Apples at the farmers markets mean fall is near
BY CARY ASPINWALL World Scene Writer
Wednesday, September 01, 2010
9/01/10 at 9:47 AM
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Apples at the farmers market are a happy sign that August's searing heat is coming to an end.
Nothing symbolizes the start of the school year and the can't-get-here-soon-enough fall weather quite like apple season.
Locally grown apples may require a bit of hunting, but check out the Cherry Street (Saturday mornings) or Owasso (Saturday and Wednesday mornings) markets for some of the varieties that grow well in Oklahoma. Livesay Orchards in Porter also grows apples.
Some varieties of apples you may find locally grown:
- McLemore (fresh eating, cooking)
- Gala (fresh eating)
- Jonathan (fresh eating, cooking)
- Red Delicious (fresh eating)
- Golden Delicious (cooking)
- Fuji (fresh eating, cooking)
For this recipe from the "Southern Living Farmers Market Cookbook," use a variety of apples for the best taste and texture - such as Granny Smith, Golden Delicious and Gala. Stir in a little chopped rosemary and serve as a side dish with pork chops.
12 large apples, peeled and coarsely chopped
1 cup sugar
½ lemon, sliced
1. Cook all ingredients in a Dutch oven over medium heat, stirring often, 20 minutes or until apples are thickened. Remove and discard lemon slices.
2. Serve applesauce warm; or let cool and store in an airtight container in the refrigerator for up to 1 week. Yields about 6 cups.
HARD CIDER APPLE PIE
from "The Boozy Baker" cookbook
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
1 ½ sticks unsalted butter, well chilled and cut into ½-inch cubes
1 tablespoon vodka
6 to 8 tablespoons ice water
2 tablespoons heavy cream
1 tablespoon raw sugar
2 ½ pounds Granny Smith apples, peeled, cored and cut into ¾-inch slices
⅔ cup plus 2 tablespoons hard cider, divided
⅓ cup packed dark brown sugar
⅓ cup granulated sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
3 tablespoons cornstarch
zest of 1 lemon
1. Make the crust by combining the flour, sugar and salt in a food processor. Add cubes of butter, a few at a time, and pulse until the mixture looks like wet sand. Add the vodka and then the ice water, a tablespoon at a time, until the dough comes together in large clumps.
2. Divide dough in half, flatten each half into a disk, wrap tightly in plastic wrap and chill for 30 to 60 minutes.
3. Make the filling by combining apple slices, ⅔ cup hard cider, the brown sugar, granulated sugar, cinnamon, nutmeg and salt in a large sauce pot. Bring to a boil over high heat and cook, stirring often, until the sugar has dissolved and the apples are thickly coated.
4. Meanwhile, combine the remaining 2 tablespoons hard cider with the cornstarch in a small bowl and whisk until smooth. Add the cornstarch mixture to the apples and boil for 1 to 2 minutes, or until liquid is thick and clear. Remove from heat, stir in the lemon zest and allow mixture to cool for 30 minutes.
5. Roll each disk of dough out to a 12-inch circle. Transfer one crust to the bottom of the plate, pour in the apple filling. Top with other crust, pinch the edges together, and trim any excess. Cut vents in the center of the crust. Transfer pie to freezer and chill for 1 hour or until it's very cold and crust is firm to the touch.
6. Brush top of pie with heavy cream, sprinkle with the raw sugar and bake at 425 degrees for 20 minutes. Reduce temperature to 375 and bake another 40 minutes, or until crust is golden brown and filling is bubbly.
Original Print Headline: It's apple time
Cary Aspinwall 581-8477
Apples: Autumn's bounty is your baking opportunity. U.S. Apple Association / Courtesy
Give your apple pie a makeover with a special ingredient: hard cider. Most liquor stores carry hard cider near the beer section. JAMES GIBBARD / Tulsa World file