Curb Market Crawl – Gold Rush Apples

Curb Market Crawl – Gold Rush Apples

A curb market find in late January?… I know! Granted, it’s not some heirloom, organic, micro farmed obscure tuber from Madagascar… But it’s actual real fresh stuff from a local curb market thingy…. in January!

Making my weekly prowl through the mountains this past week, I really only intended to stop in at R & A Orchards in Ellijay to pick up a fried dried apple pie. (Yeah Yeah – they’re fattening…  But, it’s a pie you can hold in your hands… and it’s fried..)

But they were out..

However, lining the main sales floor were basket after basket of these. Gold Rush Apples – beautifully bronze, crisp and sweet…. I just had to pick up more than I could conceivably eat in a month.

Gold Rush is a relatively new apple to the party. Originally bred in the early 70’s as a multi-cross based on the Golden Delicious. In the early 90’s the Purdue Apple Program perfected the strain and released it for limited production. It is just now beginning to come into it’s own.

What’s so special about them? Well – for one, it’s January and we have fresh, crisp, LOCAL apples in the market. These are a late season apple. The flesh is persistently crisp and non-browning, due a lot to the higher than typical acid content and the above average sweetness. And, in case you were wondering,  make a great apple for sauteing, baking, saucing, and preserving.
(we’re going to be doing some of that…)

Gold Rush ~ Golden Raisin
Deep Dish Pie
Makes 1~ 9″ Pie
1 Double Crust Pastry Recipe (use whichever crust recipe you happen to love – or use this one)
4 to 5 Gold Rush Apples – Cored, Peeled, Diced (You want to have 4 Cups of Diced Apple)
1 Cup Golden Raisins
1 Cup Water
1/4 Cup Apple Jelly
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Cup AP Flour
1/4 Cup Sugar + 2 Tbsp Sugar
1 Tablespoon Lemon Juice
4 to 5 Pats of Margarine or Butter
1 Egg – Beaten
Large Mixing Bowl
Small Mixing Bowl
9″ Deep Dish Pie Plate
Medium Sauce Pan
Pastry Brush
Tin Foil

  • Preheat the oven to 425
  • Add the flour, salt, 1/4 cup sugar and cinnamon to the small bowl and mix well – set aside
  • Place the diced apples in the large bowl with the lemon juice and apply jelly – mix well
  • Bring the raisins and water to a boil then reduce to simmer until all the water is absorbed
  • Prepare the bottom crust in the pie plate
  • Add the raisins to the apples and mix well
  • Add the flour mix to the apples and turn to coat
  • Dot the filling with 4 to 5 pats of butter
  • Pour the filling into the prepared pan and lay the final crust over
  • Crimp the edges and cut 3 vent holes in the top of the pie
  • Brush the top crust with beaten egg and sift the 2 tablespoons of sugar over the top of the pie
  • Bake the pie at 425 for 10 minutes – uncovered
  • Reduce the heat to 350, tent with tin foil and bake for 1 hour
  • Cool on a rack until room temperature

And since you always have core and peelings left over – make yourself some Apple Butter.

Apple Butter
Makes 1 Pint
Core and Peeling from 4 Apples + 1 Additional whole apple – Diced
1/4 Teaspoon Allspice
2 Cloves
1/4 Teaspoon Cinnamon
1/4 Teaspoon Mace
2 Cups Water
1 Cup Sugar
Dash Salt
Large Sauce Pan with Lid
Stick Blender
Large Mesh Strainer

  • Bring all the ingredients to a boil over medium high heat
  • Reduce to Low, cover and simmer for 1.5 hours
  • With the stick blender, puree everything in the pot, cover again and simmer another 30 minutes
  • Remove from the heat and press the puree through the mesh strainer to remove all the bits
  • Return to the heat and simmer another 30 minutes uncovered (or until the apple butter has reduced by 1/2)
  • Pour into prepared containers and refrigerate

One thought on “Curb Market Crawl – Gold Rush Apples

  1. The keys to great pie is a flaky crust as well as the freshest quality apples you can find. This pie does look like it fits that description-delicious. Also, the apple butter is inspiring, I have yet to make any. The process looks fairly easy, which is a nice bonus. Great to stop in and see this apple post!

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