Take a bite into fall with sweet, seasonal recipes WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
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An Apple aDay
Take a bite into fall with sweet, seasonal recipes WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
TAKE A
RIDE! ONEOFTHE 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)
1teaspoon cinnamon
1
⁄ 3 cup sugar
4cupsapples, peeled, cored and sliced( about 4-5 apples)
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 twopieces 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 a little ways up the sides.
• Scatter the cereal over the dough, and then put the apples in alayer on topofthe dough.
• Stir the cinnamon into the sugar and then pour 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 bake until 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. 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 intoslabsand serve.
Easy Homemade Applesauce
MAKES 6-8 CUPS
INGREDIENTS 3-4 pounds apples
1 cup apple juice or cider
1
⁄ 2 cup sugar Juice from one lemon One cinnamon stick Cinnamon sugar for garnish( optional)
YOU CAN LEAVE THE SUGAR OUT FOR ASLIGHTLYTARTER, UNSWEETENED VERSION.
DIRECTIONS
• Quarter, core and peel apples, dropping the peeled quarters into a bowl of water as yougotoprevent toomuch 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 aboil.
• 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 apotato masher until desired consistency. If you are using a food mill, setitoverabowl, 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 alittle and serve, garnished with cinnamon sugar.
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18 FALL 2017 WAYNE MAGAZINE