Quarter, core and peel apples. Cut into medium
size wedges. Melt butter in large nonstick
skillet over medium heat. Add apples. Cover with
lid; cook, stirring occasionally, 10 to 12 minutes
or until apples are tender but not mushy.
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Combine, sugar, cinnamon, nutmeg in bowl. Mix
into apples. Combine cornstarch and cold water
in cup until smooth. Add to skillet. Cook,
stirring until bubbly, 1 minute. Remove from
heat. Stir in lemon juice. Pour into plastic-
wrap-lined 9 inch pie plate, Let cool. Wrap;
freeze.
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