The house we moved into last year has a huge apple tree. And if I'm patient enough to let them ripen they are sweet enough for fresh eating. I consider that a huge score! The largest fruit is up high and relatively blemish free. The smaller apples lower down often have the dimples shown in the photo and when cut open a brown spot right at the dimple. Asian beetles are a big problem in my yard (I attached a photo of what they did to my brussel sprouts for a bit of comedic value). Could it be the beetles or something to do with when the fruit forms. Lastly, can I cut out the spots and use them for applesauce or pies? Any and all ideas appreciated. Thanks!