Classic Apple Pie

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September. At long last. Andrew started preschool last week, which was – hard. He did great though, and is really enjoying being in a classroom environment. His little brother and I miss him in those morning hours, but we’ve been enjoying having some time as just the two of us too. We went apple picking this week, to the local orchard up the street, Vessey’s. They’ve had a rough year – in January they lost the matriarch of the family, Mrs. Nancy. The woman could talk your ear off about apples, or anything else for that matter for hours, and had peony bushes the size of small homes.  She was a gem, and is truly missed by many folks here in our community. Then, to make matters worse – it seemed like every crop took a nosedive. Flooding got to strawberries and then the dryness and intense heat in July fried the peaches. This week they mentioned that the pumpkins aren’t looking too hot either, so keep your fingers crossed!

But, I’m happy to report that the apples looked great. It was still a little early for picking, so I’ll probably go back in a couple of weeks to get a couple of bushels to make applesauce with. We settled for a peck, and promptly went home and make this pie. I’ve made it several times now, and it always comes out great. Which, speaks volumes considering pies have never been my strong suit. So many apple pies are so cloyingly sweet and cinnamon-ey, and I love this recipe because it isn’t. Hints of cinnamon, allspice, and nutmeg – and just enough sugar to make it sweet.  With a scoop of vanilla ice cream on top? What a perfect way to welcome fall!

Apple Pie

For the crust:
2 1/2 cups all-purpose flour, plus extra for rolling out the dough
2 tablespoons sugar
1 teaspoon salt
8 tablespoons vegetable shortening, cut into 1/2-inch pieces nd chilled
12 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
6 to 8 tablespoons ice water

For the pie:
2 pounds (4 -5) McIntosh apples
1 1/2 pounds (3-4) Granny Smith apples
3/4 cup plus 1 tablespoon sugar
2 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 recipe Double-Crust Pie Dough , bottom crust fit into pie plate
1 egg white, lightly beaten

Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.

Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does. Divide dough in half, and flatten into two 4-inch disks, and wrap individually in plastic wrap. Refrigerate for 1 hour, or up to 2 days.

Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F.

Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 -inch pie plate. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place. Refrigerate dough-lined pie plate.

Peel, core and cut apples into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.

Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.

Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer. Remove from oven and let cool for at least 4 hours before serving.

Source: The New Best Recipe by America’s Test Kitchen

Peach Cobbler

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Peach cobbler was always my favorite dessert as a little girl, and my mom makes a great one. I’ve made her version too many times to count, but it uses Bisquick – and I really wanted a to come up with a homemade recipe for the cobbler portion. I tried a couple of different recipes, but they were too puffy and biscuit-like for my taste. I like my cobbler to ooze into the fruit and bake, almost making for a bread pudding type consistency. When I stumbled over this version and tried it, I knew I had found a winner.

With the all the oppressive dry heat we had during July, peaches are about coming to an end here in Maryland. But, I’m hoping to take one more trip to my local orchard for a peck or two before they’re gone for good. Aside from prepping the peaches, this comes together in minutes. Who doesn’t love that kind of dessert? More time to spend outside having fun!

Peach Cobbler

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices (about 5 peaches)
1 tablespoon lemon juice
Ground cinnamon

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are combined. Pour batter over butter (do not stir). Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Source: Southern Living, June 1997 via MyRecipes

The Orange Crush

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15 comments

If there is a drink that is synonymous with our beaches here in the summertime, it’s Orange Crushes. Harborside Bar & Grill in West Ocean City claims they are the “home” of the original. But, with these simple ingredients – it’s hard to imagine someone didn’t think of it first! You’ll find them on the menu in pretty much any place you go to around here. But, if there’s not a big bowl of oranges on the bar counter – beware!

The fresh juice is the key component here. Well, besides the vodka obviously! While I keep a box of OJ in the fridge, this isn’t the place for it. They are traditionally made with an orange press – which does add a certain something, squeezing out more of the essential oils from the peel I suppose. Never the less, a regular old citrus reamer or juicer is just dandy if you don’t have a citrus press on the ready.

Once you make one, you’ll be hooked. They’re deliciously light and refreshing on a hot summer evening!

The Orange Crush

2 oranges, juiced
1.5 oz vodka
1 oz orange liqueur
splash of lemon-lime soda
ice

Pour all ingredients into cocktail mixer and shake. Strain into a cocktail glass filled with ice. Garnish with a slice of orange. For a different twist, try making with whipped cream vodka.

Pork Tenderloin w/ Madiera Fig Gravy

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Had originally planned another recipe to share with you today, but after enjoying this meal on Friday night – I had to share it with you guys ASAP. I’d had it on my list since I saw it in the Lee Brothers cookbook, and couldn’t wait to make it. We have a couple of fig trees (bushes?) in our yard, which produce two crops of giant, juicy figs a year. Once in the early summer, once again in the fall. They aren’t the traditional dark-skinned Mission fig that you usually find in the store, either. They have a very pithy white skin, that usually proves a bit complicated when going to make something like preserves with them, and I end up having to give them a peeling first. Didn’t matter for this dish, they just cooked right down into a delicious gravy.

And the Madiera. My God. I’m sold on this stuff as a marinating liquid! The pork has a relatively quick 1 hour soak in the Madiera, then is seared off in a cast-iron pan and finished off in the oven. Madiera is a sweet, fortified wine that I always have hanging out in my liquor cabinet. Great for a quick deglaze, and after-dinner drink, or a marinade. The sugars in the wine helped to give the most gorgeous caramelized crusts I’ve ever seen on a hunk of meat. No joke. Then, you add the marinade to the pan, along with the figs – and put it all in the oven for about 20 minutes. What comes out is sheer perfection. I served with some steamed broccoli and garlic rice pilaf. If you have figs available to you – whether in your back yard, or at the grocery store – add this to your menu plan. I can’t wait to make it again!

Pork Tenderloin with Madiera Fig Gravy

1 cup Madiera or Sherry
1/2 cup red wine vinegar
6 cloves garlic, minced
6 sprigs fresh thyme
2 1/2 teaspoons kosher salt
2 pounds pork tenderloins
2 tsp canola or vegetable oil
1/2 tsp black pepper
3 tbsp butter
2 shallots, finely diced
1 tsp all-purpose flour
1 pounds fresh figs, trimmed and quartered

Pour the Madiera and vinegar into a gallon-size Ziploc, and add the garlic, thyme, and 1 tsp of salt. Seal the bag and agitate to combine. Add the pork tenderloins and marinade at room temperature for 1 hour, turning the bag over several times.

Heat the oven to 450, with a rack positioned in the top third of the oven.

Transfer the tenderloins to a cutting board, reserving the marinade, and pat the meat dry with paper towls. Brish the tenderloins with 1 tsp of the oil, and season them with 1 tsp of salt and the black pepper. Heat the remaining teaspoon of oil in a large cast-itron skillet over high heat until it shimmers. Add the tenderloins and sear, turning them occasionally, until they are nicely browned, 5 to 6 minutes.

Transfer the tenderloins to a plate, add butter and shallots to the pan, stirring until the butter has completely melted, and then add the remaining 1/2 tsp salt and the flour. Cook until the shallots have softened and are fragrant, about 3 minutes. Add the figs and the reserved marinade and bring to a simmer. Turn the heat to low, add the tenderloins to the skillet, and nestle them among the figs. Transfer the skillet to the oven and roast, turning the meat once, for about 15 minutes (an instant-read thermometer should register 135 defrees).

Remove the skillet from the oven and let the tenderloins rest on a cutting board, loosely covered with foil, for 5 minues. Then slice tenderloins into 1/2-inch thick medallions and serve with the sauce.

Source: Simple, Fresh, Southern by The Lee Brothers