FOR SMALL BATCHES of Applesauce (up to 2 lbs of apples) --Instead of boiling the apple pieces until soft, steam them! No risk of scorching. To get traditional applesauce texture, add about 1/3 cup of water or cider per pound of apples to the steamed apple pieces..
TO GET REALLY THICK SAUCE -- Steam the apple pieces and don't add any water or cider to the steamed pieces.

BAKED APPLES  Use the Apple Corer to remove the core.  You may first use the Back to Basics Apple Peeler with the coring/slicing blade dropped out of the way to peel the apples.

DICED APPLES FOR APPLE CAKE, APPLE SALAD etc Use the Back to Basics Apple Peeler to core, and slice the apples, either peeling or not as you like. Make multiple cuts through the apple spiral to produce small uniform dice.  

Fresh APPLE Dessert Remove the core and divide the apple into eight wedges with the Apple Wedger. We like to serve the wedges on a dessert plate with cheddar cheese and French bread.  

SMALL APPLES Divide the apple in half with a knife and remove the core with the Pear Corer. With small apples, the apple corer, apple wedger, and Back to Basics Apple Peeler all remove too large a cylinder of core, without much apple left over.  The Pear Corer lets you remove only the amount you want.    

APPLE SNACKS There are several options here, depending . . .  
Most children love the thin slices produced by the Back to Basics Apple Peeler either with the peel removed or left on.  Part of the appeal is watching the wonderful machine spin out the apple-slinky!   
For thicker snacking slices, use the Apple Wedger.  

APPLE PIE  
Use the Back to Basics Apple Peeler to peel, core, and slice the apples. The 1/4 inch slices it produces work fine for most varieties.  (See Jill's 20-minute Apple Pie recipe)  
If you prefer thicker chunks of apples in your pie, use the Back to Basics Apple Peeler  to peel the apples, then use the Apple Wedger to core and divide the peeled whole apple into wedges. Cut each wedge into 3 or 4 pieces. 

ELEGANT PRESENTATION
Divide an apple in half with a knife then use the pear corer to remove core.  Fill the seed cavity with cream cheese or other filling if desired.

APPLE CRESCENTS for TARTS etc.
For recipes where you are only using a few apples and want the traditional long crescent-shaped slices, use Apple Wedger to core and divide the apples into eighths.  Then slice each wedge lengthwise into the thickness you desire.  For peeled crescents, either start by peeling with the Back to Basics Apple Peeler, or peel each wedge individually.  This goes pretty fast if you're only doing a few apples.

SUMMARY If you use fresh apples much, you will find uses for each of the apple processing tools we offer. To outfit a new kitchen, order one of our package deals. If you don't make applesauce,  the Four Ways to Core an Apple package deal will serve your needs. For applesauce too, order Four Ways Plus Foodmill.

APPLE COOKBOOK  "Apple Companion" -- Author Liz Clark provides recipes using apples in soups, appetizers, and side dishes as well as innovative apple dessert ideas.  The introduction, by Applesource co-owner Jill Vorbeck, gives tips on variety selection and the best tools for preparing fresh apples for cooking.