Crustless Apple Pie

Directions

1. 1
   Core and slice apples into eighths (peeling is optional) .
2. 2
   Melt fat over medium heat in a cast iron pan.
3. 3
   Once melted, lay in enough apples to cover the bottom of the pan, then pour in the rest.
4. 4
   You want to do the first layer carefully so the fat doesn't splatter when you dump it all in.
5. 5
   Then stir or toss apples to coat them all evenly.
6. 6
   Add about a half teaspoon of cinnamon, just enough for a light dusting over all the apples.
7. 7
   Plus a table spoon of sugar, and stir it again.
8. 8
   Put a lid on, turn the heat down very low, and leave it covered for about 15 minutes.
9. 9
   Stir once halfway through.
10. 10
    Check to see that they're fork-tender.
11. 11
    (Make sure you let all the steam from the bottom of the lid run back into the pan.
12. 12
    You'll need that liquid later.)
13. 13
    If they're still crunchy in the middle, simmer for another five minutes at a time until they're soft all the way through.
14. 14
    Then taste one.
15. 15
    If it needs more cinnamon, add some.
16. 16
    Add the remaining sugar and stir.
17. 17
    With the liquid that has come out of the apples, plus the sugar you just added, you've got the makings of a nice syrup.
18. 18
    Leave lid off, turn heat up to medium, and stir constantly as the liquid thickens up.
19. 19
    Don't leave it alone, it can burn very easily.
20. 20
    Top with whipped cream, if desired, and drizzle syrup over the top.