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44 Friday, March 27, 1987

THE DETROIT JEWISH NEWS

first met "Apple Annie,"
appropriately enough, at
a rustic cider mill last
fall. She stood behind a large
wooden table laden with
gorgeous apple pies. I became
interested in the talented pie
baker/seller, and her answers
to a few of my questions
piqued my curiosity even
more.
I found out, for instance,
that the vivacious blue-eyed
brunette, who sometimes goes
by the sobriquet "Apple An-
nie," is known in her non-
baking life as Ann Hutt. She
is Jewish, vegetarian and
lived in Israel for several
years.
In 1959, when Ann was
five years old, her Zionist
parents took their family to
Israel to live for one year.
Ten years later, in 1969, the
family decided to make
aliyah. Ann stayed for three
years, but left to attend col-
lege in the United States.
She did so well that she
earned a scholarship to study
in Israel, so she returned
there for two additional
years.
After earning a degree in
sociology, Ann worked with
battered women until the
pressure eventually caused
her to "burn out." She went
back to school to pursue elec-
tronics, but a brief stint as a
technician proved she was
just not cut out for that field.
Ann finally decided to try
and earn a living at some-
thing she'd loved for years —
cooking and baking.
As a teen, Ann had cooked
for herself and friends while
at a boarding school in Israel,
using only the kerosene stove
that heated her room. While
in Israel, she also worked for
awhile at an American-
Italian restaurant in
Jerusalem.

Catering "gourmet, health-
food lunches" was her first
serious culinary business
venture in the Baltimore
area. That lead to a job man-
aging a snack bar at a rac-
quetball club. Ann ultimately
decided that specialization
was the key to success in the
food world. She chose apple
pie because, she says, "it's
such an American tradition.
If I wanted to sell just one
item, it had to be a apple
pie."
Combining her mother's re-
cipe and one from The Joy of
Cooking, she developed her
own large-quantity recipe
and special techniques. When
she offered her appealing
apple pies for sale at a cider
mill in rural Maryland, they
met with resounding success.
In a typical week, she baked
and sold 120 pies! Last De-
cember, Ann decided to form
her own wholesale business,
which she calls "Apple An-
nie's."

APPLE ANNIE'S
APPLE PIE
If you are unsure how long
to bake the pie, Ann suggests
that it's hard to overbake an
apple pie made with apples
that hold their shape well.
But if the pie is underbaked,
the apples might not be soft
enough.
Pastry Dough (Enough For A
Single 10-inch crust)
1 cup unbleached white
flour
1/2 cup whole wheat pastry
flour
1/2 tsp. salt
1/2 cup shortening
About 3 tbsps. ice water
Egg Wash:
1 egg
1 tsp. water
Apple Filling
1/2 cup packed brown sugar
or granulated white
sugar (or to taste)

Continued on Page 46

