For the past two weeks we've received apples and I tried out this apple dish looking for something a bit lighter than the standard pie or crumble/crisp (since I make these quite frequently).
Crust: see recipe here
3 medium apples, peeled,cored, halved, and sliced crosswise into 1/4-inch thick slices (about 2 1/2cups)
2 tablespoons fresh lemon juice
1 tablespoon brown sugar
1/4 cup maple syrup, divided
3 tablespoons all-purpose flour
1 tablespoon unsalted butter, diced
1 large egg white
1 tablespoon water
1 tablespoon coarse sanding sugar
Preheat oven to 400 degrees
- To make filling: Toss apples with lemon juice, brown sugar, 3 tablespoons maple syrup, and flour.
Unwrap dough and place on 16-inch square of parchment paper. Roll into a 15-inch circle. Place dough and parchment on rimmed baking sheet; arrange apples in center, leaving a 2-inch border. Fold edges in; press gently to seal. Dot apples with butter.
Whisk egg white and water together in a small bowl. Brush edge of dough with egg wash and sprinkle with coarse sugar. Loosely cover with foil; bake 25 minutes. Uncover; bake 15-20 minutes or until tender and golden.
Let stand 20 minutes. Brush apples with remaining 1 tablespoon maple syrup. Cut into 8 wedges; serve.
This came out delicious and could be paired with vanilla bean ice cream. The maple had such a subtle flavor that I'll add a bit more when I make it next.
Fresh Fork WEEK 20
1 lb ground pork
1 head cabbage
1 head cauliflower
2 bell peppers
1 pint grape tomatoes1 bunch collard greens
2 ct eggplant
1 dz pasture raised chicken eggs
1 lb breakfast patties
3 lbs yukon gold potatoes
1.5 lb bag untoasted organic oats
1 bunch beets with tops
1 lb fingerling potatoes
3 lbs turnips
Quarter peck Melrose Apples
8 oz Mayfield Rd cheese (assorted)
1 head napa cabbage
1 quarter peck jonagold apples
1 bag of mixed salad/braising greens
2 ct butternut squash