Apple
Cream Pie
Pie Crust:
3 cups flour
1 tsp. salt
1 1/4 cup shortening
1 egg, beaten
1 tbsp. cider vinegar
5 tbsp. cold water
Filling:
1/2 cup sugar
1/2 cup milk
1/2 cup whipping cream
1/4 cup butter
2 tbsp cornstarch
2 tbsp milk
1 tsp vanilla
Apple Layer:
4 tart apples, peeled, cut into thin slices
2 tbsp. flour
1/2 tsp. cinnamon
Glaze:
1/2 cup powdered sugar
1 tbsp. milk
1/4 tsp. vanilla
1 tbsp. butter, softened
1/4 cup walnuts, chopped
Prepare the crust. In medium size deep bowl, combine the flour and salt.
With pastry blender, blend in the shortening until the mixture resembles small peas.
Mix quickly and do not over mix or it will make your crust tough.
In small bowl, mix the beaten egg, cider vinegar, and water. Pour all at once
into the flour/shortening mixture and mix until moistened. Divide dough into
three parts. Foll one piece out on a floured board and fit in a 9” pie plate.
Roll out the other dough ball and leave on the floured board until you are
ready to top the pie. Reserve the other piece to be cut for decorating the pie.
Preheat oven to 400°.
Prepare the filling. In medium saucepan, combine sugar, 1/2 cup
milk, whipping cream, and 1/4 cup butter. Cook over medium-low heat stirring
occasionally, until hot and butter is melted. In small bowl, combine cornstarch
and 2 tbsp milk, blend until smooth.
Add to mixture in saucepan; cook 7 minutes or until thickened, stirring constantly.
Remove from heat. Stir in 1 tsp vanilla. In medium size bowl, combine apples,
flour and cinnamon, mix well. Pour cream filling in the bottom of the pie crust.
Arrange apple mixture evenly over filling.
Top with the second piece of rolled out crust. Roll the top crust under the
bottom crust to seal. With extra piece of pie dough, roll out on floured board.
Using a miniature apple cookie cutter, cut out about 25 apple shapes.
Moisten the edge of the pie with water and lay the apple shapes around the edge,
overlapping a little. With a sharp knife, cut out 8 leave-shape pieces of dough.
Moisten the bottom of each and arrange in the center of the pie. With a sharp
knife cut tiny slits in the top.
Bake at 400° for 40 minutes or until golden brown. Cool
30 minutes. Meanwhile, in small bowl, combine all glaze ingredients and
blend until smooth. Pour around decorated dough on top of pie and sprinkle
immediately with the chopped walnuts. Cool and refrigerate.
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Blue
Ribbon Walnut & Cream Apple Pie
Pie Crust:
3 cups flour
5 tbsp. cold water
1 1/4 cup shortening
1 egg, beaten
1 tsp. salt
1 tbsp. cider vinegar
Filling:
8 oz. sour cream
8 oz. cream cheese
1 egg
1 1/2 cup sugar
1/4 cup flour
1/2 tsp. salt
2 tsp. vanilla extract
8 apples, tart
Topping:
1/2 cup butter, softened
1 tbsp. cinnamon
1/2 cup flour
1/2 tsp. salt
1/2 cup sugar
2 cups walnuts, chopped
1/2 cup brown sugar
To make pie crust: In a large bowl, mix
flour and salt.Cut in shortening until blended, do not over mix. In a
small bowl mix egg, water, and cider vinegar. Add all at once to flour
mixture. Blend with pastry blender until flour is moistened. Divide dough
into three pieces. Roll out one piece to fit into a 9 inch pie plate.
Roll the edge of the dough under. Do the same for one more piece of dough.
Now you should have two pie shells ready for filling. Take the remaining
piece of dough and roll out to the same size you did for the pie plates.
Using a 1 inch apple shaped cookie cutter, cut out apple shapes. Moisten
the edge of the pie shells with water and lay apple shapes around the
edge to give it a special finish. To make filling: Combine sour cream,
cream cheese, egg, sugar, flour, vanilla, and salt in large bowl. Beat
until the mixture is well blended. Add apples, slicing them into the cream
cheese mixture, to help retard the browning of the apples. Stir the apples
to coat. Divide filling in half. Pour half of the filling into each pie
shell. Bake at 350° for 40 minutes or until firm. To make topping: Blend
together butter, flour, sugar, brown sugar, cinnamon, salt, and walnuts.
After pie is baked, remove from oven and stir the top of the filling gently.
Divide topping in half and spread evenly over the two pies. Return to
oven for 15 minutes more. Refrigerate leftovers.
Apple Caramel
Cake
Cake:
1 ¾ cups all-purpose flour
1 ½ cups firmly packed brown sugar
1 ½ tsp. cinnamon
½ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
1 tsp. vanilla
¾ cup margarine or butter, softened
3 eggs
1 ½ cups finely chopped & peeled apples
½ to 1 cup chopped nuts
½ cup raisins
Frosting:
2 cups powdered sugar
¼ tsp. cinnamon
¼ cup margarine or butter, melted
½ tsp. vanilla
4 to 5 tsp. milk
Heat oven to 350°. Grease and flour 13x9-inch
pan. In large bowl, combine flour, brown sugar, cinnamon, salt, baking
powder, baking soda, vanilla, margarine, and eggs; beat 3 minutes at medium
speed. Stir in apples, nuts and raisins. Pour into greased and floured
pan. Bake at 350° for 30-40 minutes or until toothpick inserted in center
comes out clean. Cool completely. In small bowl, blend all frosting ingredients,
adding enough milk for desired spreading consistency. Spread over cool
cake. Yield: 15 servings.
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Festive
Apple Cheese Squares
1 (8 oz.) pkg. cream cheese, softened
1 ¾ cup sugar, divided
2 tsp. vanilla
5 eggs, divided
1 cup margarine or butter, softened
3 cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt
2 ½ cups chunky applesauce
12 maraschino cherries, halved, drained
Powdered sugar
In small bowl, beat cream cheese and ¼
cup of the sugar until smooth and creamy. Add 1 tsp. of the vanilla and
1 egg; blend well. Set aside. Heat oven to 350°. Grease 15x10x1-inch baking
pan. In large bowl, beat margarine and remaining 1 ½ cup sugar until light
and fluffy. Add remaining 1 tsp. vanilla and 4 eggs; blend well. Stir
in flour, baking powder and salt; mix well. Spread mixture in greased
pan. Spread applesauce within 1 inch of edge. Spoon teaspoonfuls of cream
cheese mixture onto applesauce, in 4 rows of 6 dollops, dividing dessert
into 24 servings. DO NOT SPREAD. Place a cherry half on top of each dollop
of cream cheese mixture. Bake at 350° for 35-45 minutes or until golden
brown. Cool completely; sprinkle with powdered sugar. Yield: 24 servings.
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Country
Ham Steak with Glazed Apples
3 tbsp. butter
1/4 cup firmly packed brown sugar
2 tbsp. country style Dijon mustard
2 cups (2 medium) cored, sliced tart apples
1 pound ham (1/2” thick)
In 10” skillet melt butter until sizzling;
stir in brown sugar and mustard. Add apples. Cook over medium heat, stirring
occasionally, until apples are crisp and tender. Place ham steak in same
skillet, arranging apples on ham. Cover; continue cooking until ham is
heated through, about 5 to 7 minutes.
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Swedish
Apple Pie
1 egg slightly beaten
¾ cup sugar
½ cup flour
1 tsp. baking powder
dash of salt
½ tsp. vanilla
1 cup diced apples, peeled
½ cup chopped walnuts
Combine egg with sugar and then add remaining
ingredients. Pour into a greased
8 x 8 x 2-inch glass dish. Bake at 350º for
35 minutes.
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Apple
Cobbler
¾ cup sugar
2 tbsp. flour
½ tsp. cinnamon
¼ tsp. salt
5 cups peeled & sliced apples
¼ cup water
1 tbsp. butter
1 cup flour
1 tbsp. sugar
1 ½ tsp. baking powder
½ tsp. salt
3 heaping tbsp. shortening
½ cup milk
Combine first 4 ingredients and add the
5 cups of sliced apples and spread in a 9x9-inch pan. Sprinkle with water
and dot with butter. Cover with foil and bake for 15 minutes. In bowl
sift flour, sugar, baking powder, and salt. Cut in shortening. Stir in
milk and drop by spoonfuls onto hot apples. Bake uncovered at 350º for
25 to 30 minutes. Serve as is or with cream.
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Baked
Caramel Apples
4 large apples
1 tbsp. butter or margarine
1 tbsp. flour
1 cup brown sugar
1 cup boiling water
1 ½ cups miniature marshmallows
1 tsp. vanilla
Peel, core and cut apples into fourths;
place in 2 quart baking dish. Melt butter in medium saucepan; blend in
flour. Add sugar and water, stirring over low heat until dissolved. Add
marshmallows and vanilla and continue stirring until melted. Bring sauce
to boil; pour over apples. Bake at 350º for 25 to 30 minutes, basting
with sauce occasionally. Serve warm or cold.
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Caramel
Apple Bars
Crust:
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 ½ cups firmly packed brown sugar
1 tsp. baking soda
1 ¼ cup margarine or butter, melted
Filling:
1 ½ cup caramel ice cream topping
½ cup all-purpose flour
2 cups coarsely chopped apples
½ cup chopped walnuts or pecans
Heat oven to 350º. Grease 15x10x1-inch
baking pan. In large bowl, combine all crust ingredients; mix with mixer
at low speed until crumbly. Press half of crumb mixture, about 2 ½ cups,
in greased pan. Reserve remaining crumb mixture for topping. Bake at 350º
for 8 minutes. In small saucepan over medium heat, combine caramel topping
and ½ cup flour. Bring to a boil, stirring constantly. Boil 3 to 5 minutes
or until mixture thickens slightly, stirring constantly. Sprinkle apple
and nuts onto warm base. Pour caramel mixture evenly over top. Sprinkle
with reserved crumbs.
Return to oven and bake 20 to 25 minutes
or until golden brown. Cool completely. Cut into bars. Store in tightly
covered container. Yield: 48 bars.
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Country
Apple Coffee Cake
Coffee Cake:
2 tbsp. margarine or butter, softened
1 1/2 cup chopped peeled apples
1 (10 oz.) can refrigerated flaky biscuits
1/3 cup firmly packed brown sugar
1/4 tsp. cinnamon
1/3 cup light corn syrup
1 egg
1/2 cup pecan halves or pieces
Glaze:
1/3 cup powdered sugar
1/4 tsp. vanilla
1 to 2 tsp. milk
Heat oven to 350 degrees. Using 1 tbsp.
of the margarine, generously grease 9-inch round cake pan. Spread 1 cup
of the apples in greased pan. Separate dough into 10 biscuits; cut each
into quarters. Arrange biscuit pieces; point up, over apples. Top with
remaining 1/2 cup apples. In small bowl, combine remaining 1 tbsp. margarine,
brown sugar, cinnamon, corn syrup and egg; beat 2 - 3 minutes or until
sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces
and apples. Bake at 350 degrees for 35-45 minutes or until deep golden
brown. Cool 5 minutes. In small bowl, blend glaze ingredients, adding
enough milk for desired consistency. Drizzle over warm cake. Serve warm
or cold. Store in refrigerator. Yield: 6 to 8 servings
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Applesauce
10-15 apples
water
sprinkle cinnamon and sugar
Peel apples and cut into quarters. Put
about 1 inch of water in the bottom of your saucepan. Place the apples
in the pan. Bring the water to a boil over high heat, and then lower the
heat and simmer the apples about 30 minutes. When they are soft and very
mushy, they are cooked enough. Don’t let them burn. Drain apples and put
in large bowl. Take a potato masher and mash the apples until the right
consistency for you. Sprinkle with cinnamon and sugar on top. Serve warm
or cold.
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Caramel
Apple Delight
8 oz. cream cheese, softened
1/3 cup brown sugar
1 tsp. vanilla extract
1/2 teaspoon caramel flavor
Apples, cored and sliced
Blend first four ingredients using electric
mixer. Use as a dip for apple slices. Tastes like caramel apples.
Makes 1 cup.
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Crock-Pot
Apple Butter
4 lbs. apples
2 cups apple cider
4 cups sugar
2 tsp. cinnamon
1 tsp. ground cloves
½ tsp. ground allspice
Peel and dice apples and put in crock-pot.
Combine all remaining ingredients and pour over apples. Turn crock-pot
on low and cook for 24 hours, stir frequently after apples have cooked
down. If the apple butter is not thick enough, remove lid and cook on
high the last 4 hours. Put the apple butter into sterilized jars and process
them in a hot water bath to seal.
Apple
Butter
8 qts.apples, peeled and sliced
1 gal. Apple Cider
4 ½ to 5 cups sugar
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg and allspice
Peel apples and boil in cider. Add sugar
and spices. Stir well and place in oven at 300° for about 3 hours or until
it jells or thickens. Add more cloves and cinnamon if you like. Jar and
seal.
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Baked
Apple Butter
12 large apples
3 cups apple cider
4 cups brown sugar
2 tsp. cinnamon
½ tsp. cloves
¼ tsp.nutmeg
1 tsp. allspice
Peel and cut apples into eighths. Put the
apples and the cider into a large pot. Cook over medium-high heat until
the liquid is simmering. Cover the pot, lower the heat, and cook the apples
until they are soft and mushy. This usually takes between 30 to 60 minutes.
Pour the apple mush into a large casserole dish or Dutch oven. Add the
sugar, cinnamon, cloves, nutmeg and allspice. Stir well. Bake in the oven
at 275° for 1 ½ - 2 hours or until the apple butter is dark and thick.
Cool the apple butter, and store it in tightly covered jars in the refrigerator.
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Old
Fashioned Apple Cider Jelly
4 cups apple cider
1 box of Sure-Jell fruit pectin
5 cups of sugar
Put cider and Sure-Jell into a 6 or 8 quart
saucepan. Bring to a boil over high heat, stirring constantly. Add the
sugar all at once and bring to a full rolling boil and boil hard for 1
minute, stirring constantly. Remove from heat. Skim foam off with a large
metal spoon. Immediately ladle into hot jelly jars and follow manufacturer’s
directions for sealing.
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Apple
Streusel Coffeecake
Streusel:
1 1/4 cup packed brown sugar
3/4 cup flour
1 stick (1/2 cup) cold butter, cut in small pieces
2 tsp. cinnamon
1 cup walnuts, coarsely chopped
Cake:
3 1/4 cup flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 cup butter, at room temperature
1 1/4 cup sugar
3 large eggs
2 tsp. vanilla extract
1 container (16 oz.) plain yogurt
2 Granny Smith or Golden Delicious apples, peeled, cored and cut in 1/2-inch pieces
Heat oven to 350°. Grease and flour
a 14-cup nonstick bundt pan. Streusel: In medium-size bowl, stir
brown sugar, flour, butter and cinnamon with fork or rub together with
fingertips until crumbly and butter is completely incorporated. Stir in
walnuts. Cake: Mix flour, baking powder and baking soda in a small
bowl. Beat butter and sugar in a large bowl with electric mixer until
fluffy, about 2 minutes. Beat in eggs one at a time, beating well after
each. Beat in vanilla and yogurt. With mixer on low speed, beat in flour
mixture just until blended, scraping down bowl as necessary. Spoon 3 cups
batter into pan, spread evenly. Sprinkle with 1/4 cup of streusel, the
apples, then 1/2 cup streusel. Spoon on remaining batter and spread evenly.
Sprinkle with remaining streusel, pressing down lightly so it sticks to
batter. Bake 50-60 minutes or until a pick inserted in cake comes out
clean. Cool in pan on wire rack 15 minutes. Place cookie sheets over pan
and carefully invert both. Remove pan and cool completely. To serve, invert
onto serving plate. Serves 16.
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Buttery
Apples n' Cabbage
1 cup water
4 cups (1/2 small head) cubed 1" cabbage
1/4 cup butter
1/2 tsp. salt
1/4 tsp. nutmeg
2 cups unpeeled, cubed 1/2" tart red apples
2 tbsp. chopped fresh parsley
In 2-quart saucepan bring water to a full
boil; add cabbage. Cover; cook over medium heat, stirring occasionally,
until cabbage is crisply tender (5 to 6 minutes). Drain; stir in remaining
ingredients except apples and parsley. Cover; cook over medium heat, stirring
occasionally, until butter is melted (1 to 2 minutes). Stir in apples.
Cover; continue cooking, stirring occasionally, until apples are crisply
tender (3 to 4 minutes). Sprinkle with parsley.
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Almond
Baked Apples
1/2 cup apple cider
1/3 cup honey
2 tbsp. butter
1/4 tsp. nutmeg
4 tart apples
1/4 cup dried cranberries or raisins
3 tbsp. toasted slivered almonds
3 tbsp. cookie crumbs (ginger, sugar, graham)
In small saucepan, combine apple cider,
honey, butter and nutmeg; bring to boil. Reduce heat and boil gently for
10 to 12 minutes or until thickened. Meanwhile, core apples almost to
bottom leaving base intact. Pare off ¾-inch wide strip around core at
top; trim base to level if necessary. Place in 8-inch square baking dish.
Pour juice mixture over apples. Cover and bake in 375° oven for
about 45 minutes or until tender, basting twice. Combine cranberries,
almonds and cookie crumbs; stuff into apple cavities. Baste with pan juices;
bake for 5 minutes longer. Baste again before serving. Makes 4 servings.
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Caramel
Crunch Apple Pie
Pastry for 1-crust 9-inch pie
24 caramels (one-half of a 14-ounce package)
2 tbsp. water
4 cups apples, sliced and peeled
3/4 cup flour
1/3 cup sugar
1/2 tsp. ground cinnamon
1/3 cup butter
1/2 cup chopped walnuts
Heat oven to 375°. Roll pastry to
a 12-inch circle on lightly floured surface. Place in a 9-inch pie plate.
Turn under edge; flute. Melt caramels with water in heavy saucepan over
low heat, stirring frequently until smooth. Spoon apples into crust; top
with caramel sauce. Mix flour, sugar and cinnamon; cut in butter until
mixture resembles coarse crumbs. Stir in walnuts. Sprinkle over apples.
Bake 40-45 minutes or until apples are tender. Makes 8 servings.
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Apple
Coffee Can Bread
4 medium-size cooking apples
2 cups sugar
1 cup coarsely chopped pecans
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1 tsp. cinnamon
1 cup butter or margarine
1 tbsp. vanilla extract
2 large eggs
Preheat the oven to 325°. Grease
and flour three 1-pound coffee cans. Tie a double band of aluminum foil
around the cans to extend 2 inches above the edges of the cans. Grease
the foil.Peel, core, and finely dice
the apples. Place in a large bowl and mix with the sugar and pecans.
Sift in the flour, baking soda, and spices. Mix well. Melt the butter in a small saucepan and stir in
the vanilla. Lightly beat the eggs. Stir the eggs and butter into the apple mixture.
Spoon the batter into the cans and bake for 1¼ hours or until a skewer
inserted in the center comes out clean. Cool in the cans for 10 minutes;
remove to a wire rack to finish cooling.
Yields: 3 cakes, about 10 slices each
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Baked
Stuffed Apples
6 baking apples, cored and take off ¼ width of skin around the top of apples
1 1/2 cups cider
1/2 cup dried cranberries or cherries
1/4 cup chopped walnuts
1/4 cup sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Place apples in baking dish. Pour cider
over apples. In small bowl mix the cranberries or cherries with the walnuts.
Divide mixture among the six apples and stuff in the center of each apple.
Sprinkle sugar, cinnamon and nutmeg over apples. Place in preheated 350°
oven. Baste during baking several times. Bake for 30-45 minutes.
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Apple
Pancakes
2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 cup sugar or honey
1/4 cup apple cider
1/4 cup vegetable oil or melted butter
2 cups sour cream or 1 1/2 cups plain yogurt
2 large eggs
2 medium-size apples (McIntosh or Golden Delicious)
Margarine or shortening for frying
Place all the ingredient (except apples and margarine or shortening) in a large bowl, blender, or food processor.
Beat or blend until smooth. The batter will be very thick. Allow the batter
to rest for 30-60 minutes. Core and grate the apples. Stir into the batter.
Heat a heavy skillet over medium-high heat and grease with approximately
1 tsp. of margarine or shortening. Drop the batter onto hot griddle a
few tablespoons at a time (for larger pancakes measure 1/4 cup of batter).
When bubbles appear on top after approximately 2 minutes, turn and brown
the other side. Serve with butter, lemon juice, and sugar.
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Apple
Cake
10 apples, pared into small pieces
2 cups sugar
2 eggs
1 cup oil
3 cups flour
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla
1 cup nuts
Add sugar to apples, and let stand 1/2 hour. Beat eggs and oil; and mix with apples. In medium bowl, sift flour,
baking soda, salt and cinnamon together. Add dry ingredients, vanilla
and nuts to apples. Bake in 13x9-inch greased pan at 350° for 45
minutes.
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Apple
Crisp
4 cups of apples, peeled, cored and sliced
1 cup flour
3/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup margarine
Blend flour, sugar, cinnamon and salt with
margarine. Mix half the mixture with apples and place in greased 1 1/2
quart shallow baking dish. Sprinkle remaining half of mixture over apples.
Bake 30-40 minutes at 375°, or until apples are tender and topping
is crusty and brown. Serve warm with whipped cream or ice cream.
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Baked
Apples
4 medium apples (Rome, Ida-Red, Jonathan, Cortland)
1/3 cup raisins
1/4 cup chopped walnuts
1/3 cup brown sugar, packed
1/3 cup water
1 tbsp. margarine or butter
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Core apples. Peel off the strip around the top of each apple. Place apples in an ungreased 10x6x2 inch baking
dish. in a small mixing bowl combine the raisins and walnuts. Spoon mixture
into center of the apples. In small saucepan stir together brown sugar,
water, margarine or butter, cinnamon, and nutmeg. Bring mixture to a boil.
Pour hot sugar mixture over apples in the baking dish. Bake at 350°
oven for 40-50 minutes or until apples are soft, bast occasionally with
sugar mixture. Transfer apples to individual dessert bowls. Spoon the
sugar mixture over the apples. Serve warm with light cream or ice cream.
Makes 4 serving.
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Fresh
German Apple Bread
1 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup shortening
1 cup sugar
2 eggs
1 cup apples, finely chopped
1 1/2 tbsp. evaporated milk
1/2 tsp. vanilla
1 cup chopped walnuts
Topping:
1 tbsp. sugar
1 1/4 tsp. cinnamon
Cream shortening and sugar; add eggs and mix well. Stir apples, milk and vanilla. Mix dry ingredients together
then stir into batter. Do not overbeat. Fold in walnuts. Pour mixture
into greased bread loaf pan. Sprinkle topping over batter. Bake for 50-60
minutes in a 350° oven, or until done.
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Traditional
Apple Pie
6-7 good size apples, peeled,cored, and sliced
1 cup sugar
3 tbsp. flour
3/4 tsp. cinnamon
4 pats margarine or butter
9- inch pie shell plus top crust
Mix together sugar, flour, and cinnamon. Make up piecrust. Place bottom crust in pie pan and sprinkle with a little
flour. Add apples and pour sugar mixture over. Shake down a bit. Dot top
with butter pats. Add top crust. Brush crust with milk and sprinkle with
approximately 1 tsp. of sugar. Cut slits or design in top for steam vents.
Bake 15 minutes at 425° and then 45 minutes at 350°, until
top is golden brown.
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Apple
Information
Apples should be refrigerated between 33
and 40°. For long term storage put them in a perforated plastic bag so
they do not shrivel. Apples will ripen 10 times faster in a warm place.
There are over 2,000 named varieties of apples. Trax Farms grows about
35 acres of apples. The first apple picked is Lodi (about July 4th),
the last is Rome (about October 25th). Different kinds of apples
cook well. Some apples bake well. Some apples are best when eaten fresh.
In Pennsylvania orchards, most apples are picked in September and October.
Baldwin
Good all-purpose cooking apple. Tart, almost
sour to taste. Great if you like a tart apple. Dates back to the 1800’s.
Cortland
Excellent eating and cooking apple. In the McIntosh family, similar
to a McIntosh. Large sized fruit excellent for salad and good for all
other purposes.
Empire
In the McIntosh family. Ripens 2 weeks later than McIntosh. Keeps
better than McIntosh. Excellent eating apple. Good for most uses except
pie. Will cook down too much for apple pie.
Fuji
It’s a newer apple. Sweet eating apple. Most popular apple in China and
Japan. Doesn’t look great but the taste makes up for it’s looks.
Golden Delicious
For many years it has been the most popular apple in Europe. Planted
worldwide. Tends to soften and sweeten as it ripens. Tart/sweet when first
picked. Good all-purpose apple. If you can only buy 1 apple make it a
Golden Delicious.
Jonagold
It’s a newer apple. Tart/sweet taste. Very crunchy and juicy. A real hit
in taste tests. Good all-purpose apple. Can be used for all cooking purposes.
Ripens late (about October 20th).
Jonathan
Excellent all-purpose apple. Does not keep well. Best if used before December.
Good eating apple with a tart taste. Enjoy this apple in September and
October. Makes good baked apples or candy apples. This is the apple used
for Trax Farm’s candy apples.
Lowery
Best sweet eating apple available. An extremely sweet apple. Does not
cook well. Best used only for eating. Does not keep well. Enjoy this apple
in October and the first 2 weeks of November. Unique green/brown color.
McIntosh
Well known apple. Soft apple with a slightly tart taste. Good for fresh
eating or applesauce. Cooks down completely.
Northern Spy
Good old-fashioned cooking apple. Demanded for apple pie. Used by
many major bakeries. Not very good looking but makes a great cooking apple.
Usually in short supply.
Red Delicious
Most popular eating apple in the world. Keeps exceptionally well.
Available year round. Keeps in special refrigeration for up to 14 months.
Not recommended for any cooking use. Tends to lose its flavor when heated.
OK for salads or fresh eating.
Rome
Very good keeping apple. Very mild taste. Good for most cooking uses.
Keeps its shape when baked.
Stayman
Excellent cooking/eating apple. Tart, juicy taste. Very hard, crunchy
apple. Good for all uses. A great all-purpose apple. Flavor may be too
tart for some people. Keeps very well. Always in demand.
York
Very widely used by canneries. Firm, white flesh. Good for all cooking
uses. Keeps very well. Discovered in York, Pennsylvania.
Storing and Saving Apples
Make sure your apples are clean and dry.
Store them in plastic bags with breathing holes. Cover apples with newspapers
or old blankets to keep them at just the right temperature. They like
nice cold places - ideally between 32-40 degrees. Keep some in your refrigerator,
and some in your cellar or garage, if they are not too warm or too cold.
Just be sure they don’t freeze. Don’t store your apples near your potatoes.
The gases an apple releases make the potatoes sprout too early. Check
your apples every now and then, and take out any rotten or mushy ones.
Drying Apples
Wash and dry as many apples as you have.
Core them, and then slice them into rings 1/4 inch thick. Thread the apple
rings on a string, and hang them up in an airy, dry place. Cover them
with cheesecloth to keep them clean. When the apples are fully dry, pack
them up in containers and cover the containers tightly. Use the apples
for baking, or eat them as a snack.
Microwave Drying
Peel and core 2 apples. Cut each one into
10 rings, about 1/4 inch thick. Soak them in lemon water ( 1 gallon cold
water and 2 tbsp. lemon juice), so they don’t brown. Drain the rings and
pat them dry with paper towels. Arrange the rings on a piece of paper
towel, so they are not touching. Put them in a microwave, and set on defrost
for 35-45 minutes. The apples will be rubbery and dry when they are done.
Store the rings in airtight containers and enjoy all year round.
Freezing Apples
Peel, core, and cut ten medium apples into
1/4-inch slices. Drop them into lemon water(1 gallon cold water and 2
tbsp. lemon juice) for 5 minutes, so they don’t turn brown. Sprinkle extra-fine
sugar over the bottom of a baking sheet. Layer the apple slices on top
of the sugar. Sprinkle the apples with more sugar, then layer more apples.
Repeat these layers until all of the slices have been lightly sweetened.
Put the apples and sugar from the pan into plastic freezer containers.
Make sure you leave a little space (1/2-inch), because the apples will
expand as they freeze. Cover them tightly and put them in the freezer.
Use them for pies and cakes and other baking recipes.
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