Autumn adventures

It’s that time of year again. The arrival of fall brings about the many pleasures of the season: crisp, red apples, apple cider, pumpkins, and harvest fairs. That means it’s apple picking time, so pile everyone in the car – even the dog – for a day in the apple orchards!
The quality of the fruit this season is outstanding, with heavy rains putting big size into fruit, according to grower reports. “Consumers should expect lots of big juicy apples from our growers this fall,” said New York Apple Association president Jim Allen.
  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 applesauce. Cortlands good because their sweetness comes through so that less sugar is needed.
Rome, Empire are good 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 continue to urge consumers to "buy local.”
Then, when you get home with your bounty, make some delicious apple treats.

Deep Dish Apple Pie
This Deep Dish Apple Pie is easy and delicious – even for the novice baker. The best apples for pie are Granny Smith, Rome, Braeburn, Northern Spy, and Cortland because they hold their shape and won’t become too soft as they bake.
Try an innovative way to both decorate the top crust, and vent the steam. Using a mini apple-shaped cutter, make cut-outs and place the crust over the apple filling. Seal the edges and arrange the apple cut-outs on the crust. Brush with egg white (for a glossy golden brown finish), and bake. Cool the pie at least an hour before serving for easier cutting.

6 cups sliced, peeled and cored baking apples (about 6 large apples)
1 tablespoon lemon juice
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 deep dish pie crusts
1 egg white, lightly beaten

1. Preheat oven to 400° F. In large bowl, combine apple slices and lemon juice. In small bowl, combine sugar, flour and cinnamon. Sprinkle sugar mixture over apple slices; mix well to coat.
2. Line deep dish pie pan with pie crust; fill with apple mixture. Using apple cutter, cut out vents in remaining pie crust. Place crust over filing, crimping and fluting edges. Arrange cut out pastry on top of pie; brush crust with egg white.
3. Bake 45-50 minutes or until apples are bubbly and crust is deep golden brown.* Remove pie from oven. Cool pie in pan on cooling rack at least 1 hour before serving.

*To keep edges from overbrowning, use thin strips of aluminum foil to cover edge of pie. Remove foil during last 20 minutes of baking.

Apple Coffee Cake Muffins
These tempting muffins are filled with spiced apples, a welcome morning surprise for breakfast.

Filling:
1 small unpeeled apple, cored and finely chopped
1/4 cup chopped walnuts
2 tablespoons butter,
melted
1 tablespoon sugar
1 teaspoon cinnamon

Muffins:
1 1/2 cups 100% bran cereal
1 1/2 cups milk
1 egg
1/2 cup packed brown sugar
1/3 cup vegetable oil
2 cups flour
1 tablespoon baking powder
1 teaspoon allspice
1/2 teaspoon salt

1. Preheat oven to 400° F.
2. Grease large muffin tins or line with paper baking cups. Combine all filling ingredients, set aside.
3. Combine cereal and milk, let stand for 5 minutes. Stir in egg, brown sugar and oil. Mix remaining ingredients in large bowl. Stir cereal mixture into dry ingredients, stirring just until moistened.


4. Spoon half of batter into muffin cups. Top each with 1 tablespoon apple filling, pressing gently into batter. Spoon remaining batter on top.
5. Bake for about 20 minutes or until firm to the touch. Cool in pans 5 minutes; remove muffins and cool on a wire rack. Store in an airtight container.


Maple Baked Apples
Serve this for dessert or even a healthy breakfast treat.

6 large firm apples
12 teaspoons raisins
1 1/2 teaspoons cinnamon
12 teaspoons maple syrup
Crushed pecans for garnish (optional)
Whipped cream (optional)

1. Preheat oven to 350° F.
2. Wash apples and remove cores. Place in a flat baking dish or pan. Fill each apple cavity with raisins, then add a dash of cinnamon and two teaspoons maple syrup to each. Bake for 45 minutes or until apples are soft.
3. Serve warm with whipped cream and a sprinkling of crushed pecans if you wish.