I made Erin's apple butter before I went to Maine, but only had a chance to test my work the other night. (Inspired by a dish at Boston's Locke-Ober restaurant, I roasted and mashed a winter squash, then mixed it with some apple butter. They also add Calvados.) Mmm, this apple butter is delicious! I followed Erin's recipe closely, except when she called for a "fine mesh strainer." At first I tried my chinois, but that was actually too fine, and only the faintest apple juice emerged. I resorted to my less fine mesh strainer and that did the trick. I used a blend of locally-grown Jonamac and Empire apples, and I like to think that added depth to my butter. I can't wait try some of this on a sandwich. Great recipe, thanks Erin!