Cream of the Crop Recipe Week 18: Apple Pie

 

APPLE PIE

I don't know about you, but I have a certain surplus of apples in my fridge right now.
Pie is a great way to put that fruit to use!

 

INGREDIENTS:
pie crust (or make your own)
5-7 apples depending on size
2/3 cup granulated sugar + a little for sprinkling on top
1/3 cup cornstarch
zest and juice of one lemon
dash of cinnamon
dash of ginger
small dash of nutmeg
pinch of salt
2 ish tablespoons butter
1 egg
 

LET'S MAKE A PIE!

1. PREHEAT the oven to 425 and place a sheet tray inside on a middle rack.
2. PREP THE APPLES: Peel, core and chop your apples into bite sized chunks
3. MAKE THE FILLING: Combine prepped apples, 2/3 cup sugar, 1/3 cup cornstarch, pinch of salt, juice and the zest of one lemon, ginger, cinnamon, and nutmeg in a bowl. Give a good mix to combine well. You could absolutely swap the spices out here for any other wam spices that you've got on hand! Once mixed, pop that filling in the fridge. 
4. PREP YOUR CRUST: As mentioned in my sour cherry pie recipe....I do enjoy a good pie crust making (once a year on thanksgiving). Today is not that day... for me, so I picked a store bought crust. Feel free to make your own if you're feeling ambitious! If you, like me, opt to buy a frozen crust, just be sure to sit it out on the counter to thaw. We'll use one half of the crust to line the pie plate and then the other for the top of the pie.
5. ASSEMBLY: Once the pie plate is lined, grab your filling and pop it into the pie plate on top of your bottom crust. We'll dollop a few dabs of butter on top of the fruit filling. Time for the top crust! Lay the top crust over top of the pie and crimp around the edges to seal. Using a small, sharp knife slice a few air holes into the top crust (I did mine from the center but I welcome your creative designs!)
6. ASSEMBLY PART 2: Once fully assembled whisk up your single egg and brush it over the exposed top crust. Sprinkle a bit of granulated sugar on top of egg wash.
7. FREEZE: Pop the assembled pie in the freezer for 15-20mins to chill before baking
8. BAKE: It's time! Pop that pie in the oven on top of a baking sheet. Bake at 425 for 30 mins and then DROP THAT OVEN TEMP to 325 for another 50-60+ mins. Get ready for your apartment to smell delicious!
9. CHILL AND ENJOY: When its done, let the pie cool a bit (always the hardest part of baking for me) slice and enjoy. This would be awesome with a little whipped cream or vanilla ice cream.

TIPS AND TRICKS:
Pies like to hang out in the oven for a long time. I love to multitask when I'm baking and prep something else using a similar oven temp at the same time! Today I put that long cook time to use to make a baked zucchini and eggplant dish. No time to waste! 

Stuffed Delicata Squash Boats

 Stuffed Delicata Squash Boats

by Kurt Flehinger

 

Ingredients 

2 Delicata Squash

4 T. Olive Oil

2 T. Maple Syrup

4 C. Chicken/Vegetable Stock

2 Small Leeks Sliced Into Thin Rounds

1 ½ t. cumin seed

1 C. Brown or Green Lentils

1 C. Brown Rice

1 C. Chopped Parsley

½ C. Greek Yogurt

Salt

Pepper

Preparation

1.     Over medium heat saute sliced leeks in 2 T. of olive oil.  Stir occasionally until lightly browned, about 5 minutes.

2.     Add lentils and rice and saute 1-2 minutes, stirring occasionally, until coated with olive oil.

3.     Add stock and bring to boil.  Reduce heat to low, cover and simmer for 40-45 minutes.

4.     While lentils and rice cook, heat oven to 375 degrees.

5.     Slice delicata squash in half lengthwise.  Remove seeds.

6.     Mix remaining 2 T. olive oil with maple syrup and brush liberally on cut side of the squash.  Sprinkle with salt and pepper.

7.     Place squash cut side down in baking dish and roast for 30 minutes or until squash is soft when pierced with a fork.

8.     Remove rice and lentils from heat when cooked and allow to rest, covered, for 5 minutes.  Add parsley and mix thoroughly.

9.     Turn squash cut side up and spoon lentil and rice mixture into roasted squash until heaping.

10.  Sprinkle with salt and pepper and a little more parsley.

11.  Top each stuffed squash boat with a dollop of yogurt.

Tip: 

Got too much celery on hand? Celery leaves make an excellent substitution for parsley!

Cream of the Crop Recipe Week 16: Summer Squash Fritters

 

Cream of the Crop Recipe: Summer Squash Fritters

CALLS FOR SUMMER SQUASH, PATTY PAN SQUASH, LEEKS, PARSLEY, ONION, GARLIC, HOT PEPPER (optional) 10 minute prep, 10 minute cook time Squash Fritters 2 medium summer squash, grated 3 patty pan squash, grated 1/2 cup leeks, small chopped and packed (for measuring) 1/4 cup parsley, small chopped and packed 1/4 cup onion, small chopped 1 clove garlic, minced 1/2 hot pepper, small chopped, seeds removed lemon juice 5 tbsp flour 5 tbsp bread crumbs 1/2 tsp baking powder 2 eggs, beaten 1/3 cup feta cheese (optional, more to taste) salt pepper za'tar to taste (optional)   Recipe: 1. Grate squashes and place in a colander, sprinkling with salt. 2. While water drains from the squash, chop the leeks, parsley, onion, garlic, and hot pepper. Make sure to chop as small and evenly as possible! This helps the patties to stay intact. 3. After no less than 10 minutes, return to the grated/salted squash, and squeeze all remaining water out over the sink or through a paper towel. You should try to remove as much excess water as possible - there will be a lot! 4. Add the squash, all of the vegetables, and herbs to a mixing bowl, adding a dash of lemon juice. Combine veggies with flour, bread crumbs, eggs, feta cheese, salt, pepper, and seasoning to taste. 5. Mix batter thoroughly. The texture should be sticky, not so wet that the patties will not hold and not so dry they crumble. 6. Heat vegetable oil on a non stick pan to high heat while making patties. This recipe makes about 7-8 patties, size depending. 7. Once oil is hot, add 4 patty balls to the pan. Flatten the patty using a spatula to create a fritter shape.  8. Cook until golden brown, about 5 minutes each side. * Allow fritters to cool on a baking rack. Feel free to add additional oil for the second fry! Don't overcrowd, as that will cause the fritters to steam instead of fry. I loved plating this with greek yogurt topped with za'tar. Tip: WHAT IS THIS?! To his surprise, this tip comes to you a la Jim Kelly, a fellow CSA member. Have you wondered what that long, bitter, kind of parsley leaf but a lot larger herb/vegetable is?! Well, its a mini celery! This item can be washed, chopped, stored and packed in your freezer. Its a great vegetable to utilize when making stocks and soups! Thanks, Jim!   About Sophia Thanks for cooking along! I am an UWS lover of food, artist, and educator! I have a deep love for food science and leaving no trace, which I hope reflects in my recipes :).