Stepping Out

First bite of fall

Adventures in the local apple orchards

Posted

Fall’s arrival brings with it those short-lived delights of the season: crisp, juicy apples, apple cider, pumpkins, harvest fairs. And for many families it also means it’s time do pick some apples, that annual ritual that brings the season into focus. So gather everyone together and head out to one of the area’s many u-pick orchards and farms and load up with some tasty apples and other autumn goodies.

Apple season is peaking now, but there’s still time to pick through mid October, according to area growers.

Growers reported another year of excellent growing conditions, beginning with a late spring and near-perfect pollination weather. They describe ample summer sun and the right amount of rain. As a result, this year’s apples will be large and juicy, with high levels of natural fruit sugars.They also report an abundance of consumer-favorite varieties, including Honeycrisp and Gala, and, of course, New York’s own Empire and McIntosh.

“Knock on bin wood, Mother Nature has smiled on us two years in a row,” said New York Apple Association President Jim Allen. “Harvest is on time and all in all, we got off to a good start and have high expectations.”

As always, Allen and the growers urge everyone to support area growers by buying local — apples, cider, juice and other apple products — from pick-your-own and farm markets, and favorite local grocers.

“We grow more apples than anyone east of the Mississippi, so New Yorkers don’t need to look any further than right here to find great apples,” Allen said. “We truly are the Big Apple.”

An abundance of varieties are available, including such favorites as Zestar, Gala and HoneyCrisp. 

Look for this year’s new 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 for baking and salads. The SnapDragon, characterized by a “monster crunch,” is related to the Honeycrisp. It’s known for is delectable 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, along with the more “exotic” varieties, such as 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, a mix of varieties brings out the best flavor. Crispin, Cortland, Rome, Granny Smith, and Northern Spy are popular baking choices.

For applesauce, try the Paula Red.

Once you get home with your bounty, make some delicious apple treats.

Classic Apple Pie
6 cups apples, thinly sliced and peeled
1/4 cup of sugar
2 tablespoons flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice
Favorite pie crust (for a two-crust pie)
Preheat oven to 425º. Prepare pie crust and place crust in a 9-inch pie pan, pressing firmly against sides and bottom. Trim crust evenly with the pan edge.
Combine all filling ingredients in a large bowl. Mix lightly.
Fill pie crust and place second crust over filling. Wrap excess top crust under the bottom crust edge. Press edges together to seal and flute. Cut slits in top crust. Cover edge of crust with strips of foil for the first 25 minutes of baking.
Bake for 40-45 minutes or until crust is golden brown.

Apple Crisp
4 medium tart apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or ice cream, if desired
Preheat oven to 375º. Grease bottom and sides of an 8-inch square pan with shortening.
Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream or ice cream, if desired.

Apple Dumpling Cake
2/3 cup packed brown sugar
1/2 cup butter, melted
8 small Gala apples, peeled, halved lengthwise
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons apple pie spice
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla
3 eggs
3/4 cup milk
Preheat oven to 350°. Grease a 13x9-inch pan with shortening or cooking spray. In small bowl, mix brown sugar and 1/2 cup melted butter until well mixed. Spread evenly in pan. Remove apple cores with melon baller. Place 15 apple halves, cut side down, over sugar mixture in pan. Bake 15 minutes or until bubbling around edges.
In small bowl, mix flour, baking powder, apple pie spice and salt. In medium bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating until blended. On low speed, beat in flour mixture alternately with milk. Spoon over hot apples in pan.
Bake 40 to 45 minutes or until apples are tender and toothpick inserted in center of cake comes out clean. Cool 5 minutes. Run knife around edge of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so topping drizzles over cake. Remove pan; cool 10 minutes. Cut into squares around apples.

Page 1 / 2