Prep 15 mins
Cook 45 mins
NOTE: After fiddling with the conversions to quarts and lbs, I discovered this is for a huge crowd! So...I cut the recipe WAY down! While on a family vacation, we visited Shaker Village at Pleasant Hill in Mercer Co. Kentucky. This is the largest restored Shaker village in the US. If you are not familiar with the Shakers, they are the members of the United Society of Believers in Christ's Second Coming. They led a very humble life, believing in celibacy, separation (men on one side of the house, women on the other), and the philosophy of "Hands to work, Heart's to God". Their contributions to agriculture, handcrafting, and furniture construction is awesome. Google "Shakers" and see for yourself. This recipe is served at the Trustee's House lodging and is part of what they call "daily fare". They are simply delicious and wonderful served with a slab of butter and a homemade biscuit. Cook time is approximate, as it depends on how hot your "low" is.
- 8 cups small tart apples
- 1⁄2 cup brown sugar (adjust to your liking)
- 1 pinch cinnamon
- 2 1⁄2 tablespoons butter
- Cut unpeeled apples into six wedges from core to stem; remove seeds and core. Place the apples in a skillet and sprinkle with sugar, cinnamon, and dot with butter.
- Place a lid or foil on top of the skillet tightly. Place on a cold stove and set the heat to low and cook until tender, checking and stirring occasionally.
- Remove the lid and cook 3-5 minutes longer.
These are just the right amount of sweet- SO DELICIOUS!
Good! I peeled the apples, too easy to have the peels catch in your throat even through they are cooked when you are sight empaired. This recipe is easy and good.Next time I am going to use a little allspice. Thanks for posting!
I used 5 Granny Smith apples, but the same amount of everything else. We are having this with corned beef and cabbage. Mmmmm mmmm! Thank you my Sweet Angel in Heaven! Always, Remembering Amy!!!!