There’s nothing better than the fall harvest to celebrate the bounty of fresh Ontario produce ripe for the picking.
A favourite activity of mine this time of year has always been apple picking. With a long picking season in Ontario, spanning from September through October, we always enjoyed trying whatever was available to pick whenever we had time to drive out to our favourite orchard, Chudleigh’s.
In the last few years, a new breed has been the apple of our eye … the Honeycrisp. Widely anticipated by friends and family alike, no one seems to mind paying its premium price … most are about 50 cents a piece due to their large size and relative exclusivity.
According to seriouseats.com the Honeycrisp varietal was developed in the early 1970s at the University of Minnesota, and is, perhaps, the most prized eating apple. But they also live up to their reputation: firm and juicy, with a perfect balance of sweet and tart.
While some may say that it’s a waste to bake with a Honeycrisp, I love them out-of-hand, in a cake, as a baked apple or in this, my favourite fall apple recipe: Bonnie Stern’s Apple Strudel Pie. Perfect for Thanksgiving!
Note well-worn and well-loved page!
Recipe courtesy of Bonnie Stern, Simply HeartSmart Cooking