calzephyr | Cracker Barrel Fried Apples

I bought a bag of Washington State grown Pink Lady apples earlier in the month. This was my first time buying them and they tough (crisp?) and tart. I wasn't fond of eating them in the raw state and it soon became obvious that a bag of them was a bag too many.

I sought suggestions that weren't pies, crumbles or applesauce from

thequestionclub and tried this suggestion--Cracker Barrel Fried Apples. We haven't eaten at Cracker Barrel since 2016 (wah!) and yes, this is a good, delicious way to use up some apples.

Some notes on the recipe--I thought 2 cups of apple juice was too much sugar, so I used water instead. Next time I would either use enough liquid just to cover the apples or add more apples as there was a lot of liquid left. The problem is that apples vary in size so just how many apples is four apples? The result was so delicious though that we had no trouble eating it up.

https://www.food.com/recipe/cracker-barrel-fried-apples-106262

2 cups apple juice, plus 0.5 cup apple juice
4 large golden delicious apples, with peel,cut 1/2 inch wedges
3 tablespoons cornstarch
1 teaspoon apple pie spice
4 tablespoons sugar

In a medium skillet, combine the 2 cups apple juice and sliced apples.

Simmer gently until apples are fork tender but not mushy, turning apples frequently.

Remove apples from juice using a slotted spoon and place in an oven safe dish.

In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice and sugar.

Blend a few seconds until smooth.

Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth.

Pour thickened mixture over apples and serve.

Please note the cooking time is an approximate.