How Do You Like Them Apples?

Fall Apple Festival and Antique Show this weekend in Pine

Apple pie


Apple pie


Apples, antiques and chili — a perfect combination for a fabulous Rim Country fall weekend.

Visit Pine Saturday, Oct. 5 and Sunday, Oct. 6 and find out how perfect it can be.

The Fall Apple Festival and Antique Show at the Pine Strawberry Community Center features fresh apples, Dutch and lattice apple pies, cherry and pumpkin pies, plus other apple delights from numerous participating vendors.

There will be arts and crafts, root beer floats, and live music by Trouble in Paradise.

Local and visiting vendors will have a wide selection of antiques and collectibles in the Cultural Hall at the community center.

The Chili Cookoff is only on Saturday, Oct. 5, from 11 a.m. to 1 p.m. Currently the contest has more than a dozen individuals entered, three commercial entries and the Pine Strawberry Fire Department.

There is still time to enter the contest. Stop by Stage House Antiques, 3824 N. Highway 87 (across from Randall House) or call (928) 476-3641 and an entry can be made over the phone. The shop is open from 10 a.m. to 5 p.m., Monday through Saturday and from noon to 4 p.m., Sunday.

There are no restriction on the chili entries, however, it should be prepared in advance and brought in something to keep it warm. Contestants should be set up and ready to go 15 minutes in advance of the opening at 11 a.m. Tablecloths will be provided, but participants can bring other items to decorate their space.

The public tasting is $5 per person and allows a taste of all the entries and includes water and crackers. Ex­pect to enjoy a very full meal.

All Chili Cookoff proceeds benefit the Pine Straw­berry Food Bank.

The Apple Fes­tival and Antique Show, sponsored by the Pine Strawberry Business Community, is from 8 a.m. to 5 p.m., Saturday, Oct. 5 and from 8 a.m. to 4 p.m., Sunday, Oct. 6.


Whether it's Red Delicious, Gala, Fuji, Honeycrisp or Granny Smith, apples aren't just nutritious, they're delicious.

Now about all those apples

According the the U.S. Department of Agriculture, fresh apples are a great snack or dessert, eaten whole or sliced. Dip apple slices in peanut butter or serve with crackers and cheese for a quick and easy snack. Fresh apples make delicious baked fruit desserts, such as breads, muffins, cobblers, and crisps. Apples are delicious baked alongside pork or poultry or chopped into stuffing or sauces. To prevent sliced apples from browning, dip into a mix of 1 part lemon juice and 3 parts water.

It has been a banner year for apples from all accounts, so here are some recipes to make use of the bumper crop.

Easy Apple Cobbler

From Peggy Martin’s Cookin’ for Health class at the Payson Public Library, adapted from The Old Mill Farmhouse Kitchen, 2013.

6 cups thinly sliced Granny Smith apples

6 tablespoons cold butter, cut into pieces

juice of 3 lemons

1/3 cup sugar plus 2 tablespoons (divided)

1/2 cup apple juice

1 teaspoon cinnamon

1 teaspoon allspice

1 cup oat flour

1 cup whole wheat flour

1-1/3 cup buttermilk

Place a medium size casserole in center of a cold oven. Preheat oven to 400 degrees.

Mix apples, 3 tablespoons butter, apple juice, lemon juice, 1/3 cup sugar, and spices in a medium saucepan; cook over medium-high heat, stirring gently, until butter and sugar melt. Simmer for about 5 minutes. Remove from heat.

Mix flour and 2 tablespoons sugar in a bowl; cut in butter pieces until crumbly. Drizzle buttermilk over top and toss with fork until dough forms.

Pour apple mixture into hot casserole; spoon dough over filling. Bake until biscuit topping is cooked and filling is bubbly — about 45 minutes. Let cool before serving.

Apple Bread

From Marilyn Lamb, Kohl’s Ranch, published in the Hellsgate Fire Department Auxiliary’s “Fireflies Can Cook.”

1 cup sugar

1/2 cup Crisco

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chopped apple

1/2 cup chopped nuts


1 tablespoon sugar

1/2 teaspoon cinnamon

Cream sugar and shortening. Add eggs and vanilla. Add dry ingredients. Fold in apples and nuts. Top with sugar and cinnamon. Bake at 350 degrees for 50 to 60 minutes.

Apple Cake

From Vicki Grootegoed, Christopher Creek, published in the Hellsgate Fire Department Auxiliary’s “Fireflies Can Cook.”

4 Winesap or McIntosh apples

2/3 cup sugar

1 teaspoon cinnamon

2 cups sugar

1/2 cup orange juice

1 cup vegetable oil

2-1/2 teaspoons vanilla

4 eggs, beaten

3 cups flour

1 tablespoon baking powder

1/8 teaspoon salt

Peel, core and slice apples and set aside. Mix 2/3 cup sugar with the cinnamon in a small bowl and set aside.

Combine 2 cups of sugar, orange juice, oil, vanilla and eggs and mix until well blended.

Mix the flour, baking powder and salt together. Add to the egg mixture and mix well.

Pour half the batter into a greased tube or Bundt pan. Add a layer of half the apples and sprinkle with half the cinnamon-sugar mixture. Repeat.

Bake at 350 degrees for 1-1/4 to 1-1/2 hours or until cake tests done. Cool in pan on a wire rack for 10 minutes, then invert the cake onto a serving plate. Serves 12 to 16.

Apple Cake with Oatmeal and Spices

From – Southern Food

3 cups of apples, peeled and chopped

1/2 cup of water

1 cup of brown sugar, packed, divided

2 cups sifted flour

1 teaspoon of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

1 teaspoon of cinnamon

1/2 teaspoon of allspice

1 cup of oatmeal

1/2 cup of seedless raisins

1/2 cup of chopped pecans

2 eggs, beaten

1/4 cup of melted shortening or oil

Combine the chopped apples, water and 1/2 cup of the brown sugar. Cook for about 5 minutes or until the apples are almost tender and then cool. In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, allspice, oatmeal, raisins and pecans; stir in the cooled apple mixture, eggs, remaining brown sugar, and the oil. Mix together until just moistened.

Bake in a 10-inch tube pan for about 40 minutes at 350 degrees. Cool for about 10 minutes before removing from the pan. Serve the bread warm or cold.


1/2 cup butter (4 ounces)

1 cup brown sugar

3 to 5 tablespoons milk

1 box confectioners sugar (1 pound), about 4 cups

Cook butter and sugar together until well blended and sugar is dissolved. Add 3 tablespoons milk and 1 box of confectioners sugar. Beat and add just enough milk to spread.

Caramel Apples


6 apples

1 (14 ounce) package individually wrapped caramels, unwrapped

2 tablespoons milk

Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place cara­mels and milk in a microwave-safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.


Andy Towle 3 years, 3 months ago

Who at the Roundup shot the pie slice? You might want to take credit for it. Nice shot!


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