Apple Pie

"Good apple pies are a considerable part of our domestic happiness." 

-- Jane Austen

There are perhaps more recipes for apple pie then there are varieties of apples to put in them.  By this time of year I find myself craving those fresh delights of fall that are the fruit of the harvest season.  Each autumn as a picker, as the end of the season neared, I would make my way back into different blocks of apples that had already been picked and find those apples that escaped the careful eyes of my fellow pickers.  Late on an October day, when the crew made its way back to the picker house and home to a weary, but well deserved supper, I would drive out into the gently sloping hills of Cortlands, Empires, Haralsons and Golden Russets, and walk down the long rows, picking bag slung over my shoulder.  The trees, unburdened of their crop took on a new dimension, stretching their weary limbs, tired but proud.  Strolling down the rows bathed in the auburn rays of the deep afternoon sun, I would peer under limbs and into the depths of the trees to the places where apples find their hiding places.  It was like playing hide and seek; my eye would catch a glimpse of an apple two rows over, after ducking through outstretched branches it would deceive my gaze.  I used to tell myself you needed a pickers eye to find these apples; the last of the crop.  After a long day of picking this was some of my favorite time in the orchard, my own time.  As the bag began to weigh heavy on my already tired shoulder, I would find a gap in the trees further down the slope and wend my way back in the direction I had come.  Almost always, I would find a trove of unnoticed apples just as my bag neared full, forcing me to heap the fruit and lumber back to my car under the weight my winter store.  By the end of the season a colorful assortment of my favorite varieties filled the trunk of my car.  Inevitably the first days and weeks unoccupied by picking would be full of simmering pots of apple sauce, crumbly crisps and of course apple pies, many, many pies. 

Apple Pie

 I am a believer that any recipe serves only as suggestions subject to the creative license of its follower.  Thus, proportions should be adjusted to taste and additions should be made thoughtfully.  I am not a huge fan of sugar and like to let the apples speak for themselves, if you have a big sweet tooth, you may want to adjust the amounts of sweetener.

Filling:

6-8 Apples (at least two varieties, preferably with different colored skin)

2 T. Fresh Lemon Juice

1/3 C. Maple Syrup

1/4 C. Honey or Brown Sugar

2 t. Cinnamon

1 t. Ground Ginger

1/4 t. Ground Cloves

1/4 t. Ground Nutmeg

1/4 C. Unbleached White Flour or 2 T. Corn Starch

Crust:

2 C. Unbleached White Flour

1 C. Whole Wheat Pastry Flour

1 C. Soft Butter

1 t. Salt 

1/2 to 3/4 C. Cold Water

For crust, cut butter into flour with pastry cutter or knives.  Add salt.  With fork, fold water into dough only until no loose flour is visible.  Divide into two even balls.  Let the dough sit, or chill it if you wish.  Peel apples and divide into 8-12 slices.  Cut the slices in half and place in large mixing bowl.  After 6 apples pour the cut apples into the pie dish to gauge how many you will need.   You want the dish to be slightly heaping.  Pour back into bowl and cut more apples if needed.  Add lemon juice (this will keep the apples from browning and add a little zest to the pie).  Stir in  maple syrup and other sweetener.  Add spices.  Add flour or cornstarch (this helps soak up some of the juices which will cook out of the apples during the baking).

Roll out the first ball of dough on a floured surface or between two sheets of wax paper until it is large enough to cover the pie pan (you can place the empty pan over the dough to judge this).  If you are using wax paper peel the top layer off, place the pie pan on top of the dough and flip them both over.  Peel the other layer of wax paper off and finesse the dough into the pie pan, leave 1/2 inch of dough around the edge. Pour in the filling.  Roll out top crust in the same manner and flip onto filled pie pan.  Fold the top and bottom crusts together around the edge and crimp with your fingers or use a wet fork to press the crust.  Cut slits into the top crust in a pattern of your choice.  Bake at 425 for 15 min and then reduce heat to 350 and bake for 35-45min more.  Cool and enjoy!

Featured Blog: Adams Apples

I wanted to introduce a fellow blogger in the small (but hopefully expanding) world of blogs relating to apples.  Adam is a connoisseur of apples and has taken the time to sample and write about many of the varieties found in orchards around his home in Massachusetts. His blog Adams Apples has been a joy to follow ever since I started my escapade into web-based apple research.  I find what he has to say insightful and always a good read.

 The list of apples Adam has reviewed is quite impressive and discussions of a variety often go well beyond describing the intricacies of an apple's flavor or consistency.  All the apple reviews are accompanied by a photo and often contain links to further resources about each apple.  The blog also contains a line of posts detailing what varieties of apple are good to eat each month of the year, although I imagine that can be challenging this time of year.  Some posts  branch out into discussions of other topics apple related, some of them scientific, some humorous and all provideing something valuable for those peering into the world of apples.  I imagine there are plenty of gems in the archives I have not yet taken the time to dig though, but don't just take my word for it, have a gander.

Addition to the Rome Beauty

A picture of the Rome Beauty sent by a reader and fellow blogger has been added to my post on the apple.  Just an FYI folks, didn't want you to miss it!

Story of an Apple: Rome Beauty

Named not for the great Italian city, but rather for a small town in the southern most tip of Ohio, the Rome Beauty, also known as the Red Rome or simply Rome, like many apples of its time was discovered by accident.  Joel Gillet (also spelled "Gillett" or "Gillette" by his descendants) encountered a seedling tree in a shipment of trees he had received from a nursery that did not appear to match the rest of the stock he had ordered. He gave it to his son Alanson, who chose to plant it on the banks of the Ohio River.  That was the year 1817.  Several years later the tree was found still alive and bearing deep red, slightly glossy fruit.  His cousin Horatio Nelson (or H.N. Gillett) taking the initiative, took cuttings of the young tree and started a small nursery of the apple he called "Gillett's Seedling."  The apple gained popularity as a good cooking apple as well as a staple in cider.   A decade or so after it was first discovered, the apple was renamed the Rome Beauty after the Township from which it descended.  The town of Proctorville, on the banks of the Ohio near where the original tree stood until the 1850's, calls itself the "Home of the Rome Beauty Apple." 

Rome Apples, Cornell Orchard, October 2010

 In the 20th century, the Rome's popularity as the "Queen of the Baking Apples" had made it a popular apple in the expanding market created by the Washington apple industry.  Part of what the Washington Apple Commission referred to as the "Big Six" which also included Reds, Goldens, Winesap, Jonathan and Newtowns, the Rome also found a home in orchards of the eastern and mid-Atlantic Sates.
Though it has not made much headway in the ever expanding line-up of eating apples such as Fuji, Gala and Honey Crisp that have flooded the market over the past decades, the Rome as remained a staple for many growers because it is a reliable producer, not susceptible to biennial bearing which plagues some apple varieties.  Romes also bloom relatively late in the spring putting them out of harm's way for late frosts which can turn a bumper crop into slim pickings (literally) for many apple growers in northern climates.  The Rome has also found a following among growers in more temperate regions because it has a relatively low chilling requirement. This allows it to be grown in places that experience little or no winter.  A grower in the warm valleys of California talks about his experience growing and harvesting Romes in his blog Apples and Oranges which you can read here

He had this to day about them, "Rome Beauty grows well in the tropics also, but doesn't have the same zing as in colder climates.  The Rome you see in the supermarket is Red Rome, a better-colored but inferior-tasting sport."  

Photo from Kevin Hauser, author of Apples and Oranges and owner of Kuffel Creek Nursery.  Apples are from the mountains around where he lives in southern California

 

Apples in Mythology: The Golden Apple Part II

After exploring some of the Greek myths involving golden apples, I now want to make a trip many miles to the north, where the apple found its way into Norse mythology.  Many parallels exist between the apple's representation in Greek and Nordic myths, chiefly the belief that the apple offered immortality and youth to those who ate it.  However the apple's association with fertility in Norse mythology also draws on similarities to other cultures. 
As in Greek mythology, the Nordic gods kept the apples in a protected garden, where they were a great source of envy among mortals.  The Norse goddess of spring Idun (also Iðunn) is believed to have been the guardian of the life-giving apples.  The granter of youthfulness and fertility, most likely because of her association with apples, Idun was the wife of the skaldic god Bragi and grew her apples in the land of Asgard.
A paradise full of fruited fields,  rolling hills and rivers that ran though lush forests, Asgard was also the site of a banquet held each year by Idun where she would serve apples to the gods allowing them to maintain their youthfulness.  Mortal giants jealous of those who would never wither and die, ceaselessly made attempts to possess the apples by trying to lure Idun away from Asgard.    This was finally achieved by a shrewd and witty giant named Thiaze (also Þjazi).  Having the ability to take the shape of many living things, Thiaze in the body of an eagle swooped down amongst a gathering of gods feasting on an ox, where he was able to convince them to give him the choicest cuts of meat.  One of these gods was the fiery tempered and mischievous Loki known for being a trickster.  Upon realizing that he himself had been duped, Loki stabbed Thiaze with a sharp branch in a fit anger.  Thiaze took to the sky and Loki, unable to release his grip from the branch was pulled towards the heavens.  Begging to be let loose, Loki made a deal with Thiaze.  In exchange for his release Loki agreed to lure Idun and her apples away from Asgard.  He accomplished this by leading Idun to a nearby forest where he told her he had discovered apples that would be of interest to her.  He told her it would be wise to bring along her own apples so that she might compare them to the ones he had found.  Once out of Asgard, Idun was no longer protected and Thiaze still in the form of an eagle swooped down, snatching Idun in his talons and took her back to his home. 

Thiazi flying away with Idun as Loki looks on

 source: http://en.wikipedia.org/wiki/%C3%9Ejazi

In Idun's absence, the Nordic gods soon began to gray and turn frail.  Knowing they must have the apples in order to maintain their youth, Odin the most knowledgeable and powerful of the gods, summoned the aging immortals to his hall for a meeting.  It was quickly determined that Loki was the last one to see Idun and her apples.  Odin decided to give Loki a chance to redeem himself by bringing Idun back to Asgard.  He was told that if he could not accomplish this, he would be the first of the immortals to perish. 

Loki knowing he only had one chance to to make things right, took the form of a falcon and made his way to Jötunheimr the land where Thiaze resided.  He found Idun alone, as Thiaze was out hunting.  He turned her into a nut and carried her back to the safety of Asgard.  Thiaze upon returning gave chase, pursuing Loki all the way back to Asgard.  Flying above Asgard Thiaze was caught in the flames of a great fire built by Odin, Thor and the other gods where he burned and fell to the ground his head crushed by the great hammer of Thor.  Loki having returned safely turned Idun back into her true from, thus allowing her to feed bits of apple to the withering toothless gods slowly restoring their youth and immortality.  


See: The Golden Apple Part I