Step 1: Peel, core, and slice your apples into 1/4 inch thick wedges. Toss them with lemon juice in a large bowl to prevent oxidation.
Step 2: In a large saucepan or Dutch oven, whisk together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and cloves.
Step 3: Slowly whisk in the water until the mixture is smooth and no clumps of cornstarch remain.
Step 4: Bring the sugar mixture to a boil over medium heat, stirring constantly. Let it boil for 1-2 minutes until it begins to thicken into a clear glaze.
Step 5: Fold in the sliced apples gently, ensuring they are all coated with the syrup. Lower the heat and simmer for 5-8 minutes until the apples are slightly tender but still hold their shape.
Step 6: Remove from heat and stir in the vanilla extract. Let the filling cool completely before using it in a pie or storing it.