Fall Fruit Recipes and a Simple Apple Galette

The apple galette above was made with my tried and true method: Roll out a circle of pastry (this time it was rough puff pastry, 12'' wide, 1/8-1/4 inch thick), top it with a generous layer of jam (plum in this case), add some sliced fruit (apples with the peels on because I am a lazy rebel), then paint an egg wash on the pastry, sprinkle the whole mess generously with coarse sugar and bake at 375º  25-35 minutes or until deep golden brown. It works like a charm every time.

Here are some more ways, from this site and others, to use all of the glorious fruit available right now. If you have any favorite fall recipes, please share them in the comments below.

Apples 

Apple Butter
Classic Apple Pie
Apple Yogurt Cake
Apple Cider Donuts
Brown Butter Apple Pie Bars
Unfussy Apple Cake
Apple, Cranberry and Quince Pie
Roasted Apple Scones with Ginger
Apple Cider Caramels
Apple Jelly with Lemon Verbena
Caramel Apple Cider Pie

Quince


Quince and Cream Cheese Danish (GF)
Cranberry Quince Preserves
Quince Custard Cake
Quince and Vanilla Sorbet 
Membrillo (quince paste)
Quince and Meyer Lemon Meringue Pie

Persimmon

Lebni Tart with Persimmon and Pomegranate
Persimmon Bread
Persimmon Scones
Chocolate and Persimmon Tart
Broiled Persimmon with Mascarpone

Concord Grapes

Concord Grape Pie
Concord Grape Jam and Handpies
Concord Grape Shrub
Concord Grape Sorbet
Concord Grape Juice

Pawpaw

Pawpaw Sorbet
Pawpaw Creme Brûlée

Pumpkin/Squash

Pumpkin Donuts with Buttermilk Glaze
Caramelized Pumpkin Puddings
Pumpkin Oat Bread
Pumpkin Pancakes
Spiced Pumpkin Scones
Squash Harvest Loaves
Pumpkin Hazelnut Coffee Cake

Pears

Pear Vanilla Dutch Baby Pancake
Poached Pears with Warm Chocolate Sauce
Black Sesame and Pear Tea Cake
Pear and Buckwheat Pancakes
Pear and Gorgonzola Pie
Maple Cheesecake with Roasted Pears

Happy Fall Baking!

Campfire Crisp

A few weeks ago, some friends gathered upstate on a perfect fall day for a pig roast. While the men folk manned the rotisserie I go to work on dessert, and inspired by Kelsey's camp cobbler, I decided to give dutch oven cooking a try. I still had a mess of apples left from my apple picking adventure and I knew a crisp would be just the thing to feed our crowd so I packed up all of the dry ingredients for my favorite crisp topping in a ziploc bag then mushed (technical term) the butter in when I was ready to bake. For the fruit portion of the equation, I chopped up the apples and tossed them in a buttered dutch oven with a lonely quince, a handful of concord grapes, and a bit of sugar and spice. I put the dutch oven over indirect heat, put some coals on top, and hoped for the best.

Campfire Apple, Concord & Quince Crisp

Make sure to not let the dutch oven sit directly on the fire and check it every 10 minutes or so to see if it needs to be rotated away from the flame, a set of heavy duty fire gloves works great for this. If you don't have quince or concord grapes, just use an extra apple or two.

5 pounds baking apples, about 10 - peeled (or not) and chopped into medium pieces
1 medium quince - peeled, cored and finely chopped
1 cup concord grapes cut in half and seeded
juice and zest of one lemon
juice and zest of half of an orange
1/2-2/3 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt

Crisp Topping 

6 ounces soft butter
3.5 ounces rolled oats
2.25 ounces all purpose flour
2.25 ounces whole wheat flour
5 ounces brown sugar
1/4t baking soda
1/2t salt

Combine all of the filling ingredients in a dutch oven with a lid.

In a large bowl, combine the oats, flours, sugar, baking soda and salt. Add in the butter and use your hands to work it into the mixture until it holds together in medium-sixed clumps. Sprinkle it evenly over the filling. Alternately, pack all of the dry ingredients in a ziploc bag, then when you are ready to bake, toss in the soft butter and mush it all around until it is evenly incorporated.

Place the dutch oven on a few rocks above the fire, then put about 5 (big) hot coals on the lid. Bake for 30-40 minutes or until the fruit is bubbling and the topping is browned, rotating every 10 minutes or so to ensure even cooking.

And yes, that is the back end of a whole pig up there in that photo. Sorry if anyone is offended by that image.

Homemade Apple Cider Donuts

And just like that, Fall has arrived. This time of year makes me feel so happy and refreshed that I don't even care that everything in my kitchen is covered with a light slick of oil from making these donuts. 

Apple Cider Donuts
yield, 10-12 donuts and holes

The dough for these donuts is very soft and sticky, almost like cookie dough. I rolled my dough out on a generously floured piece of parchment paper so I could transfer it easily to the refrigerator if the dough got too soft while I worked with it. I highly recommend this method.

1 cup apple cider
2 3/4 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2/3 cup sugar
2 tablespoons non hydrogenated shortening or lard if you have it
1 egg plus one egg yolk
1/3 cup buttermilk
2 1/4'' and 1 1/4'' round cookie cutters

canola oil, for frying
1/2 cup sugar, for topping
2 teaspoons ground cinnamon, for topping

1. Bring the apple cider to a boil over high heat and cook it until it has reduced to 1/3 cup, 7-10 minutes. Set aside to cool while you prepare the rest of the donuts.
2. Sift the cake flour, baking soda, salt and nutmeg.
3. In the bowl of a stand mixer, mix the shortening and sugar together on medium speed until sandy. Add in the egg and egg yolk and mix on high until light and thickened, about 5 minutes.
4.  Mix the reduced apple cider and buttermilk together. Then add the flour mixture, alternating with the milk mixture to the mixer in three additions mixing until just combined. The dough will be soft and sticky much like cookie dough.
5. Transfer the mixture to a clean bowl and cover with plastic wrap. Refrigerate the dough for at least one hour or overnight.
6. When you are ready to roll and fry the donuts, heat a large pot or dutch oven with at least 2 inches of oil over medium heat until the oil reaches 370º on a candy thermometer. Gently roll the chilled dough out onto a generously floured board or piece of parchment paper into a circle about 1/2'' thick and about 8'' wide. Cut as many donuts and holes as possible, making sure to flour the cutters before each cut. Gently reroll the scraps and cut more holes. If at any time the dough becomes too soft to handle, just put it in the refrigerator for a few minutes. Place the cut donuts on a parchment lined baking sheet and refrigerate for 15 minutes until they are slightly firm and easier to handle. While the donuts are chilling, stir together the cinnamon and sugar for the topping in a shallow, wide bowl.
7. Brush off any excess flour and fry the donuts for about 1 minute per side, being careful not to crowd the pan. When the donuts are deep golden brown on each side, remove them from the oil, gently blot off excess oil and toss immediately in the cinnamon sugar.

Apple and Quince Gingerbread

I hope you're not sick of quince because here's another quince cake to add to your recipe box. You may remember this ginger and quince cake from way back when, but don't worry, this cake has a whole different thing going on. In this preparation the quince are mixed with some sliced apples and a bit of butter and sugar then caramelized before being tucked into a smooth, gingery cake batter. The result is a golden cake with a crisp top that is full of warm spices and it's just perfect for a cozy fall day with a cup of something to warm you.

p.s. I'll be out celebrating Jen Causey's book launch tomorrow night! Will I see any of you guys there?

Apple and Quince Gingerbread
yield 1, 9'' cake
adapted from food52

2 large apples
1 large quince
4 ounces plus 1 ounce butter
4 tablespoons coarse sugar (turbinado or light demerara)
6.5 ounce all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon ground ginger
3.75 ounces brown sugar
2 eggs
1 tablespoon lemon zest
1 teaspoon orange zest
1 tablespoon freshly grated ginger root
2 tablespoons molasses
3 tablespoons rum or bourbon
1 teaspoon vanilla
3/4 cup buttermilk
10 walnut halves (optional)

Preheat oven to 350º. Butter and flour a 9'' cake pan.

1. Core and peel the apples and quince then cut into thin slices. Melt 1 ounce of butter in a skillet and stir in the apple and quince slices until coated with butter, then add 2 tablespoons coarse sugar. Saute over medium heat stirring occasionally until the fruit has softened and caramelized slightly. Set aside to cool while you prepare the cake batter.
2. In a medium bowl sift the flour, baking soda, salt and spices.
3. In a stand mixer cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time. Then beat in the zests, grated ginger, molasses, rum or bourbon and vanilla extract.
4. Slowly stir in the flour mixture followed by the buttermilk until the batter is smooth.
5. Pour half of the batter into the prepared pan, top with the sautéed apples and quince, then pour the rest of the batter on top and smooth with a spatula. Arrange the walnut halves on top (if using) then sprinkle with the remaining coarse sugar.
6. Bake the cake for 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. This cake is best the day that it's made, but will last for a few days in an airtight container.

Picking Apples and Making Pie

I am writing this post as Hurricane Sandy is making her way up the eastern seaboard. We are stocked with food and fortified with wine. I have baked a double batch of banana bread, located the magazines, playing cards and Scrabble game along with more practical items like flashlights just in case we lose power. The cat is napping quietly in her favorite desk chair as if tonight is a night just like any other which I am taking as a good sign. We are hunkered down and ready for the storm and I'm sure you're wondering what all of this has to do with pie and I'm sorry to say, nothing really. It's just that it's on my mind and it seems odd to write about anything else right now. So you'll have to excuse the fact that I have no real segue planned here to take you all back to the orchard where I picked the gorgeous apples that filled this classic apple pie.



On a bright sunny day last week I teamed up with an old friend and a new one to make the drive up to Fishkill Farms to pick some of New York state's finest apples. The season was winding down and there wasn't a huge variety of fruit left on the trees, but the mutsus and golden delicious that we picked were incredibly delicious and perfect for the pie that Nicole and I planned to bake. The killer picnic we packed and the warm cinnamon sugar coated donuts with cold, crisp cider at the farm stand weren't too shabby either.
 

The sun was bright that day, almost too bright for the 400 speed film I had in my camera so I don't have too many photos of the farm to share, but check out La Buena Vida for Nicole's gorgeous photos of the day and another shot of the pie we made (thanks for letting me make a mess in your kitchen, N!), and maybe Ellie will cut together a bit of the Super8 footage she shot too. Let's all just hope that she doesn't share my very ungraceful cartwheeling through the orchards...

Stay safe during this wild storm east coasters!

Apple Pie

For the Crust

This crust comes to you from Brandi Henderson of I made that! and The Pantry at Delancey
where she teaches a class called "How to be a Pie Ninja" and she is not messing around. This
crust is made with  a technique called fraisage which creates long sheets of buttery flakes
throughout the dough instead of little pockets of butter.

12 ounces pastry flour
8 ounces cold butter
4 ounces ice water
1 teaspoon apple cider vinegar
1/2 teaspoon salt

1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.
2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the
other half of the butter until it is the size of quarters. Add the apple cider vinegar to the water.
3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your
bench scraper. You have added enough water when you can pick up a handful of the dough
and squeeze it together without it falling apart.
4. Then, you smear the butter into the dough. With the heel of your hand push a section of the
dough down and away from you. Scrape your sheet off of the board and place it in a bowl to
the side. Repeat until you have worked through all of the dough, pushing it down and away
from you in sections. Once you've gone through all of the dough gently remove it from the bowl,
press it together, then split it in half, and wrap each half in plastic wrap and form into a disk.
Chill the dough for at least one hour before using. I like to chill mine overnight.

For the Filling

4-5 large apples (about 3 lbs) I like mutsus, jonathans, golden delicious, and cortlands
1/2 cup sugar
1/4 cup all purpose flour
zest and juice of one small lemon
zest and juice of half of an orange
1/8 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 vanilla bean, seeds scraped
1/2 teaspoon salt
2 tablespoons butter

Peel the apples and cut them into 1/2'' chunks. Place the apples in a large bowl then add lemon
and orange juices and zests, stir gently to combine. Add the rest of the filling ingredients (except
the butter) and stir gently to combine.

For the Topping

1 egg, beaten
A few teaspoons of coarse sugar like turbinado or light demerara

To Assemble and Bake

Preheat oven to 400º

1. On a lightly floured surface, roll out one piece of the dough into a 12’’ circle 1/4''-1/8'' thick
and place it into a 9 or 10 inch pie pan. Place in the fridge while you prepare the rest of the pie.
2. Roll out the other piece of dough into a 12'' circle about 1/4''-1/8'' thick and place it in the
fridge to chill while you prepare the filling.
3. Fill the prepared pie shell with the apple mixture, dot with the 2 tablespoons butter, and top
with the second crust, trim the edges so there is about 1/2’’ of overhang then crimp the edges
and cut a few vents in the top. If you'd like to make a lattice top, here is a really great step-by-step slideshow from Bon Appetit.com.
4. If the crust seems soft or warm, slide the whole pie into the fridge or freezer for about 15min
before you bake it. When you are ready to bake brush the top of the pie with a beaten egg and
sprinkle with a healthy dose of coarse sugar.
5. Put the pie on a baking sheet to catch any drips and bake for 15 minutes on the lowest rack
of your oven, then lower the oven temp to 350º and bake for 40-50 minutes or until the crust is
deep golden brown and the apple juices bubble. For extra shine, glaze the pie with another coat
of egg wash 10 minutes before you take it out of the oven, but keep a close eye on it to prevent burning.

Apple Butter Doughnut Muffins

I'm gearing up for a bit of fall preserving over here, but before I start putting up apples and pears I thought I should take care of the stragglers left over in the "pantry" from last year. I had one lonely jar of apple butter left on the shelf and I wanted to make a recipe that would use the whole thing in one go, so I turned to a fall favorite muffin recipe and made a few simple swaps. The results are these gently spiced, sugar coated beauties and some open space to fill with some new jars. Not to shabby, for leftovers.

Apple Butter Doughnut Muffins
yield 12 muffins
adapted from Everyday Food
The results of this recipe rest heavily on the apple butter you choose to use in this recipe. The apple butter I make at home is lightly sweetened and spiced so the amounts of additional sugar and spice in this recipe reflect that. If your apple butter is heavily spiced you may want to hold off on adding additional spices, but do make sure there is a bit of nutmeg in there. The nutmeg is the key to the donutty flavor. I imagine they would also bake up quite nicely in a doughnut pan.

12 3/4 ounces all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon allspice
5 ounces softened butter
3 3/4 ounces brown sugar
2 eggs
1 teaspoon vanilla extract
4 ounces buttermilk
8 ounces prepared apple butter
1 small apple, peeled and diced into 1/4'' cubes

For the Topping/Coating

3.5 ounces granulated sugar
2 1/2 teaspoons cinnamon
2 ounces melted butter
1 ounce confectioner's sugar (optional)

Preheat oven to 350º and butter and flour a 12 cup muffin tin

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt and spices. In another small bowl whisk together the buttermilk and apple butter.
2. In the bowl of a stand mixer, or in an electric mixer, beat the butter and brown sugar until light and fluffy. Add the egg, then add the vanilla extract.
3. With the mixer on low, add the flour mixture in three additions alternating with the apple butter mixture. Remove the bowl from the mixer and gently fold in the diced apple by hand. The mixture will be very thick.
4. Scoop 1/3 cup batter into each muffin cup and bake until a toothpick inserted into the center of the muffin comes out clean, about 30 minutes.
5. While the muffins are baking prepare the topping by mixing the cinnamon and sugar together in a small bowl. Let the muffins cool in the pan for 10 minutes. Then, working with one at a time, brush the muffins with butter and toss to coat in the cinnamon sugar mixture. When completely cool, dust with confectioner's sugar (optional). These muffins taste best the day that they are made.

Thanksgiving in Connecticut

Every year that I've lived in New York I've done something different for Thanksgiving. I quite enjoy going from place to place, seeing how other families celebrate and I always feel honored when I am asked to participate in their traditions. This year we spent the holiday at the home of a dear friend in Connecticut and it was amazing. The house has the most incredible kitchen with a big, solid cast iron stove, a larder, and even a butler's pantry full of dishes from all over the world. Its one of those places that is so full of positive warm energy that it is impossible not to have a fabulous time. When my hosts found out that I was a baker by trade they asked me to dream up some desserts for a few dinners including Thanksgiving and I was more than happy to pitch in. I kept my Turkey Day pies pretty traditional, two pumpkin and apple with all butter crusts, and topped them with freshly whipped cream. So what if the crusts got a little burnt because my designated oven turner-downer got distracted while engrossed in a good book, the apple pie pictured here fared far better than the pumpkin. These weren't my best looking pies ever, but the plates were licked clean and we were all contently stuffed and in bed before 10pm. The next day we made brownie sundaes with hot fudge and salted caramel sauce (for 20) but it was too dark to snap a photo. Needless to say, they were a big hit.

All Butter Crust from here
Apple Filling from here
Pumpkin Filling from here plus a few grates of nutmeg

Easy Apple Butter

I'm not going to lie, apple butter is not pretty. After a summer of berries and peaches and plums, apple butter looks well, Brown with a capital B. Despite it's less than photogenic appearance, I make a batch every year using this recipe as my guide. Sometimes I add more spices and sometimes less depending on what I can find in my terribly unorganized spice cabinet. You could even try adding some vanilla or bourbon as both taste great with apples. Heck, make a few batches with different flavorings. Apples are CHEAP right now and I'm sure you have a friend or two who would love to help you peel and chop in return for a jar or two of fall spiced goodness.

Apple Butter
yield: about 5, 1/2pints of finished butter
adapted from 101cookbooks

4lbs good eatin' apples, peeled, cored and cut into bite sized pieces (I used gala and ginger gold, because they were the cheapest)
3-4 cups apple cider
1 1/2-2 cups sugar (I went with the smaller amount)
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon fresh nutmeg
Juice of one lemon
5 sterilized half pint jars and lids

1. In your biggest, heaviest pot combine the apples and enough cider to cover them. Bring to a simmer and cook the apples until tender. A bit of foam will form on the surface that should be skimmed off, it's okay if you can't get it all.
2. When the apples are tender, remove the pot from the heat and puree the mixture until it is smooth (an immersion blender is the best tool for this). Stir in sugar, spices and lemon juice.
3. Simmer the mixture, stirring occasionally, until it darkens in color and begins to pop and bubble, about 1-1 1/2 hours. Make sure to watch the pot carefully and stir often in the last 1/2 hour to prevent scorching. I would usually tell you here to cook the butter until it reaches 220º, but I couldn't get mine above 210º and the set turned out perfect. Ladle the hot apple butter into your prepared jars, wipe the rims with a clean towel and process in a hot water bath for 10 minutes.

Brown Butter Apple Pie Bars

I'm a big fan of the portable dessert: brownies, cookies, hand pies, things that can be eaten with your hands and are easy to transport and share. I made these bars from a mishmash of recipes for a friend's work shop opening/birthday shindig/end of summer extravaganza where there was a whole roast lamb, grilled corn on the cob, coolers full of frosty cold ones, and lots of revelers. When I unwrapped the dishtowel protecting these babies, the call of brown butter must have been irresistible because they were gone before I could even get a photo of them in the pan. I'm sure I don't have to tell you guys this, but sometimes food tastes best when scooped up with a plastic fork and washed down with an icy cold beer, napkins optional of course.


Brown Butter Apple Pie Bars
yield: one 13''x9'' pan, 24-30 bars
Note (9.10.2012): I have made these bars quite a few times since originally publishing this recipe and have found that you can reduce the butter in the crust to 12T, omit the butter in the filling, and substitute up to 3/4 whole wheat flour in both the crust and the crumb topping with no adverse results. In fact, I think the addition of whole wheat flour makes these bars taste better!

For the Brown Butter, Brown Sugar Shortbread Crust
adapted from Alice Medrich

14T butter, cut into cubes
1/2c brown sugar
2t vanilla extract
1/2t salt
2c flour

Preheat your oven to 350º and line a 13''x9'' baking dish with greased foil or parchment paper.

1. Brown the butter over medium heat in a small saucepan, stirring frequently until the milk solids turn light brown and the butter has a nutty fragrance. Set aside to cool slightly.
2. When the butter has cooled a bit add it to a medium bowl and add in the brown sugar, salt, and vanilla and stir. Add the flour and mix until completely combined, don't worry if the mixture seems a little greasy. Press it into the prepared pan and bake it until it is golden, about 20 minutes. Set the baked crust aside to cool.

While the crust is baking and cooling prepare the filling

Apple Filling
adapted from CakeSpy

2T butter
1/4c brown sugar
6 large apples, peeled and cut into thin slices (I used ginger golds and macintosh, but any pie apples would work)
1T cinnamon
1/4t freshly grated nutmeg
pinch salt

1. Melt the butter and the sugar in a large saucepan over medium heat. Add the apples stirring occasionally until they have softened and most of the liquid has evaporated, about 10 minutes. Add the spices and salt, then stir well to combine.

Crumb Topping
adapted from CakeSpy

1 1/2c oats
1c flour
3/4c light brown sugar
1t cinnamon
1/4t baking soda
3/8t salt
12T butter, softened

1. In a large bowl combine the oats, flour, sugar, cinnamon, baking soda and salt, then add in the butter and mix with your hands until it holds together in clumps.

To Assemble

Spread the apple mixture evenly over the prepared crust, then top with the crumble mixture and press down lightly.
Bake the bars at 375º for 30-40 minutes until the crumb topping is golden. Cool completely before cutting into 24-30 squares.

Brown Butter Cookies with Homemade Apple Butter

These little beauties are too cute for words and extremely tasty to boot. It really is too bad that they won't make the cut for apt. 2b baking co.'s official menu (they are a bit fragile), but that doesn't mean that you can't make them at home. Do yourself a solid and eat them with cinnamon ice cream and a nice pour of bourbon.

Brown Butter Cookies adapted from Smitten Kitchen

1 1/2 sticks unsalted butter
1/2 cup brown sugar
1 teaspoon vanilla extract (I used homemade)
1T bourbon (optional)
1 1/3 cups flour
1/4 teaspoon cinnamon
heaping 1/4 teaspoon salt

1. Brown the butter over medium heat in a small saucepan, stirring frequently until the milk solids turn light brown and the butter has a nutty fragrance. Transfer butter to bowl and chill until firm, about an hour.
2. Beat the butter and sugar until pale and fluffy. Beat in vanilla and bourbon, then add flour, cinnamon and salt. Form the dough into a disk and wrap it in plastic. Chill until cool, but not hard, about 45min.
3. Heat oven to 350. Unwrap dough and gently roll the dough to 1/4 inch thickness on a well floured surface. Cut dough into desired shapes (I used a 1 1/2 inch round cutter) and bake on parchment lined baking sheets until lightly browned. The warm cookies are quite fragile and it is best not to move them until they have cooled a bit.

Once cookies have cooled completely fill 1/2 of them with Homemade Apple Butter, other jam of choice, or even chocolate if you are feeling wild and top with the remaining cookies. Fill the cookies up to 1 hour before you plan to eat them, any earlier and they may get a bit soft.

Bonus Idea: Use the cookies and apple butter as a mix in for homemade ice cream. Delicious!

Apple Butter (A great first canning project)

4lbs good eatin' apples, peeled, cored and cut into bite sized pieces (I like to use mutsu, macintosh, and gala, but you can use whatever you like)
3-4 cups apple cider
1 1/2-2 cups sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon fresh nutmeg
Juice of one lemon

Prepare your jars and lids by washing them thoroughly with soap and water. Place jars in a warm oven (about 200) and place lids on a clean towel to dry completely. You can also wash your jars on the top rack of your dishwasher and leave them in there until you are ready for them.
To make the apple butter

1. In your biggest, heaviest pot (I use a dutch oven) combine the apples and enough cider to cover them. Bring to a simmer and cook the apples until tender. A but of foam will form on the surface that should be skimmed off, it's okay if you can't get it all.
2. When the apples are tender, remove the pot from the heat and puree the mixture until it is smooth (an immersion blender is the best tool for this). Stir in sugar, spices and lemon juice.
3. Cook the mixture at about 220 degrees (simmering) until it darkens in color and begins to pop and bubble in a lava like fashion, about 1-1 1/2 hours. Ladle the lava into your prepared jars, clean the rims with a dry paper towel and process in a hot water bath for 10 minutes.
4. Remove the jars from the hot water bath with tongs and listen for the tell tale pop that means your jars are sealed and safe to be stored in a cool dry spot.