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All About Apples Recipes by Leslie Grow

A Trio of Apples

PHOTOGRAPHY BY LESLIE GROW

You know what they say, an apple a day keeps the Doctor away…With so many varieties of apples available, there’s an apple for just about anyone. Tart or sweet, we love that crisp apples can be used in so many recipes. They are versatile and delicious no matter what form they take. Here we have three mouthwatering recipes from Leslie Grow that highlight apples all the way to the core. Enjoy!

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Apple Tart

PHOTO: Leslie Grow
Rustic Apple Tart
 
Author:
Ingredients
Caramelized Apple Filling
  • 3 Tbsp unsalted butter
  • 3 baking apples (pink lady, granny smith, fuji) peeled, cored, and cut into ¼ inch slices
  • ½ cup sugar
  • 1 tsp cornstarch
  • ¼ tsp ground cinnamon
  • ¼ tsp allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1½ tsp vanilla extract
Tart Dough
  • 2½ cups all-purpose flour
  • 2 Tbsp sugar
  • ½ tsp salt
  • 8 oz (16 Tbsp) unsalted butter, cut into ½ inch pieces and chilled
  • ⅔ cup ice water
Instructions
Caramelized Apple Filling
  1. In a large skillet over medium-high heat, melt 3 tablespoons butter.
  2. Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt. Mix until apples are evenly coated. Cook about 16 minutes, stirring occasionally.
  3. Remove skillet from heat and stir in vanilla. Set aside.
Tart Dough
  1. In a large bowl, mix together the flour, sugar, and salt.
  2. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces.
  3. Add the ice water all at once to the flour and butter.
  4. Mix the dough just until it begins to come together.
  5. Shape it into two disks, wrap the disks in plastic and refrigerate for at least 1 hour.
Assembly
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Divide the dough into 4 equal portions.
  3. Flatten each portion into small disks about 6-7 inches in diameter, does not need to be precise. Transfer dough to baking sheet.
  4. Fill each portion with ⅓ cup of apple filling, leaving at least an inch of dough on the outside edge.
  5. Fold dough towards the center of the tart to create a rustic crust (the dough will not cover the tart completely). Chill for 10 minuets.
  6. Before baking, brush the top and edges of the tart with melted butter and sprinkle with sugar.
  7. Bake tart for about 45 minuets or until dough is golden brown.

Apple Handpies

PHOTO: Leslie Grow

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Salted Caramel Apple Cinnamon Hand Pies
 
Author:
Serves: 16-18
Ingredients
Apple Filling
  • 1 cup lemon juice (prevents apples from browning)
  • 3 apples, peeled, ¼ in thick (pink lady, granny smith, fuji)
  • 3 Tbsp butter
  • ⅓ cup raw sugar (castor, unrefined, large granule sugar)
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ⅛ tsps freshly grated nutmeg
Crust
  • 18 sheets frozen phyllo pastry, thawed
  • ½ cup (approx.) unsalted butter, melted
  • ⅓ cup (approx.) granulated sugar
Salted Caramel Sauce
  • 2 cups granulated sugar
  • 12 Tbsp unsalted butter, at room temperature
  • 1 cup heavy cream, at room temperature
  • 1½ tsp sea salt
Instructions
Apple Filling
  1. In a large mixing bowl, add lemon juice. Core, peel, and thinly slice the whole apples. Dredge all the apple slices in lemon juice to prevent browning and to add flavor. Set the prepared apples aside. Melt butter in a large skillet over medium-high heat, sauté apples until crisp-tender, no more than 3 - 4 minutes.
  2. In a small mixing bowl, combine the sugar, cinnamon, allspice, and nutmeg. Sprinkle this mixture over the apples in the mixing bowl, stirring gently to cover all the apples.
  3. Set aside to cool.
Crust
  1. Preheat the oven 375°F.
  2. Lay (1) one sheet of phyllo on your work surface and using a pastry brush, brush with butter then sprinkle with sugar and follow with (2) two more sheets {cover the remaining with a damp cloth}.
  3. Slice into thirds lengthwise creating 3 long strips.
Assembly
  1. Place 3-4 slices of apple at one end of the phyllo strip, drizzle caramel sauce over apples, and fold into a triangle as you would a flag.
  2. Arrange on a parchment lined baking sheet. Brush with melted butter and sprinkle with sugar and cinnamon.
  3. Bake for 15 minutes or until golden brown and crispy. Makes 16-18 triangles.
Salted Caramel Sauce
  1. Heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around. Continue cooking the sugar until it reaches a deep amber color.
  2. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.
  3. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in sea salt.
  4. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature.

Apple Oatmeal
PHOTO: Leslie Grow

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Oatmeal Stuffed Cider Baked Apples
 
Author:
Serves: 5-10
Ingredients
Topping
  • 1 cup (packed) golden brown sugar
  • 1½ cup old-fashioned oats
  • ¾ cup all purpose flour
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ¼ cup (1 stick) chilled unsalted butter, cut into pieces
Apples
  • 3 Tbsp butter
  • 3 cups apple cider
  • 4-6 firm baking apples, cut in half (Honeycrisp, Pink Lady, Gala, Fuji, or Granny Smith)
  • ¾ tsp ground cinnamon
  • 2 Tbsp brown sugar
  • 1 pinch of salt
  • ½ cup golden raisins
Instructions
Topping
  1. Combine brown sugar, oats, flour, and salt in large bowl; toss to blend.
  2. Add butter and rub in with fingertips until mixture comes together in moist clumps.
  3. Cover; chill while preparing apples.
Apples
  1. Heat the oven to 375°F.
  2. In a large cast iron skillet, melt butter. Pour the cider into a small skillet and bring it to a boil. Continue to boil over medium heat until the liquid reduces by slightly less than half. It should be vaguely syrupy, but it will not be too thick.
  3. While the cider is reducing, cut apples in half. Use a melon baller to dig out the apple core, leaving about ⅓-inch of the apple intact at the bottom. Place the apple halves, skin side down in a cast iron skillet.
  4. Sprinkle the cinnamon and brown sugar on top of apples. Spoon the apple cider onto the apple cavities, allowing it to overflow into the baking dish. Bake the apples for 15-20 minutes. Baste the apples occasionally in the cider syrup, adding more cider if liquid starts to run dry.
  5. Add heaping spoonfuls of oatmeal topping to apple cavities, and spread remaining topping into apple cider. Sprinkle golden raisins on top. Bake for another 10-15 minuets, until topping is golden and crispy.


Los Angeles, CA

Leslie Grow is a food photographer living & working out of her artist studio in downtown Los Angeles. She photographs food that is natural without the frills or tricks, just honest, good food. In her images, just like a kitchen table, you may find some scattered crumbs or a plate of recently eaten dinner.

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