from Chef Ted Lahey of Table and Main, a Southern Tavern, Roswell, GA
5 pounds Granny Smith apples, peeled, cored, and cut into wedges
1 stick butter
1 tablespoon cinnamon
1 teaspoon nutmeg
¼ cup honey
Salt to taste
Preheat oven to 400 degrees. Place half of the apples on a baking sheet sprayed with pan spray. Roast for 10−15 minutes until browned but not burnt.
In a large saucepot, melt butter and add remaining apples. Cook over medium heat until apples are soft enough to mash. Add spices and honey. Stir well, mashing the apples as you go. Add roasted apples to pot and combine well, leaving roasted apples in larger pieces. Season with a pinch of salt and then transfer to an oven-safe serving dish.
Let rest to room temperature. When ready to serve, preheat oven to 350 degrees and cook for 10 minutes or until hot.