The phrase “easy as pie” is actually true. Apple pie filling is the simplest of all if you have apple trees in your garden. A word of caution: while you can use any apples you like to make pie, the best apple pies are made with tart apples, not sweet eating apples. If you do have sweet eating apples to use, all is not lost. Simply cut the sugar in half and use a half teaspoon more lemon juice to balance the filling nicely.
Core the apples one at a time. Align the apple corer, so the stem is in the middle, then push it straight through the apple.
Peel the apples. Cut the peeled apples in half, then cut each half into wedges, about 1/4-inch thick. Keep the wedges as even as possible for even cooking and baking.
Toss the apple wedges in a bowl with 2 tablespoons of lemon juice, 1/2 cup of sugar, 2 teaspoons of ground cinnamon, 1/4 teaspoon of ground cloves and 2 tablespoons of cornstarch. Combine until wedges are fairly evenly coated with this mixture.
Melt 1 tablespoon of butter in and place apple mixture in medium saucepan over medium heat. Stir occasionally until the apples soften slightly and their juices begin running out. Stir more frequently as the apples come to a boil.
Turn off the heat as soon as the mixture has boiled. Stir again and allow to cool slightly. Filling will thicken as it cools and is ready to be baked inside a pie crust.