Recipes

Applesauce

Photo of apple sauce made with Shenot's apples in Wexford, PAWash and peel six (6) large Shenot cooking apples. Cut the apples into wedges. Place the apples in a saucepan with about 2 inches of water on the bottom. Cover.

Bring the water to a boil, then lower the heat to “medium”. After about 10 minutes, remove the lid and mash the apples with a potato masher. Add sugar to taste–up to 1/2 cup. Season with cinnamon if desired.

If you prefer a smoother sauce, after the apples have cooked they may be put through a food mill and then add the sugar.

Baked Apples

Wash and core as many Shenot apples as you need to serve. Place in a baking dish. Fill center of each apple with sugar, place a thin pat of butter on top and sprinkle with cinnamon. Pour in only enough water to cover the bottom of the baking dish. Bake at 350 for 45 minutes or until the apples are tender.

Old Fashioned Crock Pot Apple Butter

Ingredients: 12 – 14 Shenot apples, two (2) cups, which is 16 oz. or one pint, of Shenot cider, sugar, cinnamon, allspice, cloves

Wash, core, and quarter apples but do not peel. Combine apples and apple cider in lightly-oiled crock pot.

Cover and cook on low setting for ten – 18 hours or on high setting for two – four hours.

When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to crock pot.

For each pint of sieved cooked fruit, add one (1) cup sugar, one (1) teaspoon cinnamon, one-half (½) teaspoon allspice and one-half (½) teaspoon cloves; stir well.

Cover and cook on high setting for six – eight hours, stirring every two hours. Remove cover after three hours to allow fruit and juice to cook down. Spoon into hot sterilized jars and process in boiling water bath; seal.

Makes about five (5) – 1/2 pint (one cup) jars.

Apple Dumplings

Peel and core Shenot apples.

In a medium bowl, combine 1¾ cups flour, one-quarter (¼) cup sugar, one (1) teaspoon cinnamon, and one-half (½) teaspoon salt. Cut in 1¼ sticks butter. Add one-quarter (¼) cup Shenot apple cider, and toss until evenly moistened. Gather into a ball and then roll on a floured pastry sheet.

Set each apple on a square of rolled pie crust, fill the apple cavity with sugar and a sprinkle of cinnamon. Wet the corners of the crust and bring them together on the top and press together.

Place in a baking dish. Combine two (2) cups water, one (1) cup sugar, one-quarter (¼) stick butter and one-half (½) teaspoon cinnamon in a small saucepan and bring to a boil. Pour over the apples.

Bake approximately one hour at 350 degrees.