Pan Fried Apples
  1. Core the apples and slice them into thin wedges. (I left the skins on, but if you want to peel them, do that now, too.) I ended up with 12 cups of apple wedges.
  2. Heat a very large skillet (or a sauce pot would probably work, too) over medium-low heat. Melt the butter and brown sugar.
  3. Place all of the apple wedges into the pan and toss them around to coat with the butter/sugar mixture. Put a lid on the skillet (if you can, my apples had to cook down a bit before the lid would sit on), and let them cook a few minutes.
  4. Stir the apples to send the top ones down closer to the heat. Once they have begun to cook down, sprinkle the spices over top and stir them again.
  5. Cook on medium-low or low for 20-30 minutes, stirring at least every 4-6 minutes.
  6. When the apples are starting to get soft, combine the cornstarch and water in a small bowl. Pour this slurry into the apples to make a nice, thick sauce. {Note: It's perfectly okay to leave this out. Your apples will be in juice rather than a thicker sauce.}
  7. Continue to cook the apples until they reach your desired softness. Mine took almost 40 minutes.
  8. If your sauce thickens too much, you can always thin it with apple juice or additional water. Just mix well to incorporate the extra liquid with the sauce.
Recipe Notes

Assuming 8 servings, this has around 180 calories per serving.

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