With 11 pounds of freshly picked Gala apples from our Avila Valley Barn outing I made this:
Raw Apple Sauce (the remains of the apples used to make the apple juice above scooped out of the cheesecloth and sprinkled with cinnamon)
Two-Tone Coleslaw (one of the tones was not supposed to be pink but shredding the red cabbage in the food processor was apparently not a good call. Tasted really great, though…)
and, finally, this:
Apple Pie (but I put the cinnamon right in the filling)
Who knew you could stretch one bag of apples into so many recipes?