Mile-High Apple Pie with Tart Cherries and Spicy Crumb Topping

It’s October, and October means the harvest, the harvest means apples, and apples mean apple pie! I got the urge to make one the other day, putting my own special spin on it (as I do), and it is delicious. Loaded with tart Granny Smith apples, offset with the tangy sweetness of dried tart cherries, with a crumb topping spiced up with a tiny bit of heat from Melissa’s Hatch Chile Pecans. This will satisfy whatever craving you happen to be having at the moment.

Mile-High Apple Pie

with Tart Cherries and Spicy Crumb Topping

 4 lbs. Melissa’s Granny Smith apples
1 3-oz. pkg. Melissa’s dried tart cherries
1 lemon, zested
2 T. freshly squeezed lemon juice
3 T. bourbon
½ c. granulated sugar
½ c. flour
1 t. kosher salt
¾ t. ground cinnamon
½ t. freshly grated nutmeg
1/8 t. ground allspice
1/8 t. ground cloves
1 pie crust
1 recipe Spicy Crumb Topping (below)

Preheat oven to 400° F.

Core, peel, and slice apples. (I use this apple corer/slicer, and then cut each slice in half.)

In a large bowl, combine apples, cherries, orange zest and juice, bourbon, sugar, flour, salt, and spices. Toss together to coat.

Fill whatever pie crust you have chosen to use (homemade or purchased, I don’t judge) with the apple mixture.  Place the pie on a parchment-lined baking sheet, and mound on the crumb topping. Bake for 1 hour 15 minutes until the juices bubble out. Midway through the baking process, cover the top of the pie with a sheet of foil to keep from getting too dark.

Serve pie warm with whipped cream or ice cream.

Spicy Crumb Topping

1 cup flour
½ c. brown sugar
¼ c. Melissa’s Green Hatch Chile Pecans
½ c. (1 stick) butter, cold, cubed

In the work bowl of food processor pulse together flour, brown sugar, and pecans until thoroughly combined. Add butter all at once, and pulse until it forms a crumbly mixture about the size of peas.

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Ye Olde McCormick Tea House...This Week's Find

I don’t know about you, but certain things will strike a chord with me, and this teapot is one of them.  In the shape of “Ye Olde McCormick Tea House” (after the original landmark in Baltimore, MD, circa 1969-1976, where hostesses, in Elizabethan gowns, served tea both hot and cold), my mother acquired this decades ago, and I loved it. My hope was that she would give it to me, but she liked it too, so she kept it. Now it is mine, alas, and I enjoy it every day, as it has become a part of my decor on the kitchen island. 

Armed with my favorite teabag assortment, this is going to be my “go to” teapot for the winter. It just speaks to me, shaped like a tea house, with all of those people inside, it makes me feel all warm and cozy.

In the winter, drinking hot tea is always a pleasure, but it will be even more so with this teapot, now to decide what color cups to use with it.

Is there an item that strikes a chord with you? Tell me about it.

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White Queso

Despite my love of queso (and I really do love it), I had never tried white queso. To me, it just appeared bland and uninteresting. I was so happy to be wrong. After a friend told me that white queso was her favorite kind, I had to investigate, discovering this recipe in one of my favorite books Queso! by Lisa Fain, that I reviewed here.

This dip is as delicious as it is easy, and I mean stupidly easy, and who doesn’t like a recipe like that? I am never without cream cheese, and now I will never be without evaporated milk and green chilies, because these three ingredients are all it takes to put this wonderful dip together that you can enjoy on your own, or serve to company. I took this recipe over the top by chopping up Hatch Green Pecans to put on top. Oh, momma!

I tend to like less traditional dippers, and found my absolute favorite were wedges of apple. Dip whatever you like. Also feel free to take a cookie scoop, and pile a hefty mound on top of a freshly cooked burger. Sensational!

White Queso

From Queso!

1 8-oz. pkg. cream cheese, softened
2 5-oz. cans evaporated milk
1 5-oz. can chopped green chilies (mild or hot, your choice)
1 tsp. Kosher salt

In a medium saucepan over low-medium heat, whisk together the milk and cream cheese until smooth and creamy (about 5 minutes). Stir in green chilies and salt, and pour into a serving dish. Serve with chips or slices of apple.

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The Forest Feast Mediterranean, reviewed

In the interest of full disclosure, I am a fan of the books of Erin Gleeson. Before I even opened her latest, The Forest Feast Mediterranean, I knew that I would love it. I wasn’t wrong; I think this is her best yet.

Opening one of her books, if you’ve yet to do so, is a beautiful experience. Her offerings differ from the average cookbook due to the informal, artistic, journal-type treatment. The reader feels as if they are taking a peek into her life by way of her diary.

The main font is fun and casual, the art is simple, but effective, the photos colorful and mouthwatering. All of this combines for a visual treat, and memorable cookbook experience.

Taking this Mediterranean trip with Gleeson and her family is like taking a trip of your own. You join them on this once-in-a-lifetime journey, feeling as though you are there. You get to taste the local cuisine, but more than that, get to make it yourself.

The Snacks and Small Plates chapters were my favorites. They reminded me of all of the wonderful treats that would accompany the cocktails that Jim and I would order at the outdoor drinking establishments when we were in Italy. I love snacks that don’t call for anything more than pantry staples, particularly those that go together in a hurry, and are well received. In which case, I loved the Sauces, Dressed-Up Olives, Garlic Deviled Egg Skewers, and Stuffed Cherry Peppers; I was also intrigued by the Gin and Tonic Bar.

The Small Plates that turned my head included Grilled Vegetable and Cheese Platter, Baked Provolone, Mushroom-Shallot Toast, Broccolini Stuffed Flatbread, and Spinach-Rice Pie. I anticipate having a wonderful time with this cookbook, and given the chance, you will too. Take the journey of culinary excellence. There is something here for everyone.

Disclaimer: I received a complimentary copy of this book from Abrams Publishing Company as part of being a member of #AbramsDinnerParty.

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Cinnamon Stick Place Cards

Last week I posted a link to one of Sweet Paul’s projects on this blog's Facebook page (Click here to become a follower.), this one to make place cards using cinnamon sticks. I thought it was such a cute and simple idea that I decided to try it for my next tablescape. It was incredibly easy, looked suitably autumnal and rustic, and scented the table with wonderful spicy cinnamon.

I printed out names on tan cardstock using one of my favorite fonts, Two Peas Mr. Giggles, cut them out with a paper cutter, and carefully stuck them down into the splits in the cinnamon sticks. In a couple of cases, I added a bit of glue (my favorite all-purpose glue is Fabri-Fix), and they worked out very well.

For the future, I would recommend Melissa’s Canella sticks. They are a bit more loosely coiled, and would take well to this kind of treatment.

This is a great craft to do with kids because it’s simple, easy, and makes them a part of your special meal. If you are a Cub Scout den mother or Girl Scout leader preparing for a banquet, this would be a wonderful project in which to get your scouts involved.

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When Pies Fly, a Review

You know when you start to drool (seriously, there was actual drool) while paging through a cookbook that you have a winner. Such is the case with Cathy Barrow’s new release, When Pies Fly. She has outdone herself with this one, doing the impossible, exceeding the fabulousness of her previous book Pie Squared, the definitive book on slab pies. This book has 75 mouthwatering creations for various pastry-wrapped international, as well as traditional specialties. Things such as empanadas (one of my favorite things) knishes (she really had me at knishes) stromboli (yep, love them too), as well as loads of other savory pie-like items. I am a savory more than a sweet person, so I have long been waiting for this book to arrive.

 I haven’t been this excited since the Blues won the Stanley Cup. I nearly wept when I paged through, moaning and groaning to such an extent as to have, no doubt, raised an eyebrow or two in the neighborhood. 

With cheeseburgers being my absolutely favorite food, the Cheeseburger Hand Pies turned my head. They are going to be the first recipe that I try from this book.

If you are uncomfortable making pies, Cathy is going to calm you down. Her rustic pies are perfect for the beginner, her snacking pies will have people flocking to your home for a quick nosh, the single-serve pies are perfect for the man or woman living alone, and there are plenty of delicious sweet pies for those of you who can’t do without dessert.

She offers up a wonderful introduction, has a great section on demystifying pie dough, offers a dairy free option, even quick puff pastry pies, as well as plenty of kolaches, both sweet and savory. 

For the seasoned veteran, there are some pretty fancy crusts here; for pie rookies like me, there are comprehensive instructions, as well as beautiful pictures for every recipe in the book.

 I cannot say enough about this book. Buy one for yourself, buy one for friends, and buy one for every member of your family. In this new book, When Pies Fly, Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes, Cathy Barrow has presented pie making in a fun, doable, and mouthwatering way. Get a copy! I mean it. You will thank me later.

Disclaimer: I received a complimentary copy of this book from Grand Central Publishing in exchange for an honest review.

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Vinegar Pie

As I promised in my review of American Food last Sunday, here is the recipe for Vinegar Pie. There were mixed reviews on this. My aunt, who is a pie person, didn’t like it at all. I am not a pie person, and I thought it was yummy. My aunt’s complaint was that it was a pie “that didn’t know what it wanted to be.” I’m wondering if I would have told her that it was a lemon pie if she would have liked it. I thought it had a sweet, tangy, appealing flavor that immediately excited the taste buds. I will definitely make this again. The pie recipe called for no embellishment, but because I was serving it to company, piped stabilized whipped cream rosettes on top, dusting each with a whisper of ground cinnamon.

 You need no special ingredients to put this together, pantry staples will do, adding to its appeal. If you do chose to make it, you can talk about how it is one of the desperation pies from the old days, mentioned frequently in Laura Ingalls Wilder’s Little House on the Prairie series.

Vinegar Pie from American Food
Makes one 10-inch pie

4 large eggs, room temperature, lightly beaten
1-1/2 cups granulated sugar
1/2 cup (one stick) unsalted butter, melted and cooled
3 tablespoons apple cider vinegar
1 teaspoon vanilla extract
One pre-baked 10-inch pie crust, cooled

Preheat the oven to 350° F. Whisk together the eggs, sugar, butter, vinegar, and vanilla extract in a large bowl until there are no lumps. Pour the mixture into the piecrust and bake for 15 minutes or until the top is golden brown and the center is set. (It will still be soft.)

Remove to a wire rack and cool completely, at least two hours, or refrigerate. This can be served cold or at room temperature and keeps in the refrigerator for several days.

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