First we picked them (at the nearly-in-Charlotte Shelburne Orchards) and shared a couple pieces of Nick Cowles' gigantic apple pie. Then we hauled our bags home and contemplated what we were going to do with them all.
So far, I've made apple crisp and apple butter. Here's the recipe for the apple butter, which is much easier than pie:
Peel and slice apples to fill the crock pot (13-15) (I used a combination of macs and cortlands).
Cook on low overnight (8 to 15 hours - it's an easy going recipe).
In the morning, mash and stir. Add 2 t. cinnamon, 1/2 t. ground cloves, up to 2 cups of sugar or other sweetener depending on how you like it - I added 3/4 cup agave syrup; stir again.
Then cook on low for another six hours covered and a couple more uncovered until it's as thick as you want it.
I froze it in 3 one-pint containers, which left about a cup to spread on our toast and waffles this week.
Now what to do with the other half-bushel?