Tar Heel Apples
In Much Demand
By BARBARA A. MINTER
For a short time each fall. North Carolina is the
number one supplier of fresh apples in the United
States. North Carolina apples, with their flavorful
taste and brilliant color, reach fresh produce
markets two to three weeks earlier than those from
other apple producing states. This is one reason why
North Carolina apples have become a favorite with
apple lovers everywhere.
There are four major varieties in North Carolina
with the Red Delicious being a perfect eating apple
with a mildly sweet flavor. Golden Delicious,
Stayman, and Rome are perfect for cooking and
making pies. Just keep in mind that storage is im
portant in keeping that perfection once you pur
chase the apples. Place small quantities in plastic
bags in the refrigerator to prevent shriveling and
absorption of other food odors. Store large quan
tities in a cool, dark, airy place. Improper storage
results in mealy apples with brown cores.
Refrigerator shelf life, depending upon variety and
maturity of the apples will vary from one to two
weeks.
The North Carolina Department of Agriculture
along with myself salute the North Carolina Apple
Growers of North Carolina for the fine job they do.
Why not try one of the following ideas on your
family this evening!
When baking apple pies, cut holes in the upper
cnist with a thimble, place crust on pie. The holes
will become larger, then place the little round cir
cles back in place. Makes pies very decorative and
serves for the steam and juice openings.
An apple cut in half and placed in the cake box
will keep the cake fresh several days longer.
To make your apple pie look crunchy sprinkle this
on top before putting in the oven: Blend together 1
tablespoon shortening, 1 tablespoon sugar, 3
tablespoons flour and Va teaspoon salt. Brush first
with milk.
If the bottom layer of pie crust is covered with
cracker crumbs, the juice from apples will not ooze
out.
When apple pie is two-thirds baked, sprinkle
cheese, grated over the top and return to oven.
Brush the under crust of apple pies with white of
egg before adding the fruit. It will prevent juices
from soaking through the crust.
Set pies and cobblers on a rack to cool and the bot
tom crust will not be soggy.
Sugar in fried cakes, fritters, etc., should always
be added to the milk—this prevents the cakes from
absorbing the fat in the frying.
Try adding vanilla to apple pie. Improves the
flavor.
Carolina Fried Apples
Cook bacon at moderate temperature until crisp.
Drain, and keep hot. Leave about 4 tablespoons
drippings in the skillet. Fill with sliced, unpeeled N.
C. apples and brown lightly. Sprinkle with sugar (Ms
cup per quart), cover, and cook slowly until tender.
Remove cover and let apples brown and to cook off
excess juice. Serve on a hot platter with bacon.
Old World Apple Pie
2 cups finely chopped tart apples
3/4 cup sugar
2 tablespoons all-purpose flour
% teaspoon salt
1 egg, beaten
Vi teaspoon vanilla extract
1 cup commercial sour cream
1 unbaked 9-inch pie shell
Peel and chop apples and set aside. Combine
sugar, flour and salt; add egg, vanilla, and sour
cream. Beat until smooth. Add apples, mix well,
and pour into pastry-lined pie pan. Bake at 375
degrees for 15 minutes; reduce heat to 325 degrees
and bake 30 minutes longer. Remove from oven and
sprinkle with Topping.
Topping
% cup all-purpose flour
V« cup butter
Mi cup brown sugar
Combine ingredients and blend well. Sprinkle
over baked pie. Return pie to oven and bake at 325
degrees for 20 minutes or until topping is brown.
Yield: 1 (9-inch) pie.