SIMPLY DELICIOUS

with Rynn Hennings thehouseofelynryn.com

Surry County has a long history of pie-making. In fact, it can lay claim to its very own pie, the sonker! The following two vintage pie recipes are both perfect for fall baking. The Grated Apple Pie recipe is a twist on apple pie with shredded apples put into a batter that cooks up light but with all the deliciousness of traditional apple pie. The Sweet Potato Sonker recipe has the expected sweet milk dip topping that makes this sonker so beloved. However, the customary lattice top that many cooks place on top of the pie is replaced with cookie-cutter pie crust leaves for a pretty presentation.

GRATED APPLE PIE

Servings: 8 | Prep Time: 20 minutes Cook Time: 45 minutes

Ingredients for pie

• 1 pie crust • 4 cups apples, peeled and grated (about 5 medium apples; see Sweet Tips below) • 2 teaspoons lemon juice • 1 1/4 cups sugar • 3 tablespoons all-purpose flour • 1 teaspoon ground cinnamon • 1/4 teaspoon nutmeg • Pinch of salt • 1/2 cup salted butter, softened • 2 teaspoons vanilla extract • 2 large eggs, beaten

Directions for pie

1. Preheat the oven to 450 degrees F. 2. Place the crust into a 9-inch pie dish. Cut off any overhanging crust and crimp the edges. 3. Whisk the sugar, flour, cinnamon, nutmeg, and salt in a medium-sized bowl. Then sprinkle 3 tablespoons evenly in the bottom of the crust and set the rest aside. 4. Grate the apples and add the lemon juice and stir. 5. In a mixing bowl, beat the butter until creamy. Add the remaining sugar mixture and beat until incorporated. Add the vanilla and eggs and beat until mixed well and the mixture turns lighter. Stir in the apples. 6. Pour the apples into the crust and spread them evenly. Place a pie ring or one made out of aluminum foil around the edges of the crust. 7. Bake at 450 degrees for 15 minutes. Then reduce the heat to 350 degrees and bake for an additional 30-35 minutes. If the crust is not brown enough, remove the pie ring for the last 10 minutes of cooking time.

SWEET POTATO SONKER WITH MILK DIP

Servings: 6 | Prep Time: 30 minutes Cook Time: 1 hour and 10 minutes

Ingredients for sonker

• 2 pounds sweet potatoes (about 4) • 1 teaspoon salt • 2 pie crusts • 1 cup granulated sugar • 3 tablespoons dark brown sugar • 3 tablespoons all-purpose flour • 1/8 teaspoon ground cinnamon • 3/4 cup potato water • 4 tablespoons unsalted butter, melted • 1/2 teaspoon vanilla extract • 8 x 8-inch pie dish • Cooking spray

Ingredients for Milk Dip

• 1 1/2 cups whole milk • 1 tablespoon cornstarch • 1/4 cup + 2 teaspoons granulated sugar • 1/8 teaspoon cinnamon • 1/2 teaspoon vanilla • 2 tablespoons butter

Directions for sonker

1. Peel the sweet potatoes and place them into a mediumsized pan. Cover them with cold water, add the salt, and boil for 20-30 minutes or until tender. Scoop the potatoes from the water and place them onto a platter to cool. Save ¾ cup of the cooking water. 2. When the potatoes are cool enough to handle, slice them. 3. Preheat the oven to 375 degrees F. 4. Roll one pie crust large enough to fit into an 8 x 8-inch pan sprayed with cooking spray. Cut off any overhanging dough. 5. Place the sliced potatoes into the pie crust, evenly spreading them. 6. In a medium bowl, place the sugars, flour, and cinnamon.

Whisk to blend and break up any lumps. Add the potato water, melted butter, and vanilla. Stir. Pour this mixture over the potatoes in the pie crust. 7. Use the other crust to make a top for the pie. Cut out shapes like leaves or make a traditional lattice crust top.

Bake the pie for 40 minutes. 8. Remove the pie from the oven and pour about half of the milk dip evenly over it. Cook for an additional 10 minutes. Pour the rest of the dip over individual servings

Directions for Milk Topping

1. While the pie bakes, stir together until smooth 1 tablespoon of the milk with the cornstarch in a small bowl.

Pour this cornstarch mixture into the rest of the milk and stir. 2. In a medium-sized saucepan, add the milk and cornstarch mixture, sugar, and cinnamon. Stir and bring to a boil to slightly thicken the mixture. Stir constantly. 3. Remove from the heat and add the vanilla and 2 tablespoons butter. Stir to melt the butter

Sweet Tips

I have made the apple pie with both gala and golden delicious apples with good results. For more information, photos, and more recipes, go to Houseofelynryn.com

MULLINS

PAWN SHOP & JEWELERS

LaYWaY FoR ChRIsTMaS!

Adjusted Regular Store Hours: Mon–Fri: 10:00 am – 5:30 pm Saturday: 10:00 am – 3:00 pm Mullins Pawn Shop & Jewelers 336-786-6417 • 336-789-7109 1911 Caudle Dr, Mount Airy, NC

IT’S CRUNCH TIME!

North Carolina Crunch Day

When I think of fall, I think of apples. From the delicious aromas of fresh baked apple cakes, apple pies, apple butter, applesauce, dried apples, and cooked apples, I love them all. This year, we have even more reason to enjoy one of our favorite fruits. Join kids and adults across North Carolina on Wednesday, October 20, 2021, at noon by crunching into a locally grown apple. This event is about uniting to celebrate North Carolina agriculture, National Farm to School Month, Early Care and Education Month, apples grown by local farmers, and healthy eating. Growing up, I often heard that “an apple a day keeps the doctor away.” There is some truth in that statement. Apples are a great source of dietary fiber and have many nutritional benefits. Some claim that eating apples even reduces headaches, colds, and upper respiratory infections. Another benefit of apples is the long storage life compared to many other fruits. Select apples that are firm-to-hard and have been kept refrigerated. Cold temperatures keep apples from continuing to ripen and becoming mushy after being picked. Apples will turn soft ten times faster at room temperature and nearly five times faster at 40 degrees F. Place apples in a plastic bag and store in the crisper of your refrigerator for up to six weeks. Check the bags frequently and remove any apples that have started to decay. For longer storage, can, dry, or freeze the apples. For more information on any of these techniques, visit the National Center for Home Food Preservation at the University of Georgia Cooperative Extension at https://nchfp.uga.edu/ publications/publications_uga.html/ Wash all produce, including apples that are eaten with or without peeling. Rub the produce thoroughly, under cool running water. Soap isn’t recommended for washing produce since it may leave a residue. We are fortunate to have the 850-tree Southern Heritage Apple Orchard at nearby Horne Creek Living Historical Farm, located at the southern end of the Surry County in Pinnacle. The orchard features more than 425 varieties of old southern apples, many of which are almost extinct. Horne Creek shares that these old apple varieties have been collected throughout the south by dedicated apple enthusiasts to keep this unique part of our agricultural heritage alive. Plan a trip to visit the orchard from 9 a.m. – 5 p.m. on Tuesday through Saturday. Admission is free. For more information about the orchard and the Horne Creek Living Historical Farm, visit their website at https://historicsites.nc.gov/all-sites/hornecreek-farm/

Use your favorite apples to make some Crunchy Apple Salad on Crunch Day with this easy recipe the whole family will enjoy. Pink Lady variety is one of my favorites!

CRUNCHY APPLE SALAD Ingredients

• 1/3 cup plain nonfat Greek yogurt • 1 tablespoon sugar • 1 tablespoon light mayonnaise • ¼ teaspoon vanilla extract • ½ teaspoon cinnamon • 2 tablespoons walnuts (optional) • 2 tablespoons raisins (optional) • 2 large apples, one green and one red, washed • 1 can (8 oz) pineapple tidbits, in juice, drained

Directions

1. Wisk together the first 5 ingredients in a medium bowl. 2. Cut unpeeled apples into bite-sized pieces. 3. Stir apples, pineapple tidbits, raisins, and nuts into the yogurt mixture. 4. Chill until ready to serve.