flavor
An Apple a Day
Take a bite into fall with sweet, seasonal recipes
WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
TAKE A
RIDE!
ONE OF THE BEST FALL
OUTINGS IS TO THE LOCAL
PICK-YOUR-OWN ORCHARD,
WHERE YOU CAN PICK A
BUSHEL AND A PECK OF
BRIGHT, CHEERY
APPLES.
24
Apple Slab Pie
SERVES 9
INGREDIENTS
2 refrigerated
uncooked
pie crusts
⁄ 2 cup crushed
cornflakes
(regular or
sweetened)
1
DIRECTIONS
• Preheat oven to 375 degrees.
• Line an 8-inch by 8-inch baking dish with nonstick
foil, using two pieces so you have some overlap
hanging over all sides.
• Cut the pie crust dough into rough 9-inch by
9-inch squares. Place the first square in the
baking dish, pressing the edges a little ways
up the sides.
1 teaspoon
cinnamon • Scatter the cereal over the dough, and then put
the apples in a layer on top of the dough.
⁄ 3 cup sugar • Stir the cinnamon into the sugar and then pour
the cinnamon sugar evenly over the apples.
1
4 cups apples,
peeled, cored
and sliced
(about
4-5 apples)
⁄ 3 cup maple
syrup
1
⁄ 4 cup
confectioner’s
sugar
3
FALL 2017 MILLBURN & SHORT HILLS MAGAZINE
• Top with the second crust and press the edges
down towards the bottom crust. They don’t
have to be sealed. Cut a few steam slices
in the top crust and bake until golden,
50-60 minutes.
• Cool in the pan for about 10 minutes and then
carefully remove from the pan. Cool on a rack
in the foil until completely cool.
• When the pie is cool, make the glaze by mixing
the maple syrup into the powdered sugar.
If it is too thick, add a little more syrup.
• Carefully transfer the pie from the foil to a serving
plate and then drizzle the glaze over the top.
• Cut into slabs and serve.
Easy Homemade
Applesauce
MAKES 6-8 CUPS
INGREDIENTS
YOU CAN LE
THE SUGAR OU AVE
3-4 pounds apples
T
A SLIGHTLY TA FOR
RTER
1 cup apple juice or cider
UNSWEETENED ,
1
VERSION.
⁄ 2 cup sugar
Juice from one lemon
One cinnamon stick
Cinnamon sugar for garnish (optional)
DIRECTIONS
• Quarter, core and peel apples, dropping the
peeled quarters into a bowl of water as you
go to prevent too much discoloration. (If
you are making applesauce with a food mill,
quarter the apples – no need to peel them!)
• When all apples are peeled, drain and place
in a large Dutch oven with apple juice, sugar,
lemon juice and cinnamon stick. Stir and
bring to a boil.
• Lower heat to simmer, cover and cook for
about 30 minutes until apples are tender
and falling apart. If you have peeled the
apples, mash with a potato masher until
desired consistency. If you are using a food
mill, set it over a bowl, ladle the cooked
apples into the mill and grind the apples
into sauce – the mill will catch all the seeds
and peels.
• Let it cool a little and serve, garnished with
cinnamon sugar.
While they are
delicious all on
their own, two
ways to use fresh-
picked apples are
in apple slab pie
and homemade
applesauce. Once
you see how easy
and reliable an
apple slab pie is
to both make and
serve, you may
never go back to
the traditional
round version.
As for homemade
applesauce, well,
there’s nothing
quite as homey
as the aroma of
apples and
cinnamon
simmering on
the stove. Let’s
welcome fall with
some delicious
recipes.