This recipe is for a cooked pie filling to be used immediately or canned for future use. It's slightly tart, full of rich cinnamon flavour, and so delicious! This recipe makes a little bit more than you need for one average sized pie.
In a medium heavy bottomed saucepan, combine the apples, 6 Tbsp. water, lemon juice, sugar, and cinnamon. Bring the mixture to a boil.
While the apple mixture is heating, in a small bowl, mix together the cornstarch and remaining 2 Tbsp. water until it makes a smooth paste.
Cook the apples just until enough liquid separates to immerse the apple chunks in juice. Bring the mixture to a rolling boil, slowly pour in the cornstarch mixture, stirring all the while, until it is fully incorporated and thick. Stir in the butter until smooth.
If you aren't using it right away, can the mixture or store in the refrigerator for up to 1 week.
I used frozen apple pieces for this tutorial, so my pie filling might look slightly more brown and less broken-down than it might if you use fresh apples.