We went apple picking over Columbus day weekend, and have made loads of apple related things in this little kitchen. Apple pie, apple sauce, apple butter… Lots of apples were sliced and eaten with cheese slices as our idea of the perfect lunch.
It had me at “a stick of butter” and it was every bit as decadent and wonderful as you’d imagine. Durango Mom is a genius for this one. You should make it – get some apples, run, now, and make this pie.
Apple sauce. I don’t have a recipe to share. All the recipes seemed to contain so much sugar, and I didn’t see the point. My instructions are this: core, peel and slice apples. Put in favorite pot, add water (not quite enough to cover.) Add sugar and cinnamon if you want (I didn’t want.) Cook for a very long time until at desired softness. You can process or not process, depending on whether you like chunks. My son will eat this by the bucket. And luckily I have buckets of it in the freezer.
Apple butter. Delicious and wonderful stuff. I made my own in the slow cooker using a Cooking Light recipe. It was not as effortless as using a slow cooker would imply. Pushing the stuff through a sieve was a serious hassle, but don’t skip it because any apple skin that may inadvertently have landed in the pot will turn into shards of glass during the cooking process. (Don’t ask me how I know this.) I also have to say that despite a much longer cooking period, it was never as thick as other apple butter I’ve eaten. Still good – especially over cheesecake. In all the fuss there were no pictures – sorry.
These apple bars are delicious (and freezes well in individual pieces.) A few notes – if a recipe calls for a 9 inch pan, you should probably measure your pan in case it is actually 10 inches. Ahem. Also, just because you discovered a stick of butter in the back of the freezer doesn’t mean you should actually use it. It may be somewhat prehistoric. Cake was good despite these mishaps. However, there will be no pictures of my version. Go look at the recipe, pictures there are lovely.