The Unicoi County Apple Festival has been named one of the Southeast Tourism Society’s Top 20 events and is a three year winner of the Northeast Tennessee Tourism Association’s Pinnacle Award. But this is not a surprise to the locale population; they have been enjoying this festival for 36 years.
This event is always a hit with both locals and visitors. Craft vendors and artisans, as well as lots of excellent food are always part of the festival, and this year is gearing up for much of the same. Various contests and children’s activates round out the offerings so there is something for everyone.
Of course the main attraction and reason for the event is the apples. Locally grown and harvested, many are heirloom varieties that can be traced back at least 100 years. Sweet to sour, and every shade of flavor in-between of an apple, can be found at the Apple Festival.
The video above is a helpful step by step guide to baking this rustic apple pie. Lower in fat and calories, this pie is a snap to prepare and will leave room in your calorie count for the all important dab of ice cream.
Rustic Apple Pie
Preheat oven to 425 when ready to bake pie
- 1/2 cup whole-grain pastry flour or regular whole-wheat flour
- 1/2 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons cold, unsalted butter, cut into small pieces
- 2 tablespoons low-fat buttermilk
- 3 tablespoons ice water
Add flours, sugar and salt to a food processor and pulse to combine.
Add Butter and pulse 10 to 12 times until you have the consistency of cornmeal.
In a different bowl combine ice water and buttermilk; stir to combine.
Add buttermilk mixture to flour mixture and pulse four to five times until the dough comes together.
Gently pat dough into a disk shape, cover with plastic wrap and chill at least one hour or over night if desired.
When ready to make pie roll out into a round disk about 1/8 inch thick on a greased cookie sheet.
- 3 medium Golden Delicious apples, unpeeled
- 1 tablespoon lemon juice
- 1/3 cup dried tart cherries
- 1 tablespoon plus 1 teaspoon cornstarch
- 3 tablespoons light brown sugar
- 1/8 teaspoon ground cinnamon
- 1 teaspoon honey
- 1/4 teaspoon boiling water
Slice apples but do not peel.
Toss apples with lemon juice, sugar, dried cherries, cornstarch, and cinnamon. Make sure to evenly coat all apples.
Mound apples in middle of crust and then pull up edges, the top of pie will be open.
Bake in a preheated 425 oven for 15 minutes then reduce heat to 350 degrees and bake for another 40 minutes till golden brown.
Glaze with honey and water mixture if desired. Top with ice cream or a sharp cheddar cheese and enjoy!
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