About this recipe
Goold Orchards grows a variety of apples that are perfect for pie, including Cortland, Crispin, Ida Red, Jonagold and Empire. The orchard has a pick-your-own program, a farm store with fresh pies and cider donuts, a ton of events and, now, an offshoot. In 2006, owners Sue Goold Miller and her husband, Edward, opened Rensselaer County’s first winery, Brookview Station, offering wines made from fruits and grapes grown at their orchard and other area farms. A delicious, all-American way to wash down your farm-fresh pie.
Makes one 8-inch square pie
For the apple filling:
7 or 8 medium-size apples, peeled, cored and cut into ⅜-inch-thick slices
1 cup sugar
1 teaspoon cinnamon (or to taste)
To make the apple filling:
In a bowl, toss the apples with sugar and cinnamon until they are evenly coated. Place in 8-inch square pan.
For the topping:
1 cup unbleached all-purpose flour (we like King Arthur)
1 cup old-fashioned rolled oats (Bob’s Red Mill is great)
1 cup sugar (brown or white)
1 tablespoon ground cinnamon and/or ground nutmeg
1 stick melted, unsalted organic butter (plus more if necessary)
To make the topping:
Mix dry ingredients together in a large bowl. Slowly add melted butter to dry mixture. Stir in with a fork until you get a pebble-like consistency. If your mixture is too dry, the texture of the finished baked version won’t work, so keep adding melted butter as needed.
To assemble the crisp:
Preheat oven to 350°. Distribute the topping over the fruit, breaking up any large clumps with your fingers. Cover the pan loosely with foil to prevent over-browning, bake on the center oven rack for 60 minutes and continue baking until the apples in center of crisp are soft when stuck with a paring knife. Remove foil for the last 5 to 10 minutes to allow topping to turn golden brown and the crisp to develop bubbly edges.