A Bushel and a Peck

     October is such a tease. The morning and evenings are chilly, but the days are glorious and bee-filled, perfect for outdoor activities. This weekend was the ideal backdrop for apple-pickin and eatin. Mostly eatin. We wanted to pick Jonathan apples for  our treats, but the hayride was too short. How often do you ride on hay? If you're me, you do not, because you're allergic to grass. I digress. Anyway, we picked the tractor that went to the golden delicious field, which was also by the stayman-winesap trees. I'm not gonna lie, we tasted the latter to make sure they were a good addition to the goldies. They were! After picking up some apple cider ( when it rains, it pours), we went back home and baked the fruits of our labor.

Apple Upside-Down Cake & Apple Crumb Pie

Classic crust action. Cut the cold fat into the flour, sugar, and salt. Slowly add the cold water and bring the dough together. I lost my pastry blade so I worked quickly. My paws get pretty warm. Put that away while we make all the other things.

Now you can peel all of your apples, but not with this. This is the destroyer of dreams. If you're into fiber, you don't have to peel them, but I think the overall effect is better peeled. 

Cake time. Not pictured: the 9-in cake pan that butter was melted in, and was then sprinkled with brown sugar and grated ginger, which replaced the crystallized ginger called for. The apples were then artfully arranged on top. Next, cream the butter and the sugar and add the rest of the wet ingredients. Add the dry ingredients and lightly mix to combine. Pour over the arranged apples.

Back to pie. Mix the spices, flour, lemon juice, sugar, and apples together. The recipe calls for cornstarch, but mamma always says flour (1/4 c) goes with apple. We actually made all these treats as offerings to the gods so the Birds would win. Strategic. 

Now the pie goes in at a higher temperature for half an hour, NAKED. After the half hour has elapsed, you can cap ya pie with its oatmeal crust. To make the crust, simple cut the butter into the flour, oats, brown sugar, spices, and salt. We added a little water to make more of a spaceship shield. We also doubled the crumb recipe because we're fat.

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Both can now go into the lower temperature oven for half an hour.

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After consuming this plate with a mug of apple cider, I have to say, I've never felt more like a lumberjack. 

Recipes

Pie (adapted from Ken Haedrich's "Pie")

400 F-375 F 30 min. each

Crust:

1 1/2 c flour

1 1/2 tsp sugar

1/2 tsp salt

1/4 c cold butter, diced

1/4 c cold shortening

1/4 c cold water

Filling:

7 c sliced apples

1/3 c sugar

juice and grated zest of 1 lemon

1/4 tsp nutmeg

1 1/2 Tbsp cornstarch

Crumb(this is the doubled recipe):

2 c flour

1/2 c rolled oats

1 1/3 c brown sugar

1 tsp cinnamon

1/2 tsp salt

1 c butter, diced

Cake (adapted from Raymonde Bourgois' recipe in Taste of Home Sept/Oct)

375 F 30 min.

Apples:

1/4 c butter, cubed

1/4 c brown sugar

1 Tbsp finely chopped crystallized ginger

2 large apples, peeled and sliced

Batter:

1/2 c butter, softened

2/3 c brown sugar

2 eggs

1 tsp vanilla

1 1/2 c flour

2 tsp baking powder

1 tsp ground ginger

1/4 tsp salt

1/2 c 2% milk