My mom would make these apples for dinner (“supper” to us farm people). They always seemed so FANCY to us and were so pretty piled up on top of pork chops. There were never any leftovers. I made a full batch for my husband and myself so there are a few left. They are calling me to warm them up and put them on top of pancakes or oatmeal this morning.
It’s not hard to make applesauce, if you are using perfect apples. The reason hers is so incredible is that she uses the worst apples … those that have fallen to the ground and been bruised and need more cleaning than those picked directly off the tree. She has always been a champion for the underdog. These apples require no sugar (she may add a little if she feels it might be too tart). I have made it with her enough times to make a reasonable replica of hers. I am not quite to her level … I am not as industrious as she is. But there is always next year.