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Transparent apples, also commonly known as yellow or white transparents, are the very beginning of our Pacific Northwest apple season.. An original recipe containing oil or melted butter (fat in a liquid state), can be reworked to have up to 50% replaced by applesauce. The author, Shilpa Uskokovic, insists any more than a 50% substitution.

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With one of the pastries, line the bottom of a 9 inch pie dish. Preheat your oven to 375 degrees F. Place your peeled and cored apples in a large bowl, and sprinkle with lemon juice. Add sugar, flour, cinnamon, and nutmeg to the apples and gently toss, being careful not to break all of the apple slices.

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grandma's applesauce recipe. 1/2 peck (5 pounds) or about 16 Lodi or Transparent apples. 1/2 cup water. pinch of salt. 1/4 cup sugar, plus more to taste. Core, peel and slice apples. Place in a large, heavy pot with a pinch of salt and 1/2 cup of water. (You'll think this isn't enough water.

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1-2 T Molasses (optional) Coarsely chop the apples in half or quarters. Bring them to a boil in a large stockpot with 2-4 quarts of water or apple juice. Once boiling, turn down to low and cook for 30-45 minutes until the apples disintegrate. Process immediately (or allow to cool) through a KitchenAid Food Strainer or Chinois Sieve.

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The Transparent is a medium sized apple with pale green skin and white flesh. It is an extremely tart variety, the most tart apple we grow. It is not recommended for fresh eating, only those with a desire to pucker up enjoy it! It has a high level of acidity. This apple is difficult to find. It is unlikely to be carried by grocery stores.

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Crumb Topping. In a small bowl, mix the sugar and flour, Add the butter, and using a pastry blender (or your fingers), cut in the butter until butter is the size of small peas. Sprinkle the crumb topping over the apples and cinnamon, adding as much as you like. The Crumb Topping recipe is enough for crisps made in 2 pie plates or a 9 x 13 pan.

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1/4 cup minute tapioca. 4 pounds fresh transparent apples. Cut the lard and butter into the flour with a pastry blender. Add the salt and the baking powder with a fork. Add the liquid into the flour and stir with a fork until mostly combined. Turn onto a floured counter and bring together with several kneads into a large disc.

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Core the apples and cut into large chunks (about 2 pieces). Add apples, apple juice, cinnamon, vanilla pod and seeds (or vanilla extract) to the pressure cooker pot and stir to combine. Stir in sweetener of choice, if using. Secure the lid and turn pressure release knob to a sealed position.

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Yellow Transparent apples ripe in early July in Vermont (Zone 4). Imported from Russia in the 1800s when the USDA was looking for extremely cold-hardy apples, this apple's quick ripening time was essential in the short Siberian growing season. They're easy to grow, resistant to disease, bear fruit at a young age, and are hardy to at least.

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Remove the core of the apples. Remove the skin only if you do not have a food mill. Quarter the apples. Place into a slow cooker set to high. Allow the apples to cook until they can be mashed with the back of a spoon. If the sauce is too thin, cook it longer with the lid off until it reaches your desire consistency.

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It's supposed to be the ideal baking apple, and I'm here to tell you, it's a pretty darn good apple to eat raw too. After all the apples were cored and sliced, we put them in freezer bags in 2-and-a-half cup increments. Then, in the freezer they went, and there they will stay until we decide to make pie.

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Then add white sugar (again to your taste and to the tartness of apples, add a little at a time stir and taste) Have clean sterile Quart jars ready with funnel. Ladle in the applesauce carefully and wipe rim clean add lid. Put in water bath canner for 20 minutes boiling. Or 5 lbs pressure for 8 minutes Keep in cool dark place (like basement)

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Add the water, lemon juice and sugar to a medium pot. Cook over medium-high heat for a few minutes, stirring all the time to dissolve the sugar. Add the apples, cover and bring to a boil. Reduce heat to medium-low and continue cooking until the apples are soft (about 15 minutes). Uncover and cook for a few minutes, stirring occasionally.

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Cover with a lid and slowly cook, stirring every 10 minutes. After 15 minutes, pour off any liquid that has formed at the bottom of the stockpot. Continue to stir, cook and pour off liquid until the apples have fully broken down to a mushy consistency. Every 10 minutes, pour off liquid until no more liquid remains.

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1/2 t cloves. 1/4 t nutmeg. 1/4 t salt. Preheat oven to 350°. Grease 8×12 pan. In saucepan, cook apples in molasses on medium heat until tender, stirring occasionally. Melt butter in hot water in large mixing bowl. Sift dry ingredients and gradually stir in to liquid (the mixture will be fairly dry).

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Using a pastry blender, cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie. To prevent over-browning while baking, cover edge of pie with foil. Bake at 375 degrees Fahrenheit for 25 minutes. Remove foil and bake 25 to 30 minutes more, or until top is golden. Remove from oven.