Each August, Sebastopol holds its annual Gravenstein Apple Fair to celebrate the county’s treasured heirloom apple. The 2020 fair has been cancelled due to the Corona-19 crisis, however we can still celebrate this endangered apple by eating it and supporting the remaining farmers who grow it in Sonoma County. The FruitGuys Chief Banana Chris Mittelstaedt was a judge at Sebastopol’s 2009 Gravenstein Apple Fair pie contest when the winner was Sonoma county resident Kayleigh Stump. Below you’ll find her prize-winning Gravenstein Apple Pie recipe as well a delicious Gravenstein Apple cole slaw recipe from Sebastopol food writer Stephanie Rosenbaum, another Gravenstein apple baking champion. Enjoy the Gravs brief but glorious season.
Gravenstein Apple Pie
Recipe by Kayleigh Stump, Grand Champion of the 2009 Gravenstein Apple Fair’s pie baking contest.
- 2 cups unbleached flour
- ½ cup almond flour
- 2 sticks very cold unsalted butter
- 1 teaspoon salt
- 1 heaping teaspoon brown sugar
- 5–8 tablespoons ice cold water
- 7 Gravenstein apples, peeled, cored, and sliced
- ½ cup unsalted butter
- 3 tablespoons all-purpose flour
- ¼ cup water
- ½ cups packed brown sugar
- ½cup white sugar
- 1 cap full of vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- Mix flour, almond flour, salt and brown sugar.
- Cut in butter.
- Drizzle in ice-cold water one tablespoon at a time, until crumbly dough stays together when pinched.
- Form two disks and refrigerate for 2 hours.
- Roll out dough to line pie plate.
- Preheat oven to 425 degrees.
- Melt the butter in a saucepan.
- Stir in flour to form a paste.
- Add water, white sugar, spices, vanilla, and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan.
- Fill with apples, mounded slightly.
- Cover with a latticework of crust.
- Gently pour the sugar and butter liquid over the crust.
- Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven.
- Reduce the temperature to 350 degrees. Continue baking for 35-45 minutes, until apples are soft.
ORDER YOUR GRAVENSTEIN APPLES NOW
Gravenstein Apple Slaw
Recipe by Stephanie Rosenbaum Klassen
- 3 Gravenstein apples, cored, thinly sliced
- Juice of 1 lemon or lime
- Two tablespoons apple cider vinegar
- Two tablespoons grapeseed or olive oil
- One tablespoon honey
- Salt and freshly ground pepper to taste
- 2 cups finely shredded red cabbage
- 1 cup finely shredded green cabbage
- 1 cup grated carrots
- Four scallions, finely chopped, or ½ small red onion, thinly sliced
- One jalapeno pepper halved, seeds removed, thinly sliced
- ⅓ cup chopped cilantro or parsley leaves
- Toss apple slices with lemon juice and set aside.
- Whisk together vinegar, oil, honey, salt, and pepper; taste for seasoning.
- In a large bowl, toss together cabbage, carrots, scallions, apple, and jalapeno.
- Pour dressing over slaw and mix well.
- Chill until ready to serve. Just before serving, mix in cilantro or parsley.
Serves 4–6. Prep time, 20 minutes.
Stephanie Rosenbaum Klassen is a Sonoma County-based writer. She is a past Grand Champion of the Gravenstein Apple Fair’s pie-baking contest. Her books include Honey from Flower to Table, World of Doughnuts, and A Little Taste of San Francisco.