A pretty standard, well-known, easy recipe for escalloped apples modified by family, experimentation with other recipes, and time. Friends and family are never disappointed.
I prefer Honeycrisp apples, but you can use Granny Smith, or really any of your favorites.
I also use this recipe as a base for my apple crisp desserts. At the 20 minute mark, I pull it out of oven, turn it up to 375 degrees F (190 degrees C), stir, add my favorite oat crumb topping, and cook uncovered until oat topping is crisp and browned, 20 to 30 minutes.
I prefer my apples to be crisp, but they were on the verge of soft in this case, so I cooked at a higher temperature for less time to preserve the crispness.