Core Tradition

“Apple Day has a way of making us feel part of something larger than ourselves,” says Mikhaila Moynihan ’14. For nearly 90 years, the Mary Baldwin University community began writing its Apple Day narrative. Today, the tradition represents the college’s enduring commitment to leadership and service.


From “Appleicious” to “Construction Won’t Stop Tradition,” Apple Day themes have been emblazoned on T-shirts to commemorate the occasion. View our photo gallery, and upload your tee  if you don’t see it here.

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Cooking tips and notes for the apple recipes featured in Boldly Baldwin.

Back in the Day
Harvest Crisp

  • We made the crisp with Fuji apples; Granny Smith or another variety would increase tartness
  • Use a thick slice of smoked, lightly salted ham to achieve think cubes and balance sweetness
  • Butter could be substituted for margarine
  • Reduce amount of sugar to 1–2 Tbsp. to reduce sweetness

Modern Day
Apple, Ham, and Smoked Gouda Galette

  • Add more cheese to crust for additional flavor; sprinkle on a few shreds just before removing from oven
  • Preserves can be used in place of jelly
  • Brush cooked galettes with melted jelly/preserves while cooling for extra flavor and shine
  • Each galette is large enough to serve as a meal (add a side dish), or slice into wedges to serve as appetizers



Harvest Crisp

Serves 6

2 c. cooked ham, cubed
6 c. pared, cored, thin apple slices (we tested with Fuji apples)
3 Tbsp. sugar
2 tsp. lemon juice
3/4 c. sifted all-purpose flour
1/2 tsp. salt
2/3 c. sugar
1 stick margarine
1 c. grated sharp cheddar or American cheese

Arrange ham in bottom of greased oblong 10x6x2-inch baking dish. Cover with apples. Mix sugar and lemon juice and spoon over apples. Mix flour, salt, and sugar in mixing bowl. Cut in margarine with fork until mixture is crumbly. Add grated cheese and stir lightly. Sprinkle over apples. Bake in 350° oven for 40–45 minutes, or until apples are tender and crust is crisp.


Reprinted from the cookbook From Ham to Jam: Recipes from Mary Baldwin University, compiled by the college’s Alumnae/i Association, 1977. Recipe from Frances Harvey Mallison ’67 of Greenville, NC.

“My husband is a much more creative cook than I am, and I actually don’t remember where the recipe came from.  I was on the Alumnae Association Board of Directors at the time of the publication, and I submitted an easy recipe from my early years of marriage.”

— Frances Harvey Mallison ’67