I used a recipe from Martha Stewart for the applesauce. It’s so simple and easy to make. You can easily adjust the recipe and add cinnamon and a dash of nutmeg for cinnamon applesauce. Cooking time depends on the type of apple you use. You can use a potato masher when the apples are soft to get desired consistency. The recipes calls for one cinnamon stick. It doesn’t impart a cinnamon flavor but adds a nice subtle taste. The label on my bag of Penzey’s cinnamon sticks says: “Always use over again 3 or 4 times until spent, rinse and leave to dry in a warm place.” I had no idea! I thought I’d post that in case someone else was as clueless as me about this.
If you go to an orchard looking for apples to bake with, see if they have “pickouts”, which are apples that aren’t as pretty. That’s the best way to described it. Some may be odd shaped or have some marks on them, but they are perfectly fine to peel and cut up. The orchard we go to calls them “pickouts”; your orchard may call them something different. I bought a 1/2 bushel of Wealthy Apples for $8. Cheap! A 1/2 bushel is around 20 pounds of apples or so. That works out to 40¢ per pound. No one has ever complained about any pie, crumble, turnover, muffin, cake, or applesauce made from “pickouts.” 😀
The paper apple bags aren’t always the greatest container for transporting apples home. Take a corner too quickly and you’ll have apples all over the backseat of your car. Not that I would know this from experience…HA HA! I have a large cooler bag that I bought from Sam’s Club. I bring that with me and put the bag of apples inside it. That way if any of the apples tip they are contained. Also, the cooler bag is sturdy so the apples won’t poke through the sides.