I'd love to tell the story of the Grannie apple picking day-trip to Earth First Farms in Michigan:
...the Sunday afternoon that we hit the road Thelma and Louise style, grabbed some ice coffees, popped in an old mix cd, rolled down the windows and let the crisp fall air mess up our hair en route to the orchard... (record skips)
Unfortunately the much anticipated apple picking trip to Michigan is going to have to wait until next season. 2 out of 3 of grannies were down with the flu on the date that we planned our picking — which of course led to cancellation. The following week, our immune systems were strong but apple picking season was over.
We had been resisting apples at the Farmer's Market for the last three weeks in an effort to save our apple-tites for those extra special ones picked from the trees. That said, we knew we couldn't let November pass without making something delicious with apples. And that's when apple sauce made its way into our schedules.
Last Sunday, we gathered for some brunch — coffee, quiche, scones, mimosas + good conversation. After brunch, we made apple sauce. For the most part, we followed Elise's recipe found via The Arugula Files. We used a combination of Honey Crisp and Fuji apples. We cut down the white sugar to 1/8 of a cup and increased the amount of apples to 6 pounds. We made two batches of this recipe and it yielded 10 pints of delicious, cinnamon-ee, not-too-sweet apple sauce. Photos are up on Flickr.
If you don't have a produce scale, you can use Donovan's inventive method of weighing herself, weighing herself holding the apples, and then subtracting her body weight. *Disclosure: We can't promise anything precise!