A friend generously gave me a 20 pound box of some fun apple varieties. They included Honeycrisp and Hawaii.
The kids and I made some applesauce with them using this easy, two ingredient recipe. Yep, that's it, only 2 ingredients!
Ingredients:
Apples (as many or few as you like. I used about 12 pounds)
Water
*If you want cinnamon applesauce, then you can add that or ginger and nutmeg. I make a cinnamon batch also that is loaded with cinnamon, ginger and nutmeg.
Wash the apples and peel them. Next, core them. This can be done with an Apple Cutter/Corer
or by hand. Once they are peeled, cored and cut, toss them into a large, heavy bottomed stock pot with about an inch of water on the bottom. Turn heat to medium and continue prepping apples and adding them to the pot of water as they are ready. Once the pot is completely filled, cover with a lid and turn heat down to medium-low.
or by hand. Once they are peeled, cored and cut, toss them into a large, heavy bottomed stock pot with about an inch of water on the bottom. Turn heat to medium and continue prepping apples and adding them to the pot of water as they are ready. Once the pot is completely filled, cover with a lid and turn heat down to medium-low.
Simmer for 30-45 minutes or until all of the apples are soft. Using a potato masher, carefully mash the apples up until your mixture is small chunks and thick, or to your desired consistency. If you want it smoother, use a Food Mill
to run your applesauce through. If you are opting to add cinnamon, do so now. And just add it to taste.
to run your applesauce through. If you are opting to add cinnamon, do so now. And just add it to taste.
At this point you can freeze, eat fresh or can your applesauce.
To can:
Ladle into pre-sanitized jars. Wipe jar rims clean and then put on lids and rings. Place in Canner
and process in a hot water bath (add water to canner until it is one inch above the top of the jars, place lid loosely over the top of canner but do not lock closed). Process for 15 minutes for pints and 20 minutes for quarts.
and process in a hot water bath (add water to canner until it is one inch above the top of the jars, place lid loosely over the top of canner but do not lock closed). Process for 15 minutes for pints and 20 minutes for quarts. 
Note: Lemon juice is not needed for applesauce according to Ball's recipes and website. Sugar is also not needed. Your apples should be sweet enough without the added sugar!
Xander is finally old enough to be somewhat helpful. This was his fist time getting to use a "real" knife. (Don't worry, it was a very dull butter knife) He had a blast and kept handing me little teenie tiny pieces of apple to put in the cooking pot.
When the applesauce was done and we tasted it before we canned it. Xander's face lit up when he got to taste what he helped make, it was priceless! Kids should be in the kitchen, involved in cooking and shopping! The more they know the better choices they will make!
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and it works so quick and all the apples are sliced uniformly. Put them in a bowl as you are slicing them. Once you have one sliced up, sprinkle on all the remaining filling ingredients. Then stir the remaining slices in as you are slicing them. The seasonings and flour will keep the apples from turning brown. 
. Using the parchment paper, fold the dough over on itself several times (this creates layers of the dough which adds in air and translates to flakiness once it is cooked). Next, roll the dough into a smooth ball (smooth edges on the dough make for smooth edges on the crust). 
