Page 18

recipe corner

Get Back to the Big Apple! By Lisa Ann Panzino DiNunzio


eptember is the perfect time to use recipes that call for apples. You can find some of the most scrumptious varieties at local farm stands. If you’re looking for something fun to do with your children this fall, visit a “pick your own” apple orchard or apple farm. There’s just something special about eating dishes made with the very apples your family picks! Another plus to using apples in recipes is that they’re nutritious! Happy Fall Ya’ll! (Below is one of my favorite recipes of my mom’s. She has made this many, many times for my birthday, since I prefer homemade pie over birthday cake!)

MOM’S SUPREME APPLE PIE • 6 cups baking apples, peeled, cored and sliced • 1 tsp. ground cinnamon • 1/4 tsp. almond extract • 1/2 cup raw sugar or natural sugar substitute • Pinch of sea salt • 3 tbs. unbleached all-purpose or whole wheat flour • 4 thin slices of butter • Pie crust (recipe follows) Preheat oven to 350° Place apples in a bowl, mix in cinnamon, almond extract, sugar and salt. Stir in flour. Set mixture aside. Note: Good apples to use are Granny Smith, Rome, Golden Delicious and McIntosh. Using a few different types of apples in this recipe makes for a great pie!

circle on a lightly floured board using a floured rolling pin. Roll dough 2 inches larger than the pie plate. Ease the dough crust into the pie plate, pressing gently yet firmly against the bottom and sides. Pour apple mixture into the bottom pie crust. Place the butter slices in different areas on top of the apple mixture. Then place top crust over the apples and crimp the edges together all the way around the pie. Make a few “X” slits on the top of the crust to create a “vent” for the steam. Brush top of pie crust lightly with egg wash and sprinkle a little sugar on top, if desired. Cover edge of pie with strips of aluminum foil or pie crust shield to prevent too much browning. Remove shield during the last 15-20 minutes of baking. Bake for 50-60 minutes or until apples are fork tender. Cool pie or serve warm with favorite ice cream.

FLAKY PIE CRUST • 2/3 cup plus 2 tbs. butter, softened • 2 tbs. pure maple syrup • 1 tsp. sea salt • 4 to 6 tbs. cold water • 2 cups unbleached white flour or whole wheat flour • 1 egg beaten with 1 tablespoon water, for egg wash Blend butter and maple syrup into flour (don’t over mix), add in salt. Sprinkle in the water one tablespoon at a time, mixing until all flour is moistened and dough almost cleans the sides of the bowl. A little more water (1-2 tablespoons) can be added if needed. Shape dough into a ball, divide dough in half, then flatten each half into a disk, wrap in Saran Wrap and chill for at least half an hour in the refrigerator. Then working with one disk of dough at a time, roll into a round 18 | Sept/Oct 2018

When calling advertisers, please say you saw it in SJMOM!

Note: Place pie on a baking sheet before baking. This will help catch any juice that may overflow. APPLE PECAN LOG • 8 oz. pkg. cream cheese, softened • 1/2 cup tart apple, cored, peeled and finely chopped • 3/4 cup chopped pecans, toasted and divided • 1/4 tsp. cinnamon • Tortilla chips, snack crackers, butter cookies, pretzels Combine cream cheese, apple, 1/4 cup pecans and cinnamon; form into a log. Roll log in remaining pecans; cover with plastic wrap and chill for 3 to 5 hours or overnight. Let stand at room temperature for 20 minutes before serving. Serve with a variety of dippers. Note: To toast nuts, spread pecans on a shallow baking pan, dot with butter and put into a 350° oven and bake for 5 to 8 minutes or until nuts turn golden -- watch carefully so they don’t burn. Remove from oven and allow nuts to cool. As always, Bon Appetit! Lisa Ann Panzino DiNunzio is the author of “Seasoned With Love, Treasured Recipes” & “Lisa Ann’s Seasoned With Love II”, and the children’s book, “Snicker Learns An Important Lesson.” Visit her blog http:// or Facebook page

South Jersey MOM Magazine  
South Jersey MOM Magazine