Tag: Thanksgiving

CUSTARD APPLE PIE

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We did not go apple picking this year.  I’m not sure why.  It’s not as if every weekend was so busy we didn’t have time.  Nonetheless, my frig is stocked with apples.  How can anyone pass up those “tote bags” from local orchards in the produce aisle at the grocery store!  Not only are apples delicious and nutritious, they are soooo versatile, and this time of year, very affordable.

This is one of my ‘go to’ recipes.  Hopefully, you’ll like it as much as we do.  Don’t want to make pie crust … don’t worry.  Store bought pie crust is a great time saver.  If you want an easy recipe, my pastry recipe is at the bottom of this post …

CUSTARD APPLE PIE
Makes one family-sized pie, or two or more tarts (depending upon size).  Bake 350°.

1 recipe pie crust (store bought or see bottom)
1/4 cup butter
3 apples, Granny Smith are best, sliced (peeling is optional)
1/2 cup sugar
1/2 teaspoon cinnamon

1/4 cup butter, softened
3/4 cup sugar
4 eggs, room temperature
3/4 cup milk
1 teaspoon vanilla
2 tablespoons flour

In a saute pan over medium heat, melt the butter and add the sugar and cinnamon.  Mix together and then add the sliced apples.  Cook until the apples are tender and the caramel has thickened … about 5 minutes.

Line the pie plate (or tart pans) with the pastry.  I like to use tart shells … just because they look so pretty.  Put the pastry-lined pan into the refrigerator to get really cold.

In a large bowl, beat together the butter and sugar.  Add the eggs, one at a time.  Add the milk and vanilla.  When all is blended well, add in the flour and continue to beat until smooth.

Take the pastry out of the refrigerator and place it on a baking tray.  Then arrange the sauteed apples with the caramel sauce on the bottom of the pie.  Leave a few apples out for decorating the top.  Put the baking tray in the oven before pouring in the custard.  This will help avoid spillage.

Pour the custard on top of the apples.  Bake at 350° for about 40 to 50 minutes until set (but still a little jiggly in the center).  The pastry should be browned and a slight browning on the custard.

Remove from oven and arrange the saved apples on top.  Drizzle with the caramel.  Let cool completely before serving.  Flaky crust, creamy custard and cinnamon apple goodness … what more could you want this time of year?  Now go ahead, put the kettle on, and wait for all the compliments!!

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Pastry
1-1/2 cups flour
pinch salt
1 stick ice cold butter, cut in pieces
3-4 tablespoons ice cold water
1 tsp lemon juice

I use a food processor to make pastry which makes it so-o-o easy.  To the flour/salt cut in the ice cold butter til crumbly.  Don’t overwork it.  You should be able to see chunks of butter.  Quickly add the ice water/lemon juice til dough comes together.  Dump the dough onto a lightly floured board and knead quickly into a smooth ball.  Wrap in plastic wrap and refrigerate at least 15 minutes, or up to three days.  The colder the butter, the flakier the crust.
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Cranberry Nut Bread

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My most favorite holiday of all, Thanksgiving, is almost here.  I’m not really sure why, perhaps because its just about family and tradition.   Christmas comes in at a close second, but Christmas can be stressful.  Not Thanksgiving.  And Thanksgiving occurs at the most beautiful time of year … cool, crisp Autumn weather, perfect for having an enormous feast.  And, hopefully, you get to share this feast with people you truly care about.  Even with all the work and chaos, I love it!

This is one of the recipes I have been making for about (cough, cough) 45 years, which MUST appear on the Thanksgiving table.  45 years ago we didn’t have the Internet or celebrity chefs and cooking shows, we found recipes wherever we could.  I found this recipe on the back of the bag of Ocean Spray cranberries.  I cut it out, taped it to a 3 x 5 card and put it into the recipe box, where it’s been ever since.  Although I’ve tweaked it just a bit over years, it’s basically the same.

Hope you enjoy it!

CRANBERRY NUT BREAD (or muffins)
Preheat oven to 350°.  Grease a 1 lb. loaf pan, bundt pan, or muffin tins.

2-1/4 cups all purpose, unbleached flour
1 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon grated orange peel
3/4 cup orange juice
2 tablespoons vegetable oil
2 eggs
2 cups chopped cranberries
1/2 cup chopped nuts (walnuts, pecans, hazelnuts)

In a large bowl, mix all dry ingredients together, including grated orange peel.  In a smaller bowl, mix all wet ingredients together.  (See how easy this is.)

I chop the cranberries in the blender.  You can use whatever way to chop the cranberries that is easiest for you.  For the nuts, I just use a knife to chop.  Otherwise they become too fine and I like them chunky.

Add the wet ingredients to the dry ingredients and mix well.  Don’t overbeat or the bread will become heavy.   Stir in the cranberries and then add the nuts.  Pour the batter into a well greased pan (or pans).  I think a bundt pan makes a nice presentation.  This will make one large loaf, or many smaller ones or muffins.

Bake for one hour (depending upon the size of the pan – muffins bake for about 25 mins.) or until toothpick inserted into center comes out dry and clean.  The bread should just pull back from the outside of the pan.

Cool on a rack for 10 minutes and then cool completely before slicing.  This quick bread freezes beautifully, so if you want to make it ahead, do it with confidence.  Otherwise, find a plate, dust with powdered sugar and garnish.

To be enjoyed with your Thanksgiving dinner, or for Thanksgiving breakfast, or even later in the evening with your cuppa, enjoy!

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