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This past week-end I was the “apple lady” at a local grocery store. I got to set up shop beside aisles and aisles of apples and show off my apple cookbooks. It was the day before our university homecoming so the store was packed.
Both of the desserts I brought turned out to be hits with the customers. I gave out free samples and free recipes. A number of the customers, after sampling, then went to pick out their apples to make this over the week-end.
College students came through to sample, too (of course!). One said he was saving the recipe until his girlfriend came to town to make it. Another said they were to bring a dish to a homecoming party. They decided to make and bring the dessert I was handing out.
This is one of the recipes I made. It was provided for my cookbook, Apples, Apples Everywhere – Favorite Recipes From America’s Orchards by the Glennie Orchard in New Berlin, Wisconsin. This cookbook has choice recipes from almost 70 orchards across the country.
Granny Smith or Jonathan apples work well for this recipe. Other varieties that can be used include: Cortland, Winesap, Rome Beauty, Braeburn, Wealthy, and Gala.
Glennie Orchard Dutch Apple Pie
For the streusel topping, combine:
1 1/3 cups flour
1/2 cup sugar
1/2 cup soft butter or margarine
Mix together with fork until crumbly. Set aside.
For the no-roll crust, combine with a fork:
1 1/2 cups flour
2 teaspoons sugar
1 teaspoon salt
1/2 cup oil
2 tablespoons milk
Divide in half and press into two 7-inch pie pans or pat into bottom of 9 x 13-inch pan (which is what I used).
Peel and slice approximately 8-10 medium baking apples and place on top of the crust slightly mounded. Sprinkle with:
1/2 teaspoon cinnamon
2 tablespoons sugar
Dot with 1/2 tablespoon butter, if desired
Stir the streusel mixture to break it up into small pieces and cover all apples with the mixture. Cover with aluminum foil. Bake in pre-heated 425° F. oven for 20 minutes. Reduce oven to 350° F and bake for another 50 minutes. Remove the foil for the last 25 minutes to brown the streusel. Cool.
It puffs up on baking but then settles down after it begins to cool. This pastry is good warm or cold; with or without ice cream.
I hope you have been able to take advantage of the year’s bumper crop of apples as we count down to Thanksgiving.
Lee Jackson
Author: Apples, Apples Everywhere – Favorite Recipes From America’s Orchards
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Careers in Focus: Family and Consumer Sciences
