Apples apples and more apples

[mckenzie]

What shall I do with them? I've been making apple juice in the juicer but not sure how long it will last once made so I can't make tons of it.

Can I core them, slice and freeze?

Make a cake and freeze it? (I have two cakes in the cupboard already)

You can slice and freeze, but I tend to stew and freeze in suitable portions - they really cook down and it allows you to take some out to go with gingerbread, ice-cream and custard, pudding, with roast pork, on its own...(can you tell I like stewed apple? . Current favourite recipe I use (and it works with most stewed fruit) is an adapted Stephanie Alexander one:

(For an 18cm flan tin, ceramic or loose bottomed - adjust the quantities if using larger/smaller tin):
120g butter (melted)
c. 600 - 700g apples (any variety)
250g plain flour
Half tsp bicarbonate of soda
50g cornflour
2 tablespoons castor sugar
1 tsp ground cinnamon
1 tsp mixed spice

Pre-heat oven to 180C.
Butter flan tin
Peel and slice apple off core - put in saucepan with a tiny amount of water and a good dab of butter, cook over a low heat until the fruit is soft, stirring occasionally (or take pre-prepped stewed apple out of the freezer at this point.)
Sift the flours, spices, sugar and cinnamon into a bowl.
Pour in the melted butter and mix/knead until it forms a dough
Cut dough in half - lightly roll one half between two sheets of baking paper or cling film to slightly wider in diameter than the tin.
Peel off top cover, invert plate over pastry and transfer, removing remaining cover once done
Spread the apple mixture over the bottom
Roll out the remaining dough and use to cover mixture (bit trickier this - you may find some patching is required)
Bake for 30 mins, or until top is light golden brown and feels firm when touched.
Cool cake in tin for five mins, then scatter over either vanilla or cinnamon sugar.
Serve warm or cold with whipped double-cream

Also, for savoury, roast apple and potatoes (thinly sliced) topped with a tiny amount of sage and a decent amount of strong cheddar is rather nice. Ditto apple and black pudding.

I used to make this thing where you slice apples and layer them with sugar in a tin and bake slowly until caramelised and turn out and eat with cream but can't for the life of me remember where that recipe cane from.
Or actually recall it was from a French book or magazine but what and where...
It was lovely. And used ribs of apples.

And is of no help to the OP whatsoever, I do realise.
Sorry...

I'm drowning in apples, too...

Worst case there's always cider?

Apple juice will last about a week in the fridge. Why not make loads and store in the freezer? Decant into plactic bottles with a screw top - leave a bit of headroom to account for expansion. Nothing nicer than hot apple juice on a cold winter's day.

They are easy to freeze too. Peel, core slice and place in a plastic freezer bag. Add some sugar, expel as much air as possible and freeze.

Ever thought of making some chutney or jam?

You could also pasteurise the juice like this.

Thanks very much for the posts. I'm Going to try freezing some juice and pasteurising some too.
Trouble is, when I make the juice I obviously have to taste it. I seem to be tasting a lot more than just a sip.
For every jug I make only about half will actually end up in the fridge or freezer!!
It's flipping delicious, especially with some freshly squeezed orange juice mixed in

I have been making apple and chia 'jam' which is more like a compote really to top yogurt, overnight oats or porridge for breakfast.

ohsheglows.com/2013/09/05/sugar-free-apple-pie-chia-seed-jam-breakfast-parfait/

Keeps in a screw top jar in the fridge, like having apple pie for breakfast, yummy!