Hello My Foodie Friends!
[From the Fall 2023 Showcase of Homes Magazine]
It is apple time in New York. Wow, apple pies, apple sauce, apple turnovers, apple juice and cider and simply - apples. The smells and sounds of autumn brings back very fun memories of my adventures as a young child. I was always full of energy and creative ambition. One specific autumn memory includes a raid that included a large number of kids from the neighborhood I lived in. To this day, my brothers and I call it “The great army tent camp out and apple raid.”
We grew up in your typical baby boomer neighborhood of 4.7 kids per household. I was eight yrs. old, and my brothers were seven and six respectively. We had just moved to the neighborhood and were hoping to make friends with the other kids. My dad who still had ties to his army buddies, went out and bought an army surplus tent. But this wasn’t just any tent, it was huge. It made the tents on the TV show MASH look tiny. We begged our dad for a camp out and “could we invite some of our new friends from the neighborhood?” He said “sure” so we proceeded to invite every little boy in the neighborhood. But there was one requirement: you had to have a bike. One particular evening at about dusk, there was a convoy of little boys on bikes with their sleeping bags and pillows. My parents were a little overwhelmed when about fifteen little boys of various ages ranging from five to eight years old arrived at the Reardon household doorstep. My parents had to ask each little boy for their phone number to speak to their parents to make sure it was okay with them to spend the evening at our home. That evening, we all bunked side by side in the tent and we fit with ease. I was the oldest by two months so my dad said, “you’re in charge, and I don’t want any shenanigans from you kids.” Later, when my dad left, I looked at my army and said, “oh boy are we going to have fun!” A half mile away, was the biggest apple orchard in town. We waited until we knew everyone was asleep. You see, I had a plan.
I told all the boys to take the pillowcases off their pillows and we were going on a raid to get apples. Now, some of the younger ones were very afraid so we said “if you don’t want to go you can stay here and we will be back soon.” We got on our bikes, wrapped our pillowcases around our necks, and headed out for the local orchard. When we got there, we all started quietly picking apples. We had our pillowcases about half full when one of the boys, I think it was Johnny Babbs or Karl Sobie, started yelling that there was a dog and somebody was coming. Pillowcases started to get dropped and I yelled out “run for it, lets get to the bikes!” We urgently took off for home. I held on to my apples because I didn’t want to let them go. We giggled when we got back until we finally fell asleep. The next day, word of the apple raid got out. My mom demanded that my brothers, Danny, Billy, and I return the apples and apologize to the owner of the apple orchard. It was the longest bike ride of our lives. We rode onto his farm and knocked on his door. An “old” man answered the door or at least I thought he was old, but he was probably only around forty-five, but that was “old” to me back then. We told him that we were sorry, and we returned the apples and that we meant no harm. He was not a happy farmer. He told us that this is how he fed his family and that when you took his apples you were taking from his family’s table. His dog came out to greet us also; it was a small dog but seemed big to us at the time. He let us go and said don’t do it again. To the rest of the kids in the neighborhood, we were heroes because they didn’t have to go back and apologize. The story of that raid is still told today when we get together.
Deep-Dish Caramel Apple Pie
Ingredients
CRUST:
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 1 stick unsalted butter, cubed and chilled
• 5 tablespoons ice water
STREUSEL TOPPING:
• 1/2 cup all-purpose flour
• 1/3 cup old-fashioned rolled oats
• 1/3 cup packed light brown sugar
• 5 tablespoons unsalted butter, cubed
FILLING
• 3 pounds Granny Smith apples (about 6)—peeled, cored and sliced 1/4 inch thick
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• Whipped cream, for serving
Recipe courtesy of Kay Chun at foodandwine.com
Instructions
Make the crust. In a food processor or mixer, pulse/mix the 1 1/2 cups of flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter remaining. Sprinkle the ice water on top and pulse until evenly moistened. Turn the dough out onto a work surface, gather up the crumbs and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
On a lightly floured work surface, roll out the dough 1/8 inch thick. Ease the dough into a 9-inch deep-dish glass pie plate. Trim the overhanging dough to 1/2 inch, fold it under itself and crimp decoratively. Refrigerate the crust until chilled, about 15 minutes.
Meanwhile, make the streusel topping. In a medium bowl, combine the flour, oats and brown sugar. Using your fingertips, blend in the butter until clumps form. Refrigerate until ready to use.
Make the filling Preheat the oven to 375°. In a large bowl, toss the apples with the flour, cinnamon and salt until evenly coated.
In a large skillet, combine both sugars and cook over low heat, swirling the pan occasionally, until the sugar is melted, and the caramel is amber in color, about 5 minutes. Add the cream, butter, and lemon juice (the caramel will bubble vigorously) and cook, stirring occasionally, until smooth, about 5 minutes.
Mound the apples in the crust. Pour the caramel over the apples and bake for about 30 minutes, until the crust is lightly golden. Top the apples with the streusel and bake for about 40 minutes longer, until the apples are tender, and the topping is golden. Transfer to a rack to cool completely. Serve with whipped cream.
So that leads to the fun gadgets that you can use for your apple pleasures. The first gadget is a simple corer and removes the core with a simple twisting motion. The next one is an apple corer/divider. In one motion, you can core and slice your apples into eight pieces. The last one is an apple peeling machine which is quick and easy to use. It works great with apples or potatoes. It can slice and core, or just peel. It is suction mounted and holds securely to smooth surfaces.
Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at Railroad Place in Saratoga Springs for your assortment of apple cooking gadgets to help you with your family culinary creations.
Our children are the apple of our eyes. Let’s have fun picking apples and making beautiful family memories together. Remember my Foodie Friends, “Life Happens in the Kitchen!”