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Recipes from the Garden
Leek Potato Soup
Caprese Pasta
Anne's Peach Pie
Bread and Butter Pickles
Anne's Applesauce
Potato Apple Thyme Gratin
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This is a great way to use up less-than-optimal apples and it normally does not taste the least bit musty. In fact, fresh applesauce is quite delicious. Anne makes hers far less sugary than the commercial variety, allowing the taste of the fresh apples to come through. An old-fashioned food mill is ideal for making applesauce, as it allows you to eliminate the step of having to core and peel the apples. Cooking the apples with the skins on gives the applesauce a beautiful color, and the skins and seeds are later filtered out by the food mill.
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Core and quarter 7 to 8 Empire or Macintosh apples (about 3 pounds).
- Place in a saucepan with 1 1/2 cups water, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Bring to a boil, then simmer, covered, about 20 minutes until the apples are soft.
- Run through a food mill and serve warm.
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