Ripe for the picking: Bite into fall at a LI apple orchard

Autumn arrives with those short-lived delights of the season: crisp, juicy apples, cider, harvest fairs, and, of course, pumpkins. Apple season peaks around now, but there’s still time to pick through mid October, according to Long Island growers who report an abundance of consumer-favorite varieties.

[Want to go apple-picking before or after Rosh Hashana? Find a list of Long Island apple orchards on our website, TheJewishStar.com, link at bit.ly/2ddVknp]

Growers are producing more of the varieties that everyone loves — including new favorites Gala and Honeycrisp, and old New York favorites McIntosh and Empire.

Also check out the newer varieties, the 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 you’ll love the spicy/sweet flavor 

For eating straight from the bushel basket or off the tree — or dipped in honey on Rosh Hashana — 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.

Use McIntosh or Cortland for baking. Cortlands are a favorite cooking apple because their sweetness comes through so that less sugar is needed. They are also great in salads and good to eat as is.

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. Crispin, Cortland, Rome, Granny Smith, and Northern Spy are popular baking choices.

For applesauce, try the Paula Red.

Here are some delicious apple treats.

Dutch Apple Pie

Crust:

1 cup all-purpose flour 

1/2 teaspoon salt 

1/3 cup plus 1 tablespoon shortening 

2 to 3 tablespoons cold water 

Filling:

8 cups sliced cored peeled apples 

1/2 cup granulated sugar 

1/4 cup all-purpose flour 

1/4 teaspoon ground cinnamon 

1 tablespoon lemon juice 

Topping: 

1/2 cup unsalted margarine, softened 

1 cup all-purpose flour 

2/3 cup packed brown sugar 

1 tablespoon granulated sugar 

In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 

Heat oven to 400° F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. 

In large bowl, toss filling ingredients. Pour into pie plate, mounding apples toward center. 

In medium bowl, use pastry blender or fingers to mix margerine, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top. 

Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool. 

New York Apple Slaw Salad

2 cups sliced, finely chopped green cabbage 

1 cup 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 teaspoon country Dijon mustard 

1 tablespoon honey 

1/4 cup extra-virgin olive oil

1/2 teaspoon celery seed

2 tablespoons apple cider

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 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.

Cranberry Applesauce

3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein)

1-1/2 to 2 cups fresh or frozen cranberries

2 Tbsp lemon juice

1/2 teaspoon ground cinnamon

1/4 cup of brown sugar

1/2 cup white sugar

1 cup water

1/2 teaspoon salt

Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.

Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.

Serve hot as a side to turkey. Or serve hot or cold as a dessert with some parve vanilla ice cream.

Store in the refrigerator for a couple of weeks. Or freeze for up to a year.