Cider Pressing

It’s a tradition in our family to pick a ton of apples in the fall and then take them to the press to be turned into cider at Sewall Organic Orchard.  Every since the girls were old enough to pick up apples from the tarp on the ground, we have joined our long-time family friends in this fall ritual.  They have more heirloom trees than we do, so most of the apples come from their property.  Over the years, as the girls have grown, we’ve perfected our apple picking technique to the point were we’ve got it down to a science.  This year, our crew was able to see the press and spend some time sipping cider.  And next summer on the Riggin, we will have organic cider every week!  There’s a video of the process on Instagram.

Apples ready for the press
Hauling in the apples. Many hands…
Loading the hopper. Ear protection is key.

Bob Sewell, the man himself.

The end result.

 

Homemade Backyard Apple Crisp from Super Scratch

Making Apple Crisp

Inspired by a guest who posted about making apple crisp from my first cookbook, now affectionately called “The Red Book,” it didn’t take long for me to decide to do the same. We do, however, need to back up a bit to start from super scratch.

Step one, plant the apple trees. Step two, wait five years. Step three, make apple crisp. That’s all. No worries, right? No one will think worse of you if you buy your apples at the store like most normal people.

Homemade From Scratch Apple Crisp

Apple Crisp
As it was cooling on the counter, Ella came into the house after school with the phrase of the day, “Okay!  What is it.  Where is it.  And can I have some.”

Filling
12 tart apples
1 cup sugar
1/2 teaspoon cloves
1 teaspoon cinnamon
1 tablespoon plus 1 teaspoon lemon juice

Topping
2 1/4 cups all-purpose flour
1 cup plus 2 tablespoons butter (2 1/4 sticks)
1 1/2 cups sugar
1/4 teaspoon salt

Preheat oven to 400 degrees. Peel, core, and slice the apples into 1/4-inch wedges.  Toss them with the rest of the filling ingredients in a large bowl and transfer to an ungreased 9 x 13-inch pan. In the same bowl, combine the topping ingredients.  Cut the butter in with a pastry knife until the mixture is coarsely blended; mixture should be crumbly. Transfer the topping over the apple mixture and bake for 45 minutes or until lightly browned and the liquid in the apples is dark and bubbly.

Makes 12 servings

Annie
Houses that smell like baked apples and cinnamon are the best!