A Wild Ramp Recipe: Arkansas Black Apple Pie with Caramel Sauce
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Furhmann Orchards supply The Wild Ramp with a variety of apples. One that you may not have seen or tasted is the Arkansas Black apple. The cultivar was first discovered in 1870 in an orchard in Bentonville, Arkansas. It is thought to be a descendant of the Winesap apple. The apples are dark red on the tree and, as they ripen, they become almost burgundy. In storage, the skin becomes even darker…thus the name. There has been a renewed interest in this heritage apple in the last decade. When first picked, the apples are tart, but they will mellow with storage. The Arkansas Black apple will become a sweet, firm apple that offers notes of cherry, cinnamon, vanilla, and coriander after it has been in cold storage for a while. Arkansas Black apples are excellent for keeping apples and can be stored for months in appropriate conditions. The apples are delicious when fried, made into an apple crisp, applesauce, strudel, or pies. Stop by The Wild Ramp and rediscover this classic American heirloom apple.
Arkansas Black Apple Pie with Caramel Sauce
Ingredients
5 to 6 Arkansas Black apples, peeled and thinly sliced
1 tablespoon lemon juice
1 cup sugar
¼ cup flour
1 ½ teaspoons apple pie spice
¼ teaspoon salt
1tablespoon butter
Double-crust pie pastry
Steps
Preheat oven to 425°. In a large bowl, combine apple slices, lemon juice, sugar, flour, spice, and salt. Gently toss to coat the apple slices with the sugary mixture. Using half of the crust pastry, roll one disk to fit a 9” pie plate. Spoon the apple mixture into the prepared crust.
Sprinkle diced butter over the apples. Roll the other half of the pastry into a disk to cover the apples. Trim and fold the edges of the pastry under and crimp.
Bake in preheated oven for 15 minutes. Reduce temperature to 350° and bake until crust is golden, and apples are tender, about 1 hour. Cool on a wire rack.
Serve with caramel sauce.
Caramel Sauce Recipe
Ingredients
1 cup firmly packed brown sugar
½ cup butter
¼ cup whipping cream
¼ cup honey
Steps
Bring brown sugar, butter, whipping cream, and honey to a boil in a saucepan over medium heat, stirring constantly. Boil for 2 minutes, stirring the entire time. Remove from heat and cool for 15 minutes before serving over pie. (The sauce will keep in the refrigerator for up to a week. To reheat, microwave for 10 to 15 seconds until just warm. Stir until smooth.)
