Handpicked from my stepmother's orchard, these apples were so good right off the tree. At home they were put into a pie and the remainder went to brandied applesauce (canned myself!). The pie was good but the applesauce was better. I am waiting for that self-indulgent evening to have it warmed over vanilla ice cream.The applesauce was pretty easy to make. I rinsed, cored and cubed the fruit. I put the apples into a pan over medium high heat. I added equal parts water and brandy (no judging, it was about a cup or more of each) and let it simmer for about 45 minutes, until the apple had broken down. After, I put it through a food mill to get rid of the skins and it was ready to eat. This is definitely not meant to be your morning's applesauce (unless say it is a weekend brunch) but is good as a dessert.
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