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Fall in Door County is my favorite time of year. There. I’ve said it. Fiery leaves, bonfires, pumpkins, Pumpkin Patch Festival, brilliant blue skies, fall sweater weather, Fall Fest. And last but not least, apples.
Door County is heaven for an apple lover looking to sample a mind-boggling number of varieties. It’s time for apple picking, apple eating and apple pie-ing. There are a number of orchards all over Door County that invite you to pick your own apples. So, off I went to my neighborhood farm market in search of apples to be picked.
And found this incredible heirloom tree, laden with Cortland apples. How did I know they were Cortlands? They told me. Here’s a handy guide of just a few apple varieties for you.
Can you identify the varieties in this pretty lineup?
Apples picked fresh off the tree are at peak flavor, just take a bite and enjoy the apple in its natural essence.
But, my eye wandered once inside the store. And who can resist a hand dipped caramel apple, all glossy and calling your name?
And then there’s pie. A fresh baked apple pie is sure to bring back happy fall memories and create new ones. Here’s my favorite recipe for you to try.
Door County Apple Pie
1 recipe pastry for a double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ cup water
8 Granny Smith apples – peeled, cored and sliced
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature and simmer 5 minutes.
Meanwhile, place the bottom crust in a deep dish pie pan. Fill with apples, mounded slightly. Cover with lattice crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes.
Serve warm topped with a generous slice of Wisconsin aged cheddar cheese!
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