Wednesday, October 14, 2009

Apple Season

I love autumn. There are so many reasons why... the temperature drops (but not too low), we can fire up the fireplace, the colors change beautifully and apples are in season. My thoughts turn to the kitchen - applesauce, apple butter and baked goods of all varieties.

Today, I have applesauce on the stove and will later magically turn it into apple butter by cooking it low and slow with fragrant cinnamon, cloves and a bit of brown sugar. YUM!

I also have a new pie recipe in the oven. It's called Swedish Apple Pie and there is no bottom crust. Gotta love that! I hate pie crust. There, I'll admit it. I dislike pie crust. But this recipe intrigued me because you combine sugar, flour, egg, butter and spices to pour over the top of the apples in your pie pan before baking. Hmm, a cross between a pie and a cobbler perhaps? Or maybe a buckle? In any event, it's in the oven and when it's cooked and sampled, I'll report back with the recipe (with my modifications, cause you know I can't follow a recipe without making it my own by altering something or another!) and pictures.

Apple season rocks!

*Swedish Apple Pie*

1 1/2 pounds apples - peeled, cored and sliced

2 tablespoon sugar

1/2 cup white sugar

1/2 cup brown sugar

1 cup whole wheat flour

2 teaspoon cinnamon (divided)

3/4 cup melted butter

1 egg

Preheat oven to 350 degrees. Toss apples with 2 tablespoons of sugar and 1 teaspoon cinnamon, and pour them into a pie plate. Thoroughly mix together brown and white sugar with the flour, remainder of cinnamon, butter, and egg. Spread this evenly over the top of the pie. Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.

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