Ingredients:

  • 3 lbs apples (approx. 6-7 large), peeled, cored, and sliced 1/4-inch thick
  • 1 tbsp lemon juice
  • 4 tbsp unsalted butter
  • 3/4 cup dark brown sugar, packed
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp cornstarch
  • 2 tbsp apple cider or water

Instructions:

  1. Peel, core, and slice the apples into 1/4-inch thick wedges. Toss the slices in a large bowl with the lemon juice to prevent oxidation and stabilize the pectin structure.
  2. In a large, deep skillet or Dutch oven, melt the unsalted butter over medium heat.
  3. Add the prepared apples, dark brown sugar, ground cinnamon, nutmeg, and salt to the skillet. Cook for 8–10 minutes, stirring occasionally, until the apples release their juices and the sugar forms a bubbling syrup.
  4. In a small bowl, whisk together the cornstarch and apple cider (or water) to create a slurry.
  5. Pour the slurry into the boiling apple mixture. Stir constantly for 1–2 minutes until the liquid thickens into a glossy, mahogany-colored glaze. Remove from heat and let cool before filling your pie crust.