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Apples to Apples: 3 Recipes Using Autumn’s Tastiest Gift
Here are some recipe utilizing the beautiful apple bounty that emerges every Autumn. I know what you are thinking, “There are only so many things once can make with an apple, and I don’t need another mundane apple pie recipe”, but you would actually be surprised at how versatile this fruit really is. I’ve found three incredibly creative and delicious alternatives to traditional, apple focused edibles. Try one out for yourself, and take your taste buds on a sweet and scrumptious adventure.
For a new spin on a classic favorite, you must try this Brown Butter and Cheddar Apple Pie Recipe. A savory, sweet treat, this pie is a Best Autumn Pie Finalist, in the Your Best Fair Food contest, hosted by Food52.
What You’ll Need: Serves 8-10
Filling:
- 3 pounds apples, preferably a combo of Cortland and Honey Crisp, peeled and roughly chopped
- 1/3 cup granulated sugar
- 3 tablespoons dark brown sugar
- 4 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 2 tablespoons water
Pie Crust:
- 2 1/2 cups AP flour
- 3 tablespoons semolina flour
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into cubes
- 2 tablespoons cold lard
- 1/2 cup grated sharp yellow cheddar
- small glass ice water
- 1 egg, beaten for egg wash
Directions:
1. Toss apples and sugars together in large bowl. Set aside for an hour to allow apples to break down.
2. Sift flours and salt together by hand or in bowl of food processor.
3. Add butter, along with the lard and cheese, to flour mixture. Pulse food processor (or cut into flour quickly by hand) just until fat and flours turn into a pebbly mixture.
4. Remove blade from processor and sprinkle about 6 tablespoons of ice water on pebbly mixture. Using your hands, gently combine until the dough starts to hold together. Add more water as needed.
5. Cut dough in half and form into disks, one a bit bigger than the other. Wrap with wax paper and chill for about 30 minutes.
6. Roll out larger disk of dough on floured surface. Gently fit into pie dish, crimping the edges. Refrigerate for another 30 minutes. Pre-heat oven to 400.
7. Poke dough in pie dish with fork to ventilate. Line with parchment or foil and add pie weights (or beans and/or rice). Bake for 10 minutes. Remove parchment and pie weights and bake for another 5-10 minutes until pie shell starts to look dry-ish on the bottom. Cool.
8. Meanwhile, onto the filling: Melt the 4 tablespoons of butter in a saucepan over med-high heat. Swirl until the foam subsides and the butter turns a nut brown color. Watch closely – this can burn quickly. Toss with apples.
9. Dissolve the cornstarch in the 2 tablespoons of water and toss into apple mixture.
10. Roll out second disk of dough on floured surface to fit the top of your pie.
11. Fill par-baked pie shell with apple mixture. Gently fit top over the filling, crimping the edges. With a sharp knife, cut slits or poke with fork to vent.
12. Beat egg with one tablespoon of water. Brush egg wash on top of pie.
13. Bake at 350 for about 50-60 minutes, until filling is bubbly.
A classic autumnal delight, this adaptation of a traditional apple crisp is much more multi-dimensional in flavor, thanks to the addition of pears and cranberries. This is a light and lovely treat is easy to make, and is known to be quite the crowd pleaser.
What You’ll Need: Serves 8
Filling:
- 1.5 pounds crisp, tart apples, such as Pink Lady (about 5 apples)
- 1 pound ripe pears, such as Bartlett (about 3 pears)
- 2 cups unsweetened cranberries, fresh or frozen
- 1/3 cup sugar
- 2 tablespoons flour
- 2 tablespoons lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
Topping:
- 2 cups old-fashioned oats
- 1 cup walnuts, coarsely chopped
- 1/2 cup sugar
- 1/2 cup flour
- 1 stick salted butter, cut into cubes
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
Directions:
1. Preheat oven to 375 degrees.
2. Core the apples and pears and cut into chunks. (I have never peeled fruit for a crisp, but if you’d prefer to, go ahead!)
3. In a large mixing bowl, toss the apples, pears and cranberries with the sugar, flour, lemon juice and spices. Pour fruit mixture into a large baking dish.
4. In another bowl, combine all of the ingredients with the butter and work the mixture with your fingers until crumbly. Spoon the mixture over the fruit.
5. Bake for about 45 minutes, until the topping is a lovely golden brown and the fruits are bubbling through. Allow to cool for 10 minutes before serving.
Recipe/photo source: www.food52.com
After dealing with your daily run around, this cocktail is a great way to unwind, once the kiddies go to bed. Mix yourself up one of these bad boys and snuggle up by the fire, for the ultimate relaxing Autumn evening. In addition to being tasty, it’s also very aesthetically beautiful, when executed properly. The amber and red color scheme makes it a lovely addition to any elegant holiday table. This yummy beverage won first place in the Your Best Holiday Punch Award, hosted by Food52.
What You’ll Need: Serves 8-10
- 1/2 gallon apple cider, unfiltered
- 3/4 bottle of Gewurztraminer (or other white wine which is not too dry, or you can use even semi sweet one like Muscat)
- 4-5 sticks of cinnamon
- 4-5 cloves
- 1/4 teaspoon nut meg
- 1 vanilla bean split lengthwise
- 3-4 tablespoons honey (depends on how sweet the wine you’re using)
- 1 cup of fresh cranberries (of cubes of apple if not in cranberry season)
Directions:
1. Put the cider and all spices in a pot and bring to a boil.
2. Reduce the heat and simmer for about 10 minutes.
3. When on low heat add the wine. Do not boil again so the alcohol won’t evaporate too much, just let it warm.
4. Add the cranberries and simmer for a few more minutes until they color the liquid a bit.
Recipe/photo source: www.food52.com
