Fall Guide 2021

9 Apple Varieties for Perfect Pies
It’s apple season. What better way to showcase the
delicious flavor of apples than in a pie or cake?
Some apples are better made for baking than others. Here are the nine
of the best to consider. Should an apple variety prove a little too soft for
baking, it can always be turned into applesauce instead.
1. Granny Smith: These tart and firm apples are probably among the
most turned-to for pie fillings. Mix with a sweeter apple for a different
balance of flavor.
2. Jonathan: These tart, tangy apples have been favorites for pies for
years.
3. Golden Delicious: Goldens are less firm than other apple varieties, so
they are good for individuals who prefer a sweeter, softer pie.
4. Jonagold: If you like the taste of Golden Delicious apples and Jonathans,
try this hybrid of the two.
5. Honeycrisp: These are sweet and slightly soft apples, but they won’t
break down much during baking. Grab these apples quickly because
they have a limited window of availability.
6. Winesap: The tough skin of these apples enables them to be stored for
a long time. Plus the firm, white flesh holds up well to baking.
7. Braeburn: These apples are known for their spicy-sweet flavor.
8. Rome: These round, attractive apples have a mild flavor, but hold up
well. So for a more intense apple flavor, mix Rome slices with another
variety.
9. Gala: Crisp, sweet Gala apples offer the perfect balance of firmness
for pies. With natural sweetness, a baker can use less sugar than with
other apples.
Apple, Cheese and Sausage Pancake
2 eggs
1 1/2 cups grated Jarlsberg
2 cored, seeded and chopped large apples (2 1/2 cups)
1 cup low-fat milk
1 cup all-purpose flour
1/4 teaspoon EACH cinnamon, cardamom and salt
8 ounces breakfast link sausages (pork, beef or soy-based), cooked and
crumbled, fat drained off on paper towels
1. In a large bowl, mix together eggs, cheese, apples and milk. In a separate
bowl, mix flour with spices. Mix wet with dry ingredients. Add
crumbled sausage. Cover bowl and refrigerate 1 hour or overnight.
2. Preheat oven to 425 F. Oil an oven-proof 9- or 10-inch skillet. Stir
the batter and pour into pan. Bake 20 minutes, or until puffed and
golden.
3. Serve with a salad and mango chutney or with maple syrup, honey
and/or cranberry preserves. Serves 4 to 6. (c) 2010 King Features Synd., Inc.
Vermont Baked Apples
Choose a sweet apple that holds its shape when baked, such as
Rome Beauty or Cortland. If you like, serve with whipped cream.
6 large cooking apples (7 to 8 ounces each)
3 tablespoons butter or margarine
1 cup maple syrup or maple-flavored syrup
1. Preheat oven to 350 F. Remove apple cores; beginning at stem, peel
one-third of way down. Stand apples in shallow 13-inch-by-11-inch
baking dish. Place 1 1/2 teaspoons butter into cavity of each apple.
Pour maple syrup over and around apples.
2. Bake apples, basting occasionally with syrup in baking dish, until
tender, about 1 hour 45 minutes. Serve hot, or cover and refrigerate to
serve chilled. Makes 6 servings.
(c) 2013 Hearst Communications, Inc. All rights reserved
20 The WORLD ~ Fall Guide 2021