Apples 50 TRied & TRue Recipes - Julia Rutland - AdventureKEEN
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apples
50 Tried & True Recipes
Julia Rutland
apples
50 TRIED & TRUE RECIPES
Julia Rutland
Adventure Publications
Cambridge, Minnesota
apples 50 TRIED & TRUE RECIPES
Acknowledgments
Many thanks to the abundance of family and friends who offered support and willing palates
during the tasting portion of creating this book. My husband, Dit, is always there to pick up
dinner when I’ve spent the day elbow deep in pies, pots, and pans. I couldn’t do any of it
without his quiet and consistent encouragement. To my girls Emily Bishop and Corinne—thanks
for always being good sports when mom is into her projects.
Thank you to Brett Ortler and Emily Beaumont at AdventureKEEN for guiding me through
this book and others. Cheers to all who celebrate the printed recipe!
6
apples 50 TRIED & TRUE RECIPES
Table of Contents
Acknowledgments . . . . . . . . . . . . . . . . . . . 6 Apple Cheddar Biscuits . . . . . . . . . . . . . . . . . . 61
About Apples. . . . . . . . . . . . . . . . . . . . . . . 10 Sweets and Desserts . . . . . . . . . . . . . . . . . 62
Apple Varieties . . . . . . . . . . . . . . . . . . . . . 16 Open-faced Apple Pie with
Salted Pecan Crumble . . . . . . . . . . . . . . . . . 65
Jams, Sauces, and Beverages . . . . . . . . . . 22
Easy Double Crust Apple Pie. . . . . . . . . . . . . 67
Vanilla Blush Applesauce . . . . . . . . . . . . . . . . 25
Upside-down Apple-Pecan Pie. . . . . . . . . . . . 69
Slow-Cooker Apple Butter . . . . . . . . . . . . . . 27
Apple Custard Pie. . . . . . . . . . . . . . . . . . . . . . . . 71
Spiced Apple Jelly Sauce . . . . . . . . . . . . . . . 29
Dutch Apple Crumble Pie. . . . . . . . . . . . . . . . . 73
Apple-Cranberry Jam . . . . . . . . . . . . . . . . . . . . 31
Apple-Cranberry Lattice Pie . . . . . . . . . . . . . . 75
Apple Butter-Bourbon Sauce . . . . . . . . . . . . 33
Mincemeat Pie. . . . . . . . . . . . . . . . . . . . . . . . . . 77
Hot Mulled Cider . . . . . . . . . . . . . . . . . . . . . . . 35
Simple Apple Tart . . . . . . . . . . . . . . . . . . . . . . . 79
Cookies, Breads, and Small Bites . . . . . . . 36 Cheese-Apple Danish. . . . . . . . . . . . . . . . . . . . 81
Toffee-Apple Oatmeal Cookies . . . . . . . . . . 39 Apple Spice Cake with
Apple Pie Cookie Cups. . . . . . . . . . . . . . . . . . . 41 Butterscoth Drizzle . . . . . . . . . . . . . . . . . . . . 83
Nutty Apple Bars . . . . . . . . . . . . . . . . . . . . . . . 43 Apple Bundt Cake with Maple Glaze . . . 85
Apple Blondies . . . . . . . . . . . . . . . . . . . . . . . . . 45 Butterscotch Apple Cupcakes . . . . . . . . . . . . 87
Apple Baklava . . . . . . . . . . . . . . . . . . . . . . . . . 47 Apple Streusel Cheesecake. . . . . . . . . . . . . . 89
Apple Puff Roses. . . . . . . . . . . . . . . . . . . . . . . . 49 Baked Apple Clafouti . . . . . . . . . . . . . . . . . . . . 91
Easy Apple Hand Pies . . . . . . . . . . . . . . . . . . . 51 Fruit-Stuffed Apple Dumplings. . . . . . . . . . . . 93
Whole-Grain Apple Muffins . . . . . . . . . . . . 53 Caramel Apples. . . . . . . . . . . . . . . . . . . . . . . . . 95
Herbed Apple Mini Muffins. . . . . . . . . . . . . . 55 Apple Noodle Kugel . . . . . . . . . . . . . . . . . . . . 97
Apple-Cinnamon Scones . . . . . . . . . . . . . . . . 57 Almond-Apple Crisp. . . . . . . . . . . . . . . . . . . . . 99
Apple-Cinnamon Quick Bread. . . . . . . . . . . . 59 Sweet Apple Rice Pudding. . . . . . . . . . . . . . . 101
8
Soups, Salads, and Savories . . . . . . . . . . 102
Roasted Apple-Parsnip Soup. . . . . . . . . . . . . 105
Apple-Cheddar Beer Soup . . . . . . . . . . . . . 107
Chicken, Apple, and Napa
Cabbage Salad. . . . . . . . . . . . . . . . . . . . . . 109
Broccoli-Apple Salad. . . . . . . . . . . . . . . . . . . . 111
Apple Tabbouleh Salad . . . . . . . . . . . . . . . . 113
Apple Butter Meatballs. . . . . . . . . . . . . . . . . . 115
Chicken-Apple Breakfast Sausage. . . . . . . . 117
Apple Butter Baked Beans . . . . . . . . . . . . . 119
Ham-and-Apple Croissant Sandwiches. . . . 121
Apple-Sausage-Cheddar Cornbread. . . . . 123
Marinated Pork Tenderloin with
Apple Salsa . . . . . . . . . . . . . . . . . . . . . . . . . 125
Apple-Stuffed Pork Loin. . . . . . . . . . . . . . . . . 127
Smoked Pork Chops and Apple Skillet . . . 129
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
About the Author . . . . . . . . . . . . . . . . . . 136
9
About Apples
The familiar cracking sound as you bite into a ripe and juicy apple is about at mouthwatering as
the fruit’s sweet-to-tangy flavor and flowery aroma. It’s no wonder the humble apple is America’s
favorite fruit.
• Apples originated in an area between the Caspian and Black Sea and archaeologists have
evidence that humans have consumed apples since 6500 B.C.
• There are 7,500-plus varieties of apples grown worldwide.
• About 2,500 varieties of apples are grown in the U.S., but only around 100 are grown
commercially. The only apple native to North America is the crabapple.
• Americans per capita enjoy apples more than any other type of fruit. Almost two-thirds of the
U.S. apple crop is eaten as fresh fruit.
• Washington produces more than half of the apples grown in the U.S. Other top states include
New York, Michigan, Pennsylvania, California, and Virginia. About one-fourth of apples
harvested are exported.
• Apples are the second most valuable fruit following oranges. Red Delicious is the most widely
grown at present but is quickly losing ground to Gala and Honeycrisp.
• Apple growers can reasonably quickly produce new types of apples by grafting growing tips
of a new variety onto existing trees.
• Johnny Appleseed was a real person! Frontier nurseryman John Chapman traveled through the
American Midwest in the early 1800s planting apple seeds.
• Apple trees require at least four to five years to produce their first fruit.
• Apple blossoms are usually pink when they first open, fading to white. The blooms appear late
in spring, minimizing frost damage. That means apple trees are grown farther north than many
other fruits.
10
• An apple tree might be grown from the seeds of an apple, but it will not produce the same type
of fruit because the seeds are a product of both the original tree the apple grew on and the one
providing the necessary cross-pollination.
• Most apples are still harvested by hand in the fall.
• Apples have five seed pockets called carpels. The small spots all over the apple skin (and on
other fruits like pears and grapes) are lenticels—small natural openings in the skin that provide
a gaseous exchange between air and the inner tissues. You’ll easily see them on potatoes and
mangoes too.
• Apples float because 25% of their volume is air, making them ideal for “bobbing” in a tub of water.
• Apples ripen six to 10 times faster at room temperature than when refrigerated.
• One gallon of apple cider is made from about 36 apples.
• Apples produce their own natural wax to help the fruit retain moisture and firmness. The
natural wax is occasionally white and powdery looking but can be buffed until it shines. Some
producers spray additional food-grade wax to replace any wax lost to washing because the
protective coating is useful for controlled-atmosphere storage and to enhance shine.
How to Buy
Look, touch, and smell are the senses you’ll need to select the perfect apple.
Look: Inspect the apple for any bruises or nicks in the skin. Except for the yellow and green
varieties, such as Golden Delicious and Granny Smith, most apples are fully ripe when most of the
fruit is red. Apples won’t often be one solid color. Buy the ones most covered in red, or allow them
to further ripen before using. Dull apples are typically overripe. Lenticels are the small pores that
allow gases to pass between the flesh of the fruit and the skin. They look like speckles. The more
lenticels, the sweeter the apple.
Touch: Make sure the apple is firm to the touch with no soft spots. Different varieties are firmer
than others, but a soft apple is usually overripe.
11
Smell: Apples should smell fresh and pleasant; avoid those with fermented or rotten aromas.
Does size matter? Not really, except for the amount to purchase or effort to peel. If an apple tree’s
branches are thinned, then the trees will produce more but larger apples. Often organic apples are
smaller than their conventional counterparts.
Apple equivalents:
1 pound = about 2 large or 3 medium-size apples
1 pound = 2½ to 3 cups chopped
2 to 2½ pounds = enough for a 9-inch pie
Best Uses
Snacking and eating raw: Ambrosia, Braeburn, Cameo, Cortland, Cripps Pink (branded as
Pink Lady®), Empire, Fuji, Gala, Golden Delicious, Granny Smith, Honeycrisp, Jazz™, Jonagold,
Macoun, SweeTango™, Winesap
Why? In general, these apples don’t brown quickly when cut, so they make a good choice in
lunch boxes and snack bags.
Salads: Ambrosia, Cortland, Fuji, Gala, Honeycrisp, Jonagold
Why? For salads, apples should hold their shape and be resistant to browning. They will add a
touch of sweetness to slaws, green spring mixes, or spinach blends.
Pies and other baked goods: Braeburn, Crispin or Mutsu, Golden Delicious, Granny Smith,
Honeycrisp, Idared, Jonagold, Jonathan, Macoun, McIntosh, Northern Spy, Pink Lady®
Why? Apples used in pies and other baked goods should stay firm and hold their shape. Avoid
varieties like Red Delicious or Gala that break down in high oven temperatures. Overly juicy
apples (like Fuji or McIntosh) tend to make runny fillings that will require additional thickeners—
cornstarch or flour. Remember, for best flavor and texture, use two or more varieties.
Applesauce and apple butter: Cortland, Fuji, Gala, Golden Delicious, Granny Smith, Honeycrisp,
Idared, Jonagold, McIntosh, Northern Spy, Pink Lady®, Pippin, Winesap
12Why? Sauced apples should easily cook down and be mashed to a desired consistency. Use a mix
of varieties for a robust and complex flavor. A variety of different types makes the most flavorful
sauce. If preparing an unsweetened apple sauce or butter, use more sweet apples for balance.
Cider, juices, and beverages: Cortland, Gala, Gravenstein, Jonagold, Pippin, Rome Beauty, Winesap
Why? Tannin, acid, and sugar content are key attributes of cider apples. If you prefer a tart cider,
select a tart apple and vice versa for a sweet cider. Many varieties are bred specifically for fresh and
hard (fermented) ciders and are too astringent or bitter for eating out of hand, but these are not
commonly sold in markets.
Storage
Many factors affect the length of time apples remain fresh, such as when they were harvested or if
they have been washed or cut. While commercial operations can keep apples in controlled storage
situations up to 10 months, you can store apples at home for a few months.
The best storage apples are the tart, thick-skinned ones like Granny Smith, Fuji, Rome, and
McIntosh, Northern Spy, and Honeycrisp. Place in a zip-top plastic storage bag with a few holes
cut in it and keep in a crisper drawer in the refrigerator at 30 to 35 degrees. For larger quantities,
place in a cardboard box in a cool place like a basement or root cellar. Ideally, wrap each apple
with brown kraft paper or newspaper.
Storage Time:
Whole, unwashed apples
Room temperature: about a week
Cool, dark pantry: up to 3 weeks
Refrigerator: 1 to 2 months or up to 5 days if cut or sliced
Storage Tips:
• Do not wash apples until ready to prepare and eat.
• Do not peel, core, or cut/slice until ready to prepare and eat.
• Store in the refrigerator, ideally in a crisper drawer.
13• Wrap apples individually.
• Do not store apples with cabbage, Brussels sprouts, potatoes, or carrots. The ethylene gas that
apples naturally exude may cause these veggies to sprout and/or turn bitter or yellow.
Ripening
Apples are climacteric and, like bananas and tomatoes, continue to ripen after harvest, becoming
softer, juicier, and sweeter as starches change into sugars.
Climacteric foods that travel long distances are often harvested “green” because the firm, immature
fruit is less likely to bruise or overripen. As apples ripen, they naturally produce ethylene gas,
which encourages additional ripening. Distributers keep apples in controlled environments and
often treat the bins to prevent ethylene from encouraging any additional ripening. You can take
advantage of this process by placing unripe fruit in a bag or sealed container alongside an apple to
speed the process. Try it with unripe avocados, figs, mangoes, or peaches. Keep in mind that this
technique does not work with non-climacteric foods—those that do not continue to ripen after
picking, such as grapes, lemons, limes, oranges, raspberries, pineapple, squash, or watermelon.
Browning
When cut, the cells inside the apple are exposed to oxygen. Certain enzymes and phenolic com-
pounds, naturally occurring in plants in varying degrees, react with oxygen, resulting in enzymatic
browning. You’ll notice this happening in other foods like bananas, avocados, and potatoes. While
unsightly in apples, this biochemical reaction also occurs in black tea, coffee, and cocoa—foods
you expect to be dark. The good news is that the browning does not make the fruit unsafe to eat.
A few things inhibit enzymatic browning: cool temperatures, acids, and blocking oxygen.
To discourage browning of sliced or chopped apples:
• Store in an airtight container in the refrigerator.
• Immerse in an acidic liquid such as apple juice, pineapple juice, or a teaspoon of lemon juice
stirred into 1 cup of cold water.
• Cover with plastic wrap.
• Cover in caramel, honey, or sugar syrup.
14Apple varieties that are very slow to brown: Ambrosia, Cameo, Cortland, Cripps Pink or Pink
Lady®, Empire, Gala, Ginger Gold, Granny Smith
Apple varieties that brown quickly: Pippin, Red Delicious
Nutrition
It’s doubtful that whoever came up with the axiom, “An apple a day keeps the doctor away” knew
that the juicy fruit contained healthy phytochemicals, but he did know a healthy snack when he
saw it!
Apples contain zero fat, cholesterol, and sodium but healthful amounts of vitamin C and im-
pressive fiber—almost 20% of the recommended daily amount. The fibers include insoluble and
soluble, called pectin, which assists in digestion as well as increasing satiety, the fullness factor that
can prevent overeating. The primary source of energy in an apple is carbohydrate, although apples
are considered low glycemic because their carbs slowly convert to sugars and don’t cause harmful
spikes in blood sugar.
Apples contain quercetin, catechin, and chlorogenic acid—naturally occurring phytochemicals
that provide protective health benefits such as preventing or reducing disease.
Many, if not most, of these nutrients are found in the peel, so for maximum nutrition, take the
shortcut and leave the peel.
15APPLE VARIETIES
Large grocery stores sell several types of apples, while a good farmers market will showcase dozens of
varieties of apples. Although their shape is similar, color, taste, and texture are remarkably different.
Top 10 Varieties Grown in the U.S: Ambrosia
Color:medium orange-red
1. Red Delicious over yellow
Uses:snacking, salads,
2. Gala pies/baking, sauces, cider,
freezing
3. Golden Delicious
Flavor: sweet
4. Fuji Texture: crisp
Season: year-round
5. Granny Smith
Braeburn
6. McIntosh Color:orange-red streaks
over yellow
7. Honeycrisp
Uses:snacking, salads, pies/
baking, sauces, drying
8. Rome
Flavor:sweet and spicy
9. Empire Texture:crisp
Season:October–June
10. Cripps Pink, also known as Pink Lady®
Cameo
Color:bright red with
orange streaks
Uses:snacking, salads, pies/
baking, sauces
Flavor:sweet-tart
Texture:extra crisp
Season:September–October
16jams,
sauces, and
beverages
2324
Vanilla Blush Applesauce
....................................................
For a pretty, pink-hued applesauce, use red-skinned apples and don’t peel them before cooking.
If you prefer a sweet applesauce, stir ½ cup packed light brown sugar into warm blended applesauce.
Let stand, stirring occasionally until sugar dissolves. If you are not into canning,
the applesauce may be placed in zip-top plastic freezer bags and frozen up to 2 months.
....................................................
makes 8 cups
INGREDIENTS Prepare canning jars by sterilizing according to manufacturer’s
5 pounds apples, peeled, cored, directions. Set aside.
and quartered
1 cup apple cider Place apples in a large nonaluminum cooking pot. Stir in
1 tablespoon lemon juice cider and lemon juice. Split vanilla bean in half lengthwise
1 vanilla bean, split lengthwise and scrape seeds into apple mixture. Place bean shells in pot
with apples.
Bring mixture to a boil; reduce heat to medium-low. Cover
and simmer 40 minutes, stirring occasionally, until apples are
tender and falling apart.
Uncover and cool 10 minutes. Remove vanilla bean shells.
Puree apple mixture with an immersion blender until smooth.
Ladle applesauce into prepared jars, leaving ½-inch headspace.
Remove air bubbles. Wipe rims and apply lids and rings. Pro-
cess jars in a boiling-water bath for 20 minutes. Remove jars
from canning pot and set aside to cool to room temperature.
Jars will “ping,” which indicates that lids are sealed. The center
of each lid will not flex up and down when pressed.
Ideal Apples: Mix and match McIntosh, Cortland, Fuji, Braeburn,
or Rome to achieve an interesting, complex flavor.
2526
Slow-Cooker Apple Butter
....................................................
makes 6 cups
INGREDIENTS Combine juice, sugars, cinnamon, salt, cloves, and vanilla
1 cup unsweetened apple juice in a 6-quart slow cooker.
1 cup firmly packed light
brown sugar Peel, core, and thickly slice or chop apples; stir into
½ cup granulated sugar juice mixture.
1 tablespoon ground cinnamon
¼ teaspoon salt Cook, covered, on low heat for 10 hours. Stir periodically,
¼ teaspoon ground cloves if convenient.
1 tablespoon vanilla extract
5 pounds mixed variety Puree mixture with an immersion blender. If mixture is
of apples thinner than applesauce, uncover and cook on high heat
until thick (mixture will thicken more once cool).
Prepare canning jars by sterilizing according to the
manufacturer’s directions.
Ladle apple butter into prepared jars, leaving ½ inch head-
space. Remove air bubbles. Wipe rims and apply lids and
rings. Process jars in a boiling-water bath for 15 minutes.
Remove jars from canning pot and set aside to cool to room
temperature. Jars will “ping,” which indicates that lids are
sealed. The center of each lid will not flex up and down
when pressed.
Ideal Apples: As with applesauce, apple butter has a more complex,
interesting flavor when a few different varieties of apples are used. Use
the same apples as you would for applesauce (McIntosh, Cortland, Fuji,
Braeburn, or Rome) or choose spicier varieties like Winesap.
2728
Spiced Apple Jelly Sauce
....................................................
Serve over grilled chicken, pork, or ham slices. The jelly will scorch if brushed onto raw meat,
so cook until almost done, and then brush over all sides until the sauce thickens and glazes over.
....................................................
makes 1½ cups
INGREDIENTS Combine jelly, butter, vinegar, mustard, Worcestershire, and
1 (18-ounce) jar apple jelly hot sauce in a saucepan over medium heat. Cook, stirring
2 tablespoons melted butter frequently, until sauce is well blended.
1 tablespoon apple cider vinegar
1 tablespoon coarse-ground
mustard
1 tablespoon Worcestershire
sauce
1 to 2 teaspoons hot sauce
2930
Apple-Cranberry Jam
....................................................
Both apples and cranberries are naturally high in pectin, the component that causes food to “gel.”
That means you won’t have to add supplements to get the jam to firm up, making this a great recipe for beginning canners.
You can process the jam in large (1-pint) jars, but I like to use small, picnic-size jars to give as gifts.
....................................................
makes 6 cups
INGREDIENTS Prepare canning jars by sterilizing according to the
2 pounds (about 5) apples, manufacturer’s directions.
peeled, cored, and coarsely
chopped Place chopped apples in a large, heavy pot. Add cranberries,
1 (12-ounce) bag fresh sugar, apple juice, cinnamon, nutmeg, cloves, zest, and lemon
cranberries juice. Bring to boil over medium-high heat.
4 cups sugar
½ cup apple juice Reduce heat to medium. Cook, stirring frequently, for 30
2 teaspoons ground cinnamon minutes or until mixture thickens (jam will thicken more
1 teaspoon ground nutmeg once cooled).
¼ teaspoon ground cloves
1 teaspoon freshly grated Ladle jam into prepared jars. Wipe rims and apply lids and
lemon zest rings. Process jars in a boiling-water bath for 10 minutes.
¼ cup fresh lemon juice
Remove jars from canning pot and set aside to cool to room
temperature. Jars will “ping,” which indicates that lids are
sealed. The center of each lid will not flex up and down
when pressed.
Ideal Apples: Granny Smith, Pink Lady®, and Gala work well here.
3156
Apple-Cinnamon Scones
....................................................
This scone is a little bit sweeter than common plain scones and
almost crosses the line into a sweet bread. Still, make these for out-of-town
guests or on any morning you want the family to feel special.
....................................................
makes 8 scones
INGREDIENTS Preheat oven to 375°. Line a baking sheet with a silicone
2½ cups all-purpose flour baking mat, parchment paper, or nonstick aluminum foil.
½ cup sugar
1 teaspoon ground cinnamon Place flour, sugar, cinnamon, baking soda, and salt in a
½ teaspoon baking soda food processor. Pulse a few times to combine. Add butter
¼ teaspoon salt and pulse until mixture resembles coarse meal. Add apples
1 stick (8 tablespoons) butter, and ginger; process until blended.
cut into small pieces
½ cup dried apples, chopped Add egg, half-and-half, and vanilla. Pulse just until mixture
¼ cup chopped crystallized comes together (dough will be sticky).
ginger
1 large egg Place dough on prepared baking sheet and form a 1¼-inch-
¾ cup half-and-half thick disc about 8 inches in diameter. Use a butter knife to
1 teaspoon pure vanilla extract
slice the dough into 8 equal triangles.
Bake for 25 minutes or until lightly golden. Remove from
oven and use a knife to completely separate scones from each
other. Move scones slightly away from each other; return to
oven and bake for another 2 to 4 minutes or until edges of
scones appear dry and tops are completely golden.
5758
Apple-Cinnamon Quick Bread
....................................................
The fruity streusel filling (and topping) adds sweetness and texture to
this loaf that can double as a treat for afternoon tea or a simple dessert.
....................................................
makes 1 (9x 5-inch) loaf
INGREDIENTS Preheat oven to 350°. Grease and flour a 9x 5-inch loaf pan.
2 tablespoons melted butter
½ cup firmly packed light Combine 2 tablespoons melted butter, brown sugar,
brown sugar cinnamon, and allspice in a medium bowl, stirring until
1½ teaspoons ground cinnamon well blended. Peel, core, and finely chop apples; place in
¼ teaspoon ground allspice or bowl with brown sugar mixture. Add walnuts, stirring until
ground nutmeg blended; set aside.
2 apples
½ cup chopped walnuts Combine flour, baking powder, and salt in a medium bowl.
1½ cups all-purpose flour
1½ teaspoons baking powder Beat 1 stick butter and granulated sugar in a large bowl with
¼ teaspoon salt an electric mixer until light and fluffy. Beat in eggs and vanilla.
1 stick (8 tablespoons) butter,
at room temperature Add flour mixture to butter mixture, alternating with half-
¾ cup granulated sugar and-half. Pour half of batter into prepared loaf pan. Top with
2 large eggs half of apple mixture. Pour remaining batter in loaf pan and
2 teaspoons vanilla extract
top with remaining apple mixture.
½ cup half-and-half
Bake for 55 to 60 minutes or until a toothpick inserted in
center comes out clean. Cool in pan 10 minutes; remove
from pan and cool completely on a wire rack.
Ideal Apples: Use any crisp baking apple such as
Granny Smith, Jonagold, Pink Lady®, or Fuji.
5960
Apple Cheddar Biscuits
....................................................
Consider keeping extra ingredients on hand because these light and highly
flavorful biscuits will disappear fast. Best right out of the oven, they
reheat well and make a nice addition to light lunches of soup and salad.
....................................................
makes 1 dozen
INGREDIENTS Preheat oven to 400°. Line a baking sheet with a silicone
2 cups all-purpose flour baking mat, nonstick aluminum foil, or lightly greased foil.
1 tablespoon baking powder
1 tablespoon granulated sugar Combine flour, baking powder, sugar, salt, pepper, and
½ teaspoon salt onion in a large bowl, stirring until well blended. Add
½ teaspoon coarsely ground cheese, tossing to coat.
black pepper
3 green onions, chopped Combine butter and sour cream in a large bowl. Grate apple
1 cup (4 ounces) shredded over bowl, avoiding the core. Stir until well blended. Stir
cheddar cheese butter mixture into flour mixture.
1 stick (8 tablespoons)
butter, melted Pat dough out to ¾- to 1-inch thickness on a floured surface.
1 cup sour cream Cut biscuits with a 2-inch cutter, patting scraps and cutting
1 large apple, any variety
as necessary.
Place biscuits on prepared baking sheet and bake 15 minutes
or until lightly browned.
Ideal Apples: Choose any firm baking apple or one of
these: Honeycrisp, Golden Delicious, or Jonagold.
6162
sweets and
desserts
6364
Open-faced Apple Pie
with Salted Pecan Crumble
....................................................
When I worked at Coastal Living magazine, my friend Simone Rathlé shared with me the yummy apple pie recipe of
her husband, David Guas. If you are in the Northern Virginia area, be sure to stop by Bayou Bakery and try
his other amazing New Orleans-style offerings. Shield pie with aluminum foil after 1 hour to prevent overbrowning.
....................................................
makes 1 (9-inch) pie
INGREDIENTS Preheat oven to 350°. Fit dough into a 9-inch deep-dish pie
Piecrust Dough (recipe at right) plate; fold excess dough around edges and crimp. Refrigerate.
½ cup granulated sugar Combine sugar, cornstarch, nutmeg, and zest in a bowl; stir
2 tablespoons cornstarch until blended. Stir in apples. Spoon into center of piecrust.
¾ teaspoon ground nutmeg
Top with Salted Pecan Crumble. Bake 1¼ to 1½ hours or
1 teaspoon freshly grated
until apples are tender and topping is golden brown.
lemon zest
1¾ pounds (about 5) apples,
Piecrust Dough: Pulse 1½ cups all-purpose flour and ¼ tea-
peeled, cored, and sliced
spoon salt in a food processor until combined. Add 4 table-
Salted Pecan Crumble
(recipe at right) spoons butter; pulse until crumbly. With processor running,
gradually add ¼ cup cold water; process until dough gathers
together. Remove and knead lightly to combine. Roll into a
¼-inch-thick circle on a lightly floured surface. Cover and
chill 30 minutes. Note: Double recipe if you need 2 piecrusts.
Salted Pecan Crumble: Pulse ½ cup all-purpose flour,
¼ cup light brown sugar, 2 tablespoons granulated sugar,
¼ teaspoon salt, ¼ teaspoon ground cinnamon, and ¼ cup
Ideal Apples: Use Granny chopped pecans in a food processor until blended. Add 5
Smith, Honeycrisp, or tablespoons butter; pulse until blended. Transfer mixture to
another baking apple.
a bowl; stir in ¼ cup pecans with hands, mixing and squeez-
ing to form larger pieces. Cover and chill. Makes 1½ cups.
6570
Apple Custard Pie
....................................................
Creamy custard pies can acquire a soggy bottom crust.
To avoid this, par-bake the crust just until it’s set but not over-browned.
....................................................
makes 8 servings
INGREDIENTS Preheat oven to 325°.
1 purchased refrigerated piecrust
or Piecrust Dough (page 65) Fit piecrust into a 9-inch pie plate; crimp edges, if desired.
6 tablespoons butter, divided Prick bottom and sides of crust with a fork. Place a piece of
3 small Granny Smith or parchment paper or aluminum foil over crust and fill 2⁄3 full
Honeycrisp apples, peeled, with pie weights, dried beans, or rice. Bake 10 minutes.
cored, and thinly sliced Remove weights and parchment carefully. Return crust to
1 cup sugar, divided
oven and cook 5 minutes or just until set.
1 tablespoon vanilla rum or rum
(optional) Melt 2 tablespoons butter in a skillet over medium heat.
2 tablespoons all-purpose flour
Add apples and ¼ cup sugar. Cook, stirring occasionally,
1
⁄8 teaspoon ground nutmeg
5 to 8 minutes or until apples are tender. Stir in rum, if
3 large eggs
1 cup heavy cream desired. Set aside.
Melt remaining 4 tablespoons butter and transfer to a medium
bowl. Stir in remaining ¾ cup sugar, flour, and nutmeg. Add
eggs and cream, whisking until eggs are completely blended
into mixture.
Spoon apple mixture, with liquid, into bottom of piecrust.
Pour cream mixture over apple mixture.
Ideal Apples: The recipe
calls for Granny Smith or
Honeycrisp, but you can
Bake 50 minutes or until center of pie is set. Cool completely
also use mild baking apples on a wire rack. Serve at room temperature or chilled.
with old-fashioned heritage
appeal like Northern Spy,
Jonathan, or Baldwin. 7182
Apple Spice Cake with
Butterscotch Drizzle
....................................................
makes 1 (3-layer) cake
INGREDIENTS Preheat oven to 325°. Lightly grease 3 (8-inch) round cake
3 sticks (1½ cups) pans with cooking spray. Line bottoms of pans with parch-
butter, softened ment paper. Lightly grease and dust with flour. Set aside.
1 cup granulated sugar
1 cup firmly packed light Beat butter and sugars in a large bowl 3 minutes or until
brown sugar fluffy. Beat in molasses. Add eggs; beat until blended. Com-
2 tablespoons molasses bine flour, cinnamon, allspice, nutmeg, baking soda, baking
2 large eggs
powder, and salt in a large bowl. Beat flour mixture into
3 cups sifted cake or
butter mixture, alternating with applesauce. Grate in apples,
all-purpose flour
2 tablespoons ground cinnamon avoiding core. Stir in vanilla. Divide batter between prepared
2 teaspoons ground allspice pans. Bake 30 minutes or until a toothpick inserted in center
1 teaspoon ground nutmeg comes out clean. Cool in pans on wire racks 10 minutes.
1½ teaspoons baking soda Remove from pans; cool. Top with Cream Cheese Frosting
1 teaspoon baking powder and Butterscotch Drizzle.
½ teaspoon salt
2 cups applesauce Cream Cheese Frosting: Beat 2 (8-ounce) packages cream
3 apples, peeled cheese, softened; 2 sticks (1 cup) butter, softened; and
2 teaspoons vanilla extract 2 teaspoons vanilla in a bowl on high speed with an electric
Cream Cheese Frosting mixer until creamy. Beat in 6 cups powdered sugar on low
(recipe at right) speed. Beat at high speed until light and fluffy.
Butterscotch Drizzle
(recipe at right) Butterscotch Drizzle: Combine 1 cup firmly packed light
brown sugar, 3 tablespoons butter, and ½ cup heavy cream
in a saucepan over medium heat. Cook, stirring frequently,
5 to 7 minutes or until thickened. Remove from heat and stir
in 1 teaspoon vanilla. Mixture will thicken as it cools.
Ideal Apples: Select baking apples such as Empire, 83
Golden Delicious, Crispin, or Pink Lady®.84
Apple Bundt Cake with Maple Glaze
....................................................
Bundt pans are a type of tube cake pan with rounded sides. In a wide variety of novelty shapes,
the pans feature nooks and crannies that form a pattern. These spaces need to be well greased and floured to
avoid sticking. Cooking spray is excellent; otherwise, use a pastry brush to spread butter or oil into the crevices.
....................................................
makes 1 (10-inch) Bundt cake
INGREDIENTS Preheat oven to 350°. Coat a 10-inch Bundt pan with cooking
2½ cups all-purpose flour spray and dust with flour.
¾ teaspoon baking soda
¾ teaspoon baking powder Combine flour, baking soda, baking powder, cinnamon, salt,
¾ teaspoon ground cinnamon nutmeg, ginger, and cloves in a large bowl. Peel and core
½ teaspoon salt apples; coarsely chop.
½ teaspoon ground nutmeg
½ teaspoon ground ginger Beat butter, oil, granulated sugar, and brown sugar in a large
1
⁄8 teaspoon ground cloves bowl with an electric mixture until creamy. Beat in eggs, one
2 large apples at a time. Gradually add flour mixture, alternating with apple-
1 stick (8 tablespoons) butter,
sauce. Fold in apples.
at room temperature
¼ cup vegetable oil Pour batter into prepared pan. Bake 55 to 60 minutes or
1 cup granulated sugar
until a toothpick inserted in center comes out clean. Cool in
1 cup firmly packed light
pan 10 minutes; invert onto a wire rack and cool completely.
brown sugar
4 large eggs Drizzle with Maple Glaze or dust with powdered sugar.
¾ cup unsweetened applesauce
Maple Glaze: Combine 1½ cups powdered sugar, ¼ tea-
Maple Glaze (recipe at right) or
powdered sugar spoon ground cinnamon, 1⁄3 cup pure maple syrup, and
1 teaspoon vanilla extract in a bowl, whisking until smooth.
If thick, add water by teaspoonfuls.
Ideal Apples: Use your favorite baking apples such
as Granny Smith, Jonathan, or Braeburn.
85126
Apple-stuffed Pork Loin
....................................................
When you butterfly a pork loin, you are cutting the meat so it opens in three sections like business letters are folded.
Ask the butcher at a full-service meat department for help.
....................................................
makes 8 servings
INGREDIENTS Preheat oven to 375°.
1 (3½- to 4-pound) boneless
pork loin roast Place pork on a cutting board and trim away excess fat and
2 tablespoons butter silver skin. Make a horizontal slice ½ inch from the bottom
3 apples, peeled, halved, and down the length of the roast and toward the other side, stop-
thinly sliced ping ½ inch from edge. Open roast and make a horizontal
1
⁄3 cup chopped pecans cut through the thickest side, starting at the center, stopping
3 tablespoons molasses, divided again about ½ inch from edge. Unfold to create a square;
2 teaspoons thyme, divided
pound to an even thickness with a meat mallet. Set aside.
½ teaspoon salt
¼ teaspoon coarsely ground Melt butter in a skillet over medium heat. Add apples and
black pepper
cook 8 minutes or until tender. Stir in pecans, 1 tablespoon
¾ cup water or broth
2 tablespoons brown sugar
molasses, 1 teaspoon thyme, salt, and pepper. Spoon over
2 tablespoons apple pork, leaving a ½-inch border. Roll up roast; tie with string.
cider vinegar Place, seam side down, in a greased shallow roasting pan.
2 tablespoons honey
¼ cup whipping cream Combine broth, brown sugar, vinegar, honey, remaining
2 tablespoons molasses, and remaining 1 teaspoon thyme in
a bowl. Pour over pork. Bake for 45 to 60 minutes or until
a meat thermometer inserted into thickest portion registers
160°. Baste pork with liquid periodically. Remove pork from
pan and let rest, covered with aluminum foil, on a cutting
board for 15 minutes. Transfer liquid to a skillet. Stir in
Ideal Apples: Use a firm cream. Bring to a boil, reduce heat, and simmer 5 to 10 min-
baking apple that won’t fall
apart when cooked. Good
utes or until slightly thickened. Serve sauce over sliced pork.
choices are Granny Smith,
127
Jonagold, and Northern Spy.128
Smoked Pork Chops
and Apple Skillet
....................................................
Smoked pork chops make a great shortcut to a quick and easy dinner.
If you want to use raw pork chops, bone-in or boneless,
sauté them in butter or olive oil for 3 to 5 minutes on each side.
Remove from pan and proceed with recipe.
....................................................
makes 2 servings
INGREDIENTS Melt butter in a large skillet over medium-high heat. Add
2 tablespoons butter onion, sage, salt, and pepper. Cook, stirring frequently, for
1 sweet or red onion, halved 5 minutes or until onion is tender.
and sliced
½ teaspoon ground sage Core apples and thickly slice. Whisk together broth and
¼ teaspoon salt mustard in a small bowl.
¼ teaspoon coarsely ground
black pepper Arrange smoked pork chops and apples in skillet. Pour broth
2 medium-size apples mixture over pork and apples. Bring mixture to a boil. Cover,
½ cup chicken broth or stock reduce heat to medium-low and simmer 8 to 10 minutes or
2 teaspoons stone ground
until pork is heated through and apples are tender.
Dijon mustard
1 (15-ounce) package fully
cooked, bone-in smoked
pork chops
Ideal Apples: Stick with a firm textured apple that won’t fall
apart when sautéed: Granny Smith, Fuji, or Honeycrisp.
129About the Author
Julia Rutland is a Washington, D.C.-area food writer, recipe
developer, and master gardener whose work appears regularly
in publications and websites such as Southern Living magazine,
Weight Watchers books, Bottom Line Personal magazine, and
more. She is the author of Discover Dinnertime, The Campfire
Foodie Cookbook, On a Stick, Blueberries, Squash, and Foil Pack
Dinners Cookbook.
Julia lives in the D.C. wine country town of Hillsboro, Virginia,
with her husband, two daughters, and a bevy of furred and
feathered pets.
136savor the taste of this crisp,
colorful, healthy fruit
We love apples because they remind us of climbing trees, family picnics,
and Grandma’s homemade pie. Apples features over four dozen recipes sure
to become instant family favorites. Here are a bounty of creative, delicious
ways to prepare and serve America’s favorite fruit.
Enjoy These Recipes and More:
Apple Cheddar Biscuits • Chicken-Apple Breakfast Sausage • Vanilla Blush
Applesauce • Apple-Cheddar Beer Soup • Apple-Stuffed Pork Loin • Apple
Butter Meatballs • Sweet Apple Rice Pudding • Baked Apple Clafouti
Inside You’ll Find
• 50 recipes—tested and tasted by the author, a professional food stylist
• Main dishes, drinks, salads, breads, desserts, and more
• Full-color photography from a professional food photographer
• Growing tips and the food’s fascinating history
ISBN 978-1-59193-907-8 $16.95
51695
9 781591 939078
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