Apple Picking Time

I have fond memories of apple picking as a child. Combing the orchards with my parents and filling our bushel with the bounty of apples that the trees produced.  We spent hours collecting apples and then enjoying some of the apple farm's goodies...fresh pressed apple cider and cider donuts! I could have eaten a dozen of those donuts by myself...then we headed home with our treasure ready to make homemade applesauce, apple pies and canned cinnamon apples.  I can't even begin to describe the smells that filled the house as we participated in the yearly family ritual!

Apples!

 When fall arrives the fruit aplenty are apples...so many different varieties are available to us today and there are so many wonderful recipes that we can make with these versatile fruits.

Although there are more than 7,500 varieties of apples worldwide, the following are the top nine varieties grown in Washington State. The Red Delicious apple is the most famous and accounts for 30% of the apples grown in the state - it is also the most exported apple to other countries of the world.

Red Delicious                    Golden Delicious                    Gala

    Fuji                                  Granny Smith                        Braeburn

Honeycrisp                        Cripps Pink                           Cameo

Some of my favorite apple recipes...

Apple Butter

Ingredients:

• 4 pounds Granny Smith apples, peeled, cored and cut into quarters
• 1 cup water
• 1 cup apple cider
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• Zest and juice of 2 large lemons
• light brown sugar -see directions for how much to add

Directions:

1. In a large, deep pot place the apples, water and cider. Cook over medium-low heat until apples are very soft and falling apart.
2. Using a potato masher, smash apples until they are smooth. (If you own a food mill or potato ricer, they would work even better)
3. Add the spices and the lemon zest and juice. 
4. Add 1 cup of brown sugar - taste and add more in 1/2 cup increments until the mixture is as sweet as you'd like it to be.
5. Continue to cook the mixture over LOW heat 3-4 hours until it is thick and dark brown.
6. Cool and place into containers to refrigerate.  (See Note below)

NOTE:  The apple butter will keep in a covered container for 1-2 weeks in the refrigerator.  If you're not going to use it all in that time, pour it into HOT sterilized jars and seal tightly - these will keep at room temperature for an extended period of time. As long as the seal "pops" when opened, the apple butter is ok to eat.

Apple Pie Lavash Pizza

If you're watching your waistline but still love your apple pie, try this delicious yet health conscious dessert.

Ingredients:

• 1 sheet of whole wheat lavash bread
• agave nectar
• 1 large Granny Smith apple, peeled, cored and cut into thin slices
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 Tablespoons finely chopped walnuts or pecans (optional)

Directions: 

1. Preheat your oven to 375 degrees.
2. Place lavash bread on a baking sheet.
3. Using a pastry brush, or your fingers, brush agave all over the surface of the lavash. 
4. In a mixing bowl, combine 2 Tablespoons of the agave, the cinnamon and ginger.
5. Add the apple slices to the bowl and toss to coat all of the slices with the agave spice mixture.
6. Layer the apple slices on the lavash bread, slightly overlapping them - cover as much of the lavash as possible. Exposed edges tend to burn.
7. If using, sprinkle the nuts over the apples.
8. Place the baking sheet in the oven and bake for 10-12 minutes until the apples are soft and turning slightly golden brown.
9. Remove from oven and allow to cool slightly. Cut into squares and serve warm. 

This is really delicious served with a little scoop of vanilla frozen yogurt on the side.  You can also roll the apple pizza up and cut it into pieces like an apple strudel!

Please feel free to share your family apple recipes or ideas in the comments section or on our Facebook page!