{"id":4333,"date":"2013-10-03T18:18:59","date_gmt":"2013-10-03T18:18:59","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=4333"},"modified":"2018-03-15T16:02:33","modified_gmt":"2018-03-16T00:02:33","slug":"hooray-for-fall-apples","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/hooray-for-fall-apples\/","title":{"rendered":"Hooray for Fall Apples!"},"content":{"rendered":"

Washington State and apples<\/a> \u2013 they go hand-in-hand AND there is so much you can do with them. How about dessert? There is nothing more classic than warm apple pie, but even this beloved recipe can stand a new twist. Try adding in grated cheddar cheese to the crust and tossing some local cranberries<\/a> into the filling for my Apple Cranberry Pie With Cheddar Cheese Crust<\/strong>. A match made for the fall as apples and cranberries are both in peak season.<\/p>\n

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\nWho’s ready for pie? I know that I am!
\nPhoto from <\/strong>Kathy Casey’s Northwest Table<\/strong><\/a>.<\/strong><\/p>\n

And apples aren\u2019t just for desserts, try adding diced apples into a chili!\u00a0 My Stadium Apple Chili <\/strong>recipe combines diced Fuji apples<\/a> with chilis, pork sausage and beans. The Fujis are nice because they keep their shape and add a touch of sweetness \u2013 perfect for tailgating and definitely oh-so northwest!<\/p>\n

For an easy appetizer I like to make a Spicy Apple Onion Compote<\/strong>. Saut\u00e9 diced apples with a little onion until just barely tender, then add in some red pepper jelly \u2013 YUM! Serve this on top of crostini or rustic crackers with a smear of goat cheese or a slice of brie and a sprinkle of toasted hazelnuts. Perfect for your fall party entertaining!<\/p>\n

Breakfast, lunch, dinner or dessert, apples are a great addition to any meal! \u2013 Kathy<\/p>\n

Apple Cranberry Pie With Cheddar Cheese Crust<\/strong>
\nMakes 1 9-inch pie.<\/p>\n

Cheddar Cheese Crust<\/span>
\n2 cups flour
\n1\/2 teaspoon salt
\n1\/3 cup shredded medium cheddar cheese
\n1\/3 cup shortening or lard
\n6 tablespoons cold butter, cut in small pieces
\n4 tablespoons cold water<\/p>\n

Pie Filling<\/span>
\n1 1\/2 cups sugar
\n3\/4 teaspoon cinnamon
\n1\/4 teaspoon nutmeg
\n3 tablespoons flour
\n7 cups 1\/8- to 1\/4-inch-sliced apples, peeled and cored (about 2 – 2 1\/2 lb.)
\n3\/4 cup coarsely chopped fresh or frozen cranberries
\n2 tablespoons cold butter, cut in small pieces
\nmilk and sugar for topping<\/p>\n

To make the crust: In a large bowl combine flour, salt and cheddar and mix evenly. Cut in shortening and butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.)<\/p>\n

Divide dough into 2 pieces then roll out into 2 circles.<\/p>\n

On a lightly floured surface roll one dough piece out to a bit bigger than your pan. Brush excess flour off of crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press\/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn\u2019t bubble up when baking.<\/p>\n

Cover the other dough piece (the pie pastry top crust) with plastic wrap while making the filling.<\/p>\n

Preheat oven to 425 degrees F.<\/p>\n

To make filling: In a large bowl toss together the sugar, cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly into pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on the top to allow steam to escape. For a shiny, sugary top brush top crust lightly with milk and sprinkle with granulated sugar.<\/p>\n

Bake in preheated 425-degree oven for 10 minutes then reduce the heat to 375 degrees<\/span><\/strong> and bake for about 50 minutes more or until crust is nicely browned and apples are cooked through.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n

Stadium Apple Chili<\/strong>
\nFuji apples are incredible.<\/strong> Not only do they have a wonderfully clean, sweet flavor, but their cooked texture is amazingly firm. A great shape-holder! You’ll be a true Fuji fan when you try this recipe!<\/p>\n

Makes 7 cups.<\/p>\n

2 Fuji apples or other firm cooking apple
\n1 tablespoon vegetable oil
\n8 oz wt. (1\/2 lb) coarse ground beef (chili grind)
\n4 oz wt. (1\/4 lb) hot pork sausage
\n12 oz wt. boneless pork butt, cut in 3\/4″ – 1″ cubes
\n1 cup diced onion
\n1\/2 cup diced green pepper
\n1 tablespoon minced fresh garlic
\n1\/4 cup chili powder
\n1 tablespoon dry whole oregano
\n1 1\/2 teaspoons ground cumin
\n1\/8 – 1\/4 teaspoon red chili flakes, (optional)
\n1 cup beef broth
\n1 cup beer
\n1 can (14 1\/2 oz) diced tomatoes in puree
\n2 cans (15 oz ea.) pinto beans, drained
\n1 cans (15 oz) kidney beans, drained
\n1\/2 – 1 teaspoon salt, more or less to taste<\/p>\n

Chili Toppers<\/span>
\ngrated apple
\ngrated cheddar cheese
\nsour cream
\nthinly sliced green onion<\/p>\n

Peel, core and dice the apples into 1\/2″ cubes. Set aside.<\/p>\n

Meanwhile, heat oil in a large Dutch oven over medium-high to high heat. Add the meats, stir occasionally and cook till meats are browned and no juice remains.<\/p>\n

Add onions, peppers, garlic, chili powder and spices. Stir in well, and cook stirring constantly for 1-2 minutes, being careful not to scorch chili powder.<\/p>\n

Add beef broth, beer and tomatoes. Combine well and bring to a simmer. Reduce heat and simmer uncovered for about 15 minutes.<\/p>\n

Add apples and beans and return to a simmer, cover and cook for about 20 minutes or until meat and apples are tender. Season with salt to taste.<\/p>\n

(Note: If chili gets too thick, add water as needed during cooking.)<\/p>\n

Serve with Chili Toppers of your choice.<\/p>\n

Vegetarian option:<\/strong><\/span> Substitute 1 pound peeled, 1″ cubed winter squash (such as Hubbard or pumpkin) for meats and an apple juice and vegetable broth mixture for beef broth.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n

Spicy Apple Onion Compote<\/strong>
\nMakes enough for 6 servings.<\/p>\n

1 large green apple with peel, cored and cut in chunks
\n1\/4 medium white onion, cut in chunks
\n1 1\/2 teaspoons cider vinegar or white wine vinegar
\n3\/4 teaspoon finely minced fresh ginger
\n1\/2 teaspoon finely minced lemon zest
\n1 tablespoon butter
\n1\/3 cup red pepper jam (medium spiciness)
\n1 tablespoon dried currants<\/p>\n

In a food processor pulse the apple and onion until they are chopped into 1\/4- to 1\/3-inch pieces.<\/p>\n

In a medium skillet melt the butter over medium-high heat. Add the apples, onions and ginger. Saut\u00e9 for about 5 minutes until apples and onions are just tender.<\/p>\n

Add the lemon zest, vinegar, pepper jam and currants and bring to a boil. Let boil about 2 minutes until loose and chutney-like. If compote gets too dry while cooking, add a tablespoon of water. Remove from heat and cool.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":"

Washington State and apples \u2013 they go hand-in-hand AND there is so much you can do with them. How about dessert? There is nothing more classic than warm apple pie, but even this beloved recipe can stand a new twist. Try adding in grated cheddar cheese to the crust and tossing some local cranberries into […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,18,14,11748,1404,57,9,1,4,11],"tags":[3218,9937,1731,1729,1704,1621,3149,5315,1709,4609,411,1666,1737,9965,1725,11461,5182,2292,9978,559,5560,8148,4829,1510,3828,2812,1117,3823,1386,9967,9968,9962,9974,9973,8241,1506,4444,2789,5186,459,9952,9953,1945,9938,9939,3086,1744,8620,2239,4730,5046,4901,2488,2592,3091,1743,6159,1243,1504,4139,233,3110,7974,1259,4109,9982,9983,11457,995,1499,1023,9960,1673,6137,5711,1764,1503,9981,9980,1122,2295,9949,1538,5724,1108,1378,1177,3993,1200,1654,5926,5927,328,1345,5557,1492,9789,5887,5035,2813,1086,6842,6606,1613,457,4535,338,2238,4853,9963,9964,4840,4839,8119,3743,1060,1987,324,308,9972,9971,4143,3657,3111,1040,1262,9951,1724,4617,1594,1333,5243,5769,2804,4145,6795,3982,1008,460,1385,1588,1091,7584,4018,4502,3432,3899,1596,1012,1969,2519,1230,1152,9950,2731,3155,1148,3800,271,5647,9956,2634,1718,3337,9969,9970,5649,2785,5799,9961,1004,9942,3999,4693,4692,2256,1660,4144,1292,11449,1204,8739,1714,9948,4202,9954,8650,445,9944,9943,9919,2508,1081,1082,1971,4718,7328,2839,7919,4546,5929,5277,2795,5778,4699,3123,3842,9958,9959,2791,4246,1581,1616,9979,1380,9947,2520,8150,213,8123,9941,9940,5859,2129,2505,705,582,5239,9946,9945,1015,1672,5238,1703,5065,9113,1508,727,726,9955,1652,9977,1525,5912,9975,9976,5913,706,1039,2558,1131,4151,2676,2822,7332,9966,8995,4242,9957],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n