So what did we do with
all of those apples?
We started out with some homemade applesauce...
Homemade Applesauce
(recipe source: Sing For Your Supper)
4 apples, peeled and cored
1/2 cup brown sugar
pinch salt
juice of one lemon
1/2 teaspoon cinnamon
1/4 cup water
Cut the apples into large chunks and put them in a heavy pot over medium heat; add the brown sugar, salt, lemon juice, cinnamon and water. Bring to a simmer and reduce heat to low. Cook, stirring occasionally, for about 45 minutes to 1 hour, until the apples are extremely soft and mushy. Using a potato masher, mash the apples together until you have an applesauce-like consistency.
Serves 4.
Next up was an apple pie...
Apple Pie
(recipe source: Your Homebased Mom)
Mix:
2 C flour
1 C sugar
1 egg yolk
1 tsp baking powder
Add:
2 sticks butter, melted
Press 1/2 of dough into a glass pie plate. Being sure you have an even layer on bottom and up the sides of the pie plate.
Afer pressing 1/2 of pie dough into pie plate, pile 7-8 apples (sliced, cored and peeled) onto crust. Sprinkle with cinnamon and 1 1/2 Tbsp sugar (or more).
Crumble remaining dough on top by breaking it into small pieces. Bake at 350 degrees for about 45 minutes – 1 hour (Time will vary depending on how thick you slice the apples, you want them tender but not mushy.)
We made apple chips...
Oven Baked Apple Chips
(recipe source:
Our Best Bites)
apples, cored
ground cinnamon
Slice apples in uniformly thin slices (1/8 of an inch or less) and place on a parchment or silicone baking mat lined baking sheet in an even layer. Slices can touch each other, but try not to overlap. Fit as many apples on a sheet as you can (they shrink a lot!) If desired sprinkle with cinnamon and gently rub in.
Bake apples at 170 for 6-8 hours, until dry and slightly shriveled, and curled up around edges. Turn off oven and leave door shut until completely cooled. Remove apples from baking sheet and store in an airtight container.
Then I made some apple butter...
Slow Cooker Apple Butter
(recipe source:
My Baking Addiction)
Yields: 4 pints
6 1/2 pounds apples - peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract
Directions:
Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. Use an immersion blender to puree the apple butter until smooth. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze. Serve on breads, muffins, pork chops or just eat it with a spoon.
And finally some more applesauce (in the slow cooker this time)...
Crock Pot Applesauce
(recipe source:
Skinnytaste)
Servings: 12 - Makes 3 cups
Ingredients:
8 medium apples
1 strip of lemon peel
1 tsp fresh lemon juice
3 inch cinnamon stick
5 tsp light brown sugar (unpacked) - or agave
Directions:
Peel, core, and slice the apples. Place them in the slow cooker. Add the cinnamon stick, lemon peel and brown sugar. Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.
I still have about 15 more apples left, and I am still trying to figure out what to make with them!
