This is what my apple tree looked like a couple weeks ago:
This is what I did with all the apples:
Those look pretty good for my first attempts EVER of making any kind of jelly or pie, don’t they.
Cut off stems and blossoms of apples. Cut to quarters (or just halves if you are using little crab apples like me.) Put in a pot and add water to cover. Boil for about an hour. Strain through 3 thicknesses of cheesecloth. The recipe said let it drip for 2-3 hours. I didn’t have that kind of time so I only did one. Measure the juice and put it back into the pot. Add an equal amount of sugar. Boil until the liquid sheets on a metal spoon (2 drops run together on the edge of the spoon and form a thin sheet which quickly breaks away.) Pour into sterile jars and seal while hot.
Crust: follow the instructions on the Tenderflake box. Really, that’s it. Make sure the water is ice cold. Line greased pie plate with bottom crust.
Pie: add about 4 cups of cored apples, cut to appropriate sizes. If you are using crab apples, you don’t need to peel them if the skin is thin enough. You can sprinkle a little sugar or cinnamon on them if you’d like. Add top crust. Crimp edges. Bake at 375 F for about an hour.