By Julia Westhoff
It is apple season, and our house seems to be ground zero for all things apple-related. We’ve always eaten lots of apples – I pack applesauce in lunches, we blend them in smoothies, we juice them with carrots and lemons, and we eat them whole. So when the girls and I took a trip to the Cider Hill Farms last week, I went for the biggest haul I could possibly carry – an entire bushel. I had no doubt we’d plow through them quickly. But even though Olivia eats about 10 apples a day, a bushel of apples still turns out to be more apples than anyone would ever need. So I set to work cooking and baking all of our beautiful Jonagolds. Now we’ve got a freezer full of applesauce and a pantry full of dried apples. Both recipes were super easy and delicious.
Note: This applesauce recipe calls for normal-sized portions. I just multiplied everything by 200,000 to use up all of our apples.
4 apples, peeled and chopped
¾ cup water
1 teaspoon cinnamon
½ cup sugar
Combine ingredients and bring to a boil. Cover and simmer for 15 minutes, or until apples are soft. Mash with a potato masher, or blend in the food processor. Adjust sugar and cinnamon to your taste.
Slice whole apples as thinly as possible (I used a mandolin). Lay out on a cookie sheet covered with parchment. Bake at 225 for 90 minutes. Turn slices over, then bake for another 90 minutes. Slices should be crispy.