It was apple fest at my house recently.
I found myself with a whole bunch of apples that needed to be used.
First my friend brought me a few heirloom type of green apple, which she could not remember the name for. Then a couple days later a big bag of apples appeared anonymously on my back steps. I think they were Macintosh. I am pretty sure they came from my neighbor. Thank you neighbor, if it was you.
Of course, one might immediately think, make pie. But that seemed like too much work on a hot day, so I started apple fest by making a vat of applesauce. Easy peezy. Peel the apples add a pinch of cinnamon a dash of water cook till mushy. Add some maple syrup. Done deal. Half the apples used.
Now what to do with the rest of the apples? I had a brunch to go to the next day so I decided to bring something made with, you guessed it, apples. I settled on a Swedish apple pie. Because it sounded easy, and it was. Not really like a pie at all.
It was more like apple cake and apple crisp all rolled in to one. Just a topping made from ¾ cup creamed butter, 1 cup sugar, 1 teaspoon cinnamon and 1 cup flour, 1 egg. Mixed well and spread over the top of 1½ pounds peeled and sliced apples (about 4 medium apples or 3 large ones) that have been tossed in 1 tablespoon sugar. I added a pinch of nutmeg and a dash of brandy too. (Because … why not?) Bake in a pie plate type dish at 350 degrees for 45 minutes to an hour. Or till it looks golden brown and the apples are tender.
I deemed apple fest a success. Two easy ways to use up a large quantity of apples.
I might have to have another apple fest soon.
—LUCY
In our current kitchen-less state, we have opted for what I consider the first and still the best apple recipe:
1. Take an apple out of the fridge.
2. Rinse it off.
3. Twist off the stem.
4. Commence to eat the apple.
As Henry (a guy who lived in the woods a long time ago) once wrote, “Simplify. Simplify.”
— LOU