Not everyone is familiar with the June apple — also known as a transparent apple — because it seems to be dying off. At least, they aren’t easy to find. Your best bet is a farmer’s market.
They are light green to yellow, small and tart (the greener they are, the tarter). You can eat them whole and uncooked or you can use them in recipes, which I believe is preferable.
Their strong flavor and soft texture make them perfect for an apple pie.
Here are a few ideas if you should run into these apples (look for them in mid-June through the first parts of July).
2 tablespoons bacon drippings
4 cups sliced apples, peeled (or unpeeled)
1 1⁄2 cups sugar
1⁄2 teaspoon cinnamon
1⁄2 teaspoon salt
Heat bacon drippings in skillet and add apples. Stir in sugar, cinnamon, and salt, then cover and cook for about 5 minutes, or until the sugar liquefies. Remove lid and fry, stirring occasionally, until apples are tender, and the liquid is cooked away.
APPLE CRISP from charmofthecarolinas.com
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup chopped pecans, toasted
6 tablespoons cold butter, cut into bits
4 June apples
Preheat the oven to 375 degrees. Lightly butter 6 ramekins or a casserole dish. Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Add butter and incorporate with your fingertips until it is in even, pea-size pieces. Peel, core, and coarsely chop the apples and divide evenly among the chosen baking dish. Scatter the crisp topping evenly over the apple crisp filling. Transfer the baking dish to a baking sheet and cook until the fruit bubbles around the sides and the top is golden, about 30 minutes. Preheat the broiler. Place the crisps about 4 inches from the broiler and cook until golden brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with vanilla or cinnamon ice cream.
TRANSPARENT APPLESAUCE from eatlikenoone.com
Any amount of transparent apples
Good quality honey — apple blossom honey if you can find it or use brown sugar or a combo of the two
Remove the core of the apples. Remove the skin only if you do not have a food mill. Quarter the apples. Place into a slow cooker set to high. Allow the apples to cook until they can be mashed with the back of a spoon. If sauce is too thin, cook it longer with the lid off until it reaches desires consistency. If you are using a food mill, run the sauce through the food mill. Add honey or brown sugar stirring well until the sauce is as sweet as you want it to be.
APPLE PIE BARS from reciperun.com
While this calls for Granny Smith apples, transparent apples will be great, too.
1 8-ounce package cream cheese, softened
1 cup butter, softened
1 1/4 cups flour, divided
10 apples, peeled and sliced (about nine cups)
1 1/4 cups granulated sugar
1 teaspoon ground cinnamon
3/4 cup powdered sugar
1 tablespoon water
Beat cream cheese and butter in large bowl with mixer until blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15 1/2 by 10 1/2 inch rectangle. Discard top sheet of waxed paper. Spray pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with combined granulated sugar, cinnamon and remaining flour; spread onto bottom of crust. Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Cut several slits in top crust to vent steam. Bake 35 to 40 minutes or until golden brown. Cool 15 minutes. Mix powdered sugar and water; drizzle over dessert. Cool 30 minutes before cutting into bars.
MUSTARD GLAZED PORK TENDERLOIN WITH APPLES
1 tablespoon whole grain mustard
1 tablespoon Dijon mustard
1/2 teaspoon five-spice powder
1/2 teaspoon white wine vinegar
2 tablespoons light brown sugar
1 tablespoon chopped rosemary
1 pork tenderloin
1 tablespoon salt
1/2 teaspoon black pepper
1/2 yellow onion
1 tablespoon chopped rosemary
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees. Line a baking dish with foil and place roast in pan. Mix mustards, spice powder, vinegar, sugar, 1 tablespoon sald, 1/2 teaspoon black pepper and 1 tablespoon chopped rosemary. Spread over roast. Chop onions and apples and mix with remaining ingredients. Place in baking dish surrounding roast. Bake uncovered for 30 minutes.