I went apple picking with my family the other day and am now the proud owner of a whole half bushel of Granny Smith Apples. I have already made apple dumplings and I could always just make apple sauce, but I was hoping for some more creative ideas to help me put the apples to good use. There are only three of us who are going to be eating the apples so recipes that store well (either jarred or frozen) are a plus. Whole pies are out, they can’t be eaten fast enough.
Hopefully you all have better ideas than I did. 
Instead of a pie, just bake up the filling. Slice apples and sprinkle them with sugar, cornstarch, and cinnamon, then bake @ 400 for 20 - 30 minutes on a cookie sheet. Eat this yummy pie filling with yogurt or vanilla ice cream or on pancakes or oatmeal. You can store the baked apple slices in the fridge for a few days or freeze and warm up for use later in the winter. Easier and more versatile than applesauce.
Apple butter. Spread the apple sauce in a shallow pan, bake at 400 for about and hour, stirring occasionally. Get it to spreadable consistency .
Enviously NAF1138 last year my neighbor had bushes and bushes of apples. This year nothing, just some wizened bird eaten ones.
Baked apples. Core them, fill the cavity with butter, cinnamon and brown sugar and bake. Three apples fit very well in a single aluminum pie pan, so you don’t have to wash a dish.
A smaller version of a pie - the name of which escapes me. It’s a rustic, open tart.
Roll out your pie crust into about a 10" circle, put it on a flat baking sheet, and heap sliced, sweetened, cinnamoned apples onto it, leaving a bare margin of about 2" all around. Fold up the bare margin so that it overlaps onto the apples. The center of the apple heap will remain bare of dough. Dot the exposed apples with butter, brush the top of the dough with egg and sprinkle it with sugar. Bake for 15 minutes at 425, then reduce to 350 and bake until the apples are tender and bubbly - maybe 20-25 minutes.
It’s about half the volume of a regulation pie, and a lot more crust in proportion.
I mentioned in another thread that I make a teriyaki apple tofu stir fry. It’s a surprisingly good pairing.
If you have a kitchen torch, you can slice the apple, and coat with sugar. Torch to caramelize.
I have been baking versions of Mollie Katzen’s Cranapple-Walnut Cake (from the original Moosewood Cookbook) for over 30 years. It’s good to make this time of year when cranberries are also available.
I often make it as a quick-bread loaf. Or as muffins. Alterations I have done: adding yogurt for more moistness, doubling the cinnamon, using butter instead of oil, etc. It’s a very robust recipe and always turns out moist and tasty no matter how I’ve tweaked it.
Dice some apples up really fine and mix them in with your oatmeal cookie dough. Apple oatmeal cookies are good things. MMMmm 
Himmel und Erde. Mash together cooked potatoes, turnips and apples, then add sour cream and butter. Beyond fabulous with pork roast.
I made this last weekend to go with pumpkin spice waffles. Now my 91 year old dad wants it every week…with good reason!
Melt about 3 tablespoons sweet butter in a deep sauté pan. Slice up about 8 apples - enough to fill the pan - and just dump them in. Stir and swish them around in the hot butter. Add a pinch of salt, a sprinkle of cinnamon, a handful of dried berries (we are loving cherries), and a splash of pomegranate or cherry juice. Cook over medium high heat just long enough to soften them up, but not to applesauce point. Feeling decadent? Add a splash of brandy or calvados.
Serve warm with pancakes, waffles, French toast, ice cream, donuts, crepes, roast pork, chicken…you get the picture.