I used 4 apples and quickly realized after it was on the table that a 1:1 apple/person ration would be best. So when 5 people were at the table, we were sadly, 1 apple too short. I'll go ahead and redo this again using 6 or 7 apples, they were a big hit and, although not a ton of work, it is enough work that I want to make sure everyone has enough.
6-8 apples - try to use at least 2 different types of apples and avoid sour apples like Granny Smith
3-4 Tbsp apple cider - I will probably use apple juice when cider isn't available
cinnamon and sugar to taste
1. Peel and chop apples into 1/2" cubes.
2. Place all the ingredients into a deep sauté pan*. Cook covered about 20 minutes, stir frequently**. Apples are done when they are soft enough to mash.
3. Mash them with a fork to the consistency/chunkiness you prefer. Eat them warm or cold but remember, there aren't any preservatives and treat leftovers as you would any other leftovers.
*My pan is about 3" deep and 10" wide, the 4 apples filled the pan about halfway up.
**If you notice the pan is getting dry add an extra Tbsp of cider or juice.
I added a bit too much cinnamon to this batch. Hubby said it tasted like really good pie filling. Hmmm... maybe I'll be making some apple pie this Thanksgiving. Maybe.