we've been completely taken over by apples in our house. when jonny and i went scrumping, we managed to gather rather a lot...
♥ about 3 times this amount really. one large backpack and two canvas bags. not bad really - especially as they were all free from wild apples trees in our local countryside.
i spent time at the weekend wrapping each apple in newspaper to store over the winter. that's what people always used to do before you get could them imported. it's such a tender and loving thing to wrap each one - treating them in such a precious way, and placing them carefully so they don't bruise. we've now got them in trays in the front porch, where they'll be pretty cool, until spring comes and they've all been eaten, or turned into apple sauce.
♥ i even have jars dedicated to storing the lovely stuff.
one of my favorite easy ways to use up both apples and apple sauce is to make a swedish apple pie - called so because this is what my swedish grandmother makes with her scrumped apples. and it has delighted me for many autumns past.
♥ my version is a little different than Farmor's. it changes each time i make it, but i never put sugar in it, because the apples give it plenty of sweetness anyway. though, i do love putting Swedish pearl sugar on top to make it look pretty!
♥ particularly delightful with a little homemade yogurt...
molasses apple tart with rye crust recipe
for the crust:
150g buckwheat flour
50g rye flour
50g wholewheat flour
125g ghee/coconut oil
zest of 1 lemon
1 tsp molasses
1 tsp water
for the filling:
6 apples, peeled, cored and sliced thinly
4-5 Tbsp applesauce
1 tsp molasses
1 tsp cinnamon
1 tsp mixed spice
2 Tbsp sultanas/raisins, optional
1 dsp pearl sugar, optional
1. rub the ghee or coconut oil into the flours, until it looks like fine breadcrumbs.
2. then add in the lemon, egg and molasses and mix thoroughly. use the tips of your fingers to keep it light.
3. add in the water, more if necessary, to form into a ball.
4. press 3/4 of the mixture into a greased quiche tin, and part bake for 10 minutes in a low oven.
5. combine the sliced apples, applesauce, molasses, cinnamon and mixed spice (and raisins if you like) in a pan on a low heat and cook gently for 5 minutes to soften the apple. then pour the mix into the prebaked pastry shell.
6. roll out the rest of the pastry, and arrange in a criss-cross pattern on top of the apple filling. it also looks quite nice if you twist the strips too.
7. sprinkle with the pearl sugar, and bake until golden, or for about 30 minutes in the centre of the oven on a low-moderate heat. when the smell starts to infuse the kitchen, it is almost always ready!
Cook's Notes: you can totally make this with your choice of flours in the crust - just remember the half fat to flour rule, and your crust will never fail! if you really like a very sweet pie crust, you can add in some agave nectar or honey to give it an extra boost.
due to the sheer quantity of malus domestica, we've also been eating apple blackberry crumble, apple porridge, baked apples, bircher muesli, apple pancakes, apple scrambled eggs, apple cabbage coleslaw, apple almond milk tart...
what's your favorite way to eat or cook apples?
currently watching: river cottage - the new vegetable series. it's interesting how hugh fearnley-whittingstall is moving more towards a less meat-filled way of eating!