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By HELEN W. SMITH
Rappahannock Newt Contributing Writer
One sure sign of fall is the baskets of apples at the roadside fruit stands. I’m sure every cook or chef has a favorite version of apple pie. The purists would probably say that the classic apple pie contains only apples, sugar, flour, and spices plus the pastry. There are other variations that add sour cream, raisins, chocolate chips, cranberries, or other fruits.
Tart apples like Granny Smith, Rome, Winesap, and Yorks are best for baking. One pound equals three medium apples which yield three cups diced. Allow two pounds (6-8 apples) for a 9 inch pie.
Store apples in a ventilated plastic bag or hydrator drawer to prevent absorbing other food flavors.
The following recipes for apple pies are from some really good cooks in Rappahannock County. Try them and enjoy apple pie season!
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