In a large bowl, toss apples with lemon juice; set aside.
In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon, nutmeg and salt. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6 to 8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months. Makes enough for about five 9-inch pies.
