Prep the Apples: Set out a large bowl of water and add the juice of one lemon to the water.
Peel each apple and put the peeled apples in the lemon water. When you've peeled all the apples, core and slice the apples. Put the apple slices back in the water as you work.
Cook the Apples: Drain the apples and put them in a large pot with brown sugar, cinnamon, cloves, and salt.
Cover the pot and cook the apples on medium heat until the apples are soft but not mushy, about 20 minutes once the apples start simmering. Stir the apples occasionally as they cook.
Set a colander over a bowl and pour the softened apples into the colander, draining out the juices.
Thicken the Juices: Return the juices to the pot and bring to a boil over medium high heat. Boil until they are reduced to a thick syrup, 7-8 minutes.
Move the apples to the bowl and pour syrup over. Let cool to room temperature, about an hour.
Mix the Filling: Once the apples are cool, stir in the raspberries and vanilla.