Colorado Proud

Apples rank among the top three fruits produced around the world. They are easy to store and transport and, as a result, are typically available year-round in the U.S. Apples are rich in quercetin and pectin, both of which are credited for supplying apples with their health benefits. According to the Colorado Fruit and Vegetable Growers Association, fruit and vegetable production is a nearly $300 million industry in Colorado, with more than 60,000 growing acres primarily in Fremont, Mesa, Durango and Delta counties.

Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state. Chef Jason Morse of 5280 Culinary has whipped up a warm, delicious and sweet apple dessert that makes a perfect finish for an autumn dinner. Head to your local grocery or market and bring home some Colorado-grown apples to try in this pie. Visit coloradoproud.org for a complete list of recipes.

Apple Crumble Pie

3 Granny Smith variety apples, peeled and thinly sliced
4 Honey Crisp variety apples, peeled and thinly sliced
1 tablespoon lemon juice
1/2 cup granulated cane sugar
1/2 cup dark brown sugar
2 tablespoons all-purpose flour
1-2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon allspice
1 deep dish pie shell
1 10-ounce package crisp/streusel topping
5 tablespoons salted butter at room temperature

Load pellet hopper, ignite Traeger and set temp to 385 F (other grill or oven will work). Place all peeled apples in a bowl and toss with lemon juice; store in the fridge.

In a separate bowl mix together the sugars, flour, cornstarch, cinnamon and allspice. Mix the flour mixture well and set aside. Remove pie shell (already in pan) from the fridge and let soften at room temp for 15 minutes.

Prepare the packaged apple crisp topping and set aside. Mix apples and flour mixture together in a large bowl. Place the apples into the pie shell. Chef’s tip: Cover pie dough edges with foil to prevent over cooking dough; remove during the last 15 minutes of cooking to brown the edges.

Top the apple mixture with the crisp topping and spread out evenly. Bake the pie at 385 F for 30 minutes. Remove foil on edges after 30 minutes. Bake for an additional 10-15 minutes or until pie liquid is thick and not runny. Remove and let rest for 15 minutes. Slice and serve with vanilla or cinnamon ice cream.

Try this recipe with an apple wine, such as Apple Blossom from The Winery at Holy Cross Abbey. Containing the juices of several varieties of apples, it is light and bright, with crisp apple flavors. Serve heated with a cinnamon stick or mulling spices for a special treat.