Kercher's Sunrise Orchard

- Family Owned Since 1922 - Celebrating 88 Years -

Seasonal Notice of Availability

Apple Cider: Now Available!!!

Last modified: 02/03/10  

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Apple Recipes

Mr. Apple's Favorite Dutch Apple Pie

Use a tart apple such as Jonathan, Cortland, Ida Red, McIntosh or Northern Spy

2/3 c. sugar

2 tble. All purpose flour

¾ t. ground cinnamon

6-8 tart apples, pared, cored and sliced (6 cups)

1  9” unbaked pie shell

½ c. all-purpose flour

¼ c. sugar

¼ cup butter

Combine first 3 ingredients; stir into apples. Turn into pie shell. Combine remaining flour and sugar; cut in butter till crumbly. Sprinkle over apples. Bake in 400 degee oven for 45 to 50 minutes or till done. If pie browns too quickly, cover edge with foil.

Kercher’s Old-Fashioned Applesauce

For the best flavor use a tart apple such as Cortland, Jonathan, Ida Red or Rome Beauty, we encourage mixing of apple varieties for exceptional flavor.  Golden Delicious apples make a great sauce if you don’t want to add any sugar…it is naturally sweet enough!.

2 lbs. apples, cored, peeled and sliced

1 C. Water

¼ to ½ c. sugar

½ t. cinnamon

Combine apples and water in large saucepan; bring to a boil over high heat.  Reduce heat; cover and simmer until apples are tender, 10-15 minutes. Uncover and cook until thickened, stirring frequently, about 10 minutes. Stir in sugar to taste and cinnamon; cover and chill overnight.

Makes 6-8 servings

Famous Apple Bread with Cinnamon-Sugar Topping

3 eggs, beaten

2 c. sugar

1 c. oil

1 T. vanilla extract           

3 c. all-purpose flour      

1 t. baking soda

1 t. cinnamon    

3 to 4 apples cored, peeled and chopped Jonathan, Cortland, McIntosh, Empire, and Rome Beauty are great choices!

1 c. chopped pecans (optional)

 Cinnamon-Sugar Topping

1/3 C sugar

1 t. cinnamon

Combine eggs, sugar, oil and vanilla until well mixed; set aside. Combine flour, baking soda and cinnamon in a separate bowl; stir into egg mixture. Fold in apples and pecans. Divide equally between 2 greased and floured 9”x 5” loaf pans. Sprinkle cinnamon-sugar mixture on top and bake at 325 degrees for one hour and 10 minutes. Makes 2 loaves

Kercher’s Apple Dumplings

You will get rave reviews when you serve these melt-in-your-mouth treats.

Serve with ice cream!

2 c. all-purpose flour

½ t. salt

2/3 c. shortening

2 to 3 T. ice-cold water

6 tart apples, cored and peeled

½ c. sugar

1-1/2 t. cinnamon

Combine flour and salt in a medium bowl; cut in shortening to a cornmeal consistence. Stir in water. Roll out dough on a floured surface; cut into 6 squares large enough to cover apples.

Set an apple in the center of each square. Mix together sugar and cinnamon; sprinkle over apples. Bring sides of dough together to cover apples; press to seal. Place seam-side down in a greased 13”x9” baking pan. Pour Cinnamon Syrup over dumplings. Bake at 500 degrees; bake for an additional 35 to 40 minutes, until golden and apples are tender. Makes 6 dumplings.

 Cinnamon Syrup

2 c. water

1c. sugar

4 t. butter

½ t. cinnamon

Combine ingredients in a small saucepan over medium hear; cook and stir until sugar dissolves.

Apple Use Guide

• Apple Use Guide
• Apple Recipes

Apple Equivalents

1 pound = 4 small apples OR 3 medium apples OR about 2 large apples
1 9" or 10" pie = 2-1/2 pounds (4-5 large OR 6-7 medium OR 8-9 small apples)
1 pound, sliced = about 2-3/4 cups
1 pound diced = about 3 cups
peck = 10-1/2 pounds
bushel = 42 pounds
 

Apple Storage

• Select apples that are firm to the touch, have a good aroma and are free of skin breaks and bruises.
• Handle them gently to prevent bruising.

• Wash each apple under running water and dry with a clean paper towel.
• Slicing Apples: Cut and coat apple slices and dices in a mixture of one part lemon juice to three parts water, in vitamin C-fortified 100% apple juice or in a commercial anti-browning product to prevent browning. Eat within 2 hours or refrigerate immediately until use.

• Refrigerate apples as soon as possible to slow ripening and maintain flavor. Properly-refrigerated apples can keep anywhere from 4-6 weeks.
• Store apples away from strong-smelling foods, to prevent them from absorbing unpleasant odors.
• Wash individually-sold apples in cool water before serving.

• Select firm and crisp apples for freezing.
• Unsweetened Dry-pack Method of Freezing: Peel, cut and core the apples and soak in ascorbic acid to prevent browning. Place slices on a cookie sheet until frozen solid. Once frozen, remove and place in plastic freezer bags or freezer containers and place in freezer. Ideal for use in pies.
• Sweetened Dry-pack Method of Freezing: Peel, cut and core the apples and soak in ascorbic acid to prevent browning. Add ½ cup of sugar to slices and mix until thoroughly coated. Pack in freezer containers, seal, and freeze. Ideal for use in pies.
• Syrup-pack Method of Freezing: Prepare a syrup by adding 2 ¾ c sugar to 4 c of water. Stir over heat until sugar is dissolved and chill. Peel, cut and core the apples and soak in vitamin C to prevent browning. Once chilled, add ½ teaspoon of anti-browning agent (ascorbic acid) to syrup and place in freezer containers. Add apples to syrup and submerge completely. Seal the containers and freeze. Ideal for use in uncooked desserts.

• Drying apples at home is difficult without a dehydrator. If you plan to use a dehydrator, we encourage you to follow the instructions including with the dehydrator.
• Treat apples with ascorbic acid, fruit juice or sulfite prior to drying to prevent browning and preserve flavor.
• Thin-sliced apples dry the fastest.
• To cook reconstituted apples, simmer covered in liquid, for 10 to 15 minutes.

U.S. Apple FAQ

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Last modified: 02/03/10

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