The Orchard – Run on the Honeycrisps
Last week I got an email update from Martin’s Hillside Orchard that several varieties of apples had ripened, including early-season Fujis, Empires, Jonathans, and Honeycrisps. So I immediately planned a Saturday-morning family trip to the orchard, with the intention of using the freshly picked apples and my new rotary apple peeler/slicer/corer to make an apple dessert Saturday afternoon—a new dessert, of course. The one I had in mind was an old-fashioned apple pandowdy described in The Joy of Cooking. Chris loves apples and apple desserts, so he didn’t require much persuasion for the trip, even though he hates getting up on Saturday mornings.
Around 10:30 Saturday morning, all four of us were finally in the car on the way to the orchard, located about 15 minutes north of Lincoln, Neb. As we neared the driveway to the orchard, it became clear that the two cars behind us were also going to the orchard.
Chris was a little worried. “They’re going to take all the apples!” he said. So we had to rush from the car to the orchard, knowing there was a chance Jonah and Neeley would slow us down. So I made Jonah run along beside me and Chris tried to carry Neeley as fast as he could.
I found Alex Martin, the orchard owner, in the Apple Barn. I saw, happily, that we had beat the other two carloads of people into the building. So I got the first chance to ask Alex where to find the apple varieties we were interested in picking. As we turned to walk down the hill to the trees, the people behind us said to Alex, excitedly, “We’re looking for the Honeycrisps.”
As Alex began to describe where to find them, Chris and I exchanged glances. These Honeycrisps must be something good.
We made our way to the Honeycrisps first ourselves, curious. I’d never had one, myself. They were pretty apples, that’s for sure. I think we must have picked a couple dozen of them, exclaiming every time we got a “good one.” It wasn’t long before other people came running along the row. I had to haul Neeley out of the way as they rushed past. Chris heard one young man shout, “He said there’s more of them further down!” And the crowd ran by.
“Forget the other apples,” said Chris. “They’re all about the Honeycrisps.”
Sure enough, as we moved through the orchard to pick a few early Fujis (there weren’t many), some Empires (a new variety to us), and a fair number of Jonathans, we never crossed paths with another human. They were all in the Honeycrisp row.
“Those things must be really good,” I said.
In the end, we purchased $22.50 worth of apples. Back at the car, I noticed one of the Honeycrisps had been slightly damaged in the picking process. It was a huge apple—must have been about 10 ounces. I offered it to Jonah. “Do you want an apple?” I said.
Jonah’s eyes grew huge as he gazed at the apple. “Uh—yeah!” he said.
“It’s a big apple,” I said. “You’ll have to share it with your brother.”
“Okay,” he said.
In the car, secure in his booster seat, Jonah took a bite. “Mmmm!” he said. He took several more bites.
“Want apple!” said Neeley.
So I handed the giant apple from Jonah to Neeley.
“Mmmm!” said Neeley.
All the way back to Lincoln, Jonah and Neeley passed the apple back and forth. Juice dripped down onto Neeley’s jacket until it was soaked. And Jonah kept giggling and saying things like “I like this apple!” and “I’m eating a BIG apple!” and “Neeley likes the apple too!”
Finally I turned around and Jonah handed me the core.
“You ate it all!” I said, wonderingly. “It must have been really good.”
“Yeah!” he said, and added, “Can I have an apple with lunch?”
So we all had apples with lunch.
The Apple Peeler
After lunch, I put Neeley in his bed for a nap and went to the kitchen to try out my new apple peeler. Since Joy of Cooking suggested Empire apples for the pandowdy, I fit an Empire onto the apparatus and turned the handle. In less than 10 seconds, the apple was completely peeled, cored, and sliced. And I was in love with my new gadget.
Because I was squealing and yelling “Come look at this!” Jonah came running into the kitchen to see. He begged to take a turn. It was so easy, he personally peeled the rest of the apples I needed for the pandowdy.
I have never seen such a cool kitchen tool in my life. Why had I never seen one used before? Oh, if only my mom could have had one when I was a child. She would have loved it.
The Apple Pandowdy
I’ve wanted to try an apple pandowdy for several weeks now. An apple pandowdy is like a deep-dish pie—just fruit filling in a dish and a top crust—no bottom crust. According to The Joy of Cooking, it’s traditionally sweetened with molasses. For the one I made on Saturday, I used half molasses and half brown sugar, apples, cinnamon, nutmeg, salt, allspice, and a pre-made Great Value pie crust.
I used a 10-inch decorative pie pan for the baking dish. Per the Joy of Cooking instructions, I baked the pandowdy for 30 minutes at 400 degrees, then took it out of the oven, turned the oven down to 350, and cut the crust into two inch sections (like you would a brownie). Then I pressed the edges of the crust pieces down into the apple filling to allow the juices to come through, and I also spooned some of the molasses/apple jelly that was already bubbling up over the top of the crust and spread it over the surface of the crust. Next I returned the dish to the oven and baked it about 30 minutes more.
Early in the assembly process, I did make a mistake; the recipe called for ¼ tsp of cinnamon and ¼ tsp of nutmeg, but I added ½ tsp of both because I picked up the wrong measuring spoon. Fortunately, some people really like cinnamon and fall spices, so the pandowdy was a success even with the extra cinnamon and nutmeg. A friend who tried it Sunday at lunch said something about the fragrant spices—she’s a cinnamon lover.
Now, since pre-made pie crusts come in sets of two, I’ve got one more Great Value pie crust left to use. I will probably try an Apple Galette this week—which is essentially a rustic pie or apple pizza. And I cannot wait to use my new apple peeler again. I thank God for gadgets like this one—I really do.