Preheat the oven to 200 degrees.

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While the oven is warming, place a bounty of fresh Hewes apples in a baking dish, piled high to keep them from drying out during the cooking process (tenting the apples with foil is a helpful option). 

 Slow roast the apples for at least 2–4 hours—the longer the better—turning them gently every 30-45 minutes. Soon, the kitchen will be filled with warmth and the fragrance of autumn. 

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When ready to serve, increase the oven to 375 and roast them for 20–30 minutes longer. The skins will split and the flesh brown — bring them to the edge of burnt, without burning them. Remove the apples from the oven and pass them through a food mill to separate the sweet, roasted flesh from the stems, seeds, and skins.

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The flavor of this applesauce is exceptional on its own, paired with a savory dish, or as a perfect finish to a fall meal. A topping of Walpole Sweet Cream Ice Cream or Strafford Sweet Guernsey Cream will send it over the top for a simple and rustic seasonal dessert.

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Serve warm, or place the finished applesauce in glass jars to be canned and preserved.