My Autumn Weekend Six

D

dawnnys

Well-known member
We picked a bushel of apples and now have a ton. Trying out good ones some listed in T&T this week.

Saturday was a good day for watching football and making chili and jalapeno cornbread as it was pouring all day :eek:(

At the place where we picked apples, I couldn't help myself and bought more stuff... pumpkin butter, hot raspberry spread, and onion jam. As if my cupboards aren't full enough...

Making pumpkin pie dip with graham crackers for book club this week.

Maybe an apple tart for tonight's dessert?

Or apple bread? I love fall! :eek:)

 
This is such a fabulous pie...I make it in a springform pan so it's 1) gorgeous

2) helps keep all the lovely juice from boiling out
3) You can get more apples in per square inch smileys/smile.gif

Photo at the link.

I did a standard crust in a springform pan and served the finished pie with Meryl's caramel sauce....oh MY!!!
Note: This also makes a great cake filling (which I did for a friend's wedding cake)

Sweet Cider Apple Pie
by Phyllis Bartholomew
First place apple pie category in Crisco’s 2010 pie contest

Crisco Pie Crust
2 cups flour
1 cup cake flour
1 cup Crisco
1/4 teaspoon salt
1/4 teaspoon baking powder
cut shorting into the flour
Mix all the dry ingredients together, and then cut in the Crisco.

Beat together:
1 whole egg
1 tablespoon apple cider vinegar
1/2 cup ice water
Add to the flour mixture. Mix only until all the flour is moistened.
Roll out and line pie dish.

Filling
3 cups sweet apple cider
4 to 5 Granny Smith Apples (I use 4 large grannies & 2 pink ladies)
2 tablespoons tapioca
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup sugar
2 tablespoons melted butter

Reduce the apple cider down to about 1/2 cup. Add the peeled and sliced apples and cook until the apples are about 1/2 done.
Combine the remaining ingredients and add to the apple. Pour into a pastry lined pie dish, add top crust, brush with warm milk and sprinkle with sugar. Bake at 375* to 400* for about an hour. Or until crust is a golden brown.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=162551

 
This is delicious - I've made it many times - Deep Dish Apple Crisp

DEEP DISH APPLE CRISP

INGREDIENTS:

3 lbs. of apples (around 6 large) - golden delicious, granny smith, or a combination of golden delicious, granny smith, macintosh, etc. (I use golden delicious, macintosh, jonagold, etc.)
Juice of 1 lemon
1 Tbsp cornstarch
1/2 cup sugar (add 2 extra Tbsp or so if using mostly Granny Smith)
1 Tbsp cinnamon, divided
pinch of nutmeg (optional)
1 cup flour
1/2 cup dark brown sugar
Pinch of salt
5 Tbsp cold, unsalted butter, cubed
1/4 cup chopped almonds (optional)

DIRECTIONS:

Preheat oven to 400 degrees. (375 degrees for dark pans).

Peel and core apples. Slice thin. Toss with lemon juice.

Mix cornstarch, white sugar, 1 1/2 tsp cinnamon, and nutmeg (optional). Add to apples and toss.

Arrange in a 1 1/2 quart casserole dish (8 x 8 baking pan).

Mix flour, brown sugar, remaining 1 1/2 tsp cinnamon, salt and butter. Cut in butter until crumbly. Combine with almonds (optional) and sprinkle mixture over apples.

Bake until browned and bubbly, about 45-50 minutes.

Optional: If using extremely tart apples, can sprinkle apple crisp with confectioner's sugar after removing from oven, if it needs more sweetness.

Adapted from Lauren

 
This is on my list. Gays posted rec: Sweet Potato Apple Torta by Beth Hensperger

Sweet Potato Apple Torta

Ingredients

3 tablespoons unsalted butter
1 1/2 teaspoons chopped fresh thyme, plus a sprig for garnish
3 or 4 thinly sliced scallions, green and white parts (1?2 cup)
1/2 cup freshly grated Parmesan
1 tablespoon flour
1/2 teaspoon sugar
3/4 teaspoon salt, or to taste
Pepper to taste
3 sweet potatoes (about 1 3/4 pounds), peeled and sliced 1/8 -inch thick, widthwise or lengthwise
1 large tart green apple, such as Granny Smith, peeled and thinly sliced

Directions

1. Melt butter in a small saucepan. Brush some of the melted butter inside a 9-inch round springform or cake pan. Place thyme sprig in center of buttered pan. If using springform pan, wrap outside with heavy-duty foil to prevent leaking. Preheat oven to 375F.
2. In a bowl, combine chopped thyme, scallions, Parmesan, flour, sugar, salt and pepper.
3. In buttered pan, arrange a single layer of sweet potato slices in concentric circles, overlapping slightly, without disturbing thyme garnish in center of pan. (When torta is unmolded, this layer will be on top.) Next, layer half the apple slices, then sprinkle on half the Parmesan mixture and drizzle with 1 tablespoon of the butter.
4. Use half the remaining sweet potatoes to make next layer, then top with remaining apple slices and remaining Parmesan mixture and drizzle with some butter. Finish with remaining sweet potatoes. Drizzle with remaining butter. Press down gently to flatten.
5. Cover pan with foil and bake until potatoes are tender, about 45 minutes. Remove foil and continue baking, uncovered, 25 to 30 minutes or until edges are lightly browned.
6. Let hot torta sit 5 minutes before unmolding. To serve, invert onto platter and cut into wedges.

NOTE: You can make this dish a day ahead. If traveling, bring it in the pan, reheat and then unmold.
Beth Hensperger, a San Francisco Bay Area caterer and author of 18 cookbooks, has turned her do-ahead expertise into The Gourmet Potluck. Full of recipes that appeal to kids and grown-ups, it's a handy resource for busy moms who are asked to bring a dish.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=65071

 
cheezz, it's Meryl's caramel sauce (per your other links). I tried to find it to post, but Meryl

has posted several caramel recipes, so not sure which one you used.

 
Meryl's caramel sauce...originally from Food.com - with note

Note: Meryl said she has used whipping cream instead of evaporated milk so I use them interchangeably, depending on what I have on hand.


CARAMEL SAUCE

From the poster: "You can use this on so many different things. By adjusting the cooking time, you can make it as thick as you like according to what you are going to use it on. I like to make it thicker to use on ice cream and thinner for desserts. I often double the recipe so I have some left over for later."

INGREDIENTS:

* 3/4 cup butter (I used unsalted)
* 1 1/2 cups firmly packed brown sugar (I used light brown)
* 2 tablespoons water
* 1/4 teaspoon salt (I used a little more since I used unsalted butter)
* 3/4 cup evaporated milk
* 1 tablespoon vanilla extract

DIRECTIONS:

1. Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
2. Bring to boil for 3 to 5 minutes depending upon thickness desired. (I boiled 5 minutes).
3. Remove from heat and stir in evaporated milk and vanilla. (My note: chill if you want a thicker consistency).

2 1/2 cups (My note: made about 1 1/2 cups).

 
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