Market Hours
Open August 14, 2010
August - Sept.
Closed Mondays
Tues - Sun 11 - 6 pm
October
Open everyday,
11-6 p.m.
Tours offered
9 a.m. on
Location:
4344 - 13 Mile Road
Sparta, Michigan 49345
Phone:
616-887-2404
Directions:
Take 13 Mile Road ½ mile W. of Fruit Ridge, or 2.3 miles W. of M-37 at Sparta
Map:
Click here for a map to Steffens Orchard Market
Featured Items
Peaches are still available for a few more days but will soon end. Blueberries are done. Paula Red apples are in the market. U-Pick Paula's are done. W now have Golden Supreme, Gala, and Honeycrisp in the market. U-Pick Honeycrisp is NOT ready yet but probably soon. McIntosh (we pick) will be available this weekend..
Come and meet "Peaches," our Golden Retriever puppy. You will love "Peaches."
Sparta Festival
The Sparta "Harvest on the Ridge Apple Festival", was a great success in 2009 and 2010 will be even better. You can download the 2010 schedule of events and scarecrow contest rules at www.spartachamber.com . We will also have the contest rules available at the market.
Put Sept. 24-25 on your calendar and consider entering the scarecrow contest.
|
|
Macadamia Nut Crumb Pie |
|
|
2006 Michigan Apple Committee Pie Contest Winner
Recipe by Lucille Eisbrenner of Roscommon, Michigan
Crust:
2 cups sifted all-purpose flour
1/2 cup lard
1 tsp. Pioneer granulated sugar
1 large egg
1/4 tsp. Salt
1/8 tsp. baking soda
2 Tblsp. ice water
1 Tblsp. lemon juice
Filling:
3 cups Michigan apples, peeled, cored, sliced
(Recommended varieties: McIntosh, Cortland, Ida Red)
3/4 cup light corn syrup
3 eggs
1/2 cup coconut milk
3 Tblsp. butter, melted
1/2 cup Pioneer granulated sugar
3 Tblsp. all-purpose flour
Crust Topping:
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/3 cup quick cooking oats
6 Tblsp. butter
1/2 cup macadamia nuts, coarsely chopped
- Preheat oven to 400 degrees.
To make the crust:
- In a bowl, sift together flour, sugar, salt and baking soda.
- Cut in the lard with a pastry blender, or two knives until pieces are the size of small peas.
- Beat together the egg, lemon juice and ice water.
- Gradually add the egg mixture to the flour, 1 Tblsp. at a time, tossing with a fork until dough forms a ball.
- Refrigerate until ready to use.
To make the filling:
- In a large bowl, beat corn syrup, coconut milk, sugar and eggs at medium speed until smooth.
- Beat in butter at low speed.
- Stir in apples.
- Set aside.
To make the topping:
- In another bowl, combine the first three ingredients.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in the nuts.
- Set aside.
To make the pie:
- On a lightly floured surface with a floured rolling pin, roll the ball of dough to form a 12-inch round crust
- Lay the crust into a 9-inch round pie pan, leaving a 1-inch overhang.
- Trim and flute edge of the crust.
- Spoon the apple filling mixture into the pie crust.
- Sprinkle topping evenly over apple filling.
- If desired, cut excess dough with shaped cookie cutters and place on top.
Bake at 400 degrees for 10 minutes, then turn oven temperature down to 350 degrees and continue baking for 40 minutes until apples test done with a fork.
Cool on a wire rack.
If anything is left over, refrigerate.
|
|
Apples
Eating U-Pick*
- Paulared*
- Gingergold
- Golden Supreme
- Gala*
- Honey Crisp*
- Red Delicious*
- Fuji*
- Braeburn
- Cameo*
Baking
- Cortland*
- Jonathan*
- Jonagold*
Applesauce
- Rome Beauty*
- Northern Spy
- Idared*
- Golden Delicious*
- McIntosh
Pies
- Golden Supreme
- Cortland*
- Jonathan*
- Idared*
- Northern Spy
|
