{"id":4333,"date":"2013-10-03T18:18:59","date_gmt":"2013-10-03T18:18:59","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=4333"},"modified":"2013-10-03T18:18:59","modified_gmt":"2013-10-03T18:18:59","slug":"hooray-for-fall-apples","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=4333","title":{"rendered":"Hooray for Fall Apples!"},"content":{"rendered":"

Washington State and apples<\/a> \u2013 they go hand-in-hand AND there is so much you can do with them. How about dessert? There is nothing more classic than warm apple pie, but even this beloved recipe can stand a new twist. Try adding in grated cheddar cheese to the crust and tossing some local cranberries<\/a> into the filling for my Apple Cranberry Pie With Cheddar Cheese Crust<\/strong>. A match made for the fall as apples and cranberries are both in peak season.<\/p>\n

\"\"
\nWho’s ready for pie? I know that I am!
\nPhoto from <\/strong>Kathy Casey’s Northwest Table<\/strong><\/a>.<\/strong><\/p>\n

And apples aren\u2019t just for desserts, try adding diced apples into a chili!\u00a0 My Stadium Apple Chili <\/strong>recipe combines diced Fuji apples<\/a> with chilis, pork sausage and beans. The Fujis are nice because they keep their shape and add a touch of sweetness \u2013 perfect for tailgating and definitely oh-so northwest!<\/p>\n

For an easy appetizer I like to make a Spicy Apple Onion Compote<\/strong>. Saut\u00e9 diced apples with a little onion until just barely tender, then add in some red pepper jelly \u2013 YUM! Serve this on top of crostini or rustic crackers with a smear of goat cheese or a slice of brie and a sprinkle of toasted hazelnuts. Perfect for your fall party entertaining!<\/p>\n

Breakfast, lunch, dinner or dessert, apples are a great addition to any meal! \u2013 Kathy<\/p>\n

Apple Cranberry Pie With Cheddar Cheese Crust<\/strong>
\nMakes 1 9-inch pie.<\/p>\n

Cheddar Cheese Crust<\/span>
\n2 cups flour
\n1\/2 teaspoon salt
\n1\/3 cup shredded medium cheddar cheese
\n1\/3 cup shortening or lard
\n6 tablespoons cold butter, cut in small pieces
\n4 tablespoons cold water<\/p>\n

Pie Filling<\/span>
\n1 1\/2 cups sugar
\n3\/4 teaspoon cinnamon
\n1\/4 teaspoon nutmeg
\n3 tablespoons flour
\n7 cups 1\/8- to 1\/4-inch-sliced apples, peeled and cored (about 2 – 2 1\/2 lb.)
\n3\/4 cup coarsely chopped fresh or frozen cranberries
\n2 tablespoons cold butter, cut in small pieces
\nmilk and sugar for topping<\/p>\n

To make the crust: In a large bowl combine flour, salt and cheddar and mix evenly. Cut in shortening and butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.)<\/p>\n

Divide dough into 2 pieces then roll out into 2 circles.<\/p>\n

On a lightly floured surface roll one dough piece out to a bit bigger than your pan. Brush excess flour off of crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press\/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn\u2019t bubble up when baking.<\/p>\n

Cover the other dough piece (the pie pastry top crust) with plastic wrap while making the filling.<\/p>\n

Preheat oven to 425 degrees F.<\/p>\n

To make filling: In a large bowl toss together the sugar, cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly into pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on the top to allow steam to escape. For a shiny, sugary top brush top crust lightly with milk and sprinkle with granulated sugar.<\/p>\n

Bake in preheated 425-degree oven for 10 minutes then reduce the heat to 375 degrees<\/span><\/strong> and bake for about 50 minutes more or until crust is nicely browned and apples are cooked through.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n

Stadium Apple Chili<\/strong>
\nFuji apples are incredible.<\/strong> Not only do they have a wonderfully clean, sweet flavor, but their cooked texture is amazingly firm. A great shape-holder! You’ll be a true Fuji fan when you try this recipe!<\/p>\n

Makes 7 cups.<\/p>\n

2 Fuji apples or other firm cooking apple
\n1 tablespoon vegetable oil
\n8 oz wt. (1\/2 lb) coarse ground beef (chili grind)
\n4 oz wt. (1\/4 lb) hot pork sausage
\n12 oz wt. boneless pork butt, cut in 3\/4″ – 1″ cubes
\n1 cup diced onion
\n1\/2 cup diced green pepper
\n1 tablespoon minced fresh garlic
\n1\/4 cup chili powder
\n1 tablespoon dry whole oregano
\n1 1\/2 teaspoons ground cumin
\n1\/8 – 1\/4 teaspoon red chili flakes, (optional)
\n1 cup beef broth
\n1 cup beer
\n1 can (14 1\/2 oz) diced tomatoes in puree
\n2 cans (15 oz ea.) pinto beans, drained
\n1 cans (15 oz) kidney beans, drained
\n1\/2 – 1 teaspoon salt, more or less to taste<\/p>\n

Chili Toppers<\/span>
\ngrated apple
\ngrated cheddar cheese
\nsour cream
\nthinly sliced green onion<\/p>\n

Peel, core and dice the apples into 1\/2″ cubes. Set aside.<\/p>\n

Meanwhile, heat oil in a large Dutch oven over medium-high to high heat. Add the meats, stir occasionally and cook till meats are browned and no juice remains.<\/p>\n

Add onions, peppers, garlic, chili powder and spices. Stir in well, and cook stirring constantly for 1-2 minutes, being careful not to scorch chili powder.<\/p>\n

Add beef broth, beer and tomatoes. Combine well and bring to a simmer. Reduce heat and simmer uncovered for about 15 minutes.<\/p>\n

Add apples and beans and return to a simmer, cover and cook for about 20 minutes or until meat and apples are tender. Season with salt to taste.<\/p>\n

(Note: If chili gets too thick, add water as needed during cooking.)<\/p>\n

Serve with Chili Toppers of your choice.<\/p>\n

Vegetarian option:<\/strong><\/span> Substitute 1 pound peeled, 1″ cubed winter squash (such as Hubbard or pumpkin) for meats and an apple juice and vegetable broth mixture for beef broth.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n

Spicy Apple Onion Compote<\/strong>
\nMakes enough for 6 servings.<\/p>\n

1 large green apple with peel, cored and cut in chunks
\n1\/4 medium white onion, cut in chunks
\n1 1\/2 teaspoons cider vinegar or white wine vinegar
\n3\/4 teaspoon finely minced fresh ginger
\n1\/2 teaspoon finely minced lemon zest
\n1 tablespoon butter
\n1\/3 cup red pepper jam (medium spiciness)
\n1 tablespoon dried currants<\/p>\n

In a food processor pulse the apple and onion until they are chopped into 1\/4- to 1\/3-inch pieces.<\/p>\n

In a medium skillet melt the butter over medium-high heat. Add the apples, onions and ginger. Saut\u00e9 for about 5 minutes until apples and onions are just tender.<\/p>\n

Add the lemon zest, vinegar, pepper jam and currants and bring to a boil. Let boil about 2 minutes until loose and chutney-like. If compote gets too dry while cooking, add a tablespoon of water. Remove from heat and cool.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":"

Washington State and apples \u2013 they go hand-in-hand AND there is so much you can do with them. How about dessert? There is nothing more classic than warm apple pie, but even this beloved recipe can stand a new twist. Try adding in grated cheddar cheese to the crust and tossing some local cranberries into 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