"Grettie" > wrote in message
oups.com...
> mordecai-
> i like to compare and combine elements of recipes i like. with apple
> cake , or pie, i like to mix apples-definitely granny smith with
> cortland, gala, winesap empire, macintosh. (for ANY fruit or
> vegetable
> "like the old days" find a farmers market in your town for LOCAL
> produce, IN SEASON . most fruits in supermarkets have been picked
> before ripe, frozen and shipped. they get mealy as they defrost. i
> had officially sworn off peaches, until i saw a man with a roadside
> stand selling fresh jersey peaches. i can only have them for a month
> each summer, but i make a cake or pie every week.)
> back to apples . following the instructions of rose levy's book (pie
> and pastry bible), i try to peel and cut 6 apples about an hour in
> advance, and mix with sugar, brown sugar (1/2 cup total), 1T lemon
> juice, some cinnamon, nutmeg and 1/4 t salt. i think the salt draws
> juice from the apples. let that sit and prepare crust or cake dough.
> drain fruit. put liquid into a pan over medium heat. add 2 T butter.
> keep swirling this until it thickens/carmelizes.meanwhile, mix 1T
> cornstarch into apples (or arrange apple slices on cake batter, no
> cornstarch . for cake, i scatter nuts over fruit).put fruit into
> crust.
> pour thickened juices over fruit and bake
> gret

Thanks!

As to where to buy the apples: at this time of the year ANY apples
ANYWHERE are not going to be fresh-picked, are they?