Then I had to figure out what to do with them. Apple pie? Hard to eat the whole thing if you're single. Apple crisp? Delicious, but only really at its peak the first night you cook it. Applesauce? Sure, I've never made it, but why let that stand in my way? After coring and peeling an infinite number of apples, I was actually able to make it through the rest of the recipe. And this recipe makes a very delicious applesauce. Lots of flavor and spice and a beautiful hint of vanilla.
From Martha Stewart Living Cookbook: The Original Classics
18 McIntosh apples (about 6 pounds), peeled, cored, and quartered
1 cup apple cider
1 large cinnamon stick
½ vanilla bean, split lengthwise and scraped
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon ground mace
½ cup sugar, or to taste
2 tablespoons fresh lemon juice
Combine all ingredients in a large heavy-bottomed wide saucepan. Place the saucepan over medium heat, and cook, stirring often with a wooden spoon to prevent scorching, until the apples are broken down and saucy, 50 to 60 minutes. Mash any large pieces of apple with a large wooden spoon to help them break down. Season with more sugar and spices. Remove the apple mixture from the heat, and let stand to cool completely before serving, discarding the cinnamon stick and vanilla pod. The applesauce can also be stored in an airtight container for 2 to 3 days in the refrigerator.
Makes about 7 cups