The Apple Farms
Cortland apples are sweet and juicy with a touch of tartness, making them a great choice for baking and slicing in salads. In fact, the white fleshy Cortland was created in a New York State Agricultural Experiment Station in Geneva in 1898.
But Cortlands were developed at a time when the criteria for a good apple was quite different, where baking pies was what the apple was grown for. The Cortland is a cross between the McIntosh and Ben Davis varieties.
- One pound of cored and sliced apples, measures approximately 4 1/2 cups.
- Three medium-sized apples weigh approximately one pound.
- You will need about two pounds of whole apples for a 9 inch pie.
- One large apple, cored and processed through a food grinder or processor, makes about 1 cup of ground apple.
Most of you know this one, that if you rub cut apples with lemon juice , it will keep the slices and wedges creamy white for hours. This one you may not know. Keeping them cold is great for storage, but did you know apples do not freeze until the temperature reaches 28.5° F?
No matter how you slice it, New York grows great apples. They are in the top six producers nationwide including Washington, Michigan, Pennsylvania, California, and Virginia.
And, why pick the Cortlands….
And who wants a piece of fresh from the oven, homemade apple walnut pie? My secret ingredient is maple syrup, in the pie and drizzled over the vanilla ice cream. I can not get enough maple syrup at this time of year. My other favorite Fall pie is a wet bottom Shoe Fly Pie, a Pennsylvania Dutch delight, an easy to make, yet decadent, gooey brown molasses pie. Yum, yum, yum with many memories of home.
And, please see the Green Apples post, Hot Tamales, the Produce is Colorful, for some colorful fall produce and a recipe too!