All about apples: pie, sauce, butter, brandy and challah


Fourteen pounds of apples may be just a few too many.

I didn’t mean to purchase this many, I truly didn’t. A half-bushel looked manageable at the orchard on a horribly rainy Sunday, but once home, the apples multiplied, filling bowls and counters, then forcing their way into every meal.

When I was three and a half, apples became applesauce, end of story. In what’s become a story told every year, when I was itty bitty, my parents had detailed to me our plans for the next day. Dreams of orchards full of trees and bowls full of applesauce apparently danced in my head overnight. As my mom tells it, I popped out of bed at 6 a.m. the next morning, ran to her room and stood right next to her face. “Pick papples, make papplesauce!” I excitedly announced. No time for sleeping–we had important fall activities. Just like picking strawberries and making jam has been a tradition for my whole life, so has finding fresh, local apples and making a simple, all-apple and no-sugar applesauce to stockpile in the freezer. Throughout the year, we’ll pull out the square Ziploc containers to enjoy our preserved fall bounty.  Continue reading “All about apples: pie, sauce, butter, brandy and challah”