Article from MAINE WINDJAMMER ASSOCIATION NEWSLETTER ()
August 30, 2014
Fresh From the Galley - New Twist on an Old Favorite

Apples originated in Central Asia and were brought to North America by Europeans in the 17th century. The very first apple orchard on the North American continent was planted in Boston in 1625 by Reverend William Blaxton. Since then, New Englanders have enjoyed apples in pies, cakes, fritters, custards, stews, sausages and more. There are more than 7,500 apple cultivars known throughout the world and a few hundred grown in New England alone. This month, we’d like to share three creative twists of traditional apple pie offered up by the award-winning Maine Windjammer chefs who incorporate these delectable fruits into their cooking every fall.

   

APPLE WALNUT DEEP DISH PIE from the Stephen Taber
Yield: a 9x9 inch pan

CRUST:
1 T yeast
¼ cup warm water
1 egg
½ tsp vanilla
2 cups flour
1/8 cup sugar
¾ tsp salt
2 sticks cold butter

FILLING:
1 bag cooking apples, peeled, cored and sliced
2 ½ cups sugar
1/8 cup lemon juice
2 tsp cinnamon
1 T whiskey
liberal pats of butter
½ cup walnuts

GLAZE:
1 tsp melted butter
1 T cream
½ cup powdered sugar
1/3 tsp vanilla
1/3 tsp lemon juice

Cook all filling ingredients in a pot until a syrup forms. Don’t let apples get mushy. Dissolve yeast in water and add eggs and vanilla. Set aside. Cut butter into flour, sugar and salt mixture. Add yeast mixture to flour mixture and mix with hands. Pat 2/3 dough into pan. Spread filling on top. Sprinkle with walnuts and liberal pats of butter. Roll out rest of dough between waxed paper. Put into pan and crimp. Mix glaze ingredients and spread on top. Bake at 400 degrees for about ½ hour or until crust is brown.

APPLESAUCE SPICE CAKE from the Angelique
Yield: 9x13 inch pan, serves 15 people

CAKE
½ cup butter
2 cups sugar
1 egg
1 ½ cups applesauce
2 ½ cups flour
½ tsp cinnamon
½ tsp cloves
¼ tsp nutmeg
¼ tsp ginger
1 cup chopped raisins
½ cup chopped nuts
2 tsp baking soda
½ cup boiling water

BUTTER CREAM FROSTING
1 pound butter
5 cups confectioners’ sugar
dash of vanilla

Cream butter and sugar. Stir in egg and applesauce. Mix dry ingredients and add alternately with boiling water (in which the soda has been dissolved.) Stir in raisins and nuts. Bake in a greased pan at 350 degrees for 35-40 minutes. On board a windjammer, 45-60 minutes.

In a bowl, cream together all frosting ingredients. As another option, add rum extract or real rum to flavor the frosting.

SOUR CREAM APPLE PIE – from the Mary Day
Sour cream and spices provide a rich variation on the classic. Granny Smiths or other tart apples are perfect for this recipe.
Serves 8-10

PIE
2 cups sliced apples
8- or 9-inch pie crust
1 egg
1 cup sour cream
1 tsp vanilla extract
¼ tsp nutmeg
2 T flour
¾ cup sugar
1/8 tsp salt

CRUMB TOPPING
1/3 cup sugar
1/3 cup flour
1 tsp cinnamon
3 T butter, cut into pieces

Preheat the oven to 400 degrees. Arrange the apples over the bottom of the prepared pie crust. In a bowl, beat together the egg, sour cream, vanilla, and nutmeg. Stir in the flour, sugar and salt and pour over the apples. Bake for 15-20 minutes at 400 degrees until the crust just starts to brown. Reduce heat to 350 degrees, sprinkle the crumb topping evenly over the top and bake until puffy and golden, about 15 minutes.

For the crumb topping, mix together the sugar, flour and cinnamon. Cut in the butter until the mixture resembles course meal.

Discover more recipes from the award-winning galleys of Maine’s windjammers by visiting our website.


Published by Maine Windjammer Association
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