Apple Pie!!

Recipe sent by CSA member Rachel Mckinstry

Not sure what to do with all those apples?! It’s the perfect time for some apple pie! Here is a delicious looking pie made from a combination of 2 recipes.

• Make Pie Crust #3

• Make Filling, Assemble, Bake*

*Replace Pie Dough Crust in the filling recipe with the Pie Crust link provided.

Some Notes:

• Use the same type of apple as they all cook at different rates.

• I like to roll out the pie dough between two parchment paper pieces instead of a floured surface.

• To avoid a soggy bottom, I add a layer of breadcrumbs or chopped nuts to the bottom crust before adding the filling.

• If the top of the pie is baking faster than the bottom, cover with foil and continue to bake.

• If the bottom is not baking:

  • move the pie to the bottom the oven rack without a baking sheet underneath (you may need to cover the top with foil here as well).

  • You can increase the heat towards the end of the baking process to help the bottom bake (this would require foil on top).

  • Don't worry about the filling; it is already baked and juicy enough to handle more heat.

Apple Galette

Recipe sent by CSA member Rachel Mckinstry

To start, make each of the following: Martha Stewart’s Perfect Pie Crust (wrapped in plastic and chilled) and The Spruce Eat’s French Almond Cream.

INGREDIENTS

• 1 - 2 pounds apples, peeled, cored, and cut into think slices

• 2T- 1/4 cup granulated sugar

• 1 tablespoon fresh lemon juice

INSTRUCTIONS

• Preheat oven to 375°F.

• Remove dough from the refrigerator, unwrap, and place on a work surface between 2 pieces of parchment. Let stand to soften a bit.

• Roll dough to 13-14 inch round with 1/8 thickness. If making small galettes, cut into 6-inch rounds. Place dough on a parchment-lined baking sheet. Chill. 

• In a large bowl, combine apples, granulated sugar, lemon juice, salt. 

• Spread almond cream evenly over dough, leaving a border. Arrange apples over the almond cream. Fold and crimp edges of the dough, leaving most of the fruit exposed. Chill. 

• Bake until crust is golden and apples are tender. 

Apple Radish Salad

Recipe sent in by CSA member Maralie Armstrong-Rial.

Serves two as a side dish. The fresh mint is crucial for rounding out the pungent and sweet in this salad. Optional smoked salmon makes an excellent complement.

INGREDIENTS

• 1 apple, cubed

• 2 radishes, sliced & quartered

• sprig of fresh mint, chopped

Dressing:

• Juice squeezed from 1/4 lime

• 2 tbsp apple cider vinegar

• 1 tbsp coconut oil

• Honey to taste

• Splash of water to desired consistency

• Dash of salt

DIRECTIONS

• Whisk together the dressing ingredients in a separate bowl.

• Pour dressing over the apples and radishes.

• Toss it altogether and enjoy!

Turnip Apple Soup

Recipe sent in by CSA member Ellen Granger

INGREDIENTS

• 1 bunch sweet turnips (about 6 medium size), roughly chopped

• 1 apple, sliced

• 4 garlic cloves, roughly chopped

• Half yellow onion, roughly chopped

• 1 inch knob ginger, sliced or roughly chopped

• 2 tbsp butter

• Turmeric 

• White pepper

• Black pepper salt

DIRECTIONS

• Melt butter on medium heat 

• Sweat onions and ginger for 10+ mins

• Add garlic until fragrant

• Add apples and turnip slices 

• Season 

• Cover with broth and/or water 

• Season more to taste

• Cook for 30 mins or until you think it’s done. Can be partially covered to retain liquid, or add more liquid if necessary

• Immersion blend or blend until very smooth

• Eat hot or set in fridge to chill 

Baked Apple Hand Pies

This recipe comes to us from CSA member Devin. 

1 box refrigerated pie crust dough (2 crusts)

4 apples

3/4 tsp cinnamon
1/4 tsp nutmeg

1/4 tsp ground cloves

1/2 cup dark brown sugar

1/3 c granulated sugar

1 egg

1. Leave your pie crusts on the counter while you are working on making the apple filling.
2. Peel 4 apples, core and dice them.
3. Add diced apples, cinnamon, nutmeg, cloves, dark brown sugar, and granulated sugar to the pot and combine. Let simmer on medium/low heat for about 10 minutes until apples are soft. Stir occasionally.
4. Preheat your oven to 375 degrees.
5. Unroll you room temperature pie crust dough. Cut out 4 circles from each pie crust (8 in total). Gather dough cuttings, and re-roll the dough flat and cut out as many more as you can with the remaining dough. If you don’t have a rolling pin, like me, a wine bottle works beautifully as a substitute.
6. Using a slotted spoon, place a few tablespoons of you apple filling onto half of your dough circles. Drain the scoop of filling well before placing onto the dough. But save the drained liquid, it makes for a wonderful syrup over ice cream.
7. Combine one egg with about a tablespoon of water, whisking well. Using a pastry brush, dab the egg wash around the perimeter of the dough, around the filling.
8. Take your remaining dough circles and place on top of the filling. Press or pleat edges of the dough together with your fingers or a form. Make sure each pie is well-sealed so the filling doesn’t leak during baking. 
9. Moved each pie to a greased baking sheet once completely sealed. Then cut three slits in the top of the center of each hand pie.
10. Using your pastry brush, brush the entire top of each pie with a thin coating of the egg wash. Sprinkle the tops of each pie with as much granulated sugar as you desire. When it cooks the sugar coating  makes for a nice crisp top crust.
11. Bake for 15-20 minutes until golden brown and the dough is cooked through.
12. Serve warm with vanilla ice cream and a drizzle of the syrup left over from your pie filling. Enjoy!