Due to an atavistic instinct that kicked in as soon as I had a place with a basement, I'm stuck with many more Stayman Winesap apples than I will ever use up before they're completely past it unless I make something out of them (apple pie is a slow mover at our place). Apple butter was suggested. I'm leery of doing it on the stove for fear of scorching it. The only sizeable microwavable dish I have is a white earthenware or whatever soufflé dish, since sugar doesn't get higher in temperature than that souffés are baked at, I presume it is usable for this. The apples make very sweet sauce on their own so I don't think I'll want to add more.
Anyone done this? Tips? Recipes? Thanks as always.