Day 1: Apple Butter
3 lb. Granny Smith apples
3/4 c. apple cider vinegar
1/2 tsp. salt
1 c. water
1 c. packed light brown sugar
1 tbsp. apple pie spice (or pumpkin pie spice)
1 tsp. vanilla extract
Slow cooker or stockpot
Knife to cut the apples

Day 2: Apple Pie
2 sheets of pie dough
1/4 teaspoon lemon zest
juice from half a lemon (2 tablespoons)
5 pounds apples* (5 pounds before peeling and coring)
- choose 3 types of apples, just over 1 pound per type
- we will be making 4 small pies to test the difference between the types of apples as well as a mix of varieties
3/4 cup brown sugar, packed
3/4 cup granulated sugar
5 tablespoons all purpose flour
1/4 teaspoon kosher salt
1 and 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cardamom, optional
1 teaspoon vanilla
1 tablespoon milk, for brushing on pie
1 tablespoon beaten egg, optional, for brushing on pie
1 tablespoon raw sugar, for topping pie
4 small pie tins
4 medium bowls, microwavable
Knife to cut apples

Day 3: Apple Cider
1 orange
10 medium apples (use a variety– I use Honeycrisp and Granny Smith)
3 cinnamon sticks (or 1 Tablespoon ground cinnamon)
2 teaspoons ground cloves
granulated sugar to taste
slow cooker or a stock pot
Knife to cut apples

Day 4: Candied Apples
4 1/2 cups cane sugar
4 to 8 apples (depends on how many you want to make)
1 cup water
1/3 cup corn syrup or golden syrup
Optional: food coloring and dips like pistachios, sprinkles, etc.
Parchment or silicone mat
Baking sheet
Medium pot
Candy or cooking thermometer
Knife to cut apples

Learners may need supervision in one or more of the classes due to the use of the stovetop and a knife. Caution will be brought up in class, but the teachers asks for supervision if the learner is not experienced in the kitchen.