Tag Archives | apple

BRANDIED APPLE AND ONION CHUTNEY

  • 1 (2-inch) stick of cinnamon
  • 6 whole cloves
  • 12 peppercorns
  • 3 onions, peeled and chopped
  • 3 pounds of apples, peeled and chopped
  • 5 cups brown sugar
  • 2 cups raisins
  • 2 inches ginger, grated and peeled
  • 3 cups cider vinegar
  • 1 cup brandy
  • 1 cup apple juice or cider
  • 12 allspice berries

Make a spice bag for the cinnamon, cloves and peppercorns. Add that to the apples and onions. Make sure the apple and onion pieces are cut large enough to give the sauce some body. Add everything else to the pot and simmer gently until the flavors meld and the sauce thickens. This will take at least an hour. Remove the spice bag and test for flavor. Believe it or not, topping a bowl of vanilla ice cream with the sauce is a good way to judge flavor. Follow the directions for canning jelly in your Ball Blue Book and process in 8-ounce jars for 10 minutes in a water bath canner.

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BUTTERNUT SQUASH AND APPLE SOUP

Butternut Squash Soupfrom The Great Barrington Bagel Company & Deli

Makes 12 hearty servings

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3 large yellow onions, roughly chopped
  • 2 tablespoons curry powder
  • 2 large Butternut squash
  • 4 Granny Smith apples
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of thyme
  • 2 cups water
  • 2 cups apple juice

Heat the butter, olive oil, onions and curry powder in a large stockpot over a low flame, uncovered, until the onions are tender— about 20 minutes.

Stir occasionally, making sure the onions do not stick to the bottom of the pot.

Peel the squash, slice in half lengthwise and remove the seeds. Chop into chunks. Peel and core the apples. Chop into chunks also.

Add the squash, apples, salt, pepper, thyme and water to the pot. Bring to a boil, cover, reduce heat to low and cook for approximately 35–45 minutes, until the squash and the apples are soft.

Process the soup in the bowl of a food processor until it is puréed.

Return the soup into the pot. Add the apple juice and additional water, if necessary, to adjust the consistency to your liking, although it should be slightly thick. Add additional salt and pepper if you choose too.… Read the rest

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Mom's Apple Pie

Jo’s Apple Torte

Mom's Apple Pie

Our family loves cheesecake and we love apple pie. So way back when, my mom, Jo—who tends to be piecrust challenged—decided to do away with the frustration of a rolled pie dough and combined her cheesecake acumen with apples to create the simplest and most delicious winner. Try it—it will impress your friends and your taste buds!!

CRUST

  • 1 cup flour (substitute almond meal for gluten-free version)
  • 1⁄3 cup sugar
  • ½ teaspoon vanilla
  • 1 stick butter, chilled and cut into small pieces

CREAM CHEESE FILLING

  • 2 (8-ounce) packages of cream cheese at room temperature
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs at room temperature

APPLES

  • 2 large tart apples such as Rhode Island Greenings, peeled, cored and sliced
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • 1⁄3 cup chopped walnuts

Preheat oven to 350°.

Combine flour, sugar, vanilla in a bowl and then cut in the butter until the mixture resembles coarse meal. Press into bottom and up about 1 inch up the sides of a 10-inch springform pan. Bake for 5 minutes; cool to room temperature. Increase oven temperature to 450°. Beat cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in eggs, one at a time.… Read the rest

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Red Lion Apple Pie

Red Lion Inn Apple Pie

Red Lion Apple Pie

President Calvin Coolidge said he never ate anything half as good as the pork apple pies his stepmother made. One hopes he and Mrs. Coolidge tried the Red Lion Inn apple pie on one of their visits. We bet it’s every bit as good as his mom’s.

Yields 1 pie

  • 5 pounds McIntosh apples, peeled, cored and sliced (If McIntosh are not available, substitute another tart apple such as Cortland.)
  • 1 cup plus 1 tablespoon sugar
  • 2 teaspoons ground cinnamon
  • Crust for a two-crust pie (recipe follows)
  • 1 tablespoon butter
  • 1 egg
  • 1 tablespoon milk

Preheat oven to 375º.

Place apples in a large bowl. Combine 1 cup of the sugar and the cinnamon and add to the apples. Toss until well mixed.

Fill the unbaked pie shell with the apple mixture, and dot with the butter. Fit the top crust over the filling, and crimp the top and bottom edges together to seal the apples in.

Whisk together the egg and the milk. Brush the top crust with this egg wash and sprinkle with the remaining 1 tablespoon sugar. Pierce the top crust in several places with a sharp knife.

Bake at 375º for 50 to 60 minutes, or until the apples are tender when tested with a thin knife.… Read the rest

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Lisa Newmann’s Accidental Apple Pie

Apple Pie
Photo courtesy of Carole Murko

CRUST (pâte brisée)

  • 2 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 sticks chilled unsalted butter
  • 2 tablespoons ice water

Blend flour, sugar, salt and butter (by hand or in a food processor); add the ice water and shape the dough into a ball. Flatten the ball and press into a fluted pie plate.

TOPPING (make it and chill it)

  • ½ stick unsalted butter, softened
  • ½ cup brown sugar (or a mix of white and brown)
  • 2 tablespoons flour
  • 1 teaspoon cinnamon

Preheat oven to 350° F.

FILLING

  • 2⁄3 cups sugar
  • 3 tablespoons flour
  • 1½ cups sour cream
  • 1½ teaspoons ginger
  • 2 tablespoons pure vanilla extract
  • 1 egg plus 2 whites
  • 5 Granny Smith apples, peeled and thinly sliced

In a large bowl, mix together the sour cream, sugar, salt, spices, eggs and flour. Add the sliced apples and toss carefully. Place filling into crust and sprinkle chilled, crumbled topping over the top (or make pâte brisée in shapes of leaves, stars, hearts….)

Bake at 350° for 60–75 minutes. Let pie cool; then refrigerate.

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Klara Sotonova’s Apple Strudel

Apple Strudel dough

FILLING

3 pounds apples, peeled and diced

2 tablespoons lemon juice

2 cups sugar, divided use

½ cup raisins

1⁄3 cup walnuts, chopped

¼ cup breadcrumbs

1 teaspoon lemon zest, grated

1 teaspoon cinnamon

Cut the apples into small dice. Mix with the lemon juice and 1 cup of the sugar.

Let stand for 30 minutes while preparing the pastry.

Drain the apples very well. The sugar will have drawn out juice that, if left in the filling, will make the bottom of the strudel soggy.

Mix the apples with the remaining ingredients

PASTRY

1¼ cups bread flour

¾ cups water

¾ teaspoon salt

1 egg

2 teaspoons vegetable oil

Mix all ingredients into a smooth dough. The dough will be very soft. Coat dough with oil and place on an oiled sheet pan. Rest dough for 1 hour at room temperature.

Dust surface with flour for rolling. We like to roll out the dough as thinly as possible. At this point place your hands gently under the dough and stretch it gently to increase its size. The goal with this amount of dough is a sheet 3 feet by 5 feet that you should be able to see your hands through.… Read the rest

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Jefferson Diller’s Perfect Apple Pie

Adapted from Professional Baking by Wayne Gissle We love this formula! It makes a mean apple pie! We prefer Honeycrisp apples from Windy Hill orchard in Great Barrington. The below formulas will yield one 9-inch pie.

  • 2 pounds apples, peeled and sliced
  • 1 tablespoon butter
  • 1⁄3 cup sugar
  • ¼ cup water, cold
  • 3 tablespoons cornstarch
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 teaspoons lemon juice
  • 5 tablespoons butter

Sauté the apples lightly in the first quantity of butter until they are slightly softened. Add the first quantity of sugar as the apples cook. This draws juice from the apples, which will then simmer in these juices.

Mix the water and cornstarch until smooth. Add the starch mixture to the apples and boil until the liquid is thick and clear.

Remove from the heat. Add the remaining ingredients. Stir gently until the sugar is dissolved and the butter is melted. Cool completely.

Fill your pie shell. Bake in a conventional oven at 425° F. (conventional) for 30–40 minutes, or in a convection oven at 350° for 25–30 minutes.

PIE DOUGH

  • 2½ cups pastry flour
  • 6½ ounces vegetable shortening
  • 1⁄3 cup water, cold
  • 1 teaspoon salt
  • 2 tablespoons sugar

Sift flour into a mixing bowl.… Read the rest

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Chicken Stuffed with Apples and Cheddar Cheese

Chicken Stuffed with Apples and Cheddar Cheese

  • 4 boneless chicken breasts
  • 2 large Granny Smith apples, cut into ½-inch cubes
  • 1 cup chopped walnuts
  • 1½ cups shredded cheddar cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon freshly ground nutmeg
  • 2 tablespoons extra-virgin olive oil
  • Extra-virgin olive oil, kosher salt and pepper for seasoning chicken
  • Butter

Glaze:

  • 3 tablespoons apple preserves
  • 2 tablespoons brown sugar
  • 2½ tablespoons cider vinegar
  • 1 tablespoon Dijon mustard

Pound the chicken breasts until they are ½ inch thick. You can use either a meat mallet or a rolling pin. Place flattened chicken on a plate, cover with plastic wrap and place inside refrigerator.

In a dish, combine apple cubes, walnuts, cheddar cheese, kosher salt, pepper, nutmeg and olive oil.

Preheat oven to 375°F.

Remove chicken breasts from refrigerator. Place the apple mixture on one half of the chicken breasts. Fold the other side of the breast over the apple mixture—the chicken should resemble a half moon.

After all four chicken breasts are stuffed, place them in a baking dish. Pat the outsides of the chicken dry with a paper towel, then drizzle the chicken breasts with olive oil and sprinkle with salt and pepper. Set aside to make the glaze.

Combine ingredients for glaze in a saucepan and heat over medium heat to melt apple preserves and dissolve brown sugar (about 3–5 minutes).… Read the rest

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