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Core and slice six apples.
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Carefully cut away any remaining core.
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Cut the slices in half again, if needed.
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Add apples to the liner with brown sugar, cinnamon, nutmeg, and lemon juice.
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Stir to combine.
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Add cold water to cornstarch and stir to make a slurry. Add that to the apples and stir again.
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Close the lid and set the vent to seal. Cook 7 minutes and carefully release pressure or NPR.
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Stir gently with a wooden spoon to distribute the sauce.
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Serve the apples while they're still warm. You can refrigerate these up to 2 weeks.
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