I recently purchased a barrel of apples for $3 from the famer down the road.  
I've been experimenting with apple recipes.

A Forme of Cury (1390 A.D.)
xx.vii.ix. Fryto of Pafternak of Apples
Take fkyrwatr and pastrnakr and apples, & pboile he, make a bator of flor 
and ayren, caft yrto ale, fafron, & falt. wete he i y bator and frye he i 
oile or i grece, do yrto Almand Mylk. & suer it forth.

"Fritters of Parsnips and Apples
20.7.9 [index number]Take water parsnips and parsnips and apple and parboile 
them, make a batter of flour and eggs, cast thereto ale, saffron and salt.  
Wet them in the batter, and fry them in oil or in grease, do thereto [add] 
almond milk and serve it forth."

Ancient Cookery (1399 A.D.)
XIV For to make Fruturs
Take crommys of wyte bred and the flowris of the swete Applyltre and zolkys 
of Eggys and bray hem togedere in a morter and temper yt up wyth wyte wyn and 
mak yt to sethe and wan yt is thykke do thereto god fpicis of gyngener, 
galyngale, canel and clowys gelofre and ferve it forth.

"14. For to make Fritters
Take crumbs of white bread and flowers[fruits] of the sweet apple trees and 
yolk of eggs and grind them together in a mortar and temper it up with white 
wine and make it to seeth[boil] and when it is thick, do thereto good spices 
of ginger, galengale, cinnamon and cloves, gillyflower [member of clove 
family] and serve it forth."

Two Fifteenth Century Cookery-Books -- Book I (1420 A.D.)
p30, .Cxxxv Applade Ryalle.
Take Applys, & seye hem tylle yey ben tendyr, & yan lat hem kele; yen draw 
hem yorw a straynour; & on flesshe day caste yer-to gode fatte brothe of 
freysshe beef, an whyte grece, & Sugre, & Safroun,  & gode pouder; & in a 
Fysshe day, take Almaunde mylke, & oyle of Olyff, & draw yervuppe with-al a 
gode pouder, & serue forth.  An for nede, draw it vppe with Wyne, a lytil 
hony put yer-to for to make it yas dowcet; & serue it forth.

"135.  Apple Royal
Take apples and seeth them until they be tender and then let them cool; then 
draw them through a strainer; and on [a] flesh day [a non-Lent day] cast 
thereto good fat broth of fresh beef and white grease, and sugar and saffron, 
and good [sweet] powder; and on a fish day [Lent day], take almond milk, and 
olive oil, and draw them up with a good [sweet] powder and serve forth.  
And for need, draw it up with wine, a little honey put there to make it as 
sweet and serve it forth."

Two Fifteenth Century Cookery-Books -- Book II (1450 A.D.)
p.73 Frutours.
Take yokes of egges, draw hem thorgh a straynor, caste there-to faire floure, 
berme and ale; stere it togidre til hit be thik.  Take pared appelles, cut 
hem thyn like obleies, ley him in yo batur; yen put hem into a ffrying pan, 
and fry hem in faire grece or buttur til yel ben browne yejowe; then put hem 
in disshes, and strawn Sugur on hem ynogh, And werue hem forthe.

Take yolk of eggs, draw them through a strainer, cast thereto fair flour, 
yeast and ale; stir it together until it be thick.  Take pared apples, cut 
them thin like obleys [communion wafers], lay them in your batter, then put 
them into a frying pan and fry them in fair grease or buttet until they'll 
be brown enough; then put them in dishes, and strew sugar on them enough, 
and serve them forth."

The Good Huswifes Jewell by Thomas Dawson (1596 A.D.)
p.23 To Make Fritter Stuffe
Take fine flower, and three or foure eggs, and put into the flower, and a 
peece of Butter, and let them boyle altogether in a dishe or Chafer, and put 
in Suger,  synamon and ginger, and Rosewater: and in the boyling, put in a 
little grated bread to make it big, and then put it into a dishe, and beat 
it well together, and so put it into your moulde, and frye it with clarified 
butter, but your Butter may not be too hotte nor too colde.

"To Make Fritter Stuff
Take fine flour and three or four eggs, and put into the flour, and a piece 
of butter, and let them boil all together in a dish or chaffing pan, and put 
in sugar, cinnamon and ginger, and rosewater; and in the boiling, put in a 
little grated bread to make it big, and then put it into a dish, and beat it 
well together, and so put it into your mold, and fry it with clarified butter, 
but your butter may not be too hot nor too cold."

Combining pits and pieces of all of the above:
12 apples
2 cups corn oil
2 cups flour
2 cups cider
2 eggs
1/2 cup sugar
1/8 teaspoon each of: nutmeg, ginger, allspice, cloves, and  
1/4 teaspoon cinnamon
alternatively, you could skip all the spices listed and just put in 
1 teaspoon of pumpkin pie spice

Pare, core and slice the apples.  Blanch them briefly to make them soft.  
Heat the corn oil in a deep dish frying pan.  Combine flour, cider, eggs, 
sugar, and spices and mix well into a batter.   Dip apple slices in batter to 
coat them and drop them in the hot oil.  When the fritter turns brown on all 
sides, lift it out with tongs and drain on paper towels.  Please be careful 
when working with hot oil, it can cause burns.

I found the slicing and coring to be labor intensive.  I was trying to make 
apple rings.  They fell apart when they were blanched too long.  I want to buy 
one of those apple cutters to see if that speeds up the process.  These were 
divine when eaten hot directly off the paper towels.  They were merely 
delicious when served warm at a shire potluck.  I served them in a slow 
roaster to keep them warm and had homemade maple syrup, honey straight from 
the hive, and powdered sugar available as toppings.  They proved to be popular.