For many Maryland apples, picking time is almost over, so get out there with your basket and enjoy the beginning of fall!
Here are two recipes to use your picked apples in:
For Gala apples:
Waldorf Salad Jubilee
1 cup mayonnaise
1 tsp. lemon juice
1/2 tsp salt
6 Gala apples, unpeeled nad cut into 1/2" pieces
1 1/2 cups chopped celery
1 1/2 cup chopped radishes
3/4 cup orange flavored craisins
1/2 cup finely chopped red onion
1 1/2 cup toasted pecan pieces
2 heads radicchio, washed
Combine the first 3 ingredients in a medium bowl, stirring well. Toss apples with the next 4 ingredients in a large bowl. Add mayonnaise dressing and toss to coat. This can be done 1 day ahead. Cover and refridgerate. Before serving fold in toasted pecans and then spoon salad into the radicchio leaves as if they are little bowls. Yield: 10 servings
For any apple that is excellent for baking:
My Grandma's Apple Pie
This is my grandma’s recipe. She usually used Granny Smith apples. She and her mother were known for their excellent pies.
2 9-inch pie crusts (if you want to make your own click here for a great recipe from Melissa D'Abrabian from Food Network)
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine
Heat oven to 425. Peel, core and slice the apples. Try to keep the size of the slices even. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Pour into pastry lined pie plate. Dot with butter or margarine. Cover with top crust and seal the edges. Cut slits in the top. Cover edge with foil to prevent too much browning. Remove foil during the last 15 minutes. Bake 40 to 50 minutes.
