Drain the apples well, then transfer to a dry large bowl and add the granulated sugar, brown sugar, cinnamon, apple pie spice, salt, 2 teaspoons lemon juice, apple cider, if using, and vanilla and toss to coat well.

Transfer the apple mixture to a 6-quart (or larger) pressure cooker, seal the valve, and set to manual high-pressure cook for 15 minutes.

Once the cycle is complete, allow for immediate release. Remove the lid and use an immersion blender or standard blender to purée the apple mixture until smooth.

Reset the pressure cooker, then set to sear/sauté on medium. Cook the apple butter, stirring every 5 minutes or so, until reduced to your desired consistency, about 35 minutes total. If the apple butter gets very hot and starts to splatter, cover the pot with the lid, keeping slightly ajar to allow steam to escape. Reduce the heat if needed while stirring to avoid burning yourself.

Let the apple butter cool for about 1 hour, then transfer to a 16-ounce glass jar (or several smaller jars) and continue cooling to room temperature, then refrigerate until ready to use. The apple butter will keep in the refrigerator for 3–4 weeks.