Appalachian Fried Apples

Ingredients

• 3 lb firm tart apples, such as Granny Smith or Winesap
• 3 tbsp bacon drippings
• 3 tbsp unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 tsp kosher salt
• 3/4 tsp ground cinnamon
• 1/8 tsp freshly grated nutmeg
• 1/4 cup apple cider
• 1 tsp cider vinegar

Before you cook

• Wash and core the apples, leaving the skins on for color and body.
• Cut each apple into thick wedges about a half inch at the widest point.
• Stir the brown sugar, salt, cinnamon, and nutmeg together in a small bowl.
• Have the cider and vinegar measured and within reach of the stove.

Steps

1. Melt the bacon drippings and butter together in a large cast iron skillet over medium heat.
2. Add the apple wedges and spread them into as even a layer as the pan allows.
3. Cook the apples undisturbed for 5 minutes, until the undersides pick up brown spots.
4. Turn the apples with a spatula and cook for another 4 minutes.
5. Sprinkle the brown sugar mixture over the apples and stir gently to coat every wedge.
6. Pour in the cider, then cover the skillet and lower the heat.
7. Cook covered for 8 to 10 minutes, until the apples are tender at the center but still hold their shape.
8. Uncover the pan and raise the heat to medium-high.
9. Cook for 3 to 5 minutes more, stirring carefully, until the liquid reduces to a dark clinging syrup.
10. Stir in the cider vinegar, take the skillet off the heat, and serve the apples warm.