A family favorite, that I've made since I was a teenager, and is probably one of my most requested recipes is also one of the simplest, and often ends up being the base in other things, like apple hand/fried-pies, no-bake apple pie, or over pancakes, waffles, or ice cream, or I've even used it to make apple upside down cake - and it's really scalable, for one person, or a whole house full of people for a reunion:
Carla's "Fried Apples"
Wash, core, and cut into wedges (I leave peels on) as many apples as you have people, (or as little as half an apple per person, depending on how you're using it).
In a heavy skillet (I love cast iron for this - the bigger the better if I'm cooking for a crowd), melt 1/4lb of butter over medium high heat. Once the butter is melted, add a single thick layer of apples, and this is the reason my family all prefer my fried apples, over other recipes for it: cook until the edges of the apples are caramelized, only stirring occasionally, to get that golden- brown color around the edges. Add cinnamon to your taste (we like a very generous amount), and brown sugar (or demerara, honey, maple syrup...) to taste, stirring well. As soon as all the apples are well-coated with the cinnamon & sugar, and it begins to thicken a bit, scoop it out and, if all the apples didn't fit, start another bit of butter, and do another batch. For *most* applications, including just eating it as it is, it's best served warm.
A tip on using it for the apple fried pies; make the apples the day before, and chill them. The butter will coagulate, but will remelt while frying. If you don't chill the filling, the fried-pie crust will rupture and fall apart, in the pan, making a big mess.
Bonus:
Fried pie crust can be made from pie crust, puff pastry dough, buttermilk dough, yogurt dough, or even a flatbread dough - whatever you prefer. I haven't tried it with pasta dpugh, yet but grew up with my mom's and maternal grandma's versions using biscuit dough, while my paternal grandma made a buttermilk dough - none of them cooked the apples to the point of being caramelized.
A Christian & devoted Patriot, wife, soap maker, herbalist, formerly a homeschooler, baker, truck driver, and more. I was born in the South, but actually grew up around the Great Lakes. Both of my childhood families had big, lush gardens,& preserved everything they could for the winter. I carried that into my own life. But, change happens and for over a decade, it just wasn't an option. Now, retired in the Ozarks, on 29 heavily wooded acres of mostly ravines, our best crops are nearly inaccessible wild blackberries, rocks, wild herbs, and ticks. We're utilizing our burgeoning small-livestock collection, straw bales, raised beds, and containers to build soil, and a better, healthier life for ourselves and our beloved critters, who provide us with eggs, meat, milk, fiber, honey, beeswax, fertilizer, tick control, brush control, 'lawn' mowing, loads of entertainment, and even help turn the compost. 
