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You've gone apple picking, made pie and applesauce, and now you're stuck with a mountain of peels. Here's what to do with them (besides toss them in the compost pile), in order of least to most complicated.

Simmer it for scent.
Skip the honey and lemon juice, and make your own autumn air freshener: Put them in a pot of water, add some cinnamon and simmer on the stove (refill the water if it evaporates).

Brew apple tea.
Follow this simple recipe, which consists of peels, cinnamon, honey and lemon juice.

Jar some apple jelly.
This will take a few hours, but the sweet and tart jelly makes a lovely fall hostess gift. You'll need the peels and cores from 15 to 20 medium-sized, tart apples; a box of dry pectin; and lots of sugar. Here's a recipe.

Make apple dirt.
Peter George, executive chef of 360 the Restaurant in Toronto, uses this sweet mixture as a rub for chicken, turkey or fish such as salmon, pike or halibut. You can also sprinkle it in Thanksgiving stuffing, or add it to stuffed pork loin. Here's how: place about a cup and a half of peels on a baking sheet and cook in a 250-degree oven for an hour or two, until golden brown and crispy. Grind them to a powder with a mortar and pestle, mix them with 4 teaspoons of cinnamon and a quarter cup of sugar, then grind again.

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