After apples have been peeled, cored, and sliced thin, add the butter then apple slices to a large sauce skillet and sauté the apples until they are tender.
Add the sugars and spices and continue to sauté until the sugars have dissolved and simmering.
Add the cornstarch to water and vinegar and whisk until cornstarch has dissolved
Add the wet mixture to the apples and gently stir to mix. Bring to a simmer and allow the filling to thicken.
Once you have reached the desired thickness, remove from the heat and let cool before canning or storing. If you are using it immediately, let cool slightly before using it.
Notes
Apple Slice Sizes: Depending on the texture of your filling, as well as your plan for use for it, apple apples in varying degrees of thickness. Thin slices are best for pies, but you can make your pie filling with differently-sized slices if you'd like.
Uses for Filling: You can use this apple pie filling in other fall desserts, or you can eat it with ice cream. You may have some left over after making your pie, so feel free to get creative! Make this recipe and freeze the rest.
Apple Varieties: Different varieties of apples will give your pie different tastes. Using multiple kinds of apples will add variety and flavor, especially if you mix both sweet and tart apples. Wonderful for caramel apple pie and other desserts.