Wash, dry and set aside 7 quart jars. In a small saucepan, add 7 lids. Fill with water, covering the lids. Turn heat to low and let the water lightly simmer.
Fill water bath with water and heat on high until boiling.
Peel, core and slice apples to desired size. Put into quart jars, shaking the jar occasionally to pack apples tight into the jar. Set aside.
In a large pot, mix all dry ingredients together. Add water and stir. Cook until thick, stirring occasionally. Add lemon juice. Turn off heat.
Using a funnel, pour the hot filling on top of the apples. Sauce will be thick, but use a knife to work the filling down into the apples, making sure all the apples are coated. Leave 1/2 inch head space at the top of the jar. Continue filling all jars.
Use a clean cloth to wipe jars and jar rim. Remove jar lids from heat and add to jars. Tighten well with band.
Add jars to water bath, adding any extra water needed until at least an inch of water is over the top of the jars. Bring water to a full boil and set a timer for 7 minutes.
Turn off the heat and lift the jars out of the water bath. Gently place them on a towel and let them sit for several hours, until cool and the jar lids have sealed. You should hear little "popping" noises as the jars seal. If any jars haven't sealed once they've cooled off, place in the refrigerator and use those first. You can also reheat the apple pie filling and try canning them again.
Store in a cool, dry space. Jars can last up to 18 months.