Skip to main content

Folklife Fridays: Apples


It seems that October and apples just go together.

Apples are one of my favorite fruits, and I eat them all year long. Most come from Sam's, pretty apples that are almost good but can't be compared to locally grown October apples.

I'm talking about apples so fresh you can taste the sunshine and so juicy that you need a napkin while eating one.

Our favorite orchards are in Athens, Alabama, and we went there last weekend and stocked up. The golden delicious are my favorite and I have just about ODed on them this week.


My mom was known for her apple pies, which she cooked almost every day. Hers were not fried. She made the half-moon shapes with her dough and apples then baked them. Experience had taught her exactly how much dough and apple filling was needed to make two pies that fit perfectly in her cast iron skillet.

When her grandchildren were small, they immediately went to the kitchen to get some apple pie as soon as they got to Grandma's. I wish I had a photo of those pies to share.


We canned and dried apples every year; stocking up for the cold months when an apple pie could make a whole day seem better. In addition to those half-moon apple pies, we had the two crust apple pies, apple cake, apple bread, the seven layer stack cake with dried apple filling, and many, many more desserts.


When we were small children, we sneaked and ate little green apples as soon as they were the size of plums. We managed to get some salt from the kitchen before we sat under the tree, eating several at a time. Mama's dire warnings of stomach aches often came true, but I can't remember that stopping us from eating them.

I can apples in a simple syrup, four cups of water to one cup of sugar. They are served as a side when we are having any kind of pork--I love the taste of apples and pork together. If all the canned apples have been eaten, I use applesauce from the store with my pork roasts.


My friend, Tipper, at blindpigandtheacorn.com, reminded me this week about a game we played when we were having marathon apple peelings for canning or drying. We would attempt to peel the apples without breaking the peel, then throw it over our back. If the peel landed in the shape of a letter, the letter was the initial of the man you were going to marry. Mine always landed in a 'S' and I married a 'B', so don't take that game too seriously!

Comments

  1. Jeremy PaulOctober 14, 2011 at 9:07 AM

    Great Post!

    ReplyDelete
  2. Janet,October 14, 2011 at 12:00 PM

    I love apples, too. I agree with you, the golden delicious are the best. I loved Grandma's applesauce stack cakes, she made them all the time.

    ReplyDelete
  3. lil red henOctober 14, 2011 at 1:25 PM

    Shipped apples just can't be as good as those grown close by; true with anything I suppose. We are fortunate to have orchards of apples and peaches in our county; also there are you-pick-them strawberry and blueberry farms. Wish I could grow my own.

    I've been baking apples with just a tad of sugar, cinnamon, and Smart Balance; wonderful with ice cream.

    ReplyDelete

Post a Comment

Popular posts from this blog

Amish in Stantonville, Tennessee

Last week, my sis and her hub went with us to the Amish community near Stantonville, Tennessee.  It was a beautiful day, and we love driving to new places and finding new treasures.  We enjoy these mini-trips we take together, where we giggle a lot and get caught up on everything.  Also, the squirrels ate all our tomatoes, so we needed to find some to buy. You know the food you are buying is fresh when they bring it from the field while you are standing there waiting for it. Here is part of what we brought home, and it was all delicious. Stantonville is located in McNairy County, Tennessee, northwest of Shiloh National Military Park.
Post a Comment
Read more

Holy Smoke Pie

I think it was in the late seventies that I first had Holy Smoke Pie.  It was at a party at Debra Morris Harville's house.  After we ate, Debra had to give the recipe to everyone there.  I came home and made it for my family, and it has been a favorite since then.  I always make it at holiday dinners, because I believe tradition is important.  It has become a favorite of our granddaughters. I've heard it called Chocolate Delight, Four-Layer Chocolate Dessert, and other odd things.  We call it Holy Smoke.  Here is how I make it: Chop us a cup of pecans; set aside. Add a stick of softened butter (NOT margarine) to one cup of self-rising flour. Cut the butter into the flour. Add the chopped pecans, and work it all together. Save two tablespoons of the pecans to sprinkle on top. Pour into a 9" x 12" pan that has been sprayed with cooking oil. Spread it over the bottom of the pan.  It helps to use your hands (o...
Post a Comment
Read more

Cedar Trees in Cemeteries

If you ever wander in old cemeteries, and I know many of you do, you are bound to see some cedar trees. The tradition goes back to the early days of the United States and even earlier  in Europe.  Cedar trees were not always used, but some type of evergreen trees were planted because they were a symbol of everlasting life.  Some  Cherokees believed that cedars contained powerful spirits, including the spirits of the departed buried beneath them. Perhaps because they are known as burial trees, there are many superstitions that surround cedars.  My grandmother told us in no uncertain terms that if we planted a cedar tree, we would die when it was large enough to shade our graves. Some others are: Never transplant a cedar tree; it will bring bad luck. If you transplant a cedar and it dies, you will die shortly. Planting a cedar tree in your yard welcomes poverty. Some say Christ was crucified on a cedar tree, and wil...
1 comment
Read more