8 cut, cored, quartered and unpeeled apples (Red Delicious, Rome or McIntosh apples are recommended)
1-3/4 sticks salted butter
1/2 cup Maker's Mark whiskey (to taste)
3-3/4 cups brown sugar lightly packed
1 cup white sugar
1/2 cup water
1/4 teaspoon ground cinnamon
In a 15 inch by 10 inch by 2 inch baking dish place quartered, cut and cored apples skin side up 2 layers deep and add water. Place additional apple pieces over the holes created by the first layer until you have a relatively even surface (enough to fill dish to 3/4 full). Cut butter into 1/4 inch pats and place over apples. Drizzle whiskey over apples. Next pat brown sugar firmly over apples and cover brown sugar with white sugar. Do not pat. Simply smooth white sugar over brown sugar by hand. Sprinkle ground cinnamon lightly on top of white sugar. Preheat oven to 350 degrees. Place baking dish on baking tray or cookie sheet in case apples bubble over the baking dish. Bake at 350 degrees for 1 hour.
Place 1 or 2 apple pieces in a dessert bowl and pour a tablespoon of the apple juices over the apple slices. Top with a tablespoon of sea salt toasted English walnut pieces and finish with a dollop of whipped cream. This dessert can also be served with walnut pieces and a scoop of cinnamon ice cream (see Tips for Cooking section of this book for an easy recipe) for an equally tasty treat. Enjoy.
Total preparation and cooking time is approximately 1-1/3 hours.
Excerpt from page 134 of Jim Early's Reflections, The Memories and Recipes of a Southern Cook by Jim Early