Thanksgiving Baking

We went apple picking this week so I could do some baking for Thanksgiving weekend. The woman at the orchard told me that she does all her baking with Dudley apples, as opposed to Courtlands which I normally use. I figured that the Apple LAdy knows best, so we went with Dudley this year...and they did not disappoint! I made two desserts as we had dinner with each of our families.

We had an alternative Thanksgiving dinner with Josh's parents on Sunday: parmasean-crusted pork chops, twice baked potatoes, and maple green beans. I needed to be traditional with dessert though...Apple Pie!

1 1/2 cups flour
2 tsp white sugar
1 tsp salt
1/2 cup oil
2 Tbsp milk

With a fork, mix all ingredients until you can work dough with your hands. Roll out and press into pan. Cut away excess and reserve. Bake at 400' for 10 minutes. Roll out extra dough to piece on top of filling.

5 Dudley apples, peeled/cored/sliced
2 Tbps brown sugar
1 Tbls white sugar
1 tsp cinnamon

Mix all ingredients until apples are well-coated. Fill prepared crust and piece extra dough on top - either as one sheet with steam holes, or cut pieces as shown.
On Monday, we had turkey dinner with my family. We were a bigger crowd, so I needed to make dessert in a much larger pan. I found this at all, though (like usual) I didn't follow the recipe exactly.

10 Dudley apples - peeled, cored and sliced
Apple seasoning: 2 Tblsp brown sugar, 1 Tbsp white suga, 2 tsp cinnamon
1 1/4 cup maple syrup
1 cup butter
1 cup brown sugar
1 1/2 cups flour
1 pinch salt
1 1/2 cup rolled oats

Toss apples with seasoning, and place in a 9X13 baking dish. Pour the maple syrup over the apples. In a bowl, cream together the butter and brown sugar. Stir in the flour, salt and oats. Sprinkle the oat mixture over the apples. Bake at 350' for 45-55 minutes, until golden and bubbling.

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