Wash, peel, core, and slice apples into 1/4-inch thick pieces.

In a medium bowl, whisk together granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, cloves, and salt until evenly combined.

Place apple slices in a large saucepan, add the sugar and spice mixture, then pour in the lemon juice and vanilla extract and toss gently to coat.

Let the coated apples sit at room temperature for 3 to 5 minutes to release their juices and dissolve the sugar.

Set the saucepan over medium-high heat and bring the mixture to a gentle simmer without covering, stirring every 2 to 3 minutes.

Cook for 10 to 12 minutes, stirring frequently, until the apples are tender but still hold their shape and the sauce becomes slightly thickened.

Test the filling thickness by dropping a spoonful onto a cold plate; if too thin, cook for an additional 2 to 3 minutes before testing again.

Remove from heat and stir in the butter until melted, then let the filling cool to room temperature for 15 to 20 minutes before using.