Apple Strudel

A dessert that is sure to impress and will not take you all day in the kitchen!

5 medium apples, peeled and sliced
1/2 cup sugar
1 tsp cinnamon
1/2 cup chopped walnuts
6 sheets phyllo pastry, thawed
1/4 cup butter, melted
1/3 cup fine dry bread crumbs

• Combine apples with sugar and cinnamon.  Stir in nuts; set aside.  Place 1 phyllo sheet on damp tea towel, keeping remaining phyllo covered with damp cloth.  Lightly brush with butter; sprinkle with about 1 tbsp bread crumbs.  Repeat with remaining pastry, butter and crumbs.
• Spoon apple mixture down centre of pastry.  Fold sides over top of apples.  Fold under ends.  Place, seam side down on greased 15x10 inch jelly roll pan.  Brush lightly with butter.  Cut 4 horizontal slits, evenly spaced, on top of strudel.  Bake at 375F for 30 to 35 minutes or until apples are tender.  Serve warm sprinkled with sugar, if desired.  Makes 8 servings.

Apple Pie with Cheddar Crumble Topping

Who doesn’t love cheddar cheese and apple pie?  This is a wonderful twist to a traditional pie.  From Food and Drink Autumn 2016.

PIE
5 medium-size apples, such as McIntosh
¼ cup (60 mL) all-purpose flour
3 tbsp (45 mL) granulated sugar
½ tsp (2 mL) ground cinnamon

CRUMBLE
½ cup (125 mL) all-purpose flour
2 tbsp (30 mL) packed brown sugar
3 tbsp (45 mL) room-temperature butter
1½ cups (375 mL) finely grated old cheddar cheese, about 4 oz (125 g)

PASTRY
Easy Butter Pastry (recipe follows)

1 Preheat oven to 400°F (200°C).

2 For pie, peel apples, core and thinly slice. They should measure about 4½ cups (1.125 L). Place in a bowl. In a separate bowl, stir flour with sugar and cinnamon. Gradually sprinkle over apples, tossing apples with your hands to evenly coat.

3 For crumble, stir flour with brown sugar in a bowl. Add butter and use your fingers to crumble together. Add cheddar and work in until evenly mixed. Press into clumps.

4 Using a lightly floured rolling pin, roll pastry on a lightly floured surface into a long rectangle, approximately 16 x 7 inches (40 x 18 cm). Lift and fit into 14 x 4½-inch (35 x 14‑cm) loose-bottom rectangular tart pan. Trim pastry even with edge of pan. Place apples in crust, spreading evenly. Do not mound. Gently press down and move slices to fill in any large gaps. Add cheese-crumble mixture, a handful at a time, to top of apples. It should look uneven.

5 Set on a baking sheet. Place in preheated oven. Immediately reduce heat to 350°F (180°C) and bake 40 minutes.

Serves 4 to 5

EASY BUTTER PASTRY

2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
½ tsp (2 mL) salt
¾ cup (175 mL) cold unsalted butter
3 tbsp (45 mL) ice-cold water

1 Whirl flour with sugar and salt in a food processor until blended. Cut butter into small pieces and scatter over flour mixture. Pulse until coarse crumbs form. With motor running, slowly pour cold water through the feed tube. Whirl just until dough starts to come together. Gather into a ball. Flatten into a thick round. Wrap with plastic wrap and refrigerate until cold, at least 30 minutes.

Apple Tart

A delicious dessert that is quick to make.  Serve warm with creme fraiche or lightly whipped cream.

5 large apples
125 g butter
125 g sugar
125 g flour
1 tbsp cinnamon

Grease a tart pan well with butter.  Peel and core apples.  Slice and place in bottom of pan.  Sprinkle with cinnamon.  Cut together butter, sugar and flour; spread over apples.  Bake tart at 200C for about 30 minutes.

Simple Baked Maple Apple Crumble

Maple season is nearly upon us!  Here is a simple dessert that combines two of my favourites Maple Syrup and Apples…both can be purchased locally in Simcoe County.  From Food and Drink Autumn 2011.

To a buttered casserole dish, add 6 large baking apples, cored, peeled and sliced.  Add 1/4 cup maple syrup and a pinch of cinnamon and toss to coat.  In a separate bowl, combine 1/4 cup room temperature butter, 1/2 cup flour, and 1/3 cup brown sugar and work until flour is absorbed.  Sprinkle over apples.  Bake 45 minutes at 350F or until apples are tender and topping is golden.

Serves 6

Orchard Mist

A refreshing cocktail I got from Food and Drink Autumn 2011.

To a cocktail shaker, add 1/4 cup cranberries and 1 cup sweet red apples, peeled and chopped, Muddle well.  Fill the shaker with ice and and 1 1/2 oz Calvados, 1/2 oz lemon juice, 1oz simple syrup.  Shake sharply and strain into a goblet filled with crushed ice.  Add a pinch of cinnamon and garnish with apple slices and whole cranberries.

**Simple Syrup:  Combine equal parts sugar and water, bring to boil, stir until sugar has dissolved.  Once cooled, store in the refrigerator up to 2 weeks.

Salted Caramel Apple Pie with Ice Cream

A different take on the regular apple pie.

CRUST
2 cups all purpose flour
1 tsp salt
3/4 cup shortening, cold, cut into 1/2" cubes
4 - 8 tbsp ice cold water

FILLING
2 tbsp butter
8 apples, peeled,cored, cut into 1/2" cubes
1 tbsp butter
2 tbsp all purpose flour
1 can Dulce de Leche Caramel flavoured sauce (300ml)
1 tsp cinnamon
1 1/2 tsp sea salt

TOPPING
1 egg, beaten
1/4 cup turbinado sugar
1/2 tsp sea salt

1. CRUST:  Blend flour and salt in a large bowl.  Work shortening into mixture using a pastry blender or two knives, until mixture resembles coarse crumbs with some pea sized pieces.  Sprinkle half the water over mixture, distributing moisture evenly into flour.  Add water by the tbsp until dough holds together when pressed.  Shape in two, one ball slightly larger than the other.  Flatten balls into 1/2" thick round disks.  Chill, 30 minutes or up to 2 days.
2. FILLING:  Cook butter and apples in a large deep skillet for 10 minutes.  Cool.
3. Melt butter in a saucepan.  Add flour and cook over low heat for 1 minute, stirring frequently.  Add caramel flavoured sauce, cinnamon and salt.  Cook for 3 minutes.  Combine appleas and sauce in a medium bowl.
4. Preheat oven to 375F.  Roll larger ball of dough on a lightly floured work surface into a circle 2" wider than pie plate.  Roll out remaining dough and set aside.
5. Fill with apple mixture and top with remaining pastry.  Brush edges with egg and press to seal.  Flute edge.  Cut slits on top of pastry.  Brush top of pie with egg, sprinkle with sugar and salt.  Bake in preheated oven, 55-60 minutes or until apples are tender and crust is golden brown.  Cool on wire cooling rack.  Serve with your favourite ice cream.

Veal Saute with Apples

A hearty dish that works well this time of year.  I couldn't find stewing veal so I just used pork tenderloin and it worked quite well.  For the apple choose a tart variety.  From Food and Drink Autumn 1999.

2 tbsp olive oil
500 g stewing veal, cut in 1 inch dice
Salt and freshly ground pepper to taste
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chopped onions
2 cloves garlic, chopped
1/2 tsp cinnamon
1/2 tsp ground ginger
Pinch cayenne
1/3 cup alcoholic cider
1 cup chicken or veal stock
1 large apple, peeled and finely chopped
1 cup whipping cream
2 tbsp chopped parsley

1. Heat 1 tbsp olive oil in large skillet on medium high heat.  Add veal in batches, season with salt and pepper and brown on all sides, about 2 - 3 minutes per batch.  Remove veal.  Add more oil if needed.  Reduce heat to medium low and add carrots, celery and onions.  SAute, stirring occasionally, for 3 minutes.  Add garlic and saute until vegetables are very soft, about 2 minutes longer.
2. Stir in cinnamon, ginger and cayenne.  Add cider and stock and bring to boil.  Return meat to skillet, cover and simmer on low heat for 40 minutes or until veal is tender.  Remove meat and strain sauce back into skillet.  Add apples and cream and simmer until sauce has thickened slightly and apples are tender, about 5 minutes.  Return veal and adjust seasonings.  Sprinkle with parsley.

Serves 4

Beginners Free Form French Apple Pie

Anyone can make this - so easy and a yummy treat

Preparation time:  15 minutes
Baking time:  45 minutes
Makes:  12 wedges

1/2 (411g) pkg frozen, puff pastry dough, thawed
6 to 8 apples
1/2 to 3/4 cup granulated sugar
1 tsp ground cinnamon
2 tbsp cornstarch
1 tbsp milk
1 tbsp granulated sugar

1. Preheat oven to 475F.  Lightly sprinkle counter with flour and lay pastry on top.  Dust rolling pin with flour.  Roll pastry into a thin circle, at least 14 to 16 inches wide.  Don't worry if edges are very uneven.  Fold pastry in half and lift into a 9 inch pie plate.  Unfold pastry.  It will hang over sides of dish and onto counter.  Using your fingers, gently press pastry against bottom edges of pie plate.
2. Peel, core and very thinly slice apples, about 1/8 inch thick.  You should have about 8 cups.  If apples taste sweet, use 1/2 cup sugar; if apples are tart, use 3/4 cup sugar.  Stir sugar with cinnamon and cornstarch.  Sprinkle over apples and gently mix until apples are evenly coated.
3. Turn apples into pie plate and gently press down and smooth top. Fold pastry over apples, overlapping edges as needed.  Centre of pie will not be covered with pastry and edges will be uneven.
4. Brush top of pastry with milk, then sprinkle with 1 tbsp sugar.  Place pie on lowest rack of preheated 475F oven.  Immediately turn temperature down to 350F and bake until apples are tender when pierced with tines of a fork and pastry is golden, about 45 to 55 minutes.
5. Place hot pie on a rack and let cool until lukewarm before cutting.  If you cut p;ie while hot, pie may be too runny.  Serve with a wedge of old cheddar cheese, or a scoop of vanilla ice cream.

Maritime Blueberry Apple Cobbler

lip smacking good!

3 cups thinly sliced peeled tart apples

3 cups frozen or fresh blueberries, preferably wild

2 tbsp granulated sugar

2 tbsp all purpose flour

Topping

1/2 cup granulated sugar

1 cup milk

1/2 cup butter, melted

1 tsp vanilla

1 cup all purpose flour

1/2 cup whole wheat flour

2 tsp baking powder

1 tsp baking powder

1 tsp ground cinnamon

1/4 tsp salt

1. Preheat oven to 375 F.  Butter a 13 x 9 inch glass baking dish.  
2. In prepared baking dish, combine apples, blueberries, sugar and flour; spread evenly.
3. Topping, in a bowl, whisk together sugar, milk, butter and vanilla.  Without stirring, sprinkle with all purpose flour, whole wheat flour, baking powder, cinnamon and salt. Stir with a fork, just until moistened.
4. Drop topping by 6 large spoonfuls over fruit, spreading gently to cover.  Bake for about 40 min or until fruit is bubbling, topping is golden and tester inserted in centre of topping comes out clean.  Let stand for at least 5 min before serving.  Serve hot or warm.

Apple Tart with Caramel Sauce

I can only say decadent!

1/2 pkg (375g) puff pastry, thawed

1/3 cup ground almonds, lightly toasted

2 cooking apples, Spy, Mutsu or Pink Lady

2 tbsp melted butter

1/3 cup sugar

1/3 cup Calvados or Brandy

1. Roll out pastry into a very thin 1/3 inch disk about 11 inches in diameter.  Place the pastry disk on ungreased baking sheet.  Prick well all over with a fork, leaving a 1/4 inch rim untouched around the edge.  Refrigerate the pastry for 30 minutes.
2. Preheat the oven to 425F.
3. Remove the baking sheet from the refrigerator and sprinkle with toasted almonds, avoiding the rim.
4. Peel, core and cut the apples into quarters.  Thinly slice the apple quarters, and then place the slices, overlapping, in concentric circles over the pastry leaving the 1/4 inch outside rim of the pastry uncovered.  Brush the apple slices with melted butter and bake the tart for 25 to 30 minutes or until golden
5. While the tart is baking, make the caramel sauce.  Place the sugar in a small saucepan, add 1/3 cup water and bring to a boil over a low heat stirring until the sugar dissolves.  Once the sugar is dissolved, bring to a boil and continue to boil until the sugar turns to golden caramel.  Remove the pan from the heat and carefully add the calvados or brandy.  (the mixture will bubble and spit).  Return the pan to a low heat and stir to dissolve the caramel into a sauce.  Remove from the heat and let cool slightly.
6. Remove the baked tart from the oven and place on a serving dish.  Pour the warm sauce over the top of the tart and serve.

Apple Oatmeal Crisp

Simple and delicious!

1 cup quick cooking or old fashioned rolled oats

1/3 cup flour, whole wheat

½ cup packed brown sugar

1 tsp cinnamon

¼ tsp salt

1/3 cup unsweetened apple juice

3 tbsp butter, melted

5 or 6 apples, peeled and thinly sliced

1 tbsp fresh lemon juice.

In a bowl, combine oats, flour, 1/3 cup of the brown sugar, half the cinnamon and the salt.  Stir in half the apple juice and all the butter.  Set aside.  In a greased 8 inch square baking dish, combine apples, lemon juice, remaining apple juice, remaining brown sugar and remaining cinnamon.  Sprinkle oatmeal mixture evenly over apples.  Bake in a 375 F oven until apples are tender and topping is golden brown, 30 to 40 minutes

Almond Pear Cream Cheese Torte

Definitely an adult dessert - make the kids some cupcakes instead :)  If you don't like pears an easy substitution would be apples - maybe with a couple of cranberries tossed in for tartness.

½ cup butter

1 cup sugar, divided

1 cup flour

1 pkg cream cheese

1 egg

½ tsp vanilla

½ tsp ground cinnamon

4 cups sliced peeled pears (about 4 medium)

¼ cup sliced almonds

Preaheat oven to 425 F.  Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy.  Add flour; mix well.  Spread firmly onto bottom and 1 inch up sides of a 9 inch springform pan.

Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended.  Add egg and vanilla; mix well.  Spread evenly over crust.  Combine remaining 1/3 cup sugar and the cinnamon.  Add to pears in large bowl; toss to coat.  Arrange over cream cheese layer; sprinkle with almonds.

Bake 10 min.  Reduce temperature to 375 F, continue baking 25 min. or until centre is set.  Cool on wire rack.  Loosen torte from rim of pan.  Cover and refrigerate 3 hours before serving.