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.

Vegetarian One-Skillet Pot Pie

Adapted from Bon Appetit’s One-Skillet Rotisserie Chicken Pot Pie

INGREDIENTS

• 1 onion, chopped

• 1 head of kohlrabi, cubed

• 2 carrots, chopped

• 6 garlic cloves, minced

• 1 tbsp thyme

• 3 tbsp unsalted butter

• Salt & pepper

• 3 Tbsp all-purpose flour, plus more for surface

• 1 cup dry white wine

• 2 cups heavy cream, divided

• 10-oz bag frozen peas

• 1 14-oz can of cannellini bean, drained and rinsed

• 1 14-oz. box puff pastry, thawed

INSTRUCTIONS

• Preheat oven to 400 degrees

• Melt butter in a pan and cook onions until soft. Make sure to use an oven-safe pan!

• Add carrots, kohlrabi, garlic, thyme, 1 tsp salt & pepper. Cook for another 4 - 5 minutes until soft.

• Sprinkle flour over veggies and cook, stirring constantly, until flour starts to stick to the bottom of the pan, about 30 seconds.

• Add wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.

• Set aside 1 tbsp cream. Add remaining cream, cannellini beans, peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes.

• Roll out puff pastry on a lightly floured surface into a 13" square (or large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don't have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.

• Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).

• Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape. Bake pot pie until crust is light golden brown, 22–24 minutes.

• Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–35 minutes longer.

Strawberry Rhubarb Pie

Recipe sent in by CSA member Caitlin Berkery.

INGREDIENTS

Filling:

• ½ cup white sugar

• ½ cup brown sugar

• ½ cup All Purpose Flour

• Pinch salt

• 1 lb rhubarb, chopped (approximately 6-8 stalks)

• 3-4 cups fresh strawberries, stems removed and quartered or sliced

• ½ teaspoon cinnamon, optional

• 2 Tablespoons butter

• 1 Tablespoon Sugar

Pie Dough:

• 3 cups All Purpose Flour

• 1 cup butter, cut into cubes and kept cool

• ½ teaspoon salt

• ½ cup cold water

To assemble pie dough:

• Using a pastry cutting, fork, or your hands, mix together flour, salt, and cold butter cubes until it resembles coarse sand, some chunks of butter are okay, it will help with flakiness of dough. **Alternatively you can do this in the food processor.

• Slowly add in water 1-2 Tablespoons at a time until dough holds together but isn’t overly sticky.

• Divide dough into two, wrap in plastic wrap and place in the refrigerator for at least 30 minutes.

• Once ready to bake pie, roll each half out to ⅛ inch thickness. One half will be rolled out on the bottom of the pie pan, the other will be placed on top of the filling. 

DIRECTIONS

Instructions:

• Preheat oven to 400 degrees.

• Toss together chopped rhubarb and strawberries with sugar, brown sugar, flour, and a pinch of salt. Stir and let sit for at least 30 minutes until the mixture turns a bit syrupy in consistency.

• Roll out half of the pie crust to fit the bottom of a pie pan. Brush a thin layer of egg wash over the pie dough.

• Pour filling over pie crust bottom, and dot with 2 Tablespoons of butter.

• Roll the second half of the pie dough over the top of the filling. Brush the top of the dough with more egg wash and sprinkle a bit of sugar.

• Using a knife, cut slits into the top of the dough as vents.

• Bake pie in oven for 35-40 minutes or until golden brown and bubbly. Cool before cutting. Serve with fresh whipped cream or vanilla ice cream.

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!