Elizabeth Barrette (ysabetwordsmith) wrote,
Elizabeth Barrette
ysabetwordsmith
  • Mood: busy

Favorite Apples

I love apples. This time of year, they are plentiful and cheap -- sometimes even free. They come in many varieties. Dessert apples intended for eating raw and fresh usually ripen early in the season (August-September) while cooking and storage apples ripen later (October-November). Dual-purpose apples vary.

Here is a guide to apple varieties.

These varieties are good for cooking.

These varieties are good for applesauce.

This page has tips on cooking with apples.

Make your own dried apples.

Apple Recipes
http://www.bestapples.com/Recipes/
http://www.pastrywiz.com/archive/category/apple.htm
http://www.applerecipes.us/
http://southernfood.about.com/cs/apples/a/apple_recipes.htm
http://www.nyapplecountry.com/recipes.htm
http://www.waga.org/recipes.html
http://www.applejournal.com/ofr.htm

... with a special nod to my all-time-favorite baked apple recipe!

What are some of your favorite apple varieties? What apple recipes do you like to use? Do you have any frugal tips about apples?
Tags: food, ingredient
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  • 6 comments
befers

befers

October 19 2008, 13:10:15 UTC 12 years ago

My favorite variety of all time is the Honey Crisp. They are sweet with a texture like a granny smith. So yummy! They are early season apples, and we like to pick them Labor Day weekend at the orchard nearby.
elalyr

elalyr

October 19 2008, 13:24:25 UTC 12 years ago

At our local farmer's market, there's an apple booth where you can ask for a "pie bag." They'll fill up the bag with an assortment of tart and sweet cooking apples. I made my first-ever apple pie from scratch last weekend. The recipe I used was this one: Apple Pie from Food Network The crust came out perfectly, but the filling seemed to be lacking a little something. I'll be checking out your links above for hints on how to improve it.
carolf

carolf

October 19 2008, 13:46:22 UTC 12 years ago

Somewhere, in a box labeled "misc" is a collection of recipes which contains mine for apple cake. It's a one-bowl, 10 minute wonder (if you have a food processor) and is simply wonderful warm, covered with applesauce.

I'd say I'd post it when I find it. But, by then, you all will have long forgotten this post.

There is, just a few miles away from where we live, the oldest working Cider Mill in Michigan (I believe it was the first, as well) still operating during "the season," which is from first harvest to Thanksgiving.

You can take the tour, see how the mill operates, and buy cider (and cake, and donuts, and apple butter, and ...) There is a chalk board on the wall behind the register which lists today's "recipe" -- which apples are in today's batch.

This is not an industrial, all steel hermetic environment. It's an old wooden barn-like structure with one side dedicated to the small shop and the other side to the milling, which is mostly a huge pot with a wicked masher.

Yep. I love apples. And I adore this time of year!
ysabetwordsmith

ysabetwordsmith

October 19 2008, 20:29:41 UTC 12 years ago

That apple cake recipe sounds appealing. You could post it over on cheap_cookin -- we already have a discussion of apples going there.
ysabetwordsmith

Hmm...

ysabetwordsmith

October 19 2008, 17:11:00 UTC 12 years ago

1) More spice would help. For a pie, figure 1-2 teaspoons of spice, depending on amount of filling and type of spice. Average pie usually takes 1 tsp of cinnamon, allspice, or apple pie spice.

2) Egg is not necessary in pie filling.

3) Butter is optional.
elalyr

Re: Hmm...

elalyr

October 20 2008, 12:37:49 UTC 12 years ago

Yep, I think you're right about more spice. Over at King Arthur Flour, they include cinnamon, nutmeg, and allspice, and they also recommend a touch of boiled cider or apple juice concentrate, I suppose to up the ante in the apple flavor department. The egg in the original recipe was just for brushing over the top crust.