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Wednesday, September 22, 2010

Apples . . . A Great Way to Celebrate Fall!

The aroma of apples and spices mixed with woodfires and falling leaves signals a change of season and Apple Butter Baking at Sauder Village. For the 34th consecutive year, guests can watch as we boil the cider down, add the thinly sliced apples and then cook the homemade apple butter in copper kettles over an open fire. This ever-popular fall event is sure to delight all of your senses with activities including apple butter making, cider pressing, apple cooking demonstrations and hands-on activities.

We’ve posted a video with some highlights of this fall event that runs Sept. 22-25. We also thought we’d share a few of the apple recipes we’ll be preparing in our historic homes throughout the fall. We hope you’ll plan to visit us for Apple Butter Making or one of the other special events we have planned yet this season!

Historic apple recipes to try in your own kitchen . . .

Apple Butter Pie – A recipe from the Lauber Family
1 heaping tablespoon flour (serving spoon)
1 heaping tablespoon sugar (serving spoon)
2 heaping tablespoons apple butter (servings spoons)
2 eggs
½ teaspoon cinnamon
pinch of salt
2 cups milk (1 cup cream and 1 cup 2% milk)

Mix sugar and flour, add next four ingredients then add milk. Pour into crust and bake at 350 degrees for 40-45 minutes or until the center is set.

Apple Pandowdy
Apple Pandowdy is one of a family of simple desserts, known in different parts of the world as cobblers, duffs, grunts, slumps and pandowdies. These desserts have subtle variations, but the base of all of them is fruit baked with a sweet biscuit or cake dough top. The exact origin of the name Pandowdy is unknown, but it is thought to refer to the dessert’s plain or “dowdy” appearance. Looks can be deceiving, apple pandowdy is delicious - especially topped with a bit of ice cream or whipped cream. This dessert is super easy to make, yet wins rave reviews from diners. Try some tonight!

Apple Pandowdy Ingredients:
1 ¼ cup butter
2/3 cup sugar
1 egg
1 cup milk
2 ½ cups flour
3 teaspoons baking powder
½ teaspoon salt
4 cups peeled, sliced apples
1/3 cup brown sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
whipped cream or ice cream for garnish

Preheat oven to 350 degrees F. Combine flour, baking powder and salt, set aside. Butter a 9” square baking dish. Place sliced apples in buttered baking dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg. Cream butter and sugar until fluffy. Mix in egg. Add flour mixture, alternating with milk, beginning and ending with flour mixture to make a stiff batter. Spread batter evenly over apples and bake for about 50 minutes or until golden brown. Cool for at least ten minutes before serving. You can serve this dish right out of the pan or invert it onto a serving plate like an upside-down cake, warm or at room temperature. Top with whipped cream or ice cream.

Apple Grunt
½ cup sugar
2 T butter
1 egg
1 cup flour
½ t. salt
½ t. baking powder
2 c. sliced apples
½ c. sour milk or buttermilk
½ t. vanilla
6 T. brown sugar
1 ½ T. flour
½ t. cinnamon
1 ½ T. butter

Cream sugar and butter together; add egg and mix. Blend flour, salt and baking powder together and add to mixture. Mix soda with milk and vanilla; mix all together. Add apple slices and pour batter into a buttered baking dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter – mixing until crumb texture and sprinkle over apple batter. Bake at 375 degrees F. for 35 to 40 minutes.


  1. The Apple butter pie recipe, gave me insight into my grandmothers way of cooking. I am going to try the serving tablespoon when measuring her recipes. I am guessing I will have better results. Thank you.

  2. Recipes sound delicious. I'll have to give them a try! THANKS!