Recipe: Autumn apple extravaganza

Put your apples — or someone else’s — to excellent use. (Apple-Achian State)

By Laurel and Marty Princeworth | Beacon contributors

It’s that time of year again. Then again, when isn’t it?

As a tribute to National Apple Month, observed nationally throughout the month of October, we present a sweet/sour concoction, full of deliciousness and flavor. Not only is it guaranteed to not disappoint, it is guaranteed not to disappoint.


  • Apples, 8 or a dozen, any variety, any size, fresh-picked or store-bought
  • 1/2 cup apple cider
  • 1/2 cup apple cider vinegar
  • Apple Records (for background music)
  • 1/8 cup dark brown sugar
  • 1/8 cup light brown sugar
  • 1 cup sugar-sugar
  • 1/4 cup honey-honey
  • Lemon juice/lemon slice
  • Pre-made pie crust, folded
  • Ice-cream dollop (1 dollop)
  • 1/4 teaspoon ground cinnamon, chopped
  • Apple schnapps, to taste
  • Cinnamon schnapps, to shotgun
  • Antacid tablet (for tomorrow)
  • 81 mg nutmeg

What to do:
Peel, slice and core apples to the best of your ability. In semi-medium/large bowl, combine cider, vinegar, 1/4 schnapps, cinnamon, sugar(s), lemon stuff …. Sprinkle with light rum (not listed). Discard liquified dollop into sink. Place mixture in medium pan and parboil. Pour contents into slow-cooker. Remove from heat. Place apple slices in larger receptacle than the previous one. Pour mixins’ over-the-top. Stir vigorously (about 1 second). Save crust for later, prolly in freezer. Consume remaining schnapps. Chill.

Serve with applesauce (contributed recipe does not follow). Makes about 9 or 10 units.

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