Stonington chef Cheryl Wixson and her husband Flip have been busily harvesting apples to make cider, apple butter, chutneys and apple crumb pie. CHERYL WIXSON'S KITCHEN PHOTO

Apple harvest inspires crumb pie



By Cheryl Wixson

It’s apple pickin’ time!

As the days grow shorter, we’re spending most of our time getting ready for the winter season; harvesting vegetables from the garden, cleaning rabbit pens, scouting the woods for signs of deer, splitting and stacking wood, hunting ducks, foraging for mushrooms and picking apples!

Our garage is filled with boxes and the sweet perfume of apples, “sweating,” waiting to be pressed into cider.

Maine is blessed with an abundance of apple trees, many planted generations ago by hardy homesteaders. Because apples are highly adaptive plants, the deer and birds have spread the trees into the fields and forests. And even though this had been a dry summer, trees with bright red and golden orbs line the roads, often with piles of fruit on the pavement.

For our early ancestors, the apple was not just a sweet table fruit. Apples were made into cider, vinegar and apple molasses and used as a sweetener and as animal feed.

There are hundreds of varieties, but four major categories. Firm-tart apples like Granny Smith, Rhode Island Greening and Northern Spy and firm-sweet apples like Golden Delicious and Pink Lady are best for baking. Tender-tart apples like MacIntosh, Cortland and Macoun break down easily during cooking, and make a superb sauce. Tender-sweet apples such as Gala and Fuji are delicious in salads and eaten out of hand.

Surrounded by all these apples, I’ve been dreaming about apple pies. As I’m not really the pie maker in the family, I decided to try my hand at Apple Crumb Pie; a mound of tart apples covered with a crunchy, sweet, crumbly topping. It’s like an apple pie and apple crisp all in one bite.

My apple of choice was Maiden Blush, a variety that hails from New Jersey and was known as far back as 1817. Similar to a Granny Smith, it makes up into a delicious crumb pie.
Cheryl Wixson lives and cooks in Stonington. She welcomes food-related questions and comments at [email protected]
Apple Crumb Pie

This “pie” also is delicious without a bottom crust. This recipe yields 8 servings.

 

Bottom crust for a 9- or 10-inch pie

3-4 cups of peeled apple slices (about 6-8 apples)

½ cup sugar

1 tsp. cinnamon

1 cup all purpose flour

½ cup cane sugar

½ cup unsalted butter, cold, cut into pieces

1 tsp. cinnamon

½ tsp. grated nutmeg

 

Preheat the oven to 400 degrees F. Butter a 9- or 10-inch pie plate and line it with a pastry shell.

Peel the apples and slice them into a bowl. Add ½ cup cane sugar and the cinnamon and toss to coat well.

To prepare the topping, mix the flour, sugar, cinnamon and ground nutmeg in a mixing bowl or the bowl of your food processor. Cut or pulse in the butter.

Pour the apples into the prepared pie shell. Spread the crumb topping over the apples. Bake the pie on a sheet pan in the oven until the apples are cooked and the juice turns clear, about 40-45 minutes. Let cool and cut into slices.

 

Nutritional analysis per serving: 423 calories, 3 grams protein, 58 grams carbohydrates, 20 grams fat, 212 mg. sodium, 3 grams fiber.

Letitia Baldwin

Arts Editor at The Ellsworth American
In addition to editing the Arts & Leisure section, Letitia edits special sections including Out & About, Overview, Health Quarterly, Your Maine Home, House & Garden and Get Ready for Winter. She comes from Chicago, Ill, but has deep family ties to the Cranberry Isles. [email protected]

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