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One Pie at a Time: Life at Applewild

21 Oct

Ask David Yu how many pies he had made before this summer and he’ll tell you “None.” Ask him how many pies he’s baked since moving to Lunenburg to attend Applewild School in Fitchburg and the answer will be “Many.” One of those pies was an apple pie he submitted to the Apple Pie Contest last weekend at the school’s annual Harvest Fair. That pie earned him first place and the admiration of his schoolmates, many of whom were taste testers for the contest and dubbed his pie the “best ever.”

What began as a way to help David and his roommate Hongyu Pan, both of China, to practice reading, understanding and applying their English to daily tasks, has turned into an activity his host family encourages him to continue. “One way David’s learning about American culture is through the types of food we eat and why,” says host dad, Phil Schultz. In addition to his apple pies, David has shown an aptitude for baking pumpkin pies.

David’s Award Winning Apple Pie

David chose to bake his pie in an 8 inch dish giving each taste tester lots of the wonderful, gooey crust, he also omitted the cinnamon.

Adapted from Gooseberry Patch cookbook, Flavors of  Fall.

6 large apples, peeled, cored and sliced
3/4 cup melted butter
1 cup, plus 1 tablespoon sugar, divided
1 egg
1 cup flour
1 teaspoon cinnamon

Preheat oven to 350 degrees F. Butter an 8-inch round pie dish Fill with peeled and sliced apples.

In a separate bowl, combine butter, one cup of sugar, egg, and flour.

Sprinkle with remaining sugar and cinnamon.

Bake for 45 minutes until golden brown and topping is set.

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