The only problem with this recipe is that it smells like you’re baking an apple pie, and then you realize you don’t have an apple pie, so you need to make an apple pie.
Now you know.
Slice the apples as thin as you can get them. They don’t need to be peeled or cored, but do discard any seeds.
Put them on a parchment paper-lined baking sheet. (I’ve tried other things – parchment is the way to go here.)
Sprinkle with cinnamon and sugar. You can skip this, but why would you want to?
Bake at 225 for 2-3 hours. To test, take one out of the oven and let it sit for 2 or 3 minutes. At that point it should be crunchy, not chewy.
Store in an airtight container.
Is there anyone who doesn’t like applesauce?
Never mind, if there is I don’t want to know.
Apples (As many or as few as you’ve got. Don’t forget to ask your local farmer for seconds -you’ll pay half the price.)
Cut the apples into chunks, peeled or not depending on what you like, and put them in a pot.
Add a small splash of water to keep them from sticking before their juice starts to flow.
Cook on medium-high heat until the apples are soft enough to break with the back of a spoon.
Add sugar to taste.
Puree with an immersion blender for a smooth sauce, or leave as is for chunky.
Ladle into clean jars, leaving 1/2″ headspace.
Process quarts for 20 minutes or pints for 15. If you’d rather not can, just store in the fridge.