Love means never having to say you’re sorry, and fall means never having to wear a bathing suit. So who cares if you have more apple pie than is acceptable? Eat an extra slice and let those enzymes do their work.
The moral of the story is, if there was ever a time to overdose on all things apple, the time is now. You may have overdid it apple picking last weekend (aka your kitchen might look like an orchard just with no leaves or trees but rather a fruit-filled countertop), or you might just be addicted to apples in general and happy about their ‘in-season’ arrival. Whatever the case may be, the time to make the following 5 recipes has come, and we’re not wasting any time…
2 cups All-Purpose Flour
1/2 cup Pastry Flour
3 tablespoons Sugar
1 teaspoon Salt
1/2 teaspoon Baking Powder
3/4 cup Butter, unsalted, cold and cut into cubes
4 tablespoons Ice Water
1/2 cup Sugar
1/2 cup packed Brown Sugar
1/3 cup Unsalted Butter, melted
3 tablespoons All-Purpose Flour
1 teaspoon Vanilla Extract
1 teaspoon ground Cinnamon
1/4 teaspoon ground Ginger
1/4 teaspoon ground Nutmeg
1 tablespoon Lemon juice
8 Granny Smith Apples, peeled and sliced
Sugar, for sprinkling
Preheat oven to 375 degrees Fahrenheit.
Add all dry ingredients for the dough in a bowl. Using a pastry cutter, cut the very cold butter into the dry ingredients. There should be pieces the size of peas left in the flour. 1 tablespoon at a time, stir in the cold water. Stir the dough until it comes together as a shaggy mess. Knead a few times and form a disc. Wrap with plastic wrap and chill for a few hours to overnight.
When the dough has chilled, place it onto a lightly floured surface. For miniature pies, divide the dough into 8 pieces. Roll each piece to 1/4″ thick and place in a greased pie pan. Chill the dough-lined pans until filling is ready.
In a bowl, stir together all ingredients except the apples. When combined, toss in the apples. Make sure the apple slices are evenly coated with the mixture. Place a heaping mound of apples in each pie pan. Roll out excess dough pieces and form a lattice top or a regular top.
Whisk together the egg and 1 teaspoon cold water. Brush the outside of the dough with the egg and sprinkled with sugar.
Bake for 35-40 minutes until crust is completely cooked and golden brown. Let cool slightly on a wire rack before serving.
Caramel Dipped Apples
2 cups Soft Caramel Candies
3 tablespoons Heavy Cream
Pinch Sea Salt
4-6 Granny Smith Apples
Wash apples very well, scrubbing off any wax coating. If there is a wax coating on the apples, the caramel will not stick. Refrigerate apples until ready to dip.
In a microwave safe bowl, combine caramel candies, sea salt, and heavy cream. Microwave for 45 seconds, stir, and repeat. Continue the process until the caramel is completely melted and suitable for dipping.
Line a baking sheet with parchment paper. Stick each apple with a popsicle stick or skewer. Dip the apple into the caramel, coating entirely. Let set for 10 seconds before placing on the baking sheet. Refrigerate until ready to serve.
Sweet & Salty Apple Chips
3 large Apples, sliced very thin
1/4 cup Honey
1 tablespoon Flaky Sea Salt
Preheat oven to 200 degrees Fahrenheit.
Line a baking sheet with parchment paper. Place apple slices on the baking sheet. Brush each slice with a small amount of honey and sprinkle with sea salt. Bake for 45 minutes. Flip the slices and bake for 30 more minutes or until apples are completely dry. Cool on a wire rack. Store in an air-tight container.
3 pounds of apples, peeled and cut into wedges
1/2 cup Apple Cider
1 tablespoon Lemon Juice
3 tablespoons Brown Sugar
1 tablespoon Maple Syrup
1 teaspoon Cinnamon
1/4 teaspoon All Spice
Pinch Kosher Salt
Add all ingredients to a heavy bottom pot. Bring to a boil. Reduce heat to a simmer, simmer for 20 minutes until apples are completely softened. Using an immersion blender, puree the apples until smooth. Store in a jar and refrigerate when not using.
Arugula and Quinoa Salad with Apples and Cranberries
– 1 cup quinoa
– 2 TBSP Extra Virgin Olive Oil
– 2 TBSP Apple Cider Vinegar
– 1 TBSP Lemon Juice
– 1 TBSP Fresh Parsley, chopped
– 1/4 cup Cashews
– 1/4 cup Dried Cranberries
– 2 small Fuji Apples, thinly sliced
– 2 cups Arugula
Preheat oven to 350 degrees Fahrenheit. Place cashews on a baking sheet in a single layer. Toast until golden brown. Keep an eye on the nuts so that they do not burn. Remove when golden and roughly chop.
Bring 1 cup quinoa and 2 cups cold water to a boil. Reduce heat to a simmer, cover. Cook for 15 minutes or until done. Cool quinoa.
Once cooled toss with olive oil, apple cider vinegar, lemon juice, salt, and pepper. Fold in parsley, cashews, cranberries and apples. Serve on a bed of arugula.