Easy Spiced Stewed Apples

3 large tart apples, such as Granny Smith
3 large sweet (firm) apples, such as Braeburn
1 tablespoon lemon juice
1 tablespoon unsalted butter
1/3 cup light brown sugar, lightly packed
1 teaspoon apple pie spice*
Salt, to taste

Peel, core and evenly slice apples about 1/8-inch thick, putting the slices directly into a 4 1/2-quart Dutch oven or other large, heavy pot with a lid. Toss apple slices with lemon juice. Add butter and place over medium heat.

Add sugar and apple pie spice. Stir and cook until apples begin to release moisture, about 2 minutes.

Reduce heat to medium-low and cook, stirring occasionally, until apples are tender but not mushy, about 8 to 10 minutes. Season with salt to taste and serve immediately.

* Notes

If you don’t have apple pie spice, use 1/2 teaspoon ground cinnamon and 1/4 teaspoon EACH of nutmeg and allspice.

The only secret is to use a combination of tart and sweet apples, but be sure to choose firm varieties so they won’t turn to complete mush when cooking. The only “hard” part is peeling, coring and slicing the fruit. After that, simply throw in a little seasoning and just stir and simmer your way to a side dish that’s sure to please everyone at your table.

Approximate Values Per Serving: 125 calories (14% from fat), 2 g fat (1 g saturated), 5 mg cholesterol, trace protein, 28 g carbohydrates, 2 g dietary fiber, 17 mg sodium

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