Fresh Apples Available in the Cider Mill!
Picked Apples are available inside the Cider Mill until November 27th.
All About Apples
How to Store
Handle fresh apples gently. Bumps and bruises can cause soft dark spots.
Refrigerate, if possible. Apples keep best at 33-40 degrees Fahrenheit. If you are unable to refrigerate, store apples in a cool place like a garage or cellar.
Protect your apples in a box with layers of newspaper or a blanket to prevent freezing.
Apples are an excellent low calorie snack (about 85 cal.) They are low fat, low in sodium and fairly high in potassium. Apples are a good source of fiber, which improves digestion. Apples are high in pectin. Pectin seems to have a faculty for limiting cholesterol in the body system.
Apple Quantity Equivalents
4 medium size apples is a pound.
6-8 apples makes a 9-inch pie.
1 bushel makes 16-20 qt. Applesauce.
1 lb. Apples makes 1 ½ c. applesauce.
Apple Usage by Variety
McIntosh - Eating, Pies, Baked, Sauce, Salads
Honeycrisp - Eating
Cortland - Eating, Pies, Baked, Sauce, Salads
Jonathon - Eating, Pies, Baked, Sauce, Salads
Empire - Eating, Pies, Baked, Sauce, Salads
Gala - Eating
Golden Delicious - Eating, Salads
Jonagold - Eating, Pies, Baked, Sauce, Salads
Red Delicious - Eating, Salads
Northern Spy - Pies, Baked, Sauce, Salads
*These are generally accepted uses. Personal preference may vary
Always Perfect Crust
4 cups all-purpose flour
1 Tbs. Honey
2 tsp. Salt
1 ¾ cups solid vegetable shortening, not refrigerated
1 Tbs. White or cider vinegar
1 large egg
½ cup water
Mix flour & salt. Add the shortening, mix with fork until flour is crumbly.
In a small bowl, beat water, vinegar, honey and egg.
Combine liquid and flour, stirring with a fork until all ingredients are moistened.
Divide dough into fifths and roll into five round, flattened patties. Wrap each pattie in plastic or waxed paper and chill at least one-half hour.
Flour patties and roll crust out on floured board.
(This recipe makes five pie crust. Freeze unneeded patties for use later.)
8-10 apples, cored & quartered
½ cup water
½ cup sugar or brown sugar (optional)
¼ tsp. Cinnamon
In saucepan, simmer apples with water, covered, 15-20 minutes.
Stir in sugar until dissolved.
Chill applesauce well.
If desired, add a few drops of lemon juice, bit of butter, or the cinnamon to perk up flavor.
Apple Dessert Cake
3 cups apples, cut up fine
1 ½ cups sugar
1 ½ cups flour
2 tsp. Soda
½ tsp. Salt
1 tsp. Cinnamon
½ tsp. Nutmeg
Mix apples & sugar, let set until dissolved. Add the eggs, then sift together. Add flour, soda, salt, cinnamon and nutmeg. Mix well and pour into a 9x13 inch greased pan.
Bake at 375 degrees Fahrenheit for 40 minutes.
Michigan Apple Pie
½ cup (or less) sugar
2 Tbs. Flour
1 tsp. Cinnamon
6-8 apples, peeled & sliced
1 Tbs. Lemon juice
2 Tbs. Butter
Slice apples and set aside.
Mix sugar, flour and cinnamon.
Spread ½ of this mixture over the pie crust.
Add apples and sprinkle the remainder of the mixture over the apples. Sprinkle with lemon juice and dot with butter.
Prepare upper crust. Lightly brush upper crust with milk, then sprinkle sugar on crust.
Bake at 425 degrees Fahrenheit for 30-40 minutes.
6 large baking apples
¾ cup raisins or chopped nuts
1 cup brown sugar
1 cup water
2 Tbs. Butter
½ tsp. Ground nutmeg
Core apples, pare strip from top of each. Place in baking dish. Fill apples with raisins or chopped nuts.
Combine brown sugar, water, butter, ground nutmeg. Bring to a boil and pour hot syrup around apples.
Bake at 350 degrees Fahrenheit for 60 minutes. Baste apples occasionally.
Apple Nut Squares
1 ¾ cups sugar
1 cup vegetable oil
2 tsp. Vanilla extract
2 cups flour
1 tsp. Baking soda
1 tsp. Salt
1 ½ tsp. Ground cinnamon
2 cups peeled, diced apples
½ cup chopped nuts
Combine eggs, sugar, oil and vanilla.
Sift flour, baking soda, salt and cinnamon together; add to egg mixture and blend well.
Fold in apples and nuts.
Spread batter in lightly greased 13x9x2” baking pan.
Bake at 325 degrees Fahrenheit for 1 hour.
Cool. Serve with whipped topping.
Yield; 16 to 20 servings.