In a medium sauce pan, add the peeled and diced apples, lemon juice, 1/3 C apple cider or apple juice, vanilla extract, maple syrup, sugar, cinnamon, nutmeg, and salt. Stir.
Bring the ingredients to a simmer, stir, lid and turn the heat down to low. Cook for 5 minutes and check for texture. They should be fork tender, and soft but not mushy. Cook for a few more minutes, lid on, if needed.
Meanwhile, while the apples are cooking, whisk the remaining 2 tablespoons apple cider or juice and cornstarch in a small bowl. Once the apples are done, remove the lid and pour in the slurry. Stir. Bring to a simmer, and cook for 30 seconds. Remove from heat and allow to cool slightly, stirring a few times. The apples will thicken further as they cool. If you prefer a little looser set, add a splash or two of apple cider, juice or water and stir.