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Post by barefootfarmer on Jul 18, 2018 2:16:47 GMT
My Transparent apples are ripening up. I'm going to make sauce and dry some. Any experience using them for pie fill? I have 8 trees and they are groaning under the weight of them. I've read online that they are either - GREAT for pies. or NOT great for pies. Any one have an opinion? Up until this year I've always been late picking them and they ended up mealy. This time I've been checking them every few days. Looks like my effort is going to pay off and I'm going to be working my canners overtime.
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Post by Ozarks Tom on Jul 18, 2018 12:57:08 GMT
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Post by barefootfarmer on Jul 18, 2018 13:40:44 GMT
Ozarks Tom, Your recipe is similar to the one I use. I use some apple cider in there and less water. But I have a lot of apple trees so lots of cider. Yeah- apple pie fill on hand is a favorite. I've never used the transparents because I've been too slow. But the pie shelf is bare so the timing is right. I need to do a better job of thinning the apples next year. I let the whole orchard go and now I'm seeing I have a million smaller apples. But hey- I've got apples. Here's the recipe I normally use Apple Pie with Clear Gel
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Post by vickilynn on Jul 18, 2018 14:32:08 GMT
We had yellow transparents when I was a kid. I love applesauce made from them. I don't remember mom canning pie filling from them, only used them fresh for pies. Can make applesauce pie too from the sauce.
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Post by Maura on Jul 18, 2018 17:00:02 GMT
When an apple is deemed unfit for pit it is usually because it is soft. Better for applesauce. But, it is really a personal choice. I don't have a fault with softer apples for pies, as long as they are flavorful.
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Post by Use Less on Jul 19, 2018 0:49:54 GMT
I like an apple pie with at least a couple kinds of apples. Anything else ripe??
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Post by barefootfarmer on Jul 22, 2018 17:54:00 GMT
Use Less, Not yet. I have a lot of variety in my orchard, but nothing else is ready when the transparents are ripe.
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Post by Melissa on Jul 22, 2018 18:54:24 GMT
The do get mushy when they cook. They make great applesauce and are awesome in quick breads or cakes. The tartness adds a nice kick. I have not made pies with them, I tend to like my pies with crisper apples. Make a few and let us know how they turn out!
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Post by barefootfarmer on Jul 23, 2018 2:37:47 GMT
Super disappointed in the apples for canned pie fill. When I took them from the blanching water they had turned to mush. And those were the apples that were still a bit green, so not too soft. I've already canned sauce and really don't need any more. They would probably be fine to use for pie if I was baking it instead of canning the fill. But I don't have the freezer space to give up for pies. I'm going to have to think on this one for a bit.
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Post by Melissa on Jul 23, 2018 13:50:59 GMT
If you do can it you could later mix it with fresh apples when you bake the pie. Might be a nice contrast.
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Post by barefootfarmer on Jul 23, 2018 16:18:33 GMT
Melissa, I ended up making it without blanching. I tried a single jar recipe and they were soft, but not mush. And the taste was excellent! I tasted it after canning and the apple had a nice tartness to it that was yummy with the sweet gooey filling. I just pulled the pie out of the oven a few minutes ago and I'm waiting to see how it set up. If the family likes it, then I'll go ahead and process the rest of those apples. But that is a great idea you had about adding other apples later.
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Post by Melissa on Jul 23, 2018 21:51:15 GMT
barefootfarmer, I always figure if it is free food it is good to find some way to use it!!
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Post by Deleted on Jul 24, 2018 21:08:33 GMT
Mix with berries and make fruit crisp. Love transparent apples. I use some as topping for pancakes too, slice, don't overcook, they cook quick....James
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