6 Delicious Ways to Use Leftover Apples
Had your fill of apple pie? Turn your Hudson Valley bounty into applesauce, apple butter, pancakes, and even vodka.
It was a beautiful day at the orchard. You gorged on cider donuts and your trunk is filled with red and gold apples. You spent hours plucking these shiny, crisp pieces of fruit from twisted tree branches, but what do you do with this bounty now? After crossing a pie (with a fancy lattice top, of course) off your to-do list, consider these tasty ways to use up the extras.
Resist the urge to dump in a ton of sugar, and easy-to-make applesauce is a Vitamin C-rich, in-between-meals treat—with a long shelf life. Simply core apples, chop them and then simmer in a saucepan with water, lemon juice, sugar and cinnamon. At the dinner table, potato pancakes and pork chops also get a boost from the chunky spread.
It will take a while (about 12 hours), but once you break down apples, sugar, cinnamon, and cloves in a slow cooker you’ll have breakfast-elevating butter in which to slather ho-hum slices of whole wheat toast.
Dice apples and fold them into buttermilk flapjacks for a cool, textural burst. Or, try a fall-perfect, deep-dish Dutch-style pancake, cooked in a cast-iron pan and laden with thick slices of the fruit.
Transform your home into an aromatic Bath & Body Works with a DIY potpourri. Cut apples into paper-thin slices, put them on a baking sheet until they dry out for about 40 minutes, and then mix them with a crumbled cinnamon stick, cloves, nutmeg, orange peel, and vanilla oil to elicit a heady, autumnal perfume.
Give vodka a sweet, tangy burst with an apple infusion. Core and quarter a few apples (the more robust flavor you crave, the more apples) and let them mingle in a mason jar with vodka for three to five days, shaking the concoction about every eight hours. When it’s ready, simply serve on the rocks or with a splash of club soda for a fall-like tipple.
You’ve snacked on kale chips before, so try an apple version. Cut the fruit into thin slices and then plop them onto a baking sheet. Top them with a crumbled mix of cinnamon and sugar, then slide the apples into the oven for about 45 minutes, until curled and crispy.