This is our method of producing applesauce. You can make as little or as much as you like.
We wash and quarter the apples, taking out the seeds but leaving the skin. The skin contains the natural pectin that will thicken the sauce. We use our seconds for sauce so we do take out any bad spots from the apples. Place the apples in a saucepan and add a very little amount of water. Cook the apples, stirring as necessary to prevent sticking. We put the mixture through a food mill to remove the skins and any seeds. Wait until the sauce cools before deciding if any extra sugar is needed. We don’t add any extra sugar to our sauce. We often use a mixture of apples. Golden Delicious apples used alone makes a lighter colored sauce. We prefer freezing the sauce using canning jars that are freezer safe. We have canned sauce using the hot water bath method.
This is a Thanksgiving tradition in the Radke household. Ruth Radke’s grandmother, Marie Bartholomew, made this recipe every fall. Ida Red apples are our favorite.
This recipe is in 2 parts: Sauce and Dough
- 2 cups sugar
- 2 cups water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup butter
Cook on the stove for at least 5 minutes.
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup butter
- 1/2 cup milk
Peel and core 4 or 5 apples.
Mix and roll out dough as for a piecrust. Mix the dry ingredients. I cut the cold butter into the dry ingredients with the mixer. Add the milk last and roll out the dough on a floured surface. Wrap each apple with dough, pinching together at the top. Place in pan and spoon syrup over the apples. Bake 35 minutes in a 375-degree oven.
- 6 cups sliced, peeled apples
- 1 cup flour
- 1 cup sugar
- 1 beaten egg
- 1 teaspoon baking powder
- 3/4 teaspoon salt
Preheat oven to 350 degrees.
Place apples in 8×8 baking pan. Mix remaining ingredients until crumbly. Sprinkle over apples.
Melt 1/3 cup butter and drizzle on apple mixture. Sprinkle cinnamon on top. Bake at 350 for 30-40 minutes. This recipe comes from the St. Paul Lutheran Cookbook, Otis, IN through Bonnie Martin’s Aunt, Lois Burge.
Radke Orchard traditions – I’ve seen my mother-in-law, Gladys Radke, sprinkle a little vanilla and/or cinnamon over the apples before she adds the crust mixture. She adds the cinnamon before the crust because the cinnamon on top makes the crust a darker brown. She adds the vanilla because her mother-in-law, Jessie Radke, always added vanilla to enhance the apple flavor. When doubling this recipe, sometimes more crust mixture is necessary. We prefer Ida Red apples, although Golden Delicious work well also. Mutzu makes a crisper crisp, as those apples remain crisp when baked. A soft apple, such as McIntosh, makes a softer crisp. We use enough apples to generously fill the baking dish.