Farm-fresh goodness grows at Apple Annie’s

If you’ve lived in Arizona for any amount of time you’re probably familiar with the fall tradition of taking the family out to one of our local farms for fresh picked fruits and veggies, or an old-fashioned fall festival.  And one of the favorite destinations of Arizona families in the fall is Apple Annie’s Orchards.

Apple Annie’s Orchards is located approximately 195 miles southeast of Phoenix, Arizona, in the city of Willcox, Arizona.  It is a family-run farming operation owned and run by John and Annie Holcomb and their children since the 1980’s.

This Arizona farm is an experience not to be missed.  The orchards feature over 9 varieties of apples, 17 varieties of peaches and 9 varieties of pears, all available for purchase or to be picked straight from the tree for your own you-pick experience.

In addition, Apple Annie’s operates Apple Annie’s Produce and Pumpkins offering fresh fruits and vegetables such as sweet corn, tomatoes, cucumbers, bell peppers, green beans, watermelons, okra, squash, broccoli and of course, pumpkins.

According to Apple Annie’s, “A day at Apple Annie’s is packed with old-fashioned fun for the entire family! Children experience the fun of picking their own pumpkins and veggies, and everyone enjoys the farm fresh flavor of their harvest. Visitors are able to pick their own, or select from our farm stands.”

Kaleb picking fresh peaches at Apple Annie's

“We’re proud of the fact that we’re still a farm and it’s very much a farm experience.  The kids have so much fun picking their own food.  In fact many kids don’t even know where their food comes from, let alone that it grows on a farm!” says farm bureau member and owner Annie Holcomb.

The farm is open daily from July until October 31st for you-pick, or to purchase fruits and vegetables from their farmer’s market.  On weekends Apple Annie’s features special events such as Farmer John’s Birthday Party & March for Zane, (in honor & memory of their grandson Zane, who shares Farmer John’s birthday) on August 21st-22nd, and the Apple Harvest Celebration on August 28—29th.  And starting the last weekend in September until Halloween is the Fall Pumpkin Celebration which includes hayrides, a corn maze, a pumpkin patch, children’s play area, and more.

Copied below are two of Annie’s favorite recipes for you to enjoy!

For more information about Apple Annie’s Orchards go to:

Kids have so much fun picking their own food at Apple Annie's!

Red Hot Stuffed Apples (a family favorite)

2 c. sugar

4 c. water

1 small pkg. red hot candies

½ t. red food coloring

6 medium apples, peeled and cored

Combine sugar, water, candies and food coloring in large sauce pan; bring to boil.  Add apples and cook until tender; add more food coloring if necessary to give apples a bright red coloring.  Remove apples from syrup and cool. (Syrup can be saved and refrigerated for another batch.)  When apples are fully cooler, fill cavities with cream cheese filling.  Refrigerated until ready to serve.  Serve apples whole on a bed of lettuce.

Cream Cheese Filling:

1 pkg. (3-oz.) cream cheese, softened

½ c walnuts, finely chopped

Combine cream cheese and nuts; mix well.

Apple-Raspberry Pie

Pastry for 2-crust pie

1 T. raspberry jam

1 pkg. (12 oz.) frozen raspberries

1-1/2 T. cornstarch

¼ c. sugar

¼ c. flour

1/3 c. sugar

4 lg. apples (Gala, Golden Delicious or Granny Smith)

1 egg white

1 T. water

2 t. sugar

Preheat oven to 425 degrees.  Roll out half of the pastry and fit into a 9-inch pie plate.  Spread raspberry jam over bottom of the pie crust.  Thaw and drain raspberries.  Pour juice into a small saucepan, stir in cornstarch and ¼ cup sugar.  Bring mixture to a boil over low heat; stir in the drained raspberries; cool.  Combine flour and 1/3 cup sugar.  Peel, core and slice apples into thin slices.  Toss apples in flour/sugar mixture; pour into pie crust.  Spoon raspberry mixture over apples.  Roll out remaining pastry and place over the filling; trim and crimp edges.  Cut slits in top crust for venting.  Beat egg white and water with a fork until frothy; brush over top crust.  Sprinkle sugar evenly over top of pie.  Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and continue baking for 30-40 minutes until crust is golden and juices bubble.  Let pie set at least 1 hour before serving.

Spiced Apple Pancakes with Cider Syrup

2 c. Krusteaz Buttermilk Pancake Mix

½ t. cinnamon

1-1/2 c. water (more may be needed)

¾ c. apple, peeled and diced

Whisk together pancake mix, cinnamon and water until smooth; add apples and stir well.  Bake on hot griddle.  Serve with cider syrup.

Cider Syrup

1 c. sugar

2 T. cornstarch

½ t. cinnamon

¼ t. nutmeg

2 c.  apple cider

2 T. lemon juice

¼ c. butter

Combine sugar, cornstarch, cinnamon and nutmeg in a medium saucepan.  Add cider and lemon juice; stir well.  Cook over medium heat until thick; boil 1 minute.  Add butter, stirring syrup until butter melts.  Serve hot.

All recipes are from “Apple Annie and Friends…Sharing Our Best” cookbook, available at in their mail-order site.

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3 Responses to Farm-fresh goodness grows at Apple Annie’s

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