Apple Pie

a few years ago when i decided i wanted to learn how to cook, i started by going over my aunt’s house for lessons.  she taught me how to cook lebanese dishes and how to really measure.  we don’t use measuring cups…we just guestimate.  and everytime i went over i would bring an apple pie.  it was the only thing i knew how to make and my uncle was a big fan.  so with all the apples i picked i promised him that i would make him an apple pie.   this recipe couldn’t be easier.

Apple Pie
6 golden delicious apples, cored, peeled and sliced
1 cup sugar
1/4 c flour
1 tbs cinnamon
1/4 tsp salt
1 package of refrigerated pie crust
nonstick cooking spray
aluminum foil

preheat the oven to 425 degrees.  spray a 9-inch pie pan with nonstick cooking spray and then lay 1 pie crust against the bottom and sides of the pan.  in a very large bowl combine the apples, 3/4 tbs cinnamon, 1 c and 2 tbs sugar, and salt and then pour into the pie pan.  cover with the other crust and press the bottom crust over the top to make a seal.  spray the pie with nonstick cooking spray and then sprinkle the remaining cinnamon and sugar over the pie.  cover the edges of the pie with aluminum foil and cook for 25 minutes.  then remove the foil and bake for another 15 minutes.  let cool then serve.

tips:

• you spray the pie with nonstick cooking spray to make it brown.  you could also brush it with egg wash.  an egg wash is when you whisk an egg with a tablespoon of water.  the protein from the egg allows the crust to brown.  the same is true from the spray.  essentially the spray is a fat and those fats also brown the crust.
• if you don’t cover the edges of your pie the edges will brown before the rest of the pie is done.
• salt in a sweet dish…is that a typo?  no it’s not.  you add salt to sweet dishes to enhance the flavors.  it won’t taste salty, it will just taste better.
• email me at avavmail@gmail.com with any other questions you have.

Stewed Apples

i went apple picking this past weekend, and got a multitude of varieties.  so i made a few things…apple crisp, apple pie, and stewed apples.  i’ve never made stewed apples before, but i’ve had them a billion times at cracker barrel…how hard could it be? i’m not sure how i came up with this recipe, i kind of just made it up as i went along.  hope you enjoy it as much as i did.

Stewed Apples
6 apples, different varieties, peeled, cored, and cut into slices
1/4 c sugar
2 tbs brown sugar
1 tbs cinnamon
1 tbs honey
1 tbs butter

add all of the ingredients except the butter to a pot and heat over medium high heat. cover and let the mixture come to a boil.  then uncovered, reduce the heat to a simmer and cook until tender…15 minutes. turn off the heat and melt butter into the mixture.  serve hot, cold, or room temperature.

tips:

• these stewed apples pair perfectly with pork.  the pork tenderloin i ate with them was marinated in lemon juice, oil, garlic, thyme, parsley, and dijon.
• if you don’t have brown sugar just add more white sugar and add more honey (or if you have it: molasses).  brown sugar is just white sugar with molasses.
• stewed apples taste just like apple pie filling.  so you could also serve them over ice cream, waffles, or in some oatmeal.

Eating in Season: Fall

everyone always say eat in season fruit and vegetables…why?  in season produce not only tastes the best, it’s also the cheapest.  and now that fall is here, let’s talk a little about what’s in season.

Apples
everyone knows you can make an apple pie or crisp.    but have you ever made your own apple sauce, put them in salads, or make muffins?  get outside of comfort zone..and go for the gold(en delicious)!

Pears
when pears are in season they are juicy and flavorful. and nothing is more classic than pears and blue cheese.  here’s some other ideas: pears poached in wine, throw some together with apples and make a pie, and pear juice goes great in cocktails.

Squash
roasting butternut squash with a little butter and brown sugar, is my favorite.  but i also love grating it into spaghetti sauce.  and i can’t wait to make some pumpkin bread.  you can also try butternut squash soup, zucchini bread, or as a filling for ravioli.

Eggplant
when i think eggplant my mind immediately goes to a lebanese dish called sheik el meishe, it’s eggplant that is stewed with ground meat and tomatoes and served over rice (and at some point i’ll share this one with you).  you could also make eggplant parmesan, caponata, or grill it simply with olive oil.

Brussel Sprouts

need i say more…

so get out there, and make some seasonal dishes while the season lasts.