Take a bite into fall with sweet, seasonal recipes WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
flavor
An Apple aDay
Take a bite into fall with sweet, seasonal recipes WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
TAKE A
RIDE! ONEOF THE BEST FALL OUTINGS IS TO THE LOCAL PICK-YOUR-OWN ORCHARD, WHERE YOUCAN PICK A BUSHEL AND APECK OF BRIGHT, CHEERY APPLES.
While they are delicious all on their own, two ways to use freshpicked 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’ snothing quite as homey as the aroma of apples and cinnamon simmering on the stove. Let’ s welcome fall with some delicious recipes.
Apple Slab Pie
SERVES 9
INGREDIENTS
2refrigerated uncooked pie crusts
1
⁄ 2 cup crushed cornflakes( regular or sweetened)
4cupsapples, peeled, cored and sliced( about 4-5 apples)
1teaspoon cinnamon
1
⁄ 3 cup sugar
1
⁄ 3 cup maple syrup
3
⁄ 4 cup confectioner’ s sugar
DIRECTIONS
• Preheat ovento375 degrees.
• Line an 8-inch by 8-inch baking dish with nonstick foil, using two pieces so youhavesome overlap hanging overall sides.
• Cut the pie crust dough intorough 9-inch by 9-inch squares. Placethe first squareinthe baking dish, pressing the edges alittle ways up the sides.
• Scatter the cereal overthe dough, and thenput the apples in alayer on topofthe dough.
• Stir the cinnamon intothe sugar and thenpour the cinnamon sugar evenly over the apples.
• Top with the second crust and pressthe edges down towards the bottom crust. They don’ t have to be sealed. Cut afew steamslices in the top crust and bakeuntil golden, 50-60 minutes.
• Cool in the pan forabout 10 minutes and then carefully remove from the pan. Cool on arack in the foil until completely cool.
• When the pie is cool, makethe glaze by mixing the maple syrup into the powdered sugar. Ifit is too thick, add alittle more syrup.
• Carefully transfer the pie from the foil to aserving plate and then drizzle the glaze overthe top.
• Cut into slabs and serve.
Easy Homemade Applesauce
MAKES 6-8 CUPS
INGREDIENTS 3-4 pounds apples
1 cup apple juice or cider
1
⁄ 2 cup sugar Juicefromone lemon One cinnamon stick Cinnamon sugar for garnish( optional)
YOUCAN LEAVE THE SUGAR OUT FOR ASLIGHTLYTARTER, UNSWEETENED VERSION.
DIRECTIONS
• Quarter, core and peel apples, dropping the peeled quarters into a bowl of water with lemon juiceasyou go to prevent too much discoloration.( If youare making applesauce with afood mill, quarter the apples – no need to peel them!)
• Whenall apples are peeled, drain and place in alarge Dutch oven with apple juice, sugar, lemon juiceand cinnamon stick. Stir and bringtoaboil.
• Lower heat to simmer, coverand cook for about 30 minutes until apples are tender and falling apart. If youhave peeled the apples, mash with a potato masher until desired consistency. If you are using a food mill, setitoverabowl, ladle the cooked apples intothe mill and grind the apples into sauce – the mill will catch all the seeds and peels.
• Let it cool alittle and serve, garnished with cinnamon sugar.
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26 FALL 2017 MONTCLAIR MAGAZINE