Miller Orchards

Website Links

Description

My Mom writes the cooking column in the Leavenworth Echo. She is an awesome cook. I love cooking too. I prefer to specialize in desserts. Mainly because it requires precise measurements, like science. I could cook normal food, but whne it says 'season to taste', well my likes are different from others. I would prefer everyone to enjoy what I make. besides making killer brownie creations (brownie oreo cakes, cupcakes...) I love to make something out of the killer fruit we grow. Since it is fall already, I will start with the most popular recipe searched this time of year. Apple Pie Now of course this is where I will mention that the best cooking creations start with the quality of the produce used. If you want the best apples, the best pie texture, then of course buying them fresh from us is a must! My favorite apple is the Jonagold. It is a cross between the Golden Delicious and Johnathon. Both varities are great cooking apples. This is where I will tell you to come visit us and buy the best baking apples. Also its because you won't find them in stores..... If you stop at the fruitstand, ask one of the guys to make you a 10# box of pie samplers (assortment of apples for pie). Get about 7 Apples, mix the varities, try to go with one of each: The crust for the pie can be homemade from scratch. I like to cheat and do something different. (Ilearned this for my tarts) Instead of the traditionally flakey crust, I go for crumb. Make your own crust(when I do, I add extra butter) or go to the store and buy Sugar Cookie Dough. (see where this is going?) Roll it out to the crust thickness you like, then fold it into your pie pan. Make sure you have enough to top the pie too! Cookie cut out pieces that are in shapes of apples for decorations. The Filling: In a medium bowl combine the apples, with the brown and white sugar and lemon juice. Add flour, cinnamon and continue mixing until they are well coated, and the remaining ingredients. Heat oven to 425 degrees F. Spoon into crust-lined pie plate. It will be heaping, it will bake down. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust (those apple decorations can be added...) Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving. I do not know the calorie count, I do not care to know. Just enjoy the fruits of summer. For diabetics using baking Splenda has turned out alright.

Products & services

Similar companies nearby