Welcome fall with a day trip to L.I.'s apple orchards

As we bid farewell to summer and welcome fall, it’s time think about apples. September welcomes the many pleasures of the season: crisp, juicy apples, apple cider, pumpkins, and harvest fairs. So pile everyone in the car – and maybe even the dog – for a day in the apple orchards!
The quality of the fruit this season is outstanding, with continuous sunshine and heat this summer putting high sugar levels into fruit, according to grower reports.  “We’ve got a beauty of a crop,” said Jim Allen, president of the New York Apple Association. “While our hearts go out to our brothers and sisters in other areas of agriculture who sustained huge damage from Irene, our crop of apples weathered the storm quite well.”
“Consumers should expect super sweet apples from our growers this fall,” Allen said.
McIntosh apples are being picked right now. Other varieties due in the weeks ahead in most orchards include Gala and Honeycrisp.

Consumers should also look for the Zestar, a new variety showing up in select orchards and retailers.
  For eating straight from the bushel basket or off the tree, choose from the crisp juicy varieties: the perennial favorites McIntosh and Red Delicious, the dense tart Granny Smith, along with the more “exotic” varieties, such as Cortland, Empire, Macoun, and Crispin.
Use McIntosh or Cortland for baking. Cortlands are a favorite cooking apple because their sweetness comes through so that less sugar is needed. They are also great in salads and good to eat as is.
Rome and Empire are also favored for baking, as are Fuji, Crispin and Ginger Gold. In pies, a mix of varieties brings out the best flavor. Try Crispin, Cortland, Rome, Granny Smith, and Northern Spy.
Growers will also be pressing quality batches of cider throughout the fall, and, as always, urge consumers to “buy local.” “Apples grown locally taste better, are more crunchy and fresh and leave a smaller “carbon footprint” since they travel shorter distances to market, helping the environment,” Allen said.
Once you get home with your bounty, make some yummy apple treats.

Classic Apple Pie
Some things are hard to improve on, like tender sweet and spicy apples in a flaky golden crust.

Pastry for two-crust 9-inch pie
6 cups thinly sliced, peeled apples
(6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

1 Preheat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Fall’s Best Apple Cranberry Pie
This pie combines just the right amount of sweetness from fresh apples and tartness from the cranberries for a terrific combination that is a welcome ending to any meal.

Pastry for a 2 crust deep dish 9-inch pie
4 cups sliced, pared tart apples (thickly sliced)
2 cups fresh cranberries
3/4 cup brown sugar
1/4 cup sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter

1. Preheat oven to 425° F. Prepare pastry.
2. In large bowl, combine sugars, flour and cinnamon. Add apples and cranberries. Mix to coat well.
3. Turn into prepared pie pan. Dot with butter. Cover with second crust and seal to bottom crust edge by pressing edges together, then flute. Cut slits in top crust.
4. Bake 40-45 minutes until crust is lightly browned. Cover edge of crust with foil if crust is browning too quickly. Cool.

Dutch Apple Crumble
Crumbles and crisps offer the flavor of homemade pie without the fuss of making pastry

Filling:
6 Gala or Golden Delicious apples, peeled, cored, and thinly sliced
1/3 cup firmly packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon

Crumble:
1 cup all-purpose flour
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine

1. Preheat oven to 350° F. Lightly grease a 9-inch pie plate. Prepare Filling: In large bowl, combine apple slices, both sugars, and cinnamon; mix well. Transfer apple mixture to pie plate.
2. Prepare Crumble: In medium-size bowl, combine flour, sugar, baking soda, and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Gather small amounts of crumb mixture and press together to make large streusel-like pieces.
3. Arrange crumble randomly on top of filling. Bake 35-40 minutes or until apples are tender and topping is golden.

Apple Walnut Cake
3 eggs beaten
2 cups sugar
1/2 cup vegetable oil
2 teaspoon vanilla extract
2 cups flour
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon. salt
4 cups unpeeled diced apples
1 cup chopped walnuts

Cream Cheese Frosting:
6 ounces cream cheese, softened
1/4 cup butter
1 1/2 cups confectioner sugar
1/2 teaspoon vanilla extract

1. Beat together eggs, sugar, oil, and vanilla.  Combine flour, baking soda, cinnamon, nutmeg, and salt; mix into batter.  Fold in apples and nuts. 
2. Spread in a 13x9x2 pan. Bake at 325 degrees for 50-60 minutes.  Cool. 
3. Combine all ingredients for the frosting and whip until smooth.  Spread over cake when cake cooled.

Easy Baked Apples
2 Jonagold or Golden Delicious apples, cored
4 tablespoons favorite fruit preserves
2 tablespoons apple juice or water

1. Peel top 1/3 of apples; arrange, peeled end up, in microwave-safe baking dish; fill centers with preserves.
2. Pour juice in bottom of baking dish; cover with vented plastic wrap. Microwave on high (100 percent) 5 to 6 minutes or until apples are tender.

Where To Go
Most orchards that offer u-pick are open seven days, but many crops get “picked out” quickly. so it’s best to call ahead or check their website before heading out.

Davis Peach Farm, Hulse Landing Rd., north of Rte. 25A, Wading River. (631) 929-1115 or www.davispeachfarm.com. Open every day, 9 a.m.-5 p.m. No dogs.
Pick over 30 varieties of apples, including Cortland, McIntosh, Fuji and Gala, No dogs or strollers.

Lewin Farms, 812 Sound Ave., Wading River. (631) 929-4327 or www.lewinfarms.com. Open every day, 9 a.m.-5 p.m.
Choose from a dozen varieties of apples, including Yellow Delicious, Red Delicious, Granny Smith, Rome, Empire, Cortland, and Gala. Also visit the corn maize.

Wickham’s Fruit Farm, Main Rd., Cutchogue. (631) 734-6441 or www.wickhamsfruitfarm.com.. Open 9 a.m.-4 p.m. Closed Sundays.
Pick apples, and purchase cider, preserves and freshly made doughnuts and pies, along with u-pick pumpkins. This busy place offers tours and wagon rides. Dogs are allowed on leashes.

Windy Acres Farm, 3810 Middle Country Rd., Calverton. (631) 727-4554
Over 30 variety of apples, including Gala, McIntosh and Cortland. Open daily 9 a.m.-6 p.m. With corn maize, hayri,des, animals to visit, and other related seasonal activities.

Woodside Farms, Manor La., Jamesport, and Main Rd., Aquebogue. (631) 722-5770 or www.woodsidefarmsli.com. Open daily, 10 a.m.-5 p.m.
Pick McIntosh, Gala and Empire.

Seven Ponds Orchard, 65 Seven Ponds Rd., Water Mill. (631) 726-8015. 9 a.m.-6 p.m.Choose from Ginger Gold, Gala, McIntosh, Macoun, and Golden Delicious. Other activities include a corn maze, hayrides and a picnic area. Blackberry and raspberry picking Candy apples, james, pies, and other varied treats offered for sale.

The Milk Pail, 757 Mecox Rd., Water Mill. (631) 537-2565 or www.milk-pail.com. Friday, Saturday, Sunday, and Holidays, 10 a.m.-5:30 p.m.
26 varieties are available, including Jonamac, McIntosh, Zestar, and Sansa. Also find home-baked treats and cider for sale. Dogs not allowed in the orchard. Farm wagon tours are offered.