Apple time: Pressed for Flavor
Special to The Detroit News
Visitors stroll the grounds of the historic property at the Franklin Cider Mill in Bloomfield Hills, sipping cider, munching on doughnuts, caramel apples, specialty foods and artisan baked goods.
It’s the sweet aromas drifting through the cider mills, orchards, and kitchens this time of year that lure people here for their fix of fall flavors. And to get a glimpse of how the award-winning cider is made.
Apples are available in a variety of different colors, flavors, and textures.
Underneath the main building, the giant water wheel rotates rhythmically, churned by the current of the Franklin River. The wheel once powered the 90-ton apple press upstairs, and when in use today, extracts 150 gallons of cider out of 5,000 apples.
On a recent visit, I made my way to the Apple Shack to find shelves lined with bags of different kinds of apples. I spoke with outdoor manager Stacey Renas about the varietals they receive throughout the season, which is between 10 to 12, depending on the year.
She explained the benefits of buying apples from local mills or orchards, and how they’re different from the apples found in a store. “Store apples can sit on a shelf for long periods and even be deep frozen, which ruins them,” she said. “Any apple you get from us is never more than a week old.”
The Franklin Cider Mill has purchased apples from Rasch Family Orchards in Grand Rapids since the Jack Peltz family purchased the mill in 1966. Their apples are harvested the night before they arrive to ensure peak flavor and optimal freshness. It’s this quick turnaround that is at the core of what makes all their other apple-based products so delicious — pun intended.
Apples originated in Europe and have been around since antiquity. They only reached North America when the early settlers arrived. Today, the United States cultivates 200 unique varieties and is second only to China in global production. Among the states, Washington generates the largest volume, followed by New York, then Michigan.
Michiganapples.com reports that apples are the state’s largest and most valuable fruit crop, dominating 71% of fruit sales revenue. Michigan has an optimal growing environment, with a gradual warm-up and nutrient rich soil, which produces beautifully colored and flavorful fruit. Our Great Lakes help curb the chilly spring temperatures, which helps protect the crops from frost damage.
It’s estimated that Michigan growers will harvest around 30 million bushes this year, or 1.26 billion pounds, according to Diane Smith, executive director of the Michigan Apple Committee. The economic value for our farmers, before transportation, processing and marketing expenses, is $322 million, more than double our other fruit crops.
Michigan apple season begins in mid-August with fan favorites such as Paula Red, Ginger Gold and Honey Crisp. Among other popular varietals are Golden Delicious, Mcintosh, Red Delicious, Fuji, Jonagold, Ambrosia, Ida Red, Evercrisp, Cripps Pink that file in through early November. Most are great for both snacking and cooking, but certain types are considered better for specific uses.
For example, look for firmer apples, such as Granny Smith, Honey Crisp, or Evercrisp for dishes where you want the pieces to keep their shape, like with a torte or pie. Conversely, softer-fleshed apples like Mcintosh, Jonagold, Fuji and Gala are better if they need to break down easily, like for an apple sauce or butter. Using a mixture with different flavors and textures create balance in a dish, and protect it from getting too tart, sweet, overly firm or mushy.
After I collected my bag of apples, I left the shack and found a seat by the river to take in the idyllic autumn scene. I realized that they were more than just fruit, they’re a part of our annual traditions and the flavor of fall itself. This was the perfect time to get Michigan apples at their best, in a range of colors, flavors and textures.
From tart to sweet and crisp to soft, Michigan apples are delicious out of hand and cooked in both sweet and savory dishes. Enjoy them from baked goods, like pies, tarts and cobblers, to salads, stews, soups, or roasted alongside meats. With so much versatility, your culinary options endless!
Michigan apples are available from mid-August through November. Franklin Cider Mill is at 7450 Franklin Road in Bloomfield Hills. Hours are from 8 a.m. to 6 p.m. daily through Nov. 30.
Michigan Apple Rollout Schedule
(adapted from michiganapples.com)
Paula Red
First available and eagerly awaited. Pleasingly tart.
Available: Aug. 17
Ginger Gold
Sweet tasting, with a hint of tartness. Stores well.
Available: Aug. 18
Gala
A consumer favorite. A soft bite over amellow sweetness.
Available: Aug. 25
Honeycrisp
Sweet as honey, with a crisp bite. Creating quite a buzz!
Available: Aug. 30
Golden Delicious
A gingery-smooth taste.
Known for its sweetness. Available: Sept. 8
Mcintosh
A classic by any standards. Juicy with a lightly tart flavor.
Available: Sept. 10
Red Delicious
America’s most popular. Full-flavored sweetness.
Available: Sept. 23
Fuji
A popular late-season variety. Crisp and sweet.
Available: Sept. 24
Jonagold
Michigan grows them best! A must-try.
Available: Sept. 25
Ambrosia
Sweet and refreshing, floral notes with low acidity.
Available: Sept. 29
Ida Red
Tastes tangy and tart. Great for sauces and pies.
Available: Oct. 8
Evercrisp
Sweet, juicy and firm. Packs a powerful crunch.
Available: Oct. 23
Cripps Pink
Pinkish skin with crisp, juicy flesh. Tart with a sweet finish.
Available: Oct. 29
Apple Picking and Storage Tips
Wherever you get your apples, always check for blemishes, firmness and a pleasant aroma. They shouldn’t feel too soft to the touch, which signals the apple is over-ripe. Store them away from sunlight, and at cooler temperatures, such as in a cellar or refrigerator.
If you prefer them room temperature, use open containers to avoid trapping ethylene, which will ripen them faster. Apples bruise easily, so be careful not to drop or squeeze them. Always use the oldest apples first.
Grill the sandwich until golden and brie starts to melt.
Grilled Ham, Brie and Apple Sandwich
4 slices rustic multi-grain bread, sliced ½ inch thick
2 tablespoons unsalted butter, divided
3 tablespoons sharp honey Dijon mustard, such as Buttercup
4 ounces Brie, cut into ¼ inch slices from an 8-ounce round
½ Granny Smith apple, unpeeled, halved, cored and cut into 1/8-inch slices
4 ounces Black Forest Ham or smoked ham from the deli, thinly sliced
Place bread on a flat surface. Spread ½ tablespoon of the butter on one side of each slice of bread, and a layer of the mustard on the other side. Place two of the pieces in a warm skillet with the butter side down.
To build the sandwich, layer the brie over the mustard, followed by the apples, then the ham. Top the ham with the remaining slice of bread, butter side facing out. Cook the sandwich over medium-high heat until the bread is golden, and the cheese begins to melt. Serve hot.
Makes 2 sandwiches.
Quick Skillet Apple Pie
Adapted from America’s Test Kitchen
½ cup apple cider
1/3 cup maple syrup
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2 tablespoons unsalted butter
2 ½ pounds tart apples, peeled, cored and cut into ½ -inch-thick wedges
1 9-inch frozen or refrigerated pie dough (thawed if using frozen)
1 egg white, lightly beaten
2 teaspoons sugar
Preheat the oven to 425 degrees.
Skillet Apple Pies are easy to make and fun to serve.
Whisk cider, maple syrup, lemon juice, cornstarch and cinnamon together in a medium bowl and set aside. Melt the butter in a 12-inch heat proof skillet over medium heat. Add the apples, stirring often and cook until beginning to brown, around 5 minutes. Remove from heat and add the cider mixture, stirring until apples are well coated. Cool slightly.
Roll the pie crust into an 11-inch circle and drape it loosely over the rolling pin. Carefully transfer the dough to the skillet, unrolling it over the apple filling, tucking the edges inside the pan. Brush with the egg white, then sprinkle the sugar across the surface. Using a sharp knife, gently cut the dough in half vertically, then cut each half into two equal slices This will give you 6 pieces to serve easily, plus allows steam to escape as pie. Bake until apples are tender, and crust is golden, around 20 minutes. Let cool for 15 minutes. Serve with vanilla ice cream or whipped cream.
Serves 6.
Dehydrated apples make a delicious and nutritious snack.
Apple Cinnamon Chips
3 large apples, or a combination, such as Ida Red, Granny Smith, Ginger Gold, or Honeycrisp, washed and unpeeled
1 tablespoon of sugar
¾ teaspoon cinnamon
Preheat the oven to 200 degrees.
Place wire racks inside of a few sheet trays and coat with cooking spray.
Starting at the base of the apple, use a mandolin to carefully cut the apple into 1/8-inch circles. Spread the slices across the racks in a single layer, without overlapping. Sprinkle half the sugar and cinnamon over the top of the apples. Turn them over and sprinkle with the remaining sugar and cinnamon. Bake between 2 ½ to 3 hours, until apples are dehydrated and starting to crisp. Cool and store in an airtight container for up to one month.
Serves 3 to 4.
Rustic apple sauce has more texture and pairs nicely with roasted meats such as pork.
Rustic Apple Sauce
Adapted from Epicurious.com
7 pounds mixed apples, unpeeled, cored and chopped
6 cups apple cider
1 cup sugar
¼ teaspoon ground cloves
2 cinnamon sticks
½ teaspoon kosher salt
1 tablespoon apple cider vinegar
In a large pot, combine the apples, cider, sugar, cloves, cinnamon sticks and salt to a boil. Reduce the heat and cook over medium heat until the liquid has mostly reduced, and apples are very soft, around 1 ½ to 2 hours. Remove the cinnamon sticks, stir in the vinegar and allow to cool.
Use an immersion blender or back of a spoon to break up larger pieces for a rustic-style sauce. For a more refined and smooth sauce, press the apples through a food mill or strainer with a rubber spatula. Discard the solids.
Makes approximately 2 to 3 quarts.
Kale, Apple, and Cheddar Salad
Adapted from the New York Times
4 cups chopped kale
2 tablespoons coarsely chopped toasted almonds
2 tart apples such as Granny Smith or Braeburn, unpeeled, cored and chopped into ¼ inch dice
2 ounces extra sharp cheddar cheese, cut into ¼ inch dice
¼ fresh lemon juice
Kosher salt
Fresh ground pepper
½ cup olive oil
2 tablespoons grated Parmesan
Kale, Apple, and Cheddar Salad.
Combine the kale, almonds, apples and cheddar in a large bowl. To make the dressing, place the lemon juice in another bowl with 1 teaspoon of salt and ½ teaspoon of pepper. Whisk in olive oil until combined. Drizzle the dressing over the salad and toss to coat the ingredients. Sprinkle the Parmesan over the top and serve.
Serves 4 to 6
Apple, Blue Cheese and Walnut Salad
1 frozen puff pastry sheet, thawed
All-purpose flour
Kosher salt
Fresh ground pepper
1 tart apple, such as Granny Smith, cored and thinly sliced
¼ cup apricot jam
4 ounces crumbled blue cheese
¼ cup roughly chopped walnuts
5 cups arugula
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Preheat oven to 375 degrees.
Place the pastry sheet on a piece of parchment paper. Dust a rolling pin with flour and roll out the dough from the middle to edges, approximately 1/8 inches thick. Transfer the paper and dough to a sheet tray and poke holes across the surface with a fork. Dust the dough with salt and pepper.
Shingle the apple slices across the dough, leaving a 1-inch border. Heat the apricot jam in a microwave-safe container, 30 seconds at a time, until it liquifies. Brush a layer of jam over the apples, then scatter the blue cheese and walnuts on top. Bake until golden brown, between 30 to 45 minutes. Cool for 15 minutes before cutting.
For the arugula side salad: Place the arugula in a bowl and drizzle the olive oil and the vinegar over the leaves. Toss to coat, and season to taste with salt and pepper. Serve with the tart.
Serves 4 to 6
This story originally appeared in The Detroit News in October 2025.