Anyone in the health industry will tell you that there is a lot of truth in the old adage: an apple a day keeps the doctor away. Apples are high in fiber and antioxidants and something I’ve never been a big fan of until moving to NYC. I mean sure, if you set a slice of apple pie al a mode in front of me I will insure every single crumb is consumed, but to just eat an apple because? Nope. I would eat an apple because they’re relatively inexpensive and good for you, but not because I loooooooved it. Now don’t get me wrong, I didn’t hate apples–I just prefer…um….almost every other type of fruit, except honeydew melons. Then, it happened. I moved to New York State. THE BEST THING, in my humble opinion, about living in New York State is having an actual season of Autumn (as opposed to Texas where Autumn is classified more as “finally, a break in the heat wave”). What, might you ask, does one do in Autumn? Thank you for asking: pick apples. But this is not a post about picking apples, because I have yet to actually go to an orchard to pick apples. What I do is go to the Farmer’s Market and pick apples.
The first thing you need to do is branch out of red delicious and granny smiths. A quick Google search will tell you that that there are over 7,500 varieties of apples world-wide. WHAT THE WHAT?!?!?!? Honestly, I was expecting and hoping for a 100 to wow & amaze you. Guess who’s wowed and amazed now?!?!?!? Before you write in and tell me that there are lots of varieties of apples available in Texas, I’m just going to tell you that fine, there are. But I found my (current) favorite apple that was created here in the Empire State: empire apples: they are crisp, slightly tart, with a sweet, clean, burst of apple finish. more flavorful than red delicious, more tangy than galas, a lot less tart than a granny smith. I also really love honeycrisps, thanks FB post by Carrie, who proclaimed them to be her favorite. I like that they are crisp and tangy with a honey finish (I’m sure lending itself to the name!). My advice on honeycrisps: let them set for a few days–the longer you leave them, the sweeter they become. I was so excited to try a honeycrisp, I had one on the way home and honestly, I was slightly disappointed–as they were by far the most expensive–and to me they tasted a lot like a granny smith (imagine if you drizzled unsweet honey on a granny smith–that’s what it tasted like to me). It took a few days (i.e. I ate the rest of my apples) and difference was completely noticeable, leading to a complete change of heart (thanks Carrie!)!!
I could go on and on about all the apples I’ve tried, thanks to the Farmer’s Market at the Ferry Terminal, but this is a birthday post for Chelle, so I feel that a little splurging is necessary. I found these tasty little morsels in the latest Food Network magazine. I do have to admit that I haven’t tried them yet. But c’mon, it’s a apple pie bite on a stick–how can you go wrong?!?!?! Of course, I use empire apples–like granny smiths are firm enough to hold up…unlike, for example red delicious which get schmushy–yeah, it’s a technical cooking term (at least in my house!). Oh and just in case you’d like to add it to your Food Network recipe box, there’s a link on the title.
3 apples (such as Golden Delicious and/or McIntosh), peeled and cut into 1/4-inch pieces
1/2 cup raspberries
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
2 teaspoons all-purpose flour, plus more for dusting
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
2 14-ounce packages refrigerated pie dough
1 large egg, beaten
Turbinado sugar, for sprinkling
Toss the apples, raspberries, granulated sugar and lemon juice in a large bowl. Melt the butter in a medium skillet over medium heat. Add the fruit mixture and cook, stirring occasionally, until the apples aresoft and the raspberries break down, 8 to 10 minutes. Sprinkle in the flour, cinnamon and nutmeg and stir until the juices begin to thicken, about 1 minute; set aside to cool completely.
Preheat the oven to 375 degrees F and line2 baking sheets with parchment paper. Unroll the pie dough on a lightly floured surface. Cut out 2 1/2-inch rounds with a cookie cutter or glass (you should get about 48 rounds). Arrange half of the rounds on the prepared baking sheets; put a rounded teaspoonful of filling in the center of each. Brush the edges of the dough with water, then top with the remaining dough rounds, crimping the edges together with a fork to seal.
Brush the pies with the beaten egg and sprinkle with turbinado sugar. Cut a small X in the center of each to allow steam to escape. Transfer to the oven and bake until golden, 22 to 24 minutes. Let cool slightly on the baking sheets, then insert a lollipop stick into each. Let cool completely. Store in an airtight container up to 3 days.
Here’s what they should look like (hahahaha…I mean, I’m just admitting right now, mine won’t!)
Easy as, well you know ;- )
Happy Birthday Chelle!