Bite into fall

Embrace those short-lived delights of this time of year: crisp, juicy apples, cider, harvest fairs, and, grab some pumpkins along the way. Apple picking awaits and is underway at Long Island’s u-pick orchards.
Apple season peaks around now, but there’s still time to pick through mid October, according to area growers.
Growers report plenty of consumer-favorite varieties, including Honeycrisp and Gala, and, of course, New York’s own Empire and McIntosh.
With favorable weather conditions during this year’s growing season, everyone will find ample supplies of all their apples and cider this fall. Fruit size and finish are expected to be good.“New York state grows more apples than any other state east of the Mississippi River, our state is made for growing apples,” says New York Apple Association President Cynthia Haskins.
As always, Haskins and area growers continue to urge everyone to support the state’s apply industry by buying local – apples, cider, juice and other apple products – from pick-your-own and farm markets, as well as at the grocer.

“We grow more apples than anyone east of the Mississippi, so New Yorkers don’t need to look any further your own backyard for great tasting apples and apple cider,” Haskins says.
Growers are producing more of the varieties that everyone loves — including popular newcomers Gala and Honeycrisp, and old New York favorites McIntosh and Empire. Select from the abundance of varieties available, including such favorites as Zestar, Gala and HoneyCrisp. Zestar is early season apple that’s juicy, with a light and crisp texture.
 Also try newer varieties such as 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 equally good for baking, salads and sauces. The sweet 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 always appealing 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).
McIntosh or Cortland are popular 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 also good baking choices.
For applesauce, try the Paula Red.
Once you get home with your bounty, make some delicious apple treats.

Fall’s Best Apple Cranberry Pie
Pastry for a 2 crust deep dish
9-inch pie
4 cups sliced, pared tart apples (thickly sliced)
2 cups fresh cranberries
¾ cup brown sugar
¼ cup sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter

Preheat oven to 425° F. Prepare pastry. In large bowl, combine sugars, flour and cinnamon. Add apples and cranberries. Mix to coat well. 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. 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
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.

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

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