Crooked Run Orchard

Apple Crumble Pie

One of our favorites!

PASTRY

2 1/4 cups flour

1/4 cup sugar

1/2 teaspoon salt

1 cup (2 sticks) cold butter, cut into pieces

1/4 cup cold water

Flour (for sprinkling)

1. In a food processor, pulse the flour, sugar, salt, and butter until the mixture resembles coarse crumbs. Add the water and pulse again until dough just begins to come together, but doesn’t form a ball.

2. Turn the dough out onto a lightly floured board, knead gently until it comes together, then cut it into 3 equal pieces. Flatten each piece into a disk and wrap in foil. Refrigerate at least 1 hour or overnight.

TOPPING

1 cup flour

4 tablespoons granulated sugar

4 tablespoons brown sugar

1/2 cup (1 stick) cold butter, cut into pieces

1. In a food processor, combine the flour, granulated and brown sugars, and butter until the mixture forms coarse crumbs. Do not overwork the mixture.

2. Transfer to a bowl, cover, and refrigerate.

FILLING AND ASSEMBLY

3 pounds baking apples (Cortland, Northern Spy, Jonagold, Rome, Braeburn) peeled, cored, and sliced

Scant 1/2 cup granulated sugar

2 tablespoons flour

1/2 teaspoon ground cinnamon

Pinch of ground nutmeg

1. In a bowl, toss the apples, granulated sugar, flour, cinnamon, and nutmeg.

2. Toss well and set aside.

3. Set the oven at 375 degrees.

4. Remove 1 disk of dough from the refrigerator. On a lightly floured counter, roll the dough to a 12-inch round. Lift the dough onto the rolling pin, ease it into the pie pan, and gently press it into the bottom. Fold the rim of pastry under itself around the edges; crimp the border.

5. Mound the apples in the pastry. With your fingers, spread the topping evenly over the apples.

6. Bake the pie for 1 hour or until the fruit is bubbling around the edges. Place a baking sheet on the rack under the pie plate to save your oven from bubbling juices.

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Sam’s Favorite Peach Pie

This summer favorite has been proclaimed by Sam Brown as “The best peach pie I’ve ever tasted, and I have tasted a lot of peach pies over the years!”

INGREDIENTS:

1 double pie crust

1 egg, beaten

5 cups sliced peaches (peels on or off, your choice)

2 tablespoons lemon juice

1/2 cup all purpose flour

1 cup white sugar

1/2 teaspoon ground cinnamon

1 teaspoon almond extract

1/4 teaspoon salt

2 tablespoons butter

DIRECTIONS:

1. Preheat the oven to 450 degrees.
2. Line the bottom and side os your favorite plate with one of the pie crusts.
3. Place the sliced peaches in a large bowl and sprinkle with the lemon juice and almond extract. In another bowl, sift together flour, sugar, cinnamon and salt. Add the sifted dry ingredients to the peaches and fold together gently with a lrge rubber spatula until all of the slices are covered with the resulting paste.
4. Pour the peach filling into the pie crust and dot with butter. Add the top crusts, leaving steam vents, or, better yet, lattice the top of the pie. Brush the entire top crust with the beaten egg – this ensures a deep golden color and even cooking, then sprinkle the top crust with sugar if you’d like.
5. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees and bake for an additional 30 to 35 minutes until the crust golden brown and the juice is bubbling through the vents.
6. Cool before serving.
7. HINT: Place a baking sheet on the rack under the pie as insurance against juices bubbling out of the pie and into the bottom of your oven.

Beet Cakes with Greek Yogurt

2 tablespoons unsalted butter, to grease baking pans
3 to 4 medium beets, to make 1 1/4 cups finely chopped
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons pomegranate molasses
1 cup applesauce
2 large eggs
1 cup buttermilk
3/4 cup dark brown sugar
1/3 cup vegetable oil
Sweet Greek Yogurt, recipe follows
Beet Garnish, recipe followsSweet Greek Yogurt:
2 cups unsweetened Greek yogurt
1/4 cup honeyBeet Garnish:
1 small beet
1/4 cup powdered sugar

Preheat oven to 350 degrees F.

Lightly grease 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor. Process with blade attachment until finely chopped.

In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, applesauce, eggs, buttermilk, and sugar together. Now mix wet ingredients with dry ingredients, add a pinch of salt, and then fold in the processed beets.

Set ramekins out on a sheet tray. Divide batter amongst ramekins and bake in the oven for 20 to25 minutes until they have puffed up and a cake tester inserted in the center comes out clean.

Serve with Sweet Greek Yogurt and top with Beet Garnish and powdered sugar.

Combine yogurt and honey in a mixing bowl. Stir with a wooden spoon so they are just combined. Serve with warm beet cake.

Yield: 4 servings

Preheat oven to 150 degrees F.

Shave the beet into thin slices using a mandoline or sharp knife. Line a roasting dish with parchment and set the beets out in a single layer on the tray. Top with powdered sugar. Cover with another sheet of parchment, carefully pressing out any air bubbles. Top with another tray to add weight and bake on a low temperature to dehydrate the beet slices without over-cooking them. Bake for 2 to 3 hours, until dry and crispy. Use as a garnish on top of the beet cakes.