Foodie Friday -- Apple Week

Welcome to the October 18th Foodie Friday. I'm celebrating Apple Week with the

Novel Bakers, Jain, Mary, and Pam.

 

 

 

 

 (You can find links to their blogs at the end of this post.)

 

 

 

Our baking was inspired by Susan Wiggs' bestselling novel, The Apple Orchard.

 



Here's a quick recap of Apple Week:

 

Monday -- Apple Crab Cakes

 

 

 

Tuesday --  Southern Apple Crumble

 

 

Wednesday -- Apple Brie Bruschetta with Bacon, Honey, and Pecans

 

 

Apple Week concludes with a triple feature . . .  

 

Apple Pancakes and Caramel Apple Topping

Apple Pie

Apple Ice Cream

 

Let's start with pancakes.

 

Apple Pancakes with Caramel Apple Topping

 

Shake 'n Pour pancake mix

3 to 5 tablespoons pureed honey crisp apples

Mix pancakes according to directions and add pureed apples.

Shake and pour. Cook according to the instructions.

 

For the topping, place 1 cup granulated white sugar in a warm frying pan. Add 3 tablespoon butter and cook on low heat until sugar has melted. Tilt the pan, swirling the butter-sugar mixture, until it starts to caramelize. Chop, peel, and core 1 Honeycrisp apple. Add apples to pan and stir. Cook for 3 to 5 minutes. Spoon over pancakes.

 A classic apple pie is next.

 

Pie Crust

Yield: 2 crusts

 

 2 cups all-purpose flour

3/4 teaspoon salt

1/2 cup shortening

1/2 cup soft butter

1 egg

1 tablespoons cold water

1 tablespoon white vinegar

 

Combine ingredients. Make a soft dough and cover with Saran Wrap. Chill in refrigerator for 20 minutes. Remove. Discard plastic. Roll dough on a cold surface and shape into two crusts.

Reserve leftover dough to make a pastry garnish.

 

 

Apple Pie Filling

1 Granny Smith apple

2 Honeycrisp apples

2 Red Delicious apples

dash of lemon juice

3/4 cup granulated white sugar

2 tablespoons flour

1 tsp ground cinnamon

Butter (3 or 4 pats, cut into bits)

Peel, core, and slice apples. Toss with sugar and lemon juice. Add flour and cinnamon and mix. Place in a pie shell and dot the top of the apple mixture with butter.

 

Making the Pie

Preheat the oven to 400 degrees F.

Place 1 freshly rolled out crust in the bottom of an oven-proof pie dish. Using a fork, poke holes in the crust. Add filling. Place second crust on top and crimp the edges. With a knife, cut vents into the top shell. Roll out the leftover dough and create shapes with cookie cutters or presses. Brush top of the crust and cut-outs with an egg wash.

Bake 30 minutes or until top crust is brown and the filling is bubbling through the vents. If the crust browns too quickly, cover with tin foil.

 

 

I found adorable cutouts at Williams-Sonoma.

 

 

 Apple Ice Cream

Serves: 3 Big Eaters

 

1/2 honeycrisp apple, peeled, cored, and pureed

2 cups heavy cream

2 cups whole milk

1 cup granulated white sugar

1 vanilla bean, cut and scraped

 

Mix contents and pour into an electric ice cream maker.

Follow the directions for your machine. I use a Cuisinart, and the ice cream was ready in 30 minutes.

I love this recipe because it's tasty and egg-free. No cooking--a bonus for exhausted cooks.

 

Garnish the ice cream with pastry cut-outs, if desired.

 

 

 

Apple Week continues today with fellow bakers Mary, Jain, and Pam.

I can't wait to see what these talented ladies have prepared. Weaving words and photography, they will delight your senses.

 Jain   a quiet life,

Mary   Home Is Where the Boat Is,
Pam   Sidewalk Shoes

 

I'm on my way to a book party so I'm posting a bit early today.

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** Would you like to add your recipes to the "Consuming Passions" group board at Pinterest?
It can be found HERE. We're a small, sociable group; Foodie Friday folks are always welcome to "pin" with us and chat about food. Just leave a comment on one of my recent"pins," so I'll be sure to see it, and I will send you an invitation. Or you can email me.

 Thanks for visitin'!

Note: I'll return this Saturday with a peek at Rattlebridge Farm's exterior shutters, another sample clock for the kitchen,  and a visit with an architect. 

 

Shared at Metamorphosis Monday

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