I think many of us have made the transition from summer to fall but for those of you who have not, it’s time. Tomorrow kicks off the first official day of fall and I have just the dessert here to help you celebrate. It’s the 21st of the month which means it’s time for another Recipe Redux. Let’s take a look at what our challenge is about this month.
First Cooking Recollections
Stir up some of your earliest culinary recollections. Did you stand at your grandmother’s elbow to learn to cook? Or did you learn by stumbling through a cookbook by yourself? Share a healthy recipe and the accompanying story about one of your first cooking memories.
I’ve mentioned on here many times that part of my love for cooking came from my grandmother. Throughout my childhood I would watch her when she cooked, moving about the kitchen with ease, and cooking everything from scratch. I never saw her pouring over a cookbook but instead she allowed her memory and the rhythm of her hands to guide her as she cooked.
My grandmother could cook many things well, and its hard to truly pick a favorite but I remember always being in awe of her pies. Pies were her thing. The only time I ate pie growing up was at my grandparents house, especially during the holidays when we had our choice of pumpkin, apple or pecan. Always all three and if one type of pie ran out there was always another one hidden away somewhere to replace it. As a little girl, I would watch as she worked her fingers through the dough and just by looking at her I could see that she was in her happy place. By preparing delicious and memorable meals for her family she was not only nourishing our bodies but also our hearts.
Seeing as that it’s apple season I took this challenge as the perfect opportunity to create an apple pie for my family to enjoy. A crumbly topping, spiced apples and a flaky crust are layered together to create my spin on this classic dessert. Whereas my grandmothers pies were made with a buttery, flaky crust used over the top and bottom I chose to simply leave the crust for the bottom and sides only. As for the topping I added a sweet and crunchy oat streusel for some texture and flavor. Serve this apple pie plain or alongside a scoop of ice cream.
I can’t look at pie without thinking of my grandmother and its my hope to inspire these same type of memories for my kids one day as well.
- 1 cup All-Purpose Flour
- ½ cup whole-wheat pastry flour
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 4 tablespoons cold,unsalted butter, cut into small pieces (I used Earths Balance)
- 3 tablespoons coconut oil, melted or canola oil
- 2-3 tablespoons cold water
- 5 cups apples, peeled,cored and thinly sliced
- 2 tablespoons maple syrup or agave
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- ½ cup rolled oats
- ½ cup whole-wheat pastry flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 4 tablespoons cold butter, cut into small pieces
- To prepare the crust; whisk the All-purpose flour, pastry flour, salt and cinnamon in a medium-sized bowl. Cut in the butter using a fork until the mixture is pebbly. Stir in the oil and water until evenly coated. Transfer dough into a 9" pie pan, pressing down firmly into the bottom and up the sides of pan. Using a fork, prick holes into the dough in several places. Refrigerate crust for 15 minutes.
- Preheat oven to 375 degrees. Bake crust for 12 minutes. Remove from oven and allow to cool, about 30 minutes.
- Meanwhile prepare the filling: Combine apples, sugar, flour, lemon juice and syrup in a large bowl. Let stand for 10 minutes. Pour filling into the cooled crust and return to oven to bake for 30 more minutes.
- While the pie is baking prepare the topping: Combine the oats, flour, sugar, cinnamon and salt in a medium-sized bowl. Cut in the butter and using your fingers till mixture becomes moistened.
- Once the pie has baked, remove from oven and scatter the topping evenly over the apples. Return to oven and bake until the topping begins to bubble and turn golden brown. 15-20 minutes.
- Cool before serving.