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A Taste of Oak Glen

Mule deer in an apple orchard, Oak Glen (11/19/17) Alena Nicholas

Los Rios Rancho (11/19/17) Alena Nicholas

One of California’s great autumn traditions is driving to Oak Glen (San Bernardino County), Apple Hill (El Dorado County) or Julian (San Diego County) for a taste of the harvest.

Of course, no trip to these apple-growing areas is complete without buying an apple pie, apple strudel, apple dumpling, candied apple, apple cider or some other delicious apple delicacy.

Legendary Oak Glen bakers, Theresa Law of Law’s Oak Glen Coffee Shop and Steve Gillespie of Los Rios Rancho are famous for their apple pies. The following recipe incorporates the best of both.

Since food is so important to Thanksgiving Week, we provide the recipe should you want to bring a taste of California Fall Color to your Thanksgiving Day dinner. Why, even the mule deer are paying attention.

Of course, as color spotter Alena Nicholas suggests, there’s still time to get to Oak Glen, Apple Hill or Julian, should you want to buy a pie straight out of the oven and bring home the sweet smell of autumn.

Indian Corn, Oak Glen (11/19/17) Alena Nicholas

Famous Oak Glen Apple Pie

Ingredients:

  • 9 cups peeled, cored, and thinly sliced apples such as Idared, Jonagold, Newtown Pippin, or Stayman Winesap (about 2 1/2 lb. total) Adjust sugar and lemon juice according to the sweetness of the apples you use.
  • 1/2 to 3/4 cup granulated sugar
  • 4-1/2 tablespoons cornstarch
  • 1 to 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pastry for a double-crust 9-inch pie
  • 1-1/3 cups apple juice
  • 1 cinnamon stick (3 in.)
  • 1 strip orange peel (1/2 by 4 in., orange part only)
  • 3/4 cup firmly packed brown sugar
  • Vanilla ice cream (optional)
  1. Mix apple slices with 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and ground cinnamon and nutmeg. Taste and, if desired, add more granulated sugar and lemon juice
  2. On a lightly floured board, roll half the pastry into a round 1/8 inch thick. Line a 9-inch pie pan with pastry. Fill with apple mixture.
  3. On a lightly floured board, roll remaining pastry into a 1/8-inch-thick round and lay over apple mixture. Fold edges of top pastry over edges of the bottom one and crimp to seal together. Cut decorative slits in top pastry and sprinkle with about 1 tablespoon granulated sugar.
  4. Bake on the lowest rack in a 375° oven until juices bubble in center of pie, 1 to 1 1/4 hours. If pastry edges brown before pie is done, drape affected areas with foil. Cool pie on a rack at least 2 hours.
  5. Meanwhile, in a 1 1/2- to 2-quart pan, combine apple juice, cinnamon stick, and orange peel. Cover and simmer over low heat for 15 minutes. Stir in brown sugar until it dissolves. Mix remaining 1 1/2 tablespoons cornstarch smoothly with 3 tablespoons water; stir into juice mixture over high heat until sauce boils. Discard cinnamon stick and orange peel.
  6. Cut warm or cool pie into wedges; top each portion with vanilla ice cream and warm or cool cinnamon sauce.

Oak Glen (11/19/17) Alena Nicholas

Oak Glen (11/19/17) Alena Nicholas

Oak Glen (11/19/17) Alena Nicholas

Oak Glen (11/19/17) Alena Nicholas

Oak Glen (11/19/17) Alena Nicholas

Oak Glen (11/19/17) Alena Nicholas

Nutritional Information Per Serving:

  • Calories: 476
  • Calories from fat: 28%
  • Protein: 3.2g
  • Fat: 15g
  • Saturated fat: 3.8g
  • Carbohydrate: 84g
  • Fiber: 3.2g
  • Sodium: 244mg