Apples in infinite variety: delightful raw or cooked

I have been truly blessed this year with two families of really nice new neighbors. Both couples have been so kind and helpful — from stacking wood, picking up a newly purchased sofa, to hauling trash and doing small errands that I — many years’ car-less — can no longer do for myself. One especially appreciated gift came from the “across the road” in the form of a beautiful home-made apple strudel! The lady of the house is from Czechoslovakia and her sweet offering reminded me of my Norwegian Grandma Davidson’s cookery back in the ’30s. One of her delights is this heavenly memory from her old cast iron skillet which I still use.This works for breakfast, brunch or supper; a winner!

Oven Apple Pancakes

(4-6 servings)

2 large, firm cooking apples, peeled, cored sliced

2 tablespoons pure maple syrup

1 tablespoon lemon juice

4 tablespoons butter

3 eggs

½ cup whole milk or light cream

½ cup flour

½ teaspoon cinnamon

¼ teaspoon salt

Preheat oven to 425 degrees. Toss apple slices with the maple syrup and lemon juice and set aside. Melt the butter in a medium cast-iron skillet and remove from heat.

Beat eggs and milk in a bowl with 1 tablespoon of the melted butter. In another bowl, combine the flour, cinnamon and salt and whisk in the egg mixture until smooth.

Return skillet to heat and sauté the apples in the remaining butter over high heat. Toss and turn with a spatula for even cooking; don’t let them get mushy. After 2-3 minutes, spread them evenly over the bottom of the skillet and slowly pour on the batter. Bake in the oven for 15-18 minutes until very puffy and lightly browned. Serve in wedges immediately (it will fall soon like a soufflé) directly from the pan and drizzle with warm maple syrup or cream.

An apple pie is the epitome of down-home welcoming desserts. We have two to choose from today - both rich and delectable; our first a double-layer delight, is pictured above.

French Apple Pie

Unbaked double crusts.

Nut filling:

3/4 cup ground walnuts

2 firm-packed Tbs. light brown sugar

1 Tbs. milk

2 Tbs. beaten egg

1/4 tsp. EACH vanilla and fresh lemon juice

1 Tb. softened butter

Apple Filling:

5 cups peel, sliced Granny Smith apples

1 tsp. fresh lemon juice

3/4 cup cane sugar

2 Tbs. flour

1 tsp. cinnamon

1/4 tsp. EACH nutmeg and salt

2 Tbs. butter

Heat oven to 425F. For nut filling, combine all ingredients, spread evenly over bottom of unbaked pie shell.

For apple filling, place apples in large bowl, sprinkle with lemon juice, toss to coat. Combine all dry ingredients, sprinkle over apple slices, spoon over nut filling; dot with butter. Cover with top crust, folding under bottom crust with damp fingers, pinching and fluting with fingers. Cut slits/design in top for steam escape. Bake at 425 for 50 minutes, covering edges with foil if pastry browns too much. Remove and cool until barely warm or room temperature before serving.

Apple Maple

Cream Pie

Crust: Unbaked 9- or 10-inch crusts for two-crust pie

Filling:

6 cups peeled, sliced baking apples (Granny Smith is great)

1 cup pure cane sugar

2 Tbs. quick-cooking tapioca

½ teaspoon salt

¾ cup pure maple syrup

½ cup whipping cream

Heat oven to 400F. For filling, place prepared apples, sugar, tapioca and salt in large bowl, tossing to thoroughly coat apples. Combine maple syrup and whipping cream in small bowl; pour over apple mixture. Refrigerate until needed.

Prepare bottom crust and place in pie-pan; spoon filling into shell. Moisten pastry edge with water, place top crust over and trim ½-imch beyond edge of pie-pan. Fold top edge over bottom crust and pinch/flute edges tightly together. Cut slits in top for steam escape. If you wish, you may glaze the top by brushing milk evenly over crust, and sprinkling lightly with sugar.

Bake at 400F for 50-60 minutes, until evenly light golden brown and bubbly.

Prefer a cake? Here’s an elegant winner!

Apple-Walnut Cake

4 cups peeled, cored, finely chopped cooking apples

1 cup cane sugar

1 cup chopped walnuts

2/3 cup butter, melted

2 eggs, slightly beaten

2 teaspoons vanilla

2 cups flour

2 teaspoons cinnamon

1 teaspoon EACH baking powder and baking soda

¼ teaspoon EACH ground allspice and cardamom

1/8 teaspoon salt

Set oven to 350 degrees. In large mixing bowl combine apples, sugar, walnuts and melted butter; stir in eggs and vanilla. In a medium bowl, stir together flour, cinnamon and all remaining dry ingredients. Mix well and add to apple mixture, stirring until just combined.

Grease and flour a 13x9x2-inch baking pan and pour in batter, spreading evenly. Bake about 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes before serving warm. The sky’s the limit for toppers: Whipped cream, ice cream, a garnishment of fresh apple slices, more chopped walnuts, or simply powdered sugar, as desired!