Perfect Pairings

After heading to a local orchard to pick your own apples, bring your stash home and make a rustic recipe that taps the fruit’s flavor

Perfect for a date or family outing, picking apples at a local orchard (see www.pickyourown.org/CT.htm for a list of possibilities) is a classic fall excursion with a delicious end game. After returning home with your haul, perhaps with a few pieces of hay stuck to your jeans from the tractor ride out to the trees, you can embark on a second adventure. Head to the kitchen and make a sweet or savory dish that celebrates autumn’s favorite fruit.

Most families have a cherished apple pie recipe, so instead I focused on three alternative ways to use apples – in pancakes (a great way to get your kids to eat fruit), in soup (employing savory autumn classics, parsnips and cardamom) and in a dessert (a rustic take on pie, where the filling takes center stage).

As apples come in all different flavors and textures, I’ve recommended an apple type for each recipe. Feel free to substitute your favorite variety if it fulfills the needs of the recipe. When baking, select firm and slightly tart apples, such as Cortland, Empire, Gala, Golden Delicious or Honey Crisp, as they hold up to heat and can withstand added sugar in a recipe. For cooking, Granny Smith, Braeburn, Cortland, Macoun, Fuji and McIntosh are great because they are slightly softer, will break down quicker and provide a smoother texture.