The apple pie is practically a national treasure and for good reason, it is just about the perfect dessert.
This time of year there are dozens of apples to choose from and I suggest you pick a variety for this pie. Having a mix of apples makes for a great pie, but be sure you pick apples that don’t turn to mush if you want a high, dramatic pie.
This caramel apple and pear cake is rather sweet and rich so I like to use tart apples, combined with a layer of pear.
Haralson, Honeycrisp, Honeygold, Prairie Spy, Regent, Beacon, Red Baron and dozens of other varieties of apples have all been developed at the University of Minnesota. We may be known for our 10,000 lakes, but few people outside of the state realize that we are also a leader in apples.
I didn’t realize this until my friend Stephen Durfee came to visit. Yes, it took a pastry chef from California to show me what treasures were right in my own backyard. He set up a tasting with one of the “breeders” from the University and my education of apples began at a coffee shop on campus. We tried several of their latest and greatest developments and I realized for the first time the subtle and not so subtle differences of the fruit. The textures, acid, sugars and skins were all incredibly different, she talked about the characters as though we were tasting a bottle of fine wine.