A Granny Smith Apple here. I make homemade applesauce quite a bit for dinner; but usually in small amounts and so just peel and cut the apples. Needed to make a huge batch the other day for a large gathering and luckily hubby remember I had a peeler-slicer-corer from the days when I canned.
Center the apple as best you can on the prongs on the right (see above), turn the crank and you slice, core, and peel all at one time. It's fabulous. I did a bag of Granny Smith's, bag of Macintosh, bag of Gala's, and several large Braeburns. I like my applesauce to be a mix. I also like it chunky, so I start it cooking while I'm still working on some of the apples; that way they all don't cook at the same rate. Some will be soft and mushy, while some of it will have pieces of apple which is my preference. I use lots of Cinnamon, little bit of water, and some sugar. I don't measure so I can't tell you how much of anything. I do things by site and smell. I can tell you I use one of the shakers for sugar and only go through 1 maybe 2 a year---so you see it's not sweet sweet.
Apple slices in the pan. Some I left this size, others I broke up; again so the cooking would be different. I made a huge amount and everyone loved it. Had enough to give Daddy a container to take home after the family gathering, plus left some for my younger brother and his wife who always enjoy it.While I'm still not happy about summer going bye bye, fall is a good time for good applesauce.
