In large skillet(I prefer cast iron), combine apple juice and sliced apples. Heat on medium until apples are fork tender turning often to ensure even cooking. Remove apples from juice with a slotted spoon and place in large bowl. Reserve juice for sauce.

In another bowl, combine all dry ingredients and mix with wire whisk until blended. Pour hot apple juice from skillet into dry mixture whisking until lumps are gone. Poor this mixture back into the skillet and heat on medium whisking constantly until bubbly and thick. Turn off heat and add apples to sauce tossing gently until coated. Best served warm.