Tag: Apples

Jesse’s Apple Pie

Natalie Hanson

Crust

1 3/4 c unbleached flour
1/3 c whole wheat flour
1/2 tsp of salt
1/2 c of shortening
5 Tbsp butter
1 egg and sugar for brushing

  • Blend flours and salt with a pastry blender: cut in butter and shortening until small uniform crumb size.
  • Stir in 3 1/2 to 4 Tbsp water with a fork.
  • With hands, push together into two equal size balls.
  • Cover and let sit while preparing filling.

Filling

Northern Spy apples are hard to find – they are a combination of Northern Spy and Cortland.

5 large Northern Spy apples, peeled and sliced thin
3/4 c of sugar
1 tsp of cinnamon
3 Tbsp of flour
2 tsp freshly grated orange peel
1 Tbsp butter

  • Mix sugar, flour, cinnamon and orange peel together thoroughly.
  • Roll out bottom crust between two sheets of waxed paper and place it in a 9-inch ceramic pie plate.
  • Layer apples in spiral in crust, sprinkling with sugar mixture and dotting with butter as you go.
  • Roll out top crust and place over apples, trim and crimp edges.
  • Brush with egg beaten with 2 tsp of sugar.
  • Make slits in crust.
  • Bake at 400 F for 10 minutes. Reduce heat to 375 F and bake 25 to 30 minutes or longer – until nicely browned.

Pork roast with apples

Natalie Hanson

3 boned rib end loin pork roast (boned and tied, about 6 lb each)
Salt, oil
6 small apples
2 Tbsp of brown sugar
3 Tbsp of butter
1/2 cup of water
1 cup of light beer 

  • Preheat oven 450°F.
  • Rub salt over the roast and grease the roasting pan with the oil.
  • Brown the roast and the bones for 20 minutes.
  • Reserve the bones.
  • Meanwhile peel the apples whole.
  • Core each 3/4 of the way through.
  • Put 1 tsp of brown sugar and 1/2 Tbsp of butter in the hole.
  • Add the apples to the roast and the bones.
  • Reduce temperature to 375°F, add 1/2 cup of water to the roasting pan and roast for another 40 minutes.
  • Baste frequently and add water as needed.
  • Pour a cup of beer in the pan and continue cooking for another 50 minutes, basting constantly even as the pan juices become syrupy.
  • Remove the roast and make sure the internal temperature reads 150/160°F.
  • Allow it to rest for 5 minutes.
  • Cut the strings and slice.
  • Degrease the pan juices, adding the juices spewing out of the roast.
  • Bring to a boil.
  • Taste and correct seasoning.