This was the best year of apples in memory. We had them all, Macouns early, Romes, Cortlands and Red Delicious as late as last week.
I can’t cook very well (make that at all) but I became a little crazy about first apple juice and then baked apples and finally a winter supply of apple sauce. Thanks to a friend Pam, from over on Old Killearn Road, a great cook, who told me to stop peeling them and just core them and cook them.

apples bakedapples 3 kinds

apples sauce pan