My sister and I would visit our grandparents, who lived in Ohio, once school was out in June and we would stay all summer, returning home with our mom just in time for the start of school. One of the first things we did when we arrived was rake apples, so we could play on the swings. The apples were a light shade of green and a bit tart which made for the perfect apple pie.
Recently I came upon a local farm where this same cultivar of tree is growing, and once again, am enjoying these little tart gems. My grandmother called them “Transparent” apples; this local farm calls them “June” apples. The June apple is tart, bruises easily, and does not keep well. But whatever name they go by, I just call them delicious.
For a real breakfast treat, cook the apples, unpeeled, with a small amount of water and butter, until tender. Add your sweetener of choice. Serve with a hot biscuit or toast.
Or line a glass pie pan with filo dough sheets, and fill with a mixture of coarsely chopped apples, raisins and cinnamon and bake until light brown.
No matter how you like to eat these June apples, they are a treat.
Bon Appetit ~ Barbara