One of our newer varieties, the Smokehouse, is next up for saucing experiment. 

The Smokehouse apple is only new to us.  It is considered an heirloom variety apple that was discovered in Pennsylvania in 1837.  It’s flesh is crisp, yellowish, and moderately fine grained.  It is a good quality cooking, eating and baking apple. 

Let’s see how it sauced!

I peeled, cored, and sliced the apples and put them into my little crock pot.  A few hours later I had applesauce! 

The smokehouse kept there shape when cooked and made a chunky textured sauce.  The color was slightly brown once cooked. 

I felt that the sauce lacked the great flavor the fresh apple had.  That being said I think it would do really well mixed with a tarter apple for sauce.  I definitely would recommend this one.