I am almost to the bottom of the basket of apples. (Bless you, roaming deer for eating the rest.) Thank goodness. I figured making applesauce would be a good way to use up a lot of apples. I've been making applesauce for years and have never given a thought to needing a recipe. But if you look up applesauce recipes online, there are a gazillion ways people make it. Most are fancier than my plain version. In my mind, applesauce is just cooked apples, mashed up. But fresh, homemade applesauce—even this plain kind—is just better than bought and easy enough to make in minutes.
This is great when you're in a hurry; when you need to use those last apples before they ruin; when you have a little one at your house and want to make a "treat." Little Sister had a dish of this for lunch and declared it, "Yummy!"
Here is my "no recipe" recipe. You can do with whatever number of apples you have. (I might have four apples. I might have eight apples.) Sometimes I add cinnamon. But usually I'll stick to this very basic way of making it.
apples, peeled and sliced into a saucepan
enough water to go about 1/3 of the way up the apples (don't cover them with water)
a squeeze of lemon juice (optional)
a little sugar to taste, if the apples are tart
Bring apples and water to a boil. Lower heat and put lid on the pan. Cook about 15-20 minutes, or until apples are soft. Watch the apples and add a little more water if needed. Or, remove the lid and cook a few more minutes, if necessary, to let the excess water cook out. If you have too much water left, dip some out. You don't want watery applesauce.
Mash apples with a fork or a potato masher until you get the texture you like. (I like mine chunky. Little Sister likes it smooth.) Taste and add a spoonful of sugar if it needs it.