By Gillian Graham

Staff Writer

It’s time again for all things apple: apple pies, apple dumplings and apple picking.

For many area orchards, this season’s crop features bigger and firmer apples because of ample rain throughout the summer, and some growers say their crops are slightly ahead of schedule. 

At Randall Orchards in Standish a number of varieties are ready to be picked despite damage from hail this summer, Farm Manager Scott Neal said. The farm lost 50 percent of its apple crop because of hail, though the remainder appear to be right on schedule.

The farm offers pick-your-own apples every day and free trailer rides on weekends. 

“We’ve got the best apples in Maine,” Neal said.

Randall Orchards has already had quite a few apple pickers this year, Neal said.

On Friday, 3-year-old Dakota Webb of Gorham visited the orchard with her grandmother Debra Webb, aunt Kelly Foss and great-grandparents Fred and Pat Green.

“I love picking apples,” Dakota said as she darted from tree to tree.

Foss, who was visiting from Florida for a relative’s wedding, said this was the first time she had been apple picking in years. 

“I brought the good weather with me,” she joked.

Pat Green said she always visits Randall Orchards for apples to make pies.

“I love Macs, especially early Macs,” she said, adding the Macintosh variety is best for baking pies. 

Nicole Arsenault of Gorham was also visiting the orchard with her sons, 3-year-old Anthony, 2-year-old Brady and 4-week-old Cadyn. She said the family visits the orchard because the “people are excellent and it’s close to home.”

In Limington, Doles Orchard started pick-your-own apples on Labor Day weekend and orchard owners are expecting a strong season. Emily Bunting, whose family runs the orchard, said their crop was not damaged by hail in mid-June and apples are firmer because of rain.

“We were really fortunate,” she said. “Our apple crop is very good this year.”

Bunting said the orchard will again host a series of Sunday afternoon concerts beginning Sept. 21 at 1 p.m., in addition to free hayrides and a straw maze.

“The music is the big draw for the weekend,” she said.

John Snell, owner of Snell Family Farm in Bar Mills, said his apple crop is “very good” this year. The apples are bigger and redder than in years past, he said. The farm opened for pick-your-own apples last Saturday.

Renae Moran, a University of Maine fruit tree specialist, said the timing of rain during the summer contributed to apples ripening ahead of schedule and growing larger than normal.

“I don’t think the rain hurt anything,” Moran said. “I think it will be an average crop size.”

Maine State Pomological Society President Ellen McAdam said apple trees grow better with too much rain than not enough. When trees are dry, they become stressed and drop their fruit, she said. 

McAdam, an owner of McDougal Orchards in Springvale, said rainy weather did make working in the fields a little more difficult, but “the trees are in great shape. We have a beautiful crop this year.”

McAdam said the business was “very lucky” only one end of one orchard was hit with hail July 1, causing little damage.

McDougal Orchards has had apples available for picking since early August and she recommends people try new varieties. In addition to apple picking, visitors can check out the orchard’s weekend hayrides, apple bin maze, corn maze and farm animals. 

“People ought to get out and pick some apples,” McAdam said. “It’s the perfect time.”

Local apple orchards

Doles Orchards — Apples, raspberries, free hayrides, corn maze. Open 10 a.m. to 6 p.m. daily. Located on Doles Ridge Road in Limington. For more information, call 793-4409 or visit www.dolesorchard.com. 

Smith’s Red Apple Farm — Pick your own apples, weekend hayrides, picnic area. Open daily on Route 109 in Acton. For more information, call 636-2338.

Snell Family Farm — Pick your own apples, shop at farm stand. Located on Route 112 in Bar Mills (Buxton). Open 9 a.m. to 6 p.m. daily. For more information, call 929-5421 or visit www.snellfamilyfarm.com. 

Visit www.getrealmaine.com and www.maineapples.org for more orchards. 

Carolyn Snell’s Apple Coffee Cake

1/3 cup butter

1 cup sugar

1 egg, beaten

1 teaspoon vanilla

2 cups flour

3 teaspoons baking powder

1/2 cup cider or orange juice

1/2 cup milk

6 apples, peeled, cored and sliced

1 teaspoon cinnamon

1/4 cup sugar

Preheat oven to 350 degrees. Cream butter, add sugar and mix well. Stir in egg and vanilla. In a separate bowl, combine flour and baking powder, add mixture to creamed mixture, alternating adding cider and milk. Place half of batter in a lightly greased 8- or 9-inch square pan, press half of apples into batter. Sprinkle with half of cinnamon and sugar. Pour remaining batter on top, press in remaining apples and sprinkle with cinnamon and sugar. Bake 35 to 40 minutes. Makes 6 to 8 servings.

Doles Orchard’s German Apple Cake

Do not preheat oven, use a bundt pan.

5 apples sliced

5 tablespoons sugar

2 tablespoons cinnamon

Mix above ingredients, set aside

2 cups sugar

1 cup oil

4 eggs

juice of 1 orange

3 cups flour

2 1/2 teaspoons vanilla

3 teaspoons baking powder

Beat ingredients well. Grease and flour bundt pan. Add half of batter to pan, layer 3/4 apple mixture on top of batter. Add remaining batter and layer apples on top. Bake at 350 degrees for 1 1/4 hours or until toothpick comes out clean.

McDougal Orchard’s favorite Apple Pie

Any apple can be used, though McDougal Orchards recommends McIntosh. Preheat oven to 400 degrees.

6 cups thinly sliced apples, peeled, cored

3/4 cup sugar — adjust for taste and ripeness of apple used

2 tablespoons all purpose flour

1 teaspoon cinnamon

dash of ground nutmeg

pastry for two-crust 9-inch pie

2 tablespoons butter

Combine sugar, flour and spices. Mix with apples. Line 9-inch pie plate with pastry. Fill with apple mixture, dot with butter. Adjust top crust, cutting slits for escape of steam, then seal. Bake for 50 minutes or until done (liquid bubbles). Serve warm with vanilla ice cream or sharp cheddar cheese.

McDougals Orchard’s Apple Crisp

Any apple will do, but some will cook down and other varieties hold their shape. Preheat oven to 350 degrees.

8 cups sliced apples, peeled and cored (4 pounds)

1/2 cup water

1 1/2 cups flour

1/2 cup brown sugar

3/4 cup white sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

2/3 cup butter

Fill 9-inch by 13-inch pan with apple slices. Pour in water. In a bowl, combine flour, sugars and spices. Cut in butter until it has the texture of cornmeal. Distribute evenly over sliced apples. Bake for 40 minutes to 1 hour or until done (liquid bubbles). Serve warm with vanilla ice cream or whipped cream.