Slide Rock Apple Fest

At Slide Rock State Park
September 19 & 20 From 9 am to 4 pm

A celebration of Oak Creek’s agricultural and farming history, the Slide Rock Apple Fest is a two-day event with live music, activities for children and adults, food, arts & crafts, natural exhibitions, educational booths, homesteading demonstrations and lectures about sustainability. The Apple Festival activities will include apple-sorting demonstrations, corn hole and a beer garden, face painting, children’s arts & crafts, apple-themed activities, history walks, live demonstrations, an apple cooking contest a dessert auction and music including performances by Red Rock Country Band and Porch lights. A Plain Air "Paint Out" will also take place at the event.

Fees and Tickets:
Vendor Booths $50 (limited space available call 928-282-1418);
Entrance Fee – $8 per car load, or take the free trolley and receive a complimentary ticket.

Volunteers are needed for this event.

This event is sponsored by the Friends of Slide Rock State Park, a local non-profit group dedicated to protecting, preserving and promoting appreciation and enjoyment of the historical, ecological, scientific, recreational and cultural resources of Slide Rock State Park.

Trolley Stops:
Go Green: Take the free trolley from one of 3 pick-up points in Sedona and receive a complimentary ticket to the event.

Trolley runs from 9 am to 4 pm.

Sedona Copy & Design: 2081 W Hwy 89A, #1, Sedona
Bashas Shopping Center: 160 Coffee Pot Drive, Sedona
Cedar Street Parking Lot: Uptown Sedona, corner of Peach Lane and Schnebly Road

Baked Goods Show:
All entries in the Slide Rock Apple Fest’s Food Contests must include apples in the ingredient list. This includes, but is not limited to, whole apples, apple flavoring, sauces or jellies.

Learn more about specific rules, categories, and awards in the
Baked Goods Show General Entry Information.

Apple Jelly Recipe

1 quart bottled or canned apple juice
5 drops red food coloring (optional)
1 (1 3/4 oz.) pkg. powdered fruit pectin
5 1/2 cups sugar
Combine juice, food coloring and pectin in large saucepan.
Bring to full boil.
Add sugar.
Stir until dissolved.
Return to boil.
Boil 2 minutes.
Remove from heat, skim.
Pour into hot sterilized jars. Seal. Makes 7 half pints.
Just guessing on how many servings for one jar so put the 8.

7 or 8 medium apples
2 tablespoons all-purpose flour
2/3 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon lemon juice
1 pie crust
Mix flour, sugar, cinnamon and salt .
In pie crust layer half the apples and half the dry ingredients and then repeat. Dot top with butter and sprinkle lemon juice. Top with top crust. Bake at 450 degrees F for 15 minutes, then reduce temperature to 325 degrees F and bake about 35 minutes more or until apples are cooked.

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
Yield: 2 (10-inch) crusts Perfect Pie Crust, recipe follows
4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 egg beaten with 1 tablespoon water, for egg wash.
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

Hope you enjoyed this recipe,

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