Enjoy these great treats — and send us your favorite recipe!

Grammy Treworgy’s Apple Pie—A Treworgy family favorite!

6 cups fresh apple slices (about ½ peck)

2/3 cup granulated sugar                              a pinch of salt

¼ tsp nutmeg                                                   1 tsp lemon juice

¼ tsp cinnamon                                              1 tblsp butter

Pre-heat the oven to 425˚.  Pour the apple slices into a 9” pie plate lined with a pastry crust.  In a mixing bowl, combine sugar, spices, and salt.  Pour the sugar mixture over the apple slices, drizzle on the lemon juice, and dot the top with butter.  Add the top crust to the pie and cut slits in it.  Bake for 40 minutes.  Enjoy your pie!  

Flaky Pastry-a good old-fashioned pie crust recipe!

2 ¼ cup sifted flour                                      ¾ cup shortening

¾ tsp salt                                                          5 tblsp very cold water

Mix flour and salt in a bowl.  Cut the shortening into the flour mixture until pea-sized crumbles have formed.  Sprinkle in water, one tablespoon at a time, mixing until there is just enough for the crumbles to stick together when gently pressed.  Press the dough into a ball and wrap in waxed paper.  Refrigerate for ½ hr before rolling out.     


Great-grandmother Harris’s Amazing Apple Crisp

 4 cups fresh apple slices (about 8 medium apples)

¾ cup quick oatmeal                                  ¾ cup packed brown sugar

½ cup flour                                                     ½ cup butter or margarine

 Pre-heat the oven to 350˚.  Spread the apple slices in a greased 8” or 9” square pan.  In a mixing bowl, mix oatmeal, sugar, and flour.  Cut in butter until crumbles have formed.  Sprinkle the crumb topping over the apples.  Bake about 25-40 minutes, or until the apples are soft and the topping is light brown.

About this recipe-

This recipe was one that was used by Grammy Treworgy’s mother, Great-grandmother Harris.  She found it in a cookbook that was compiled by the alumni of Miss Liggitts’ School for Girls, a finishing school which Great-grandmother Harris had attended in 1910!  This recipe was submitted by G. Mennen Williams, who was a governor of Michigan in the early 1950’s.          


Superb Pumpkin Chocolate Chip Cookies—from Rachel Jenkins, a well-loved cousin 

1 can pumpkin pie filling                           2-3 tsp milk

2 tsp baking soda                                          2 beaten eggs

2 cups sugar                                                   1 cup oil

4 cups flour                                                     4 tsp baking powder

2 tsp cinnamon                                             1 tsp salt

2 tsp vanilla                                                    1 large package chocolate chips

 Mix pumpkin, milk and baking soda well.  Add eggs, sugar and oil to the mixture and stir.  Add remaining ingredients and mix until blended.  Spoon the batter onto a cookie sheet. Bake at 350˚F for 12 min. or until done.  Farm Fresh Tip-For extra special cookies, cook down your own pumpkin, drain off any extra water, puree, and use in place of pumpkin pie filling in this recipe.


Pumpkin Puree–for use in pies, cookies, breads, or soups

Cut any size pumpkin in half (very large pumpkins may need more cutting to fit in your oven!).  Scoop out the seeds and place both halves face down on a baking sheet.  Bake at 350˚ F for an hour.  Peel off the skin, drain any extra water and puree using a traditional or hand blender. 

FYI for those who want to cook pumpkin!  Pumpkin puree freezes wonderfully for year-round pumpkin treats.  Any pumpkin can be used for baking, even green ones!  Pumpkins that have been used as decorations for a couple of months are just fine for cooking. 

For the serious pumpkin connoisseur, we do grow several gourmet varieties including: Rouge Vif D’etampes (a bright red-orange Cinderella type), Long Island Cheese (a dense, buff-colored, short & squat pumpkin), and Naples Long (an Italian heirloom variety that is green and looks like a giant zucchini).  


Apple Sauce–a well-loved staple food on the Treworgy Family table!

Quarter apples (about 1 apple per person).  Boil a quarter to half cup (enough to keep apples from burning) of water in a medium saucepan.  Add apples and simmer until apples are soft, about 15 minutes.  Put the contents of the saucepan through a sieve or Foley Food Mill.  We love it plain, but feel free to add sugar and cinnamon if that’s what you like! 

Farm Fresh Tip: Deep red macintosh apples in October will make beautiful pink apple sauce!          


Delicata Squash–Our favorite way to eat our favorite winter squash!

Wash delicata squash then cut into halves the long way and scoop out the seeds.  Place the halves face up on a baking sheet and add a teaspoon of butter and a tablespoon of maple syrup or brown sugar to each half.  Bake at 350 F for one hour.  Serve hot. 

Farm Fresh Tip:  The skin is edible, so eat the whole thing!     

Check out our Treworgy Family Orchards Store and favorite cookbooks for more delicious recipes.