The Maine Windjammer Association
Maine Windjammer Association Newsletter
September 2017
 / VOLUME 17 / ISSUE 9
Fresh from the Galley – Apples!

It’s apple season in Maine. Farmer’s markets are bursting at the seams with Cortlands, McIntosh, and Macouns and chefs everywhere are looking for delicious ways to incorporate these scrumptious fruits into everything from soups to muffins.

This month, we share three recipes from the award-winning chefs aboard Maine’s windjammers: Fritters, Apple Pie and a delicious standard: Apple Crisp.

   credit: Nancy Fleming
   A basket of apples – along with hot coffee, tea and brownies – is available all afternoon aboard this Maine Windjammer.
GRANDMA’S APPLE FRITTERS from the Stephen Taber
“When I was growing up, these were a treat for Sunday night dinner after we had eaten a big meal earlier in the day. I can’t help it, I still like them, although fried foods are not a staple of our diets anymore.”

1 cup flour
1 ½ tsp. baking powder
1 egg
3-4 tsp. sugar
2/3 cup milk

Sift the dry ingredients and add egg and milk.
Core and slice several apples into round circles. Place the apples in the batter. Put enough margarine or butter in the bottom of the pan for frying. Drop the apples by tablespoon into the hot bubbling butter in pan and fry until browned. These can be eaten with a salad or just nibbled with a nice cold glass of milk.


SOUR CREAM APPLE PIE from the Mary Day

1 egg
1 cup sour cream
1 tsp vanilla
1/4 tsp nutmeg
2 T flour
3/4 cup sugar
1/8 tsp salt
2 cups sliced apples


1/3 cup sugar
1/3 cup flour
1 tsp cinnamon
3 T butter

In one bowl, beat egg, sour cream, vanilla and nutmeg together. In another bowl, mix flour, sugar and salt together. Stir both mixes together in one bowl. Spread sliced apples over unbaked pie crust in pie pan. Pour egg & flour mix over apples in pie shell. Bake at 400' (375' for glass pie pan) until crust just starts to brown. Turn temperature down to 350' (325') and bake until filling is puffy, approx. 30 minutes or more. Put topping on pie and continue to bake until lightly browned.


APPLE CRISP from the Angelique

4.5 pounds cooking apples
1.5 cups flour
1 Tbs. lemon juice
2/3 lbs brown sugar
cinnamon to taste
1-2 tsp. nutmeg
¾ stick butter

Peel, core and slice apples. Pour on lemon juice and toss. Place in the bottom of baking pans. Sprinkle the top of apples with cinnamon.
In separate bowl mix brown sugar, flour and nutmeg. Add butter and mix until crumbly. Then pour on top of apples and cinnamon.
Bake at 350 degrees until golden brown and apples are soft, which is 45-60 minutes on board the windjammers, but should only be 30-45 minutes at home.
If the top browns before the apples are done, cover with foil until apples are tender to fork.

Discover more recipes from the award-winning galleys of Maine’s windjammers by visiting our recipes webpage.

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