Janet Rudolph, writer of Dying for Chocolate blog.
Gravensteins make the best pies! I have a Chocolate Blog-and what a better marriage than chocolate and Gravensteins. Here’s a link to the blog, and a photo of one of my Gravenstein trees (alas not in Sonoma County..but I bought it there).
Chocolate Gravenstein Apple Pie 
Ingredients
Pastry for a double-crust 9-inch pie, unbaked
8-10 tart Gravenstein apples (peeled, cored and sliced thinly)
1/3 cup sugar
1 tbsp ground cinnamon
1 cup 70-85% dark chocolate fair-trade organic, broken into smallish pieces
Directions
1. Apples: peel, core, and slice thinly.
2. Combine the cinnamon & sugar = cinnamon sugar. (you may need a tiny bit more).
2. Place 1 layer of apple slices on the bottom crust. Sprinkle with 2 tablespoons cinnamon sugar. Repeat twice.
3 Spread broken chocolate pieces over top.
4. Using remaining apples, make 3 more apple/cinnamon sugar layers.
5. Top with 2nd crust and seal edges. Make a cut on the top–or prick with fork in a few places.
6. Bake in preheated 450 F oven for 15 minutes (until golden).
7. Lower heat to 350F and continue baking for another 25-30 minutes, or until apples are tender.
Think you have the best Gravenstein Apple recipe? Then submit yours today! Read all about our recipe contest in honor of Gravenstein Apple Month.
