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Apples to apples, crust to crust

By: Anne Braly
(Contact)

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It's a bonus year for area apple growers following last year's disastrous crop. Wade Wheeler, who owns Wheeler's Orchard near Dunlap, Tenn., said he lost 99.9 percent of his crop in the late spring freeze of 2007.

"Oh Lord, it was a wipeout," he said.

This year, his trees were overburdened with blooms and small buds.

"Our big job this year has been to get a lot of the excess apples off so the limbs wouldn't break," said Mr. Wheeler, a grower for 31 years. "And if you let all those little blooms grow into apples, the trees wouldn't produce any apples next year."

Kathryne Barrow said she's ready to start making pies. She makes two at a time, usually using apples from Signal Mountain's Fairmount Orchard.

"As soon as the orchard opens, I get excited," she said. "I just love the fall season, and apples are a big part of that.

"When I first started making my pies, I used Macintosh, then I branched out to Jonathan, Winesap, Braeburn, Gala," she said, adding that she sometimes uses half of one kind and half of another to add a little diversity to the mix.

Fairmount Orchard owner Barton Roberts said he had to import almost every apple he sold last year, which came to around 4,500 bushels of juice apples and even more for eating and baking.

But he said he has a heavy crop this year, with sales of Red Delicious, Golden Delicious, Winesaps and Empire going strong, with Arkansas Blacks coming soon.

Wheeler's Orchard is filled right now with tart Blushing Goldens "that would remind you of any old-timey Jonathon," Mr. Wheeler said. Gala, Jonagold, Mutsu, Old Timey Golden Delicious, Empire, Red Rome Beauty and Winesaps fill the apple bins.

Here are some recipes to help you celebrate apple season.

Apple Crumb Pie

Kathryne Barrow said the original recipe called for four apples, but she uses six for a bigger, fuller pie.

6 medium-large apples (Red Delicious and Granny Smith are not recommended)

1 pastry shell

1⁄2 cup sugar

1 tablespoon cinnamon

3⁄4 cup enriched flour

1⁄2 cup sugar

1⁄3 cup cold butter

Pare apples, cut in eighths and arrange in pastry shell. Mix 1⁄2 cup sugar with cinnamon; sprinkle over apples.

For crumb topping: Mix flour, 1⁄2 cup sugar and 1⁄3 cup cold butter; cut in butter using two knives. Sprinkle over pie, using all of mixture, pressing down and molding it if necessary to make it stick. Bake in hot 400 F oven for 40-50 minutes or until top starts to brown.

Note: This pie freezes well. To freeze, assemble pies, wrap tightly and place in freezer. Thaw before baking.

Magic Apple Pie

Good, easy and cheap, says Sally Kendrick.

1 egg

3⁄4 cup sugar

1⁄2 cup all-purpose flour

1 teaspoon baking powder

Pinch of salt

1 medium apple, peeled and diced

1⁄2 cup raisins

Beat egg in mixing bowl; add sugar, flour, baking powder and salt. Stir in diced apple and raisins. Spread mixture into 8- or 9-inch pie plate.

Bake at 350 F for 25-30 minutes. Check the center with a toothpick before removing. If it comes out clean, pie is ready to serve with whipped cream or ice cream.

Apple Impromptu

An old Pillsbury winner sent in by Sally Hendrick, "from when everything was made from scratch, not mixes," she said.

1 cup (about 4 medium) apples, sliced

1⁄2 cup sugar

1⁄4 teaspoon cinnamon

1 tablespoon butter

1⁄2 cup sugar

1 egg, slightly beaten

1 teaspoon vanilla

1⁄2 cup flour

1⁄2 teaspoon baking powder

Place apple slices in a greased 8- or 9-inch pie plate. Combine 1⁄2 cup sugar and cinnamon; sprinkle over apples. Cover with foil. Bake at 400 F for 20 minutes. In the meantime, cream butter with 1⁄2 cup sugar. Cream well. Blend in slightly beaten egg and vanilla. Sift in flour and baking powder and blend into creamed mixture. Spread mixture over apples and bake, uncovered, another 20-25 minutes. Hot out of the oven, it can't be beat!

Pecan Crumb Apple Pie

This is Linda Cobble's favorite apple pie recipe. "I use a tart apple that cooks without becoming too mushy; sometimes peeled, sometimes not. A 'secret' ingredient I use when tossing apples with the flour, sugar and spices is a little vanilla extract, homemade, to add an exceptional taste," she said.

2⁄3 cup sugar

1⁄4 cup flour

3⁄4 teaspoon cinnamon

1⁄4 teaspoon ground nutmeg

6 cups peeled and thinly sliced apples

1 deep-dish pie crust, frozen

Crumb topping:

1⁄2 cup brown sugar

1⁄2 cup flour

1⁄3 cup butter

1⁄3 cup pecans, broken

In large bowl, toss together sugar, flour, cinnamon, nutmeg and apples. Spoon into frozen crust. For crumb topping, combine brown sugar and flour; cut in butter and stir in pecans. Sprinkle over apples. Bake in preheated 400 F oven on preheated baking sheet for 40-50 minutes.

Amish Sour Cream Apple Pie

1 cup sour cream

1 large egg

3⁄4 cup sugar

2 tablespoons flour

1⁄4 teaspoon salt

1 teaspoon vanilla extract

21⁄2 cups apples, peeled, diced

1 (9 inch) pie shell, unbaked

Crumb topping:

1⁄2 cup brown sugar, packed

1⁄3 cup flour

1⁄4 cup butter

1 teaspoon ground cinnamon

Beat sour cream and egg together; add sugar, flour, salt and vanilla. Mix until smooth. Stir in apples. Place mixture into pie shell and bake in preheated 400 F degree oven for 25 minutes. Meanwhile combine topping ingredients until crumbly. Remove pie from oven and sprinkle the crumb topping over the top. Bake 20 minutes longer until topping is golden brown.

www.cdkitchen.com

New-Fashioned Apple Pie

1 package All Ready Pie Crusts

21⁄4 pounds tart green apples, peeled, cored and sliced

3⁄4 cup sugar

2 tablespoons plus 1 teaspoon all-purpose flour

2 tablespoons grated orange peel

2 tablespoons Grand Marnier or other orange-flavored liqueur

3⁄4 teaspoon ground cinnamon

2 tablespoons unsalted butter; cut into pieces (1/4 stick)

Position rack in center of oven and heat to 400 F. Place baking sheet on rack. Let pie crusts stand at room temperature 15 minutes. Combine apples, sugar, 2 tablespoons flour, orange peel, Grand Marnier and cinnamon in large bowl; mix to blend well. Unfold pie crusts. Press out fold lines. Brush 1 crust with remaining teaspoon flour. Place crust floured side down in (9-inch) deep-dish glass pie plate. Spoon apple filling into crust-lined dish. Dot filling with butter. Arrange second crust over filling. Seal and crimp edges. Cut 5 slits in top crust for steam vents. Place pie on baking sheet in oven. Bake until crust is golden brown and apples are tender, about 50 minutes. Cool pie on rack at least 15 minutes. Serve warm or at room temperature. Makes 8 servings.

— Bon Appetit

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