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Grandma's fried apples
Posted November 20, 2012
Andrea Meyers - Fried Apples 1

 

One of my favorite childhood memories is my grandmother in the kitchen cooking for the family. She was an excellent Southern cook, and her breakfasts were legendary. She would fill the table with sliced country ham, biscuits and gravy, sliced tomatoes, apple butter and jellies, and her delicious fried apples. I adored her fried apples, as did the whole extended family. There were never any leftovers. Grandma didn’t just keep her fried apples for breakfast. She also made them for ham or turkey dinner during the holidays. Her recipe was very simple, with just apples, butter and sugar.

My mother, who is also an excellent cook, adapted Grandma’s recipe for our family. She adds a little lemon juice to keep the apples from turning brown while she cuts them, then adds lots of cinnamon, my favorite spice. Mom’s fried apples are one of the things we always look forward to when visiting my parents.

I put my own touches on the family recipe using brown sugar and lemon zest, along with a few extra spices, which make our kitchen smell wonderful. My family adores fried apples, and we find many ways to enjoy them. They are a delicious topping for pancakes, a great side dish for the holidays, and a homey dessert with vanilla ice cream on top. You can also use them as a base for individual apple crumbles, or in turnovers and hand pies.

Fried Apples
Prep Time: 10 minutes
Cook Time: 25 min cook time
Serves 4

Ingredients
8 Granny Smith apples, peeled, cored, and cut into 8 wedges
1 fresh lemon, zested and juiced
1 tablespoon unsalted butter
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground mace (optional)
1 pinch ground cloves
pinch of salt

Directions

1. Sprinkle lemon juice over the apples in a large bowl as you cut them to prevent browning. Stir together the lemon zest, brown sugar, cinnamon, nutmeg, allspice, mace, cloves and salt.

2. Melt the butter in a large skillet and add the apples. Cover and cook over medium high heat in the Calphalon AccuCore Sauté Stainless Steel pan until the apples start to warm and soften, about 6 to 8 minutes. Sprinkle the spice mixture over the apples and stir. Cover and reduce heat to medium low. Cook until apples are fork-tender, not mushy, about 15 to 20 minutes. Serve warm.

—Story and recipe by Andrea Meyers, Andrea’s Recipes


 

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