Chop apples and place in a bowl.
Pour lemon juice and toss together,
In a large stockpot or dutch oven combine water and begin heating.
In a medium bowl combine sugars, cornstarch, cinnamon, allspice, nutmeg and combine all together,
Try to break down any clumps of brown sugar.
Once the water has started to boil add the flour/spice mixture whisking mixture into the water.
Allow the mixture to come to a boil and stir often.
Add apples to the boiling mixture and stir often while cooking over medium heat for 30 minutes.
I left the lid on for the fist 20 minutes and only lifted to stir the mixture.
Use a spoon to test the tenderness of the apples, which should be soft to the touch, once done.
Allow to cool and use in pie crust or place in a jar in the refrigerator.
I recommend using this mixture within two days.
If using in mini pies use about a teaspoon amount. I used the spoon I would eat cereal with to fill my cups.
Then top with the decorative piece of dough that has been brushed with melted butter and sprinkled with cinnamon sugar.
Place mini pies in a baking dish and bake for 12-15 minutes.