I live in a state that apples do not grow. We have oranges, loquats, blueberries, strawberries, grapefruit, papaya, guava, mangoes, raspberries, grapes (muscadines, really) and sadn pears. We don’t grow apples.
I love apples. I walked into The Fresh Market and there was a display of a new variety of apples, called Honeycrisps. I have never seen an apple this big.
 
The apple is crisp. It has a distinctive taste that is like honey. My apple coring gadget will not slice through this apple. I will make my thanksgiving pies from this apple. I have a great recipe that my sister learned from her high school friend Judy Nelson, called Sour Cream Apple Squares. I may make that recipe this weekend.
SOUR CREAM APPLE SQUARES OVEN 350 degrees                               12 to 15 SquaresÂ
2 cups Pillsbury’s Best All Purpose Flour
2 cups firmly packed brown sugar 1/2 cup butter or margarine, softened
1 cup chopped nutsÂ
Combine first three ingredients in large bowl. Blend at low speed until fine crumbs form. Stir in nuts. Press 2 3/4 cups mixture firmly intoungreased 13 x 9 or 15 x 10 pan.
Combine in large bowl the remaining crumb mixture
1 to 2 teaspoons cinnamon
1 teaspoon soda
1/2 teaspoon salt
1 cup dairy sour cream
1 teaspoon vanilla
1 eggÂ
2 cups peeled, finely chopped apples
Stir into batter, then spoon evenly over crumb base. Bake at 350 –
13 x 9 pan 30-40 minutes
15 x 10 pan 25-35 minutes or until toothpick inserted in center comes outclean.
Cool before cutting, top with powdered sugar or whipped cream.Â
