It's that time of year when you thin your apple crop and here is a old family recipe to enjoy from those thinnings. You could serve this warm or cold, with or without a whipped cream. Fried Green Apples 4.5 pounds of green apples (about 45 golf ball sized apples) cut the apples from the core discarding any blemished spots cut into 1/2 inch thisk slices. Do not peel. toss into the lemon water to keep them from turning brown. Lemon juice in a bowl of water for holding the apples until ready to cook one stick butter melted 3 cups of sugar I use a #7 cast iron skillet for this but you can use any coverd skillet. Melt the stick of butter, add the 3 cups of sugar and the apples. On low heat simmer covered with a lid until the apples are translucent (about 30 minutes). You will need to turn frequently. When the apples cook down, we like just a little carmelizing of the sugars. Remove from the heat and leave in the skillet. If you don't like the carmelized flavor, empty up into a bowl and cover until ready to serve. Keeps in refrigerator. Makes about 4 cups of cooked apples. Sugared Crust strips This makes up similiar to a two crust pie crust recipe 1.5 cups of Crisco or lard 2 cups all purpose flour 1 cup self Rising flour 1 tsp salt cold water 1/4 cup brown sugar Cinnamon Ground cloves Mix the dry ingredients. Cut the Crisco into the flour mix. Sprinkle in enough cold water to mix the dough into a ball. Roll the dough out onto a cookie sheet. Sprinkle on the brown sugar and spread evenly over the dough. Dust on cinnamon and the ground cloves to your liking. We like just a light sprinkle. Score the dough into strips about 1 inch wide one direction and then across to make three rows. Bake at 400 degrees until lightly brown. Cooled these can be stored in a zip locked baggie....if there are any left over.