How ‘Bout Them Apples!

It’s apple season in NC, y’all! Over Labor Day weekend, I went to the NC Apple Festival in Hendersonville, NC. Buying produce that was grown in our home state is so gratifying. Team Bowman loves us some apples. In September and October, many varieties of apples will be ready for harvest in our lovely state…Jonagold, Mutsu/Crispin, Fuji, Rome, Cameo and Pink Lady.

Here are some apple factoids that I learned:

• North Carolina is the 7th largest apple-producing state in the nation and Henderson County grows 65% of all apples in North Carolina.
• Apples are one of the most important agricultural crops grown in Henderson County. During a normal year it brings in an average income of $22 million.
• Growing apples has been part of Henderson County’s culture and heritage since the mid 1700s.
• Today there are approximately 200 apple growers in Henderson County.

Smarties, here’s an apple pie recipe that I have made at least 10 times. It is easy breezy and your guests will flip for how Martha-Stewart-esque you are. I promise there is no rolling out dough or using special pastry tools or glamourous ingredients.

From the Ultimate Southern Living Cookbook…

Crumb-Topped Apple Pie
Prep: 20 minutes; Cook: 42 minutes

2 cups all purpose flour
2/3 cup firmly packed brown sugar
1/2 cup uncooked regular oats
1/2 teaspoon salt
1/3 cup chopped pecans
3/4 cup unsalted butter, melted
4 cups peeled, thinly sliced apples (about 3 apples; leaving the skin on is fine)
1/3 cup sugar
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
1/4 cup water
1/2 teaspoon vanilla

Combine first 5 ingredients; add butter and stir until well blended and flour is incorporated. Measure 1 cup firmly packed mixture and set aside for pie topping. Press remaining mixture in bottom and up sides of a well-greased 9-inch pie plate (I use a glass Pyrex pie plate). Arrange apple slices in pieplate and set aside. Combine 1/3 cup sugar, cornstarch and 1/8 teaspoon salt in a small saucepan and stir in water. Bring to a boil over medium heat. Stir in vanilla. Pour hot mixture evenly over apples. Crumble the reserved topping over pie. Bake at 350 degrees for 42 minutes, covering with aluminum foil the last 15 minutes to prevent excessive browning. Serve with vanilla ice cream or homemade whipped cream (below).

Homemade Whipped Cream
1 pint whipping cream
sugar
vanilla

Dump whipping cream into the base of a stand mixer and beat on high until it starts to resemble whipped cream. Stir in sugar and vanilla to taste.