Autumn Apple Salad & Autumn Apple Pie

This time of year I begin dreaming of apples. Granny Smith, Pink Lady and Gala are among my favorites. On fall weekends, my family is thrilled to wake to the scent of apple waffles or cider muffins. Homemade applesauce usually finds its way into our refrigerator. And afternoons might find me experimenting with apple pie recipes or other baked apple treats.

An abundance of apples, whether from an apple-picking venture on a local farm or from your local neighborhood Harter House Supermarket, calls for extreme fits of baking.

We have a GREAT selection of Red Delicious, Sweet Gala, Honey Crisp, and Jonathon Apples on sale this week at Harter House. 
Also, Fresh Apple Cider!

I found this tasty Autumn Apple Salad. It’s a simple, easy-to-make, totally delicious Waldorf-esque concoction flavored by yogurt, tart apples, toasted almonds, cranberries, and cherries instead of heavy cream and/or mayonnaise.



Autumn Apple Salad
Makes about 4.5 cups of salad, or 6 servings of ¾ cups each
Adapted from All Recipes.

4 tart green apples
1/4 cup toasted blanched slivered almonds
1/4 cup dried cranberries
1/4 cup chopped dried cherries
1 (8 ounce) container light vanilla yogurt

1) In a medium bowl, combine all ingredients. Stir until thoroughly mixed and apples are coated.

And here is a wonderful Apple Pie recipe your family will devour.














Autumn Apple Pie & Double Pastry Crust

Ingredients:
5 to 7 medium sized tart cooking apples
3/4 to 1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 teaspoon cinnamon
2 tablespoons butter
1 tablespoon lemon juice, optional
Wash For Crust
milk
sugar

Directions: Preheat oven to 450°F.

Wash apples; core and peel apples and slice thin. In small bowl, combine sugar, flour, salt and cinnamon. Combine sugar mixture and apple slices, tossing lightly to combine.

Turn into pastry-lined 9-inch deep-dish pie plate, mounding apples high in center; dot with butter. (If apples aren’t tart, drizzle lemon juice over the apples.)

Place on the top crust making several cuts or a design in center, for steam vents; adjust over filling and trim. Fold edge of top crust under bottom crust; press together with fingertips. Crimp edge decoratively. Lightly brush top crust with milk and sprinkle lightly with sugar.

Bake in a hot oven for 10 minutes, then reduce heat to 350°F and bake for about 40 to 45 minutes or until apples are tender and crust is golden-brown.

PASTRY FOR DOUBLE CRUST PIE

2 cups pastry flour or all-purpose flour
1 teaspoon salt
⅔ cup shortening
5 to 6 tablespoons cold water

In medium bowl, sift together flour and salt. Add shortening; cut in with pastry blender or fork until the pieces are the size of small peas.

Add cold water by teaspoonfuls, toss with a fork until all the flour is barely dampened. Turn mixture into a square piece of waxed paper or pastry cloth. Press the mixture until a complete ball is formed. Divide in half for bottom and top crusts. Wrap crust in waxed paper and chill ½ hour for easier handling.


You'll find all the apples you need at your neighborhood Harter House Supermarket!