McEvoy mixed apple pie sounds like a winner, doesn't it?
A classic, with a bit of complexity, featuring a spectrum of organic fruit from our orchards could very well trump the turkey. That is, if you choose your apples wisely.
Since I'm responsible for dessert this Thanksgiving, I decided to bake a practice pie a few weeks ago. I took home a selection of Braeburns, Granny Smiths, Galas, Fujis and one really beautiful Arkansas Black apple with visions of greatness. To really impress, I pulled out my beloved Tartine Bakery cookbook and made a batch of flaky pie dough for the requisite double crust. While my dough chilled, I peeled, cored and sliced my way through all of the apples, tossed them with sugar and cinnamon, zested a little lemon on top and sealed them in a large, lumpy mound between the buttery dough. The pie baked beautifully and every step of the way looked promising, until the first bite...
Sweet? check.
Flaky, tender crust? check.
Floral?!? check.
I added only one Arkansas Black apple and the whole pie was perfumed with notes of orange blossom and jasmine! I realize some people like lavender shortbread and rose flavored macarons, and if you're a fan of floral confections, an Arkansas Black apple pie might be a new favorite. I, however, am not a fan, which is why I'll be sticking to this apple guide from now on.
Here's a list of McEvoy Ranch apple varieties we sell in our Ferry Building shop, along with suggested use for your Thanksgiving menu planning:
Since I'm responsible for dessert this Thanksgiving, I decided to bake a practice pie a few weeks ago. I took home a selection of Braeburns, Granny Smiths, Galas, Fujis and one really beautiful Arkansas Black apple with visions of greatness. To really impress, I pulled out my beloved Tartine Bakery cookbook and made a batch of flaky pie dough for the requisite double crust. While my dough chilled, I peeled, cored and sliced my way through all of the apples, tossed them with sugar and cinnamon, zested a little lemon on top and sealed them in a large, lumpy mound between the buttery dough. The pie baked beautifully and every step of the way looked promising, until the first bite...
Sweet? check.
Flaky, tender crust? check.
Floral?!? check.
I added only one Arkansas Black apple and the whole pie was perfumed with notes of orange blossom and jasmine! I realize some people like lavender shortbread and rose flavored macarons, and if you're a fan of floral confections, an Arkansas Black apple pie might be a new favorite. I, however, am not a fan, which is why I'll be sticking to this apple guide from now on.
Here's a list of McEvoy Ranch apple varieties we sell in our Ferry Building shop, along with suggested use for your Thanksgiving menu planning:
- Arkansas Black-a long-keeping, tart and tannic apple; great for cider and eating out of hand; floral notes enhanced with cooking/baking
- Braeburn - crisp and juicy, with a pleasant, but mild tartness; great for snacking, salads, cooking, sauce
- Fuji - crips, juicy with outstanding texture; great for long-term storage; excellent for fresh eating, salads, applesauce
- Gala - firm, juicy, fine texture; sweet, slightly tart flavor; excellent for fresh eating, applesauce
- Granny Smith - green, crisp and tart; firm flesh; good for long-term storage; great for pies and baking
- Pink Lady - attractive, deep pink skin with fine grained, white flesh that bruises easily; great for snacking and baking
- Pink Pearl - summer variety with brilliant pink flesh; very short season; tart to sweet-tart taste; good for baking, sauce, snacking