Too Many Cooks

Apple time

Abby Shewchuck gathers apples from the Cherry Shack orchard on Green Bluff. Hundreds of volunteers descended on the area farms to harvest the remaining fruit for donation to the Second Harvest food bank.
  (Dan Pelle / The Spokesman-Review)
Abby Shewchuck gathers apples from the Cherry Shack orchard on Green Bluff. Hundreds of volunteers descended on the area farms to harvest the remaining fruit for donation to the Second Harvest food bank. (Dan Pelle / The Spokesman-Review)

There's still time to join the fun at the Spokane Public Market this weekend. Vendors at the market, 24 W. Second Ave., are hosting Apple Craze through Saturday.

Shoppers can taste more than 50 varieties of local apples and find informational sessions on growing and cooking apples.

They'll also celebrate Halloween 9 a.m. to 9 p.m. Saturday with family-friendly activities. The day includes live music, pumpkin carving and trick-or-treating at market booths. The first 500 visitors to the market on that day will receive a free coupon book.

It is the last weekend of Apple Festival fun at Greenbluff and the Spokane Farmers Market.

Here's a recipe for all those apples you'll be bringing home. I tasted this pie at Sun People Dry Goods Company one day and then couldn't stop thinking about the delicious crust. The natural living store is adjacent to the Spokane Public Market.

Angie Dierdorff was kind enough to share her recipe when I sent them a random e-mail message begging for it.

Thanks again, Angie.

 Sun People Apple Pie 

 Dierdorff says the recipe was inspired by a similar one in her grandmother's "Joy of Cooking" (1964 edition). 

Two batches of Angie's processor pastry:

3/4 cup whole wheat pastry flour

3/4 cup unbleached white flour

1/2 stick unsalted cold butter, cut in small cubes

3-4 tablespoons Spectrum Organic Palm Oil Shortening

1/4 teaspoon sea salt

 2-3 tablespoons ice water

In food processor, dump in dry ingredients and pulse a few times. With lid on and processor on low, add butter and shortening and mix until just incorporated. Add ice water until dough starts to stick together and form a ball. Place dough on wax paper and form a flat disk - chill 30 minutes to 4 hours.

For the filling:

Approximately 4 to 5 cups peeled, cored, sliced apples of your choice (She used Golden Delicious from Cliffside Orchard, which sells produce at the Spokane Farmers Market.)

2 tablespoons potato or corn starch

1/2 - 3/4 cups organic unrefined cane sugar (depending on the sweetness of apples used)

Juice of 1/2 lemon

Cinnamon, to taste (Dierdorff uses about 2 teaspoons per pie)

Dash of Himalayan salt 

Preheat oven to 400 degrees Fahrenheit.

Roll out one crust between two pieces wax paper. Transfer to pie plate, add filling. Roll out second crust and place over apples. Crimp edges of pie, sprinkle sugar over top and use a fork to make several vents in top crust. 

Place in 400-degree oven for 10 minutes. Lower heat to 350 degrees and and bake 45 to 60 minutes until apples are tender, sauce thick and bubbly, and crust nicely browned.

Let sit for about 30 minutes to cool.

Yield: 1 pie




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