3 large tart apples, such as Granny Smith

3 large sweet (firm) apples, such as Braeburn

1 tablespoon lemon juice

1 tablespoon unsalted butter

⅓ cup light brown sugar, lightly packed

1 teaspoon apple-pie spice (see note)

Salt to taste

Peel, core, and evenly slice the apples about 1/8-inch thick, putting the slices directly into a 41/2-quart Dutch oven or other large, heavy pot with a lid. Toss the apple slices with lemon juice. Add the butter, and place over medium heat.

Add the sugar and apple-pie spice. Stir and cook until the apples begin to release moisture, about 2 minutes.

Reduce heat to medium-low and cook, stirring occasionally, until the apples are tender but not mushy, about eight to 10 minutes. Season with salt to taste, and serve immediately.

Serves six.

Cook's note: If you don't have apple-pie spice, use 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of nutmeg and allspice.

@Recipe nutrition:Nutrition values per serving: 125 calories (14 percent from fat), 2 g fat (1 g saturated), 28 g carbohydrates, 2 g fiber, trace amount protein, 5 mg cholesterol, 17 mg sodium.