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Where Have All The Apples Gone?
Any good local apple info out there in blogland? I took my family to Pulfords the other day and bought a box of Golden Delicious. My daughter and I made a pie that turned out OK but with gooey bottom crust. We should have baked the bottom crust before putting in the filling. I ate one of the goldens today and was disappointed, hope the rest are better. I remember how enjoyable it was touring all the local farms when the kids were younger, good memories. Any advice out there for an experience beyond just buying a box of apples? How about some good apple pie recipes? Remember the Holiday season coming up, count your blessings and stay possitive and you will have better days.
4 comments from 4 users
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posted by
mimi
on Oct 11, 2007 at 07:16 PM
The ranch at the corner of cherry and tucker is called knaus ranch and they've got a ton of golden and red delicious apples this year. When I do apple pies, I use a store bought crust, like the pillsbury ones next to the cookies, and follow the directions for baking on the pack. I use about 6 medium to large size apples, 3/4 to 1 cup of sugar, 2 tablespoons of flour, a little lemon juice if the apples are on the sweet side, and cinnamon and allspice to taste. Yum.
posted by
LoriMorales
on Oct 11, 2007 at 10:48 AM
I use a combination of butter and shortening in my crust. The butter for taste and the shortening to keep it flaky and from getting soggy. The best idea I ever received about apple pie is to combine both red and green apples. The red for getting that soft, sweet apple we all love and the green to keep the apples firm enough to fill your pie up to your yummy crust - no more vacant space between pie and upper crust. I'm multi-tasking and baking as I write this. posted by
Joty
on Oct 11, 2007 at 07:24 AM
I think my two neighbors picked all the good ones at the farm on Cherry/Tucker. They've been putting up apple butter, apple jelly, applesauce, apple pie filling, made some awesome apple cobbler...I'm tired just thinking about it. I just read somewhere (Betty Crocker I think) that a glass pan is actually best for baking pies in a crust. There was something about a tin pie pan and the way it defuses heat. posted by
GregL
on Oct 11, 2007 at 05:48 AM
Hey P6, my wife and picked some apples the other day from the farm at the corner of Tucker and Cherry. They're awesome! Very tasty and fresh, we'll definitely be back. I do have a good recipe for Dutch Apple Pie, if the wife can ever find it again in her mountains of cooking recipes! I'll post it if she finds it!
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