I don’t know of one single person that dislikes apples.
Maybe that’s because as Americans, we start our babies on applesauce, and we tell them stories with forbidden, poison, and magical apples. We celebrate national holidays with apple pie, and we seek out good health with “an apple a day”. Yet few of us actually tackle cooking them, since they are so delicious all on their own. Well, Fall is the perfect time to rediscover our national fruit in prime season!
Here are some great reasons to stop by your local farmer’s market to buy a peck and get cooking:
- Is anything better than a Homemade Apple Pie- a la mode??…seriously.
- Crock pot applesauce is not only easy and delicious, but it makes your whole house smell amazing!
- Cooking with apples during their peak harvest not only ensures that you are getting the best flavor, but also the most nutrition.
- What better way to get a jump on the season of thankfulness, than to revel in the most sublime of simple pleasures?
My sister in law makes the best apple pie I’ve ever had. Lucky you, I’m in a sharing mood.
Her secret is in using 3 types of apples, which rounds out flavors and provides sweet and tart nuances in every morsel. The varieties can be adjusted based on availability, but make sure that you choose one tart, one sweet, and one sweet and tart variety for the best mix. She avoids Macintosh, since it ends up a bit too mushy. Here ya’ go…
Rose’s Apple Pie
- 2-9″ deep dish pie crusts
- 1 T. flour
- 1 t. sugar
- 2/3 cup sugar
- 2 T. flour
- 1 t. cinnamon
- 1/2 t. salt
- 1 pound each of Cortland, Granny Smith, and Honeycrisp Apples, peeled and sliced 1/4″ thick
- 1 T. butter, cut into 8 pieces
- 1 egg, lightly beaten
- 2 T. half and half
- 2 t. raw sugar
Preheat oven to 400 degrees. Mix 1 T. flour with 1 t. sugar and put into bottom of first pie crust. Mix the remaining 2/3 cup sugar with flour, cinnamon and salt, then toss with the sliced apples and put into the pie shell. Dot the top with the butter pieces, then top with remaining pie crust. Mix the lightly beaten egg with half and half and brush on top of crust. Sprinkle with raw sugar and bake in middle of oven, for 40-50 minutes, turning once to ensure even browning. Cool on rack for 1 hour before serving.
And, as a bonus, here is my very own version of homemade applesauce.
To add a bit of a healthy and interesting twist, I include fresh ginger which is not too overpowering, but just enough to make it a little sassy. In addition to being delicious, it will make your house smell like a bit of heaven for days. Enjoy!
Perfect Slow Cooker Applesauce with Fresh Ginger
- 2 pounds each of Macintosh and Granny Smith apples, core removed and cut into 2″ chunks (skin on)
- 1 cup apple juice
- 1 t. salt
- 1 T. fresh ginger, grated (or 1/2 t. dried ginger spice)
- 2 sticks cinnamon
- 1/4 t. grated nutmeg
- 2 T. brown sugar
- 1 T. butter
Put apples, apple juice, cinnamon, nutmeg and brown sugar into a slow cooker and cook on low for 3 hours. Scoop out mixture and run through a food mill to separate out the skins. (Make sure that you remove the cinnamon sticks at this point). Stir in butter and serve warm.