Instructions: Its the time of the year when the triple-digit temperatures start to dwindle here in Texas. Children go back to school, and fall is just around the corner.

September always makes me think of apples. How do apples relate to Texas cooking?

Apples are not native to Texas, but a food item does not have to be native to a land to be part of that land. For centuries, apples have been a staple in France, Germany and even Spain - nations whose cultures are planted deep in the soil of Texas, making it the melting pot that is Texas.

When we think of apples as a dessert, we usually think of pies and tarts.

But, the fruit is so versatile that I want to suggest some different ways to enjoy them. There are many different varieties of apples, more now than I recall from my childhood. The flavors and textures can differ greatly. Braeburn, Granny Smith, Red Delicious and Fuji are a few types found in supermarkets today. And because there are so many varieties, I am going to concentrate on three of them for the recipes I am using today. Two of them are my personal favorites because of their texture and flavor. The third is a variety I wanted to try a bit more.

Granny Smith apples have been cultivated for at least 140 years. They are green in color, varying from light to dark. Their origin traces to a mess of French crabapples that were tossed out in Grandmother Marie Ana Smiths Australian garden. She nurtured the sprouts from those crabapple seeds and the rest is history. The recipes I am making with Granny Smith apples today are a Granny Smith Sorbet and part of the mix for the Cast Iron Apple Pie. It happens to be my favorite type of sour apple with firm texture. One of my buddies from culinary school would sprinkle a little salt on a slice of a Granny Smith, and it would bring out a new taste dimension of this great apple.

The Royal Gala apple has in its heritage Coxs Orange Pippin, a wonderful old-fashioned English favorite, and both Red and Golden Delicious in its family tree. It has a gold base with red in stripes or in masses on the skin. I discovered it when I was working in the Grand Canyon. I was going on a mountain bike ride and wanted a snack for the road. It is such a clean, crisp, fresh and juicy apple that I was able to go a few more miles after I ate it. I am using this type in the Cast Iron Apple Pie, and you can also use it for the Poached Apple dessert.

The Ginger Gold apple is the last of the three apples. It is a new variety to me, and is a beautiful green like the Granny Smith with some gold and a red blush to it. These apples were discovered in a Virginia orchard in the foothills of the Blue Ridge Mountains. It is possibly a cross between Golden Delicious and Pippin apples. It, too, is a firm fleshed juicy apple. And the really great thing about it is that it can be put in almost any apple recipe. It holds well for both baking and cooking.

The first recipe today is something I was thinking about when talking to my friend who used to go camping with me in the Grand Canyon. With todays camping supplies, its not hard to bring along a small folding oven to fit your camp stove. You could also use a traditional cast iron Dutch oven with the lip on the lid to hold hot coals. Food tends to taste better when cooked outdoors. A warm and delicious meal at the end of the day is always looked forward to at the campsite.

This recipe is for the campers or tail-gaiters, but it can also be made at home for a nice easy "pie." The crust is omitted for simplicity of preparation at the campground. The topping and filling should be prepared in advance at home and packed into separate containers for the cooler.

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