Apple Slices from Fall - June 21, 2013

Our garden beds are flourishing this year.  The big focus is tomatoes with a total of 15 plants.  We are already harvesting peas, lettuce, raspberries and kale.  Other plants include okra, squash, cucumbers, beets, horseradish, fennel, blackberries, watermelon and garlic.  I can hardly wait to start eating it all, and putting things up for this coming winter.  In anticipation, I decided to clean out the freezer to start making room.  I found the last two bags of frozen apple slices.  No one was on the mood for an apple pie, so I simply googled frozen apple slices and discovered there are actually two very different recipes call baked apple slices. The first is a simple apple dessert that is microwaved, not baked and perfect for those with lots of apples to have on a warm Summer or Fall evening.  I made it and served with vanilla ice cream, but it would be equally good with whipped cream.  It was especially good because our friends Adam, Mary and Eva brought us back real maple syrup from them summer vacation!

Baked Apple Slices

Two to four peeled and sliced apples

2 T. Sugar

1 tsp. cinnamon

1/4 tsp. salt

1-2 T. Maple syrup

Mix all ingredients except apples and syrup and sprinkle on apples.  Microwave for 3-5 minutes until warm and cooked through.  Drizzle syrup on top and serve with ice cream or whipped cream.

The second is a German recipe made for family gatherings that is very popular in Particular neighborhoods and bakeries in Chicago.  It is basically an apple sheet pie.

Apple Slices

Pastry:

2 cups sifted flour

1/2 teaspoon each: baking powder, salt

3/4 cup lard

1/2 cup water

2 egg yolks

1 teaspoon lemon juice

Filling:

1 1/4 cups sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

1/4 teaspoon salt

1 1/4 cups water

3 pounds cooking apples, pared, cut in sixteenths

Sift flour with baking powder and salt. Cut in lard until mixture is in coarse crumbs. Mix water, egg yolks and lemon juice; add to flour mixture. Blend gently with fork. (Mixture is very moist.) Wrap in waxed paper; chill at least 6 hours or overnight.

Mix sugar, cornstarch, cinnamon and salt in a saucepan; add water. Cook, stirring frequently, for 5 minutes. Add apples; simmer for 10 minutes.

Divide pastry in half; roll one piece on well-floured pastry cloth or board into a rectangle about 15 by 11 inches, using a stocking-covered rolling pin; turn out into a 13- by 9- by 2-inch baking pan. Bring dough up against sides of pan about 1 inch. Turn apple mixture into pan. Roll remaining dough to fit top of pan. Cut steam vents; lay over apples. Press edges of dough firmly together; seal.

  

There is, of course, another easy way to use apple slices very common in Eastern Kentucky.  It is fried apple slices.  You simply brown a couple tablespoons of butter in a frying pan and sauté the apple slices with as much or as little brown sugar as you like.  they are great with fried or baked pork and summer vegetables of all types.  We had ours with baked chicken and potatoes, sliced tomatoes and avocado, sautéed kale and fried okra.

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