Yellow Cottage

 

Last week, Heather and I made two apple pies: one to serve at game night, and the other to give to very dear friends. When we were done, there were five small apples left over, so we made this recipe. We had it for breakfast the next morning, with whipped cream over a Dutch baby – a puffed oven pancake.

 

Apple Pie Filling

 

4 medium apples

1/3 cup sugar (We usually just use 1/4 cup.)

3 tablespoons water

2 tablespoons butter

1 teaspoon cinnamon

1 tablespoon plus 1 teaspoon cornstarch

2 tablespoons water

 

Peel, core and slice apples (about 16 slices per apple), or cut into chunks. Melt butter with cinnamon over medium heat. Stir in apples, sugar, and 2 tablespoons water. Cover and cook on low about 6 minutes, until apples are tender but not mushy. Combine cornstarch and remaining water; pour into apples while stirring. Continue cooking and stirring until sauce begins to thicken. Delicious over pancakes, French toast and waffles.