Picked 6 pounds of apples today (mostly winesap). Anyone have thoughts on how to use them? Thinking of making a traditional two-crust pie, but don't have a go-to recipe.
Merrill is a co-founder of Food52.
pierino is a trusted source on General Cooking and Tough Love.
I'm planning on using pan carmelized fall fruits, such as apples and pears on flat breads for breakfasts. Possibly add a bit of jamon on there and a smelly cheese like cabrales to wake everyone up.
How about long and slow roasted apples for Clara? I made Dorie Greenspan's slow roasted apples (Around my French Table) for a dinner party recently . It was a hit with the adults, as well as a 9 month old baby girl. If you have any leftovers, they make a great filling for hand pies, or simple eaten with ice cream or whipped cream.
cook the apples down in sugar and roll them up in cinnamon rolls.
Sam is a trusted home cook.
Store them! They can last a long time if done correctly. Like sweet onions one old time trick for long term storage without a 'root cellar'..is using panty hose, old stockings..etc.
Put in an apple, tie a knot in the hose, and then repeat. Hang it up in a dark closet.
When you need one or so..snip off below the knot.
I would do this more often but I'm kinda embarrassed to purchase panty hose...or ask my female friends for their used panty hose.
Apple Butter. Cut em up and cook em down really slow (a slow cooker on low works great). Add a tiny bit of cinnamon and nutmeg at the very end. When it's the consistency of tempered butter, pass it through a chinois.
Tarte Tatin or Stacey's fantastic Apple Nougat Tart - http://www.staceysnacksonline...
This serves as a reminder to make it again very soon to celebrate Apple Season!
If you don't quite get to pastry rolling, you could make a sponge cake pudding of sorts as well, with apples on the bottom and batter poured on top.
You probably already know this, but it's good to keep in mind that cooked apples in general slow down elimination in babies, whereas uncooked ones (juice,puree), facilitate it.
Barbara is a trusted source on General Cooking.
I tested this recipe for community pick and I think you'll really like it. (it's truly scrumptious)
I love Liz the Chef's Pear Crisp turned to Apple Crisp: http://www.food52.com/recipes...
And I do get lots of compliments on my double caramelized apple jam:
I have a bowl of apples I plan to turn into pie too, maybe I will make one of the suggestions above!
In addition to pie, this is one of my favorite ways to use up apples: http://food52.com/recipes...
Core, peel, slice & dry a whole lot. They will make great snacks all winter. If the peels have a little apple on them, dry the peels too.
Please enter a valid email address.
Well played. You deserve a cookie.
Lots of announcements, lots of sweets
Your Weekend Reading List
A Sink Story
Chocolate & Confections
Boost Your Green Juice
A&M Cookbook Pre-Sale
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.