1. Dried Apples: Core 1 small apple; slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.
2. Apple Popcorn Balls: Make Dried Apples (No. 1); chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan; cool slightly, then form into balls.
3. Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes; strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork; top with minced green apple and candied ginger tossed with lemon juice.
4. Boozy Apple Granita: Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.
5. Apple-Salmon Crostini: Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.
6. Scary Apple Mouths: Quarter and core a red apple; brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."
7. Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.
8. Herbed Applesauce: Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.
9. Spiced Applesauce: Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.
10. Apple Butter: Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon; cook, stirring occasionally, until reduced by half, about 30 minutes.