Cooking/Food/Wine

252

Outstanding recipes from some of America's finest orchards, cider mills, and fruit growers are shared in this collection. Includes over 150 ways to fix apples. Whether you have a bushel, a peck, or only a few apples, this cookbook will help you decide what to do with "all those apples."

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From one of the orchard contributors:

Morton Orchard at Arbor Day Farm
Nebraska City, Nebraska

Morton Orchard at Arbor Day Farm is owned and operated by The National Arbor Day Foundation which is a non-profit educational organization dedicated to promoting tree planting and conservation throughout the United States.
Morton Orchard at Arbor Day Farm is located in the Missouri River Valley. The rich loess soil is perfect for growing apples. Four major varieties of apples are grown: Jonathan, Red Delicious, Golden Delicious, and Winesap. Visitors at the Farm can hike the Mitchell D. Ferrill Tree Trail and can also marvel at the magnificent Lied Conference Center - the only facility of its kind in the nation with staff and programs dedicated to tree planting and conservation.

The following apple recipe provided by:
Mary Porter
Morton Orchard at Arbor Day Farm
Nebraska City, Nebraska

Apple Pie A'Plenty
Filling
8 cups sliced apples
2 - 2 1/2 cups sugar
1/4 cup flour
1 tablespoon cinnamon
Topping
1 1/2 cups flour
2/3 cups sugar
12 tablespoons butter
Make pastry for a double crust pie. Pat pastry into a 9 x 13-inch pan, forming and crimpind edges as usual. Peel and thinly slice enough apples (about 8 cups) to fill pastry lined pan. Combine apples with sugar, flour, and cinnamon. Place this apple filling mixture in pan and sprinkle with toppings. Bake at 375 dgrees F. for 1 hour or until done.
Number of servings: 15-18