Josh is quite picky when it comes to his apples and will only really eat the honeycrisp variety! I am sure you can imagine how annoying this is, not only because they are they most expensive apple on the market (averaging $2.99/lb) but also because they are seasonal and you can only find them during peak season in late September through early October! So on a recent trip back to Michigan, we stopped by Josh’s cousin’s apple orchard and stocked up…and I mean STOCKED up! We bought a bundle, which translates to two extra-large paper bags full of apples! Honeycrisp apples will keep for months though as long as they remain cold and do not freeze…so currently we have them chilling out on our patio, but this can only continue until the wintery weather of Chicago really kicks in (we’ve been pretty lucky so far)! So in an effort to use up as many apples as possible, I’ve turned to baking with them…something I usually do not do since I am not a fruity dessert person and much prefer the rich, decadence of chocolate! I have one recipe I’ve made a few times now that gets good reviews and one I just tried for the first time Tuesday night…the latter ended up being better than I thought it was going to be when taking it out of the oven. The first is an apple pie with homemade gingerbread crust and the second is an apple coffee cake.

Apple Pie with Gingerbread Crust:

    • Pie:
    • 1/3 cup granulated sugar
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon salt
    • 2/3 cup sour cream
    • 1 beaten egg
    • 2 teaspoons vanilla
    • 5 cups sliced, peeled cooking apples, such as Rome or Jonathan (or in this case, Honeycrisp)!
    • 1/3 cup all-purpose flour
    • 1/3 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 3 tablespoons butter
    • Ground cinnamon (optional)
    • Gingerbread Crust:
    • 1 1/3 cups flour
    • 1 teaspoon ground ginger
    • 1 teaspoon ground allspice
    • 1/4 teaspoon salt
    • 1/3 cup vegetable or canola oil
    • 2 tablespoons milk

Gingerbread Pastry: In a medium bowl, combine 1 1/3 cups flour, 1 teaspoon ground ginger, 1 teaspoon ground allspice, and 1/4 teaspoon salt. Add 1/3 cup oil and 2 tablespoons milk all at once. Stir gently with a fork until mixture clings together. Shape into a ball. Roll dough between 2 pieces of waxed paper, to a circle 12 inches in diameter (press any cracks back together). Remove top piece of waxed paper, carefully invert pastry into a 9-inch pie plate without stretching it, remove waxed paper. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired. Do not prick pastry. Set aside. If the dough is tough to work with and shape, refrigerate it for a half hour or longer. For the pie: in a medium bowl stir together granulated sugar, the 2 tablespoons flour, and the salt. Add sour cream, egg, and vanilla. Stir to combine. Place apples in pastry-lined pie plate. Pour filling over apples. In a medium bowl stir together 1/3 cup flour, the brown sugar, and 1 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Spoon evenly over filling. To prevent over-browning, cover edge of the pie with foil and bake on top of a baking sheet. Bake in a 375°F oven 30 minutes; remove foil. Bake for 35 to 40 minutes more or until apples are tender. Remove from oven; cool on a wire rack. Serve warm or at room temperature. Store, covered, in refrigerator.

Apple Coffee Cake (adapted from Emeril Lagasse):

    • 1 stick butter
    • 1 1/2 cups brown sugar
    • 2 large eggs
    • 2 cups flour
    • 1 t baking soda
    • 1 1/2 t cinnamon
    • 1/2 tn salt
    • 1 cup sour cream
    • 1 t vanilla
    • 2 cups apples, cored, peeled, chopped
    • Crumble Topping:
    • 1/2 cup packed light brown sugar
    • 1/2 cup flour
    • 3/4 t cinnamon
    • 4 T butter, softened
    Pre-heat oven to 350. Grease a bundt or 9X9 pan. Cream together butter and sugar. Add eggs in one at a time, beating well after each addition. Mix in vanilla and sour cream. In a separate bowl, mix together flour, baking soda, cinnamon and salt. Add dry to wet ingredients and then fold in the apples. Pour into prepared pan.
    For the crumble topping, mix together the sugar, flour and cinnamon. With a pastry blender or fork, mix in butter until you get coarse crumbs. Sprinkle over top of batter and bake for 45 minutes.
    I originally baked the coffee cake in a 9X13 pan as Emeril suggested and I think it came out a little too flat for my liking which is why I recommended a bundt or 9X9 but it is up to you on the thickness you desire. If you like the traditional coffee cake style you see in grocery stores, a long thin rectangle, then definitely go with the 9X13 but decrease the cooking time to 35-40 minutes or so! The flavor was definitely there but it did come out to be a bit greasy for my taste too…I am not a fan of grease laden hands/fingers. I might experiment a bit with the butter-flour ratio next time if I make this again. I have an amazing coffee cake recipe already that I think I will just add apples to next time instead but you never know, I like a good challenge too!

    If anyone has any good apple recipes, send them my way…we still have plenty to use up!!

About valuptuousvittles

I am a chiropractor with a passion for eating, baking and wine! It seems that my life is consumed by food, whereas most people eat to live, I live to eat!

Posted on December 1, 2011, in Bakery/Dessert Recipes, Cakes, Pies. Bookmark the permalink. Leave a comment.

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