Every year my husband and I take our two daughters to an orchard to pick fresh apples so we can make this luscious applesauce for family and neighbors.
—JENNIFER PURCELL VERMILION, OH
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
5 pounds apples, peeled and sliced (about 13 cups)
3/4 cup packed light brown sugar
2/3 cup unsweetened apple juice
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
1. In a 5- or 6-qt. slow cooker, combine the first five ingredients. Cook, covered, on low until the apples are soft, 6-8 hours.
2. Add vanilla; stir to break up apples. Serve warm or refrigerate and serve cold.
To freeze: Freeze cooled applesauce in freezer containers. To use, thaw in refrigerator overnight.