The Almighty Apple
There delicious
Apples( granny smiths, rome)
Apples come in many different colors. Some apples may be red some may be green, and others may be yellow. While the red apples are very sweet, the green apples are sour and sweet, while yellow apples fall right in the middle.
Hurry
Apples are out of season so hurry and get as many of those fresh apples as you can. You wont regret it.
Some recipes
Apple pie
prep: 40 mins
total time: 6 hours
Ingredients
- 1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
- 1 recipe (2 disks) Basic Pie Dough
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Directions
Step 1
Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
Step 2
Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
Step 3
Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
Step 4
Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
Step 5
With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
Step 6
To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
Step 7
With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.
Apple crisp
Total Time: 1 hr 20 min
Prep: 20 min
Cook: 1 hr 0 min
Yield: 10 servings
Level: EasyIngredients
- 5 pounds McIntosh or Macoun apples
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
For the topping:
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Apple turnover
Total Time: 40 min
Prep: 20 min
Cook: 20 min
Yield: 8 servings
Level: Intermediate
Ingredients
- 1 teaspoon grated orange zest
- 3 tablespoons freshly squeezed orange juice
- 1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
- 3 tablespoons dried cherries
- 3 tablespoons sugar, plus extra to sprinkle on top
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch kosher salt
- 1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F.
Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature
Intresting facts
Here are 10 interesting facts you probably didn’t know about apples, the quintessential American fruit (after all, the phrase isn’t “as American as pumpkin pie…”):
- More than 2,500 varieties of apples are grown in the United States, but only the crabapple is native to North America.
- Apples contain no fat, sodium or cholesterol and are a good source of fiber.
- Apple trees take four to five years to produce their first fruit.
- Apples ripen six to 10 times faster at room temperature than if they are refrigerated.
- Apple varieties range in size from a little larger than a cherry to as large as a grapefruit. The largest apple ever picked weighed 3 pounds.
- Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each.
- Apples are a member of the rose family.
- The top apple producers around the world are China, United States, Turkey, Poland and Italy. Apples account for 50 percent of international deciduous fruit tree production.
- A peck of apples weighs 10.5 pounds. A bushel of apples weighs about 42 pounds.
- It takes about 36 apples to create one gallon of apple cider.