Mr R went on a field trip to an apple orchard a bit ago and came home with quite a few apples. We kinda forgot about them and they’re going to go bad soon. I need suggestions on what to do with them (preferably simple things…)
I already made apple sauce which turned out to be pretty delicious but it didn’t even quite make a dent in the apples.
If you suggest things that can keep until Thanksgiving, I’ll be even more grateful!
You can make apple pies, and freeze them for Thanksgovong. Same with apple cake, and apple muffins.
Peel and slice. Sauté them in a little butter and cinnamon until a little soft then freeze. Freezer bags with air extracted work. Use however you want later.
You can freeze apple sauce, too.
Apple crisp, apple cake, apple muffins all freeze well.
I like to put a chopped up apple and some cinnamon in my morning oatmeal.
I also like sliced apples in salad.
Apple chutney.
Apple butter is pretty yummy and apple chutney is yummy too: http://www.food.com/recipe/apple-chutney-from-the-new-revised-moosewood-cookbook-407974
My MIL dries her apples
Peel, slice, cook briefly and then freeze. As you thaw them through the winter they can become apples with red cabbage, Apple and onion smothered pork chops, Apple pie, Apple anything. My thought is to preserve them with no seasoning so you can use them in any dish.
Flashback - DH and I used excess tomatoes and orchard apples to make Green tomato vegetarian mincemeat pies for Christmas gifts back in grad school.
Cider. It’s the last stop for apples. And, you don’t have to cull out the squishy ones, either.
They keep in the refrigerator for quite a while (3-6 months).
Or in a basement or cool garage…
how about apple cinnamon sangria.
https://www.youtube.com/watch?v=rgpnnGcXk9w
I make apple pie filling and put a layer of Saran Wrap in a pie pan. Fill it with filling, then freeze it, then take out of the pan and wrap completely in Saran Wrap and then foil. You can pop the pie-shaped disk of frozen filling in a pie crust and bake when you are ready to use it. I give it about 7-8 extra minutes in the oven, and cover the edge of the crust so it doesn’t burn.
I also have a good pork chop and apples recipe, but due to the chaos of packing to move, can’t lay hands on it.
Pork chopsh and appleshaush, eh Alice? That’s swell!
Chilled, shredded apples and carrots in approximately equal amounts make a nice refreshing snack or side vegetable. My family loves this.
Eat soon after preparing as the apples will start to turn brown and will look less appetizing as time goes on.
Homemade cider can go bad in a few days because it’s not pasteurized like store bought cider is. We make it at the museum where I volunteer and and it was starting to turn bad three days after we made it.
I would turn them all into applesauce and freeze it. There’s nothing better than homemade applesauce, and the conventional way to store it is in the freezer. My mother would make a whole year’s supply at one time. Yum!
I think it depends on what your interpretation of “bad” is. 
Correct @JustOneDad! Let’s just say some of the volunteers were REALLY enjoying that cider that had turned. Lol
Do you can? Applesauce does well canned. Ditto for sliced/spiced apples and homemade pie filling.
The best way to store apples: 33 degrees F — as cold as possible without freezing. Store your apples in the fridge in plastic perforated bags. They’ll keep for months.