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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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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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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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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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Whisk cornstarch into water. Combine all ingredients in a saucepan and cook over low heat for three minutes, or until sugar is dissolved and mixture starts to thicken. Pour the syrup over the dumplings in the baking dish. Bake for 50 to 60 minutes until well-browned and a fork pressed into the apple tests soft.

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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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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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Cream shortening and sugar. Add eggs and nutmeg. Fold in apples. Put in uncooked crust. Preheat oven to 400, bake 10 minutes. Reduce to 325 or 300 depending on your oven and bake 45 minutes. Show up here? Review or Bookmark it! . An apple recipe now that it is apple time.

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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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Yellow Transparent Apple Crumble. Preheat the oven to 375F degrees and butter an 8 or 9 inch round baking dish. Combine Flour, Oats, Brown Sugar, Cinnamon and Salt in a small bowl, tossing to combine. Add the Butter.. and work it into the mixture with your fingers until crumbly.

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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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Baked Apples. Each one of these apples is stuffed with a crumbly oat mixture made with brown sugar, cranberries, and cinnamon and covered with an apple cider and honey glaze that makes them so tender and delicious. Get the Baked Apples recipe. Caitlin Bensel. 9.

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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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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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Preheat oven to 425 degrees. In a medium microwave safe bowl, melt butter. Add in salt and stir so it dissolves. Add in sugar, flour and oats and stir. The topping will be crumbly and thick. Add an extra Tbsp of flour if it's pasty. We are going to make patties out of the crumble as well as sprinkle it on top.