Apple Crisp

Fall is in the air! I know this because I have gotten out a bunch of cookbooks and have gone to the library and checked out a few as well. I think about baking; I bake; I think about baking some more.

Apples: we bought some nice locally sourced Gala apples as these are one of our favorites for eating. It is a portable fruit. Hubby goes off to work with an apple, a piece of cheese, and granola bars, none of which is homemade. We then bought five pounds of more apples, also locally sourced, with the express purpose of making apple pies, muffins, tarts, etc.

So this week’s apple recipe is an Apple Crisp. This is from King Arthur Flour’s 200th Anniversary Cookbook. They had posted one on line but I think that may be different. Not sure. Anyway this is a good one. I did add my own flair to it, though.

  • 4 cups chopped apples, peeled (KAF said this was about 8 apples, so I peeled, cored, and chopped exactly 8 apples.)
  • 3/4 cup all-purpose flour
  • 1 cup brown sugar
  • 3/4 cup oatmeal
  • 1/2 tsp salt
  • 1 teaspoon gingerbread spice mix (my addition: original recipe called for 3/4 tsp cinnamon and 1/4 tsp allspice)
  • 1/2 cup butter, softened (I melted mine)
  • 2 Tab. chopped candied ginger (my addition)
  • 1/4 cup dried cranberries (my addition)

Put chopped apples in lightly greased (or sprayed) 8-inch square baking dish. Sprinkle on the cranberries and the candied ginger. Blend the dry ingredient and add the butter. Melted butter (somewhat cooled) mixes in nicely. Stir until all ingredients are not dry. Put this on top of the apples. I patted it down like a crust. Bake 35 minutes at 375 degrees F.

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This came out well. Hubby said it had a “grown up taste”, not sure what that means. The topping was crispy and contrasted with the apples very well. In future I would reduce the brown sugar to 3/4 cup sugar as I think the topping doesn’t need that much sweetness. We did not have ice cream in the house and that would add a nice finish to this Crisp.

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Apple “cup-pies”

 

I have made mini apple pies in a cup cake pan. The recipe is http://www.livewellbakeoften.com/mini-apple-pies/. I found this by googling apple pies looking for tarts.  The only adaptation I made is to brush the tops with water and sprinkle on some cinnamon sugar. I also used 3 cups of chopped apples instead of 2 1/2. I used Macoun apples. If I make these again, and it is likely I will, I would reduce the sugar by half and increase the amount of apples to 4 cups.

  • 2 9-inch pie crusts (I used store bought because I haven’t gotten around to making my own.)
  • 2 1/2 cups apples, chopped
  • 1/4 cup sugar (in the future I would use 1/8 cup)
  • 2 Tab flour
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp ground nutmeg

Cut the pie crust into 12 circles about 3 1/2 inches. I used my Pyrex custard cups as the cutter. Press these circles of dough into your regular sized muffin pan. Use the leftover dough to make strips for the lattice tops. I found that four strips are needed for each mini pie.

Mix apples and other ingredients all together and spoon even amounts into the dough cups. Fashion the lattice to each. I then brushed the tops with water and sprinkled with a tiny bit of cinnamon sugar. Bake in 425 degree F oven for 20-25 minutes. Let cool in pan for 10 minutes or so and then carefully remove to a cooling rack.

 

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“good bake”

Apple Crunch Pie

I made an apple pie with a crunch topping. I was trying to make a crumb topping but it was very crunchy, tasty but very crunchy. I had a bunch of apples that needed to be made into a pie or a brown betty. Hubby voted for pie. There were some Empire, some Gala, and some Granny Smith apples. I sliced up about eight of them which made 4 cups. I had a pre-made, bought pie crust, just one so I had to make a topping.

I made the Cinnamon Add-a-Crunch topping from my handy-dandy Quaker Oats cook booklet. Thinking on it now, the “add-a-Crunch” should have given me a hint as to the outcome! I love crumb toppings that use melted butter. Makes it so much easier to mix than “cut together with fork until resembles…”

  • 1 1/4 cups quick or old-fashioned oats, uncooked
  • 1/3 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1/3 cup wheat germ (I actually have this! It’s great to sprinkle over the waffle batter before you close the lid on the waffle iron.)
  • 1/2 teaspoon cinnamon

The actual recipe says mix this together and cook in skillet for 5-7 minutes and then spread on cookie sheet to cool. I figured it would cook on the pie so I just mixed it all together and added 1 cup of chopped walnuts as well.

Make your apple pie. Spread this topping on top. Bake your apple pie. Voila! Very pretty.

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My pie was tasty but the apples did not meld together in any fashion. I had to serve this in bowls. I may have forgotten to pat the top of the apples with butter, but that can’t have been the problem. I never cook my pie fillings first and other apple pies have turned out like pies. I don’t make apple pies frequently enough to experiment like America’s Test Kitchen. I have had this same problem once or twice before which I attributed to the type of apple and/or size of the apple slices. But I sliced these apples in thin slices.

We ate the pie. We enjoyed the pie. It just wouldn’t have won any prizes!

Jacques’ Mama’s Apple Tart

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That’s my handiwork on the home sewn place-mat!

I love Jacques Pepin. I am reading his autobiography as recommended by my sister. The few recipes offered are fabulous. They are rarely fussy and sound delicious. So…on page 132-133 we have this recipe: Maman’s Apple Tart.

With no offense toward Maman or Jacques I made it my way! Heat your oven to 400 degrees F.

  • 1 1/4 cup flour
  • 1 large egg, beaten with a fork in a bowl
  • 3 tablespoons butter, softened
  • 3 tablespoons shortening such as Crisco. Those of you who know me know that I do not ever have shortening in the house. So I use Coconut oil. It’s solid in my pantry at this winter temperature.
  • pinch of salt
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 2 tablespoons hot milk; all I have is almond milk so that is what I heat in small pyrex bowl to nuke

Make the dough by putting all ingredients but the hot milk in a bowl and stirring all together. Then add the hot milk. Do not overwork the dough; it will be soft. Press the dough into the 9 inch pie tin with floured fingers so the dough covers the bottom and reaches up the sides.

  • 4 large Golden Delicious apples (about 2 pounds); I use three Empire apples because that is what is in my produce drawer
  • 3 tablespoons sugar
  • 2 tablespoons butter, cut up in bits

While making the dough I add 1/2 teaspoon cinnamon. In afterthought I could have used cinnamon sugar in the topping.

Peel, core, and slice the apples into 1/1/2 inch wedges. Oops! I cut mine into tiny slices about 1/8-1/4 inch thick! My bad! Arrange the wedges on the dough like the spokes of a wheel. Sprinkle with the sugar and top with the butter.

Bake approximately one hour until the crust is golden. Well…my crust is a bit on the brown side! I think I used the 8 inch pan as well. It’s my kitchen; I do it my way!

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The crust is crisp. The apples are soft and flavorful. Very nice and easy to make. This is a keeper. Yum!