Apple picking is a staple tradition for many families living on Long Island, and my family carries that tradition as well. There are many great places on Long Island to go apple picking such as Cider Mill, Milk Pail Farm, and Woodside Orchards. Every year, we sneak away from school and work to our own autumn wonderland. 

On the drive to our oasis, we are in awe of the vibrant warm colors of the leaves changing, and the long four-hour journey is worth it when we get to our destination. An old barn house with the paint chipping off stands before us, and so does my Nonno’s old friend, Joe, and his dog Barnaby. We greet them with gratitude and Joe extends his arm to reveal his vast assortment of apple trees. Acres and acres of granny smith, gala, pink delicious, and more. Grabbing our crates we set off into the forest of apple trees, picking whichever ones call out to us. 

After harvesting a significant amount of apples, my aunt lays down an old bedsheet, and we all huddle together on the earth. Rewarding ourselves, we feast on sandwiches we packed that morning and some fruit from our harvest. After an afternoon of laughing, gathering, and feasting, we say our goodbyes to Joe and Barnaby and set off back to work and school. When I get back home, overwhelmed with the mounds of apples now living on my dining room table, I decide it’s time to use them. Here’s how you can use your apples, too.

Ingredients

• 1 cup apple cider or juice
• ⅔ cup sugar
• 6-8 peeled and sliced apples
• 2 Tbsp cornstarch
• 2 Tbsp water
• ½ tsp cinnamon
• 1 Tbsp butter
• 2 Pillsbury pie crusts
• 1 egg
• ½ Tbsp water

Directions

1. Remove the Pillsbury pie crusts from the fridge to come to room temperature.
2. Combine cider and sugar in a large saucepan and bring to a boil. Add the apple slices and cook uncovered for 5 minutes until the apples are tender.
3. In a separate small bowl, mix the cornstarch and water and add to the apple mixture along with the cinnamon. Stir constantly until the mixture comes to a boil.
4. Remove from heat and stir in the butter.
5. Preheat the oven to 350° F.
6. Roll out the Pillsbury dough on a baking sheet lined with parchment paper.
7. Place the apple filling in a vertical line on the Pillsbury dough. Cut lines 1” apart up and down the sides of the dough making sure the cuts do not touch the filling. Not cutting too close to the filling will reduce the chances of the filling leaking.
8. Start from the top left and fold over the first 1” slice of dough, then fold the top right corner, and continue until it resembles a braid.
9. Beat the egg in a small bowl with ½ Tbsp of water and brush the egg wash over the pastry.
10. Place the baking sheet in the oven and bake for 20 minutes or until the apple strudel is golden brown.

This recipe makes 2 apple strudels.