at room temperature. Add 3/4 cup of apple juice to the pan and stir.
- Turn the heat to medium and cook the apple mixture, stirring often to make sure the apples cook evenly. Cook until apples have softened, about 10-14 minutes. Do not cook off all of the liquid. May need to add a little more apple juice.
- In a small mixing bowl, create a slurry using the cornstarch and remaining 4 tbsp. apple juice. Whisk thoroughly.
- Pour the slurry into the apples and stir together, until mixed evenly. Continue cooking until the apple mixture thickens, about 2-4 minutes.
- Remove from heat and add butter and vanilla extract.
- Scoop warm apple filling mixture into ramekins and serve with a scoop of vanilla ice cream on top.
NOTE: You can also let the mixture cool completely before making a pie or storing it in glass containers. This recipe yields about 6 cups and will last a week in the refrigerator or 3 months in the freezer.
