Anonymous wrote:

Anonymous wrote:Prep apple pie filling and store in ziplock bags so when you want a pie around the holidays the hard part is all done.

You can go ahead and bake the entire pie and freeze it. Then heat it up in the oven for a hour when you want it. That's what my mother does (she bakes and freezes a dozen apple pies each fall, plus multiple sour cherry, blueberry and black raspberry pies).

Can I go to your mom's for dinner?

We have half a dozen apple trees. I made a ton of applesauce and can it. We usually have a jar open in the fridge I can use for kid snacks and lunches. I also make apple butter.

If you do, you definitely need a food mill. They are like $25 and save a ton of work. I do core the apples but that is no more work than quartering them the way I do it. All the skins go in the pot to soften, then they come off in the mill. The little bits that get through add fiber anyway and you can't tell.

They do store well, so we use them in school lunches for a few weeks. Also apple sauce, apple crisp (easier than pie) and pie.

I make what I can with them and when I've
Had enough I take the remaining pounds to The food bank

Put some in brown bags and deliver them to the homeless.

My husband picked 45 lbs.
He does this every year, vowing he won't pick too much this time.
We are left with increasingly wrinkled and mealy apples all autumn.

leave about a dozen apples out to eat. batch of apple sauce, batch of slow cooker apple butter, 1 apple pie. my friends who do this every year swear by getting one of those squeezo food mill thingies? used correctly, you apparently have to neither peel nor core the apples - making this much easier. I have never quite succumbed and thus rarely go on an apple-picking binge. when I do, I get SO TIRED of peeling and coring and chopping.

Toss a few cranberries in some of the applesauce to add some variety. Make an apple chutney.

Apple butter is good, too.

Anonymous wrote:Prep apple pie filling and store in ziplock bags so when you want a pie around the holidays the hard part is all done.

You can go ahead and bake the entire pie and freeze it. Then heat it up in the oven for a hour when you want it. That's what my mother does (she bakes and freezes a dozen apple pies each fall, plus multiple sour cherry, blueberry and black raspberry pies).

Prep apple pie filling and store in ziplock bags so when you want a pie around the holidays the hard part is all done.

We did slow cooker apple sauce, apple chips and froze apple slices for smoothies/juices.

Crockpot applesauce uses a lot of apples

Applesauce can use a lot plus it freezes well!

Favorite apple recipes? What am I going to do with all of these?! :-0