The Nappanee Apple Festival is home to Indiana’s largest 7 foot baked apple pie and comes out of the oven just in time to kick off the festival! We serve approximately 800 slices of pie and many people from around the United States travel to Nappanee to savor their annual piece of this pie.
The 39th annual Nappanee Apple Festival opens at 5:00 p.m. on Thursday, September 18 and ends at 6:00 p.m. on Sunday, September 21, 2014. The Nappanee Apple Festival is proud of our family-friendly atmosphere and Midwestern hospitality that attracted over 90,000 people in 2013 and has become one of the largest festivals in the State of Indiana!
Activities include great entertainment on two stages, 130 craft vendors, 60 commercial vendors, carnival rides, parade with signature military aircraft fly-over, queen scholarship pageant, cornhole tournament, apple baking contest, garden tractor pull, kids and adult pedal pull contests, wings and wheels show at airport, apple peeling contest, 5K road run and half-marathon, pie-eating contest, and many more activities throughout the event. As a prelude to the 39th Annual festival, a tractor and truck pull will take place on Saturday, September 13, 2014 at 2:00 p.m. at the Callander Sportsplex. Nine classes of pulls will be featured in this 6th annual event.
In the spirit of the celebration, you will find crates of fresh apples dotting the downtown sidewalks and more than 25 food vendors including many local non-profit organizations serving all your favorites. There will be plenty of your favorite fresh apple products like apple pie, apple fritters, apple dumplings, apple turnovers, apple fry pies, apple bread, applesauce, apple cider and apple butter to enjoy during the festival or to take home to enjoy later. We invite you to experience a truly unique hometown festival that will leave you marking your calendar to return for next year’s festival!
We look forward to seeing you at the 2014 Nappanee Apple Festival!
DEEP DISH APPLE PIE
4 Granny Smith Apples 3 Jonathan Apples
1 Macintosh Apple 3/4 cup sugar
2 tsp. Allspice 2 Tbsp. Cornstarch
2 Tbsp.Lemon Juice 2 Tbsp. butter, sliced in thin pats
Prepare a double crust for a deep dish 9″ pie plate. Peel, core and slice the apples. You will want about 9 cups of apples. Place the apples in a large mixing bowl. Sprinkle the lemon juice over the apples and toss to coat. Set aside.
In a small bowl, combine the sugar, spice and cornstarch. Stir the mixture into the apples until the slices are well coated.
Mound the apples into the crust in the pie plate, slightly higher in the middle.
Dot the top of the apples slices with the pats of butter.
Layer the top crust over the filling, and gently crimp the edges to seal.
Make a few shallow cuts in the top crust, to allow steam to escape.
Bake @ 425* for approximately 50 minutes.
The pie is done when the crust is golden brown and the juices are bubbling out through the slits in the crust.
If the crust is getting too dark too soon, reduce the heat to 350* for the remaining time.
You may use any combination of apples, or simply use all tart apples-whatever you prefer.
If in a hurry, I don’t bother to peal the apples!
EASY WALDORF SALAD
“A tried true recipe that is crunchy and good.”
2Red Delicious Apples, cored and sliced 2 cups Celery, diced
2 cups Red Seedless Grapes 2 cups Raisins
1 cup Walnuts or Pecans 1 1/2 cup Miracle Whip
2 tsp. Sugar Salt to taste
Combine all ingredients in a salad bowl; toss to coat well. Chill until ready to serve.