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 College 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.

"Mary Baldwin Wants You: The Great American Apple Day" - Apple Day 1986
Submitted by Leah Decker '89
"Construction Won't Stop Tradition" - Apple Day 1987
Submitted by Leah Decker '89
"A red polo shirt that I made for an Apple Day party in 1988"
Submitted by Leah Decker '89
"Maybe You Had Too Much Too Fast" -- Apple Day 1995
Submitted by Morgan Alberts Smith '99
"Party to the Core!" -- Apple Day 1996
Submitted by Morgan Alberts Smith '99
"Applelicious: Blast From the Past" -- Apple Day 2004
Submitted by Katy Hanson Hening '08
Apple Day "04"
Submitted by Monet Watkins '05
"Sweet as Apple Pie" -- Apple Day 2005
Submitted by Katy Hanson Hening '08 and Shannen Luchs '09
"MBC Apple Couture: We love our sweet tradition" -- Apple Day 2006
Submitted by Katy Hanson Hening '08
"How Bout Them Apples" -- Apple Day 2007
Submitted by Katy Hanson Hening '08, Shannen Luchs '09, and Cindy Wine
"Apple Couture" - Apple Day 2008
Submitted by Shannen Luchs '09, Anita Rose '10, and Cindy Wine
"Oh snApple" -- Apple Day 2009
Submitted by Anita Rose '10
"We've got that Apple Day Swagg!" -- Apple Day 2010
Submitted by Anita Rose '10
"An Apple a Day Keeps Hunger Away" -- Apple Day 2012
Submitted by Amber Keen Ellis, director of student development and support
"Keep Calm and Squirrel On" -- Apple Day 2013
Photo of MBC President Pamela Fox by Woods Pierce



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 College, 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