The wonderful aroma of freshly baking apple pies, crisps, crumbles and cakes is in the air.
One of the many advantages to living in the Okanagan is the amazing variety and abundance of fresh apples grown here, as well as their relatively low cost to consumers.
China is the world leader in production of apples, with the U.S. second, and Iran third; Canada is way down on the list. However, the Okanagan is the second largest producer in Canada but has been struggling recently due to the United States’ largest producer, Washington State, dumping their apples here. Let’s all try to buy Canadian this year and whip up our desserts, apple butters, jellies, ciders, juice, as well as eating them fresh, baked and stewed.
Today I have two different recipes especially for those who dislike making their own pastry. The first is a different, but excellent apple pie and the second a tasty apple dumpling. Enjoy.
Topsy-Turvy
Apple Pie
Glaze and crust:
1/4 cup packed brown sugar
1 tbsp. butter, melted
1 tbsp. corn syrup
1/2 cup pecan halves
1 box refrigerated pie crust, softened as directed on box
Filling:
2/3 cup granulated sugar
2 tbsp. all-purpose flour
1/2 tsp. cinnamon
4 cups thinly peeled, sliced apples
Topping:
Whipped cream, optional
Heat oven to 425 F.
In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture.
Make pie crusts as directed on box for two-crust pie, placing bottom crust over mixture in pan.
In a small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half the sugar mixture. Repeat with remaining apple slices and sugar mixture.
Top with second crust; seal edge and flute. Cut slits in several places in top crust. Place pie on sheet of foil on middle rack in oven; bake 8 minutes. Reduce oven temperature to 350 F and bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipping cream.
Country
Apple Dumplings
2 large Granny Smith apples, peeled and cored
2 (10-ounce) cans refrigerated crescent roll dough
1 cup butter
1-1/2 cups white sugar
1 tsp. ground cinnamon
1 (12-ounce) can or bottle Mountain Dew pop.
Preheat oven to 350 F (175 C). Grease a 9 X 13-inch baking dish.
Cut each apple into 8 wedges and set aside.
Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown. Amazing!
