Two Part Question - Too Many Apples, and Peels in Applesauce

I am in a similar situation as the person who wrote in with an abundance of onions to use up - my parents in Upstate NY send me about a dozen apples every year from their local apple farm. I can only eat a few before they start to turn to mush or I get sick of them. Any ideas for recipes besides the obvious - pie or applesauce? PS I do not have the equipment to can anything.

Also, if I do go the applesauce route, do I REALLY have to peel them? My logic is that if I can leave the skins on for mashed potatoes, surely it would work for applesauce?

Muchas gracias!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: