Tart Apples:

(from the Meilach and Meilach book)

• 1 pound slightly tart eating apples (about 3 avg. size)
• 2 cups sugar
• 2 cloves
• Pinch of nutmeg
• Sliced and scraped peel of one lime or lemon
• 2 cups vodka or brandy

Cut apples into 8 pieces, remove cores. Don't peel. Put all ingredients in a jar, and set in the sun for several days [a week works for me] or until all the sugar has dissolved and been absorbed. Strain, filter, age for 2-3 months.

I've found this recipe, with Granny Smith apples, to be a little too sweet for my tastes, especially after it's aged for more than a year. But it may be great for you

Sweet Apples:

(from the Meilach and Meilach book)

• 1 pound Red Delicious or other sweet apples
• 2 cloves
• Pinch of cinnamon
• 2 cups vodka or brandy
• 1 cup sugar syrup

Cut apples in halves or quarters and remove the cores but don't peel. Place apples, cloves, cinnamon and alcohol in a jar and steep for 2 weeks. Strain, filter, add syrup. Mature 2-3 months.

I've never used this recipe, but now that I've reread this section, I probably should try my granny smiths in it and see if it's better.

General Apples:

Another book I have (Long and Kibbey) has one recipe for simple apples, without extra spices, and then a handful of variations. Their recipe is thus:

• 2 1/2 pounds apples
• 2 cups vodka
• 2 cups brandy
• 1 1/2 cups sugar
• 3/4 cup water

Cut apples into wedges, put in jar. Pour vodka and brandy over apples. Cap and age in a cool place for one month. Strain and filter. Combine sugar and water, boil, cool. Combine liqueur and syrup into aging container, age for a month. Strain as needed.

Variation: Spiced apple. Add two 3" cinnamon sticks, 10 whole cloves, remove spices when filtering/squeezing apples.

I've never used this one either (I got hung up on the Meilach recipe, and then got distracted to other fruits), but it's certainly simpler than the Meilach recipes.