Stepping Out

Biting into fall

Day-tripping in the nearby apple orchards

Posted

The arrival of autumn brings forth those short-lived delights of the season: crisp, juicy apples, cider, harvest fairs, and, of course, pumpkins. That means it’s apple picking time — a beloved tradition for many families every September.
So gather everyone and venture forth to one of the area’s many u-pick orchards and farms and load up with some tasty apples and other seasonal goodies.
The apple harvest is underway, but there’s still time to pick through mid October, according to area growers. As always, New York Apple Association President Jim Allen and area growers urge everyone to support them by buying local — apples, cider, juice and other apple products — from pick-your-own and farm markets, along with favorite local grocers.
“We are the second-largest apple growing state in the nation, so apple fans don’t have to look any further for great apples,” Allen says. “They will be glad they did, because closer means fresher, more flavorful apples.”
An abundance of varieties are available, including such favorites as Zestar, Gala and HoneyCrisp. Zestar is an early season apple that’s juicy, with a light and crisp texture.
 Also check out the newest varieties, the RubyFrost and SnapDragon. The RubyFrost’s blend of sweet and tart flavors and its crisp texture make it a great choice for eating as is and in for use in baking salads and sauces. The sweet and and juicy SnapDragon is characterized by a “monster crunch.” One of its parents is the Honeycrisp, and you’ll love the spicy/sweet flavor.
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, the super-crisp, sweetly tart Honeycrisp, and the tart, juicy Paula Red. Other popular varieties include Cortland, Empire, Macoun, and Crispin (also known as Mutsu).
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, mix varieties to bring out the best flavor. Crispin, Cortland, Rome, Granny Smith, and Northern Spy are popular baking
choices.
For applesauce, use the Paula Red.
Once you get home with your bounty, make some delicious apple treats.

Scrumptious Apple Pie
Pastry:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling:
1/3 to 1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Preheat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

McIntosh Country Apple Crisp
4 cups (4 apples) sliced McIntosh apples
1/2 cup all-purpose flour
1/2 cup oats
1/3 cup margarine, softened
1 teaspoon(s) ground cinnamon
1 teaspoon(s) ground nutmeg

Preheat oven to 375° F. 
Arrange apples in a greased 8 inch square pan. Mix remaining ingredients, sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm.

Baked Apple Dumplings
1/2 cup sugar
3 tablespoons dry bread crumbs
4 1/2 teaspoons ground cinnamon
Dash ground nutmeg
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg, beaten
2-1/4 cups peeled tart apples, chopped

Page 1 / 2