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 Squares 

2 cups Pillsbury’s Best All Purpose Flour

2 cups firmly packed brown sugar 1/2 cup butter or margarine, softened

1 cup chopped nuts 

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 egg 

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. 

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