Georgia Magazine - September 2016 - 50

It's apple time! Head to North Georgia for apples, cider and more BY JENNIFER HILL BOOKER 50 fiber and low in sodium, and has zero cholesterol. Apples' versatility can be seen in all of the ways that they can be prepared. Dried apples make a sweet addition to your breakfast oatmeal or can be cooked with Vidalia onions and served as a sauce with dinner. Fresh apples can be pressed into cider and are lovely in fried pies, stewed in cobblers or baked whole, stuffed with pecans and raisins. Below are a few tasty recipes featuring Georgia apples. CRYSTAL WILLIAMS I t's often been said that an apple a day keeps the doctor away. I would agree-especially if it were an apple from the North Georgia mountains! Hardiness, nutritional makeup and variety make Georgia apples the perfect fruit. The apple tree was perhaps the earliest tree to be cultivated, arriving in North America in the 17th century. Although the first North American apple orchard was planted in Boston, Mass., the climate and soil of the Appalachian Mountains make North Georgia an ideal growing location. A drive through North Georgia offers breathtaking views dotted by roadside stands selling fresh-picked apples, apple cider, apple butter and pies. Several orchards also offer pickyour-own options. Plan a visit from late August to mid-December. Many people are surprised to learn that our country's apples are not just from Washington state but also from right here in the South. According to the University of Georgia's 2014 Farm Gate Value Report (the latest data available), more than 883 acres of apples are grown in Georgia, with a value of $12.6 million to our economy. Apples from Gilmer and Fannin counties account for the bulk of that value, with Chattooga, Meriwether, Hall, Rabun, Fulton, Haralson, Habersham and Murray counties rounding out the top 10 apple-producing counties. Ellijay, in Gilmer County, lays claim as our state's apple capital, and, luckily for most Georgians, it's just a short drive away. Here, we can pick our own fresh, locally grown apples, which are affordable and healthier than apples shipped halfway across the country. A medium-sized apple is about 80 calories, is high in dietary This free-form tart, also known as a French galette, is as easy to make as it is elegant to serve. Apple, Peach and Pecan Galette Pastry Dough 1-1/4 cups all-purpose flour 1/4 teaspoon salt 1 teaspoon sugar 7 tablespoons cold, unsalted butter, cut into chunks 3 tablespoons cold water 1 large egg, beaten, plus 1 tablespoon water Filling 4-5 medium apples (such as Honeycrisp, Gala and Granny Smith), peeled, cored, cut into 1/2-inch-thick slices 1 cup dark brown sugar 1 cup dried peaches 2 cups water Garnish 2 tablespoons sugar 1/4 cup powdered sugar 1/2 cup toasted pecans, chopped Preheat oven to 375 degrees. Prepare the dough by sifting together flour, salt and sugar. Cut the cold butter into flour mixture until the mixture resembles coarse cornmeal. A More online at www.georgiamagazine.org tablespoon at a time, add cold water and stir until the mixture comes together into a loose ball. Turn out onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and refrigerate at least 30 minutes. This pie dough can also be made up to two days ahead, tightly wrapped and refrigerated. In a large bowl, combine the apples and brown sugar; set aside. In a small saucepan, combine the dried peaches and water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until peaches are plump and tender. Remove from heat, cool slightly and drain, reserving 1/4 cup of the liquid. Add the cooked peaches and the reserved liquid to the apple mixture. Mix until well-combined. Remove tart dough from refrigerator and allow to rest for 10 minutes. Remove plastic wrap. On a lightly floured piece of parchment paper, roll out dough into a 12-inch round disc. Brush excess flour from dough and parchment and transfer to a baking sheet. Spoon apple mixture into the center of the pastry and fold dough edges up around the fruit mixture. Note: You should have a 6-inch GEORGIA MAGAZINE http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - September 2016