📝 About This Recipe
A cornerstone of mountain heritage, these Fried Apples are a soulful balance of tart fruit, warming spices, and a rich, buttery glaze. Traditionally served in Appalachian homes as both a savory side for pork and a sweet topping for biscuits, this dish transforms humble orchard fruit into a glistening, caramel-coated delicacy. The secret lies in using a cast-iron skillet to achieve that perfect tender-yet-firm texture that defines true Southern comfort food.
🥗 Ingredients
The Fruit
- 6 large Granny Smith or Pink Lady Apples (cored and sliced into 1/2-inch wedges; peeling optional)
- 1 tablespoon Lemon Juice (to prevent browning and add brightness)
The Skillet Base
- 4 tablespoons Unsalted Butter (high quality, European-style preferred)
- 1 tablespoon Bacon Drippings (optional, for traditional smoky depth)
Sweetener and Spices
- 1/2 cup Light Brown Sugar (packed)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Ground Cinnamon (freshly opened for best aroma)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/8 teaspoon Ground Allspice
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1 teaspoon Vanilla Extract (pure extract)
- 2 tablespoons Apple Cider or Water (to help create the steam)
👨🍳 Instructions
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1
Begin by prepping your apples. Core them and slice into uniform 1/2-inch thick wedges. If you prefer a rustic look, leave the skins on; for a softer texture, peel them first.
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2
Toss the apple wedges in a bowl with the lemon juice to keep them vibrant and prevent oxidation while you prep the skillet.
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3
Place a large 12-inch cast-iron skillet over medium heat. Add the butter and the optional bacon drippings, swirling until the butter is melted and just beginning to foam.
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4
Add the apple slices to the skillet in an even layer. Do not crowd them too much; work in batches if necessary to ensure every slice gets a sear.
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5
Cook the apples undisturbed for 4-5 minutes. You are looking for a light golden-brown caramelization on the bottom side.
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6
In a small bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, allspice, and salt.
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7
Sprinkle the sugar and spice mixture evenly over the apples in the skillet.
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8
Drizzle the apple cider (or water) and vanilla extract over the top. The liquid will hitting the hot pan and create steam, which helps soften the apples.
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9
Reduce the heat to medium-low. Cover the skillet with a tight-fitting lid and simmer for about 5-8 minutes.
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10
Remove the lid. The apples should be tender but still holding their crescent shape. They should not be mushy or falling apart.
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11
Increase the heat back to medium and simmer uncovered for another 3-5 minutes. This allows the juices to reduce into a thick, syrupy glaze that coats the apples.
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12
Gently fold the apples with a silicone spatula to ensure they are fully coated in the glistening syrup.
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13
Remove from heat immediately. The residual heat of the cast iron will continue to thicken the sauce.
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14
Let the apples rest for 5 minutes before serving to allow the flavors to meld and the syrup to reach the perfect consistency.
💡 Chef's Tips
Use firm, tart apples like Granny Smith, Braeburn, or Honeycrisp; softer apples like Red Delicious will turn to sauce. Don't skip the pinch of salt, as it is essential to cut through the sugar and enhance the apple's natural flavor. If your syrup gets too thick, whisk in a tablespoon of warm water or cider to loosen it back up. Keep the skins on for extra fiber and a beautiful pop of color in your final presentation. Avoid over-stirring; you want distinct slices, not applesauce.
🍽️ Serving Suggestions
Serve warm alongside pan-seared pork chops or a thick slice of country ham. Spoon generously over hot, buttered buttermilk biscuits for a classic mountain breakfast. Top with a scoop of high-quality vanilla bean ice cream for an effortless dessert. Pair with a cold glass of hard apple cider or a steaming mug of black coffee. Use as a side dish for a holiday turkey or roast chicken dinner.