savor — guide to food & dining on the azalea coast “Most apples that are sold in the stores are really designed to be eaten fresh as a snack … and as a result they are sweet apples,” Calhoun explains. “You want an apple with more acid for cooking. A lot of the heirloom or antique apples are better for cooking than the modern apples are.” For pie, Calhoun says it’s best to choose an apple with high flavor and “a slightly dry texture that doesn’t flood a pie with juice.” When grocery store apples are the only option, he recommends combin-ing Golden Delicious and Granny Smith and looking for apples grown in the eastern United States. Out in the West, they stock their apples in controlled atmosphere storage, which allows apples to be held for a long time after harvest, Calhoun says. Tart apples fill perky pie pops, a perfect fall party food, paired with sparkling apple punch. Composed by Samantha Smith of Sugar Island. See recipes on page 95. 88 WBM october 2014
October 2014
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