1/2 stick of butter
1 cup vanilla sugar (place a vanilla bean in a jar with the cup of sugar and leave for a few days)
8 Calville Blanc d’Hiver
1 unbaked pie crust
Melt butter over medium heat. Add vanilla & sugar, stir until golden brown. Remove from heat. Pour into 14-inch frying pan. Peel, quarter, and core the apples. Cut the quarters in half lengthwise and place them, overlapping, on top of the caramelized sugar. Cover loosely with pie crust. Do not press crust to edge of pan.
Preheat oven to 400 and bake for 45 minutes. Cool in the pan. Cover the frying pan with a dish or platter to cover. Holding the pan and platter firmly between both hands, turn upside down. Serve warm.
Depending on the type of apple that you use in the applesauce, you probably won’t need any additional spice. I use a little bit of cinnamon in my sauce. Bramley’s Seedling, Rhode Island Greening, Reine des Reinettes, Ribston Pippin, and Sheep’s Nose make a great sauce. Cut the apples into quarters. You may peel and core the apples but I like straining out the rough bits in a food mill after the apples have cooked. Place the apple pieces in a pot with 3/4 cup water or cider. Cover and cook over medium heat until very soft. Stir up the cooked apples by hand with a potato masher or puree in a food processor if you don’t use a food mill.
1/3 cup molasses
1 ½ cup Kelly’s applesauce
2 cup King Arthur Flour
1 cup sugar
1 teaspoon salt
1 ½ teaspoon baking powder
¾ teaspoon baking soda
Beat together eggs, molasses and applesauce until smooth. Add the flour, sugar, salt, powder, & soda. Beat until smooth.
Pour into a lightly greased and floured 9×13 inch pan. Place in a preheated 375° F oven and bake for 25 minutes or until it tests done.
Remove from oven and cool completely on a wire rack. Just before serving, dust with confectioners sugar.
APPLE CRISP (a very forgiving dessert)
1/4 cup oats
1/4 cup chopped walnuts
1/4 cup whole wheat (maybe a tablespoon shy)
2 tablespoons butter
3 tablespoons cider, Calvados, or apple brandy
Jonagold, Belle de Boskoop, or Calville Blanc d’Hiver
or for added spice an Ashmead’s Kernel
Preheat oven to 375. Peel, core, and quarter enough apples to fill a quart-size baking dish or ovenproof bowl.
Mix top three ingredients in a bowl and sprinkle over top of apples. Cut butter into bits and spread over topping. Drizzle cider of Calvados over topping.
Cook for 30 to 45 minutes or until topping has browned and apples are piping hot.
Serve as is or with vanilla ice cream.
“An apple a day keeps the Dr. away!” ~Benjamin Franklin
To read more about the health benefits of apples CLICK HERE