Macoun Apples and Kelly's Favorite Apple Pie Recipe
The Macoun is on Diane's list of favorite apples. Once we get within two weeks of the approximate ripening date I have a handful of customers who will call daily to see if we've started picking them yet.
Approximate Ripening Date: September 18th
Flavor: We classify this as a tart-sweet apple which means it's more tart than sweet. It's very juicy and tends to almost melt in your mouth after each crispy bite. It is not a good keeper though so enjoy it as a seasonal treat.
Baking: Tends to cook down. Makes a terrific smoother applesauce.
History: Cross of the McIntosh x Jersey Black and it was developed in Geneva, New York in 1923.
Kelly's Favorite Apple Pie
by Kim Lapacek
1/2 cup sugar
3 T flour
1/2 tsp cinnamon
1/4 tsp nutmeg
2 T brown sugar
1/4 tsp allspice
6 cup apple slices
1 pkg. Pillsbury rolled pkg crust
1 pinch sugar
1 pinch cinnamon
Mix sugar, flour, cinnamon, nutmeg, brown sugar and allspice together. Mix in apples until they are evenly covered with dry mixture. Put the mixture into the Pillsbury crust. put second crust on top and pinch sides together. Cut slits in the top of the pie. Sprinkle a pinch of cinnamon and sugar over the top of the crust. Bake 50 minutes at 425-degrees. Cover the edges with foil for the last 10 minutes if top browns too quickly.