Tuesday, September 28, 2010

What's Available Now

Actually, nothing is available now. We had a few Akane and Gravenstein apples in August and early September. There aren't enough Jonagold to talk about. We have a very limited amount of Melrose; they aren't ready for another 3 or 4 weeks. Unfortunately, I'm not the only farmer with difficulties. I am watching the farms in the area and it looks like poor crops for most farmers. They have no idea how they will harvest the cauliflower due to the very wet fields.
We do hope to have a great harvest of Braeburn apples, the 3rd and 4th weeks of October. They are smaller than they have been other years, but they are plentiful.

Monday, March 22, 2010

Making Apple Pies; 20 of them!

We have some apples left from last season. What to do with them?
We are making pies to support a Mission Team that is going to Honduras to help a missionary. The pies will be available for donation Sunday, April 4th.
Included is a recipe for one pie and a recipe for a quantity of 10 pies.

Please note: I decreased the sugar in the original recipe from 3/4 cup to 1/2 cup. This makes it possible for the apple flavor to come through, increasing taste!

Original Apple Pie recipe (Betty Crocker Cookbook)

Quantity: One Pie
½ cup raw sugar

¼ cup flour

1 tsp cinnamon

½ tsp nutmeg

¼ tsp allspice

3 lbs apples; (6-8 apples)

Quantity: 10 pies

5 cups raw sugar

2 ½ cups flour

10 tsp cinnamon

5 tsp nutmeg

2 ½ tsp allspice

30 lbs apples


Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated.

Place rolled out pie crust on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Spoon in apple filling, mounding slightly in center.

Roll out second disk of dough. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.

Use a 3” wide strip of foil to go around the pie; it will keep the edges from becoming too dark.

Bake at 425° for 40 minutes, or until apples are tender.

My Favorite Pie Crust Recipe

3 cups flour

1 cup butter

1 tsp salt

Enough water to hold the dough together; about 6-8 tablespoons


Combine flour and salt in large bowl; cut in butter with pastry blender or fork (a food processor works well) until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.