A is for Apples

An assortment of apples tossed with fragrant, warm spices, layered in a tender crust and topped with a tasty crumb.  This will become your new go-to Apple Pie.

Apple Cranberry Pie, A Book Review and the Weekly Menu including Christmas #LitHappens

Apples, Cranberries, and Streusel Topping....This may be the perfect Christmas Pie.

Apple Pie Thumbprints and a Book Review

Sugar Cookies with an Apple Pie Jam filling are sure to be a hit at the Christmas Cookie Walk or Bake Sale Fundraiser this holiday season.

I was inspired to make these cookies after reading Murder by Chocolate.  The first in the Bite-Sized Bakery Cozy Mysteries.......

Apple Pie Cookies and the Weekly Menu #CooktheBooks

All the goodness of apple pie baked into small cookie form so you can enjoy them anytime. 

After reading our Cook the Books Club October/November Selection, The City Baker's Guide to Country Living, I was inspired to make these cookies.

Apple Pie Muffins #Muffin Monday

Having a hard time deciding whether to enjoy these muffins for breakfast or dessert?  Do as I did and have them for both.

It's Muffin Monday...............

Double Crust Deep Dish Apple Pie and a Book Review

The folks over at the The Book Club Cookbook send out email newsletters each month that contain news about new novels people are reading in their book clubs along with their reviews and recipes. They then offer raffles for these books that are being reviewed.

I usually enter these raffles and occasionally I am lucky enough to win.  Such was the case a couple of months ago and I was surprised with a package containing The City Baker's Guide to Country Living by Louise Miller.

This novel arrived as I was getting ready to go on vacation.  Having started another novel, The Gauguin Connection , I finished that up on the flight to California and then began reading this one, finishing it on the flight home.

This is the story of a young pastry chef, Olivia Rawlings,  who has already had a pretty drastic life in her short 26 years. Her mother left when she was an infant.  Her father was a wonderful, caring parent who loved her immensely but was forced to leave her on her own much of the time as he struggled in a single parent home.  He passed away when she was only 16, leaving her with a savings account and alone.

Olivia wanders aimlessly for a while before ending up in New York where she attends the Culinary Institute and becomes an excellent pastry chef.  The novel starts as she is working for an exclusive Boston Dinner Club and carrying on an illicit tryst with a prominent member and her boss who is married and much older than she.  Olivia is carrying out a flaming Baked Alaska when she suddenly loses her balance and sets the club on fire.  

We find Olivia fleeing to the safety of the only person still in her life from her childhood, her best friend, who now resides in the small town of Guthrie, Vermont, where her husband works as the resident surgeon.

At her friend's insistence, Olivia, finds herself competing for a job at the Sugar Maple Inn, owned by the cantankerous Margaret Hurley, who is judging the applicants by having them bake their best Apple Pie.

What follows is a fun, lighthearted, easy read that is pretty predictable but, none the less, enjoyable.  If you are looking for a novel that you can just curl up with and enjoy without having to think too hard, this is the book for you.  The characters are all loveable and make you want to shake their hand, grab a cup of coffee and sit around a table getting to know them better.

At the end of the book is the author's recipe for a Two Crust Apple Pie.  I followed it completely.  Like Miller, I too always use an assortment of apples in my pie and that assortment always included McIntosh.

I made this to serve this evening.  We had our  neighbors,  from across the street, in our little town, over for dinner.  I love small town living and enjoyed Miller's portrayal of how life often is when living in one.

My usual apple pie is this Apple Crumb Pie.  It is a family favorite with a bottom crust and a crumble topping.  I have also shared this Skillet Apple Pie that has no bottom crust but does have a top crust.  This is the first time I have made a Two Crust Apple Pie.  It was a big hit.  I hope you enjoy it as much as we did.

I will be sharing this post over at Foodies Read.  Take a look at what others are reading and creating this month.

Double Crust Deep Dish Apple Pie
adapted from Louise Miller

3 c. flour
1 T. sugar
1 t. salt
1 1/2 sticks butter
3 T. vegetable shortening
Ice water
2 T. butter
4 lbs. asst. apples, peeled, cored and cut into eighths
3/4 c. sugar
4 T. minute tapioca
1 t. cinnamon
1/2 t. nutmeg
1 egg white, beaten

Place the flour, sugar, salt, 1 1/2 sticks butter and vegetable shortening into the bowl of a food processor.  Pulse until mixture resemble coarse corn meal.   Remove to a bowl.  Add ice water, a tablespoon at a time, and work in with your fingers until the dough begins to come together.  This should take about 6-8 tablespoons.  When the dough clumps together when squeezed, turn onto a lightly floured service and form it into a ball.  Divide the ball in half.  Press each half into a disc, wrap with plastic wrap and refrigerate for at least an hour.  Remove from refrigerator to counter when ready to make the filling, so that the dough has time to become pliable.

Melt the 2 T. of butter in a large skillet, over med high heat.  Add the apples and cook stirring occasionally, for about 10 minutes.  Remove to a bowl.  Add sugar, tapioca, cinnamon and nutmeg.  Toss to coat and set aside to cool while you roll out the dough.

Roll the dough into two crusts on a lightly floured surface.  Place one crust in a deep dish pie pan and brush all over with the beaten egg white.  Add the apples to the bottom crust.  Layer the top crust over the apples and trim the edges of the pie. Pinch the crusts together using your thumb and fingers. Brush the top of the pie with the remaining egg white.

Place pie onto a cookie sheet and place in an oven that has been preheated to 400*.  Lower the oven temperature to 375* and bake for 50-60 minutes, until crust is golden brown and apples are tender.  Print Recipe

Countdown to 2017: Best Desserts

Today would have been my parent's 79th Wedding Anniversary.  I know that they are together celebrating this year after a 5 year hiatus.  Apropos then, that we are celebrating desserts for today's Countdown.  My folks loved desserts....Pop's without apology and Mom saying "oh this is much to sweet" as she finished her second serving.

Memories are sweet and so are these desserts that I am sharing with you today.  As I went through my dessert recipes to decide what to share with you today, each one brought back a delightful memory and made me smile.  I rarely make desserts, unless there is an occasion for it, except for bundt cakes which get made once a month around here for a little group to which I belong called #BundtBakers.  It was a difficult task just picking a few recipes to share.  Heck, besides the recipes for Bundt cakes and special occasions, I shared 13 different cookie recipes from around the world during this month alone!!  So many desserts.....so little time.....to make it easy on myself, I have chosen my favorite dessert recipe from each month.

• January-Spiced Peach Pie
• February-Monkey Bread
• March-Chocolate Covered Peanut Butter Eggs
• April-Ooey Gooey Quadruple Fudge Brownies
• May-Lemon Cupcakes with Lavender Frosting
• June-Sour Cherry Strudel
• July-Lemon Zucchini Bundt Cake with Sugared Pansies
• August-I Scream Cake
• September-Apple Pie in a Skillet
• October-Zagnut Coookies
• November-Nutty Caramel Corn
• December-Creme Brulee
An InLinkz Link-up

Apple Pie in a Skillet?....Yes Siree! #AppleWeek

Today is the final day of #AppleWeek.  I have so enjoyed sharing a new apple recipe with you each day and seeing what all the others have shared each day.  My to make list  is getting huge.  I will be breaking in my new kitchen this fall, big time.

Today we are invited to post Anything Apple.  I was hosting a Soup Swap a couple of weeks ago. I invited 3 couples to join us. We all brought soup and I provided a Chopped Apple Salad, some Pumpkin Dinner Rolls and this amazing Apple Pie in a Skillet for dessert.

It was the perfect ending for a casual soup and salad night with friends and it is the perfect ending for this amazing #AppleWeek that we have been sharing with you.  

You start off by caramelizing an assortment of apples in your skillet.  I love using different types of apples in my pies. It gives each bite a different texture and level of sweetness or tartness.  I used some galas, granny smith and honeycrisps in this pie.  

It's easy as can be...after you caramelize the apples, you let them cool for a bit and then you place a pie crust on top of them.  Cut some vent holes and put it in the oven to bake. Once it was baked, I just let it cool right in the skillet.  When it was time for dessert, I brought the skillet to the table and cut into it.  It was a great presentation.

I had eight guests so one pie skillet was the perfect amount. Of course, I am sure had I made two of these pies there would have been no leftovers and absolutely no complaints.  

I want to take a moment to thank Carlee of Cooking with Carlee, for all of her hard work and for allowing me to join in the fun.  Don't forget to scroll past my recipe to the other final shares for this amazing #AppleWeek.

Apple Pie Skillet

adapted from Cuisine at Home

2 T. Butter

6 apples of your choice, (I used 3 varieties) peeled, cored and cut into eighth's.

1/4 c. brown sugar

zest of 1/2 lemon

1/2 t. ground cinnamon

pinch of salt

1/2 c. apple cider

juice of 1/2 lemon

1 T. corn starch

1 pie crust

1 egg, beaten

1 t. sugar

Melt butter in a cast iron skillet over med heat. Add the apples and brown sugar.  Cook for about 5 minutes until apples begin to soften  Reduce heat to low and stir in the cinnamon, salt and zest. Whisk together the cider, lemon juice and cornstarch.  Add to the apples, cook and stir until thick and glossy, about 5 minutes longer.  Remove from heat and let cool for 10 minutes.  Lay the pie crust over the apples and crimp the edges against the skillet.  Brush with the beaten egg and sprinkle with sugar. Cut slits to allow the steam to escape and bake in a preheated 400* oven for 20 minutes, rotate pan and bake for another 15-20 minutes until golden brown and bubbly. Allow to cool to room temperature before serving. Print Recipe

Monday: Appetizers and Drinks

• Apple Brie Roll Up  by Family Around the Table
• Apple Cider Margaritas by A Palatable Pastime
• Apple Cheddar Pinwheels by Cooking With Carlee 
• Apple Pie Martini by Amy's Cooking Adventures
• Apple Pie Smoothie by Feeding Big
• Hot Fireball Apple Cider by Grumpy's Honeybunch
• Caramel Apple Float by Jolene's Recipe Journal 
• Caramel Apple Martini by A Day in the Life on the Farm 
• Caramel Appletini by The Speckled Palate 
• Crockpot Apple Sauce by I Say Nomato 
• Hot and Boozy Caramel Apple Cider by Love My Messy Messy Mess 
• Mulled Apple Shrub Mule by A Kitchen Hoor's Adventures 
• Red Hot Apple Cider by New South Charm
• Roasted Apple and Acorn Squash Soup by Caroline's Cooking 
• Slow Cooker Caramel Apple Cider by Hezzi-D's Books and Cooks

Tuesday: Main Dishes and Sides

• Apple Cheddar Grilled Cheese by A Kitchen Hoor's Adventures
• Apple Cider Bread by I Say Nomato 
• Apple-Glazed Pork Chops with Raisins by Love My Messy Messy Mess
• Apple Streusel Muffins by Family Around The Table
• Chicken Salad with Apples and Cranberries by Feeding Big
• Chopped Apple Salad by A Day in the Life on the Farm 
• Fall Apples Become Yummy Applesauce for the Year by Crafty Mama in ME 
• Harvest Brats with Apple Slaw by Corn, Beans, Pigs and Kids
• Sausage Stuffed Apples by A Palatable Pastime 
• Sage Pork Chops with Apple Pan Gravy by Amy's Cooking Adventures
• Scalloped Apples Casserole by Red Cottage Chronicles 
• Slow Cooker Apple Cider Pulled Pork by Cooking With Carlee
• Southern Style Fried Apples by New South Charm

Wednesday: Sweet Treats

• Apple and Nut Drop Cookies by A Day in the Life on the Farm 
• Apple Brown Betty by Corn, Beans, Pigs and Kids
• Apple Cider Caramel Sauce by Cooking With Carlee 
• Apple Cinnamon Oatmeal Bread by Feeding Big 
• Apple Dumplings by A Palatable Pastime
• Apple Oatmeal Cookies by Jolene's Recipe Journal 
• Apple Pie & Cinnamon Things by Crafty Mama in ME 
• Apple Pie in a Jar by Grumpy's Honeybunch 
• Apple Swirl Buns by A Kitchen Hoor's Adventures
• Baked Apples with Chocolate and Caramel by Hezzi-D's Books and Cooks 
• Brown Butter Apples by Cricket's Confections 
• Mini Apple Pie with Cheddar Crust by Amy's Cooking Adventures
• Nana's Apple Pie by The Crumby Cupcake 
• Sparkling Cider Pound Cake by Family Around The Table

Thursday: Apple Projects

• Apple Bacon Jam by Caroline's Cooking
• Apple Cinnamon Pancake Mix in a Jar by A Palatable Pastime
• Apple Cinnamon Stovetop Potpourri by Amy's Cooking Adventures
• Apple Suncatchers by Crafty Mama in ME
• Caramel Apple in a Jar by Family Around The Table
• Homemade Apple Cinnamon Oatmeal Packets by A Kitchen Hoor's Adventures
• Knit Apple Hat by Jolene's Recipe Journal

Friday: Anything Apple Goes

• 1 Minute Caramel Apple Dip by Corn, Beans, Pigs and Kids
• Apple Brown Betty by A Palatable Pastime
• Apple Bundt Cake With Cider Caramel by Cooking With Carlee 
• Apple Cinnamon Shortcakes by Jolene's Recipe Journal
• Apple Crisp Shortbread Bars by Hezzi-D's Books and Cooks 
• Apple Fritters by Grumpy's Honeybunch
• Apple Pie Skillet by A Day in the Life on the Farm
• Caramelized Apple and Bacon Jam Crostini by Caroline's Cooking
• Creamy Peanut Butter Apple Dip by New South Charm 
• Grilled Cheese Sandwich with Apple and Peppered Bacon by Feeding Big
• Individual Apple Crisp by Family Around The Table 
• Smoky Apple Pulled Pork by Amy's Cooking Adventures
• Slow Cooker Apple Butter by The Crumby Cupcake