Stepping Out

Take a bit out of fall

Adventures in the apple orchard

Posted

Those short-lived delights of the season are here: crisp, juicy apples, cider, harvest fairs, and, grab some pumpkins along the way. Apple picking awaits at u-pick orchards nearby.
Apple season is well underway, but there’s still time to pick through mid October, according to Long Island growers.
Growers are producing more of the varieties that everyone loves — including current favorites Gala and Honeycrisp, and old New York favorites McIntosh and Empire. Select from the abundance of varieties available, the popular 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 in for use in baking, salads and sauces. The sweet juicy SnapDragon is characterized by a “monster crunch.” One of its parents is the Honeycrisp, and families 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 in-demand varieties include Cortland, Empire, Macoun, and Crispin (also known as Mutsu).

The firm and flavorful Cortland is a favorite cooking apple because its weetness comes through so that less sugar is needed. It is also great in salads and good to eat as is.
Other baking favorites include the extra-firm Baldwin, the tart and crisp Granny Smith, Honeycrisp and the tart Gravenstein. 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.
For applesauce, try the Paula Red.
Once you’re back home with your bounty, it’s time to make some delicious apple treats.

Classic Apple Crisp
3 pounds whole apples — to yield 2 pounds peeled, cored, and sliced apples; about 9 cups
1/4 cup rum, apple cider or juice, or the liquor/juice of your choice; or water
1/4 to 3/4 cup brown sugar, depending on the sweetness/tartness of your apples
2 tablespoons melted butter
2 tablespoons boiled cider, optional but good
1 1/2 teaspoons apple pie spice (or 1 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground ginger)
3 tablespoons unbleached all-purpose flour or tapioca flour
1/4 teaspoon salt

Topping:
3/4 cup unbleached all-purpose flour
1/2 cup quick oats
1/4 teaspoon salt
2/3 cup brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 cup (8 tablespoons) cold butter, cut in pats
1/2 cup diced pecans or walnuts, optional

Preheat your oven to 350°F. Grease a 9” x 9” square cake pan, or similar-size casserole pan.
Slice the apples about 1/4” thick. Toss them with the remaining filling ingredients, and spread them in the pan.
To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder. Add the cold butter, working it in to make an unevenly crumbly mixture. Stir in the nuts, if you’re using them. Spread the topping over the apples in the pan.
Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, till it’s bubbling and the top is golden brown.
Remove it from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it’s completely cool, it’ll firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave. Vanilla ice cream is a tasty accompaniment.

Grandma’s Apple Pie
9 inch double crust pie pastry, your recipe or prepared
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples — peeled, cored and sliced

Preheat oven to 425°F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F. Continue baking for 35 to 45 minutes, until apples are soft.

New York Apple Slaw Salad
2 cups sliced, finely chopped green cabbage
1 cups sliced, finely chopped red cabbage
1 medium red apple, sliced thin and cut into small matchsticks
1 medium green apple, sliced thin and cut into small matchsticks
1 cup grated carrot
1/4 cup shelled, roasted pistachios
Sea salt and freshly ground black pepper, to taste

Sweet and Sour Cider Dressing:
2 tablespoons apple cider vinegar
1/2 teaspoons country Dijon mustard (such as Grey Poupon)
1 tablespoon honey

In a cruet or jar, combine dressing ingredients and shake well. Set aside.
Combine cabbage, carrot and apples into a large bowl.  
Chop pistachios with a knife or use a chopper.  
Add chopped pistachios to the bowl.  
Add dressing, salt and pepper to taste, and stir well.  
Refrigerate for at least 20 minutes; stir again before serving.