Redbook
October 1, 2009 | Reynolds, Sarah
Savor this favorite fall ingredient with these delicious desserts.
Best-ever apple cake
Prep time: 30 minutes
Cooking time: 1 hour and 20 minutes
3/4 cup chopped pecans
3 cups all-purpose flour
2 cups sugar
2 tsp ground cinnamon
4 large baking apples, peeled, cored,
and sliced
1 Tbsp baking powder
1 tsp salt
4 large eggs
1/2 cup vegetable oil
1/2 cup (1 stick) unsalted butter, melted
1/4 cup orange juice
2 tsp vanilla extract
1. Heat oven to 350[degrees]F. Spray a 10-inch
removable-bottom tube pan with
nonstick spray. Sprinkle pecans
evenly on bottom of pan.
2. In a large bowl, mix 2 Tbsp of the flour,
1/4 cup of the sugar, and cinnamon.
Add apples and toss to combine.
3. In another large bowl, mix remaining
flour, remaining sugar, baking
powder, and salt. Add eggs, oil,
butter, orange juice, and vanilla
extract. Beat until batter is smooth.
4. Pour half of the batter (about
2 cups) into prepared pan. Top
with half of apple mixture. Spoon
remaining batter over apples and
top with remaining apples, placing
them 1/4 inch in from the tube and
the border of the cake.
5. Bake 1 hour and 20 minutes, or until a
toothpick inserted in the center of the
cake comes out clean. Let cake cool
in pan on a wire rack for 30 minutes.
Run a paring knife around the sides
and center of cake and turn cake
out onto wire rack. Invert cake onto
another rack to cool, apple side up.
Makes 12 servings.
Each serving: 515 cal, 25g fat,
6g protein, 70g carb
[ILLUSTRATION OMITTED]
Fall apple
cranberry pie
Prep time: 1 hour
Chilling time: 2 hours
Baking time: 65 to 70 minutes
CRUST
2 1/4 cups all-purpose flour
2 tsp sugar
3/4 tsp salt
1/2 cup plus 2 Tbsp (1 1/4 sticks)
cold unsalted butter, cut
into small pieces
1/4 cup cold vegetable shortening
6-8 Tbsp iced water
FILLING
1/2 cup granulated sugar
1/4 cup packed brown sugar
3 Tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp each grated nutmeg
and salt
3 lbs baking apples, peeled,
cored, and cut into 1/2-inch-thick
slices
1/2 cup dried cranberries
1 Tbsp fresh lemon juice
2 Tbsp cold unsalted butter,
cut into small pieces
1. Crust: In a food processor, mix the
flour, sugar, and salt. Add butter and
shortening; pulse until the mixture
resembles meal, with pieces of butter
the size of small peas. Turn the
mixture into a large bowl. Add 4 Tbsp
of the water and toss with a fork.
Drizzle in 2 to 4 Tbsp of the remaining
water, tossing with a fork, until
the dough starts to clump together.
Turn the dough out onto a lightly
floured surface and gather into a
ball. Divide the dough into 2 pieces,
one slightly larger, and press each
into a disk. Wrap in plastic wrap; refrigerate
2 hours or up to overnight.
2. Adjust racks to lower third of oven;
heat oven to 425[degrees]F. Butter the bottom
and sides of a 9-inch pie plate.
3. On a lightly floured surface, roll the
larger piece of dough to a 13-inch
circle. Ease into the pie plate, gently
pressing dough against the sides
and bottom of the plate. Trim edge,
leaving 3/4-inch overhang. Fold
overhang under and press to make
edge; refrigerate. Roll the remaining
dough to an 11-inch circle, and
with 2- to 3-inch leaf-shaped cookie
cutters, cut out leaves. If desired,
using the back of a paring knife,
trace lines to make veins. Gather
scraps and re-roll to make more
leaves if desired. Transfer leaves
to a plate and refrigerate.
4. Filling: In a large bowl, mix the
sugars, flour, cinnamon, nutmeg,
and salt. Add sliced apples, cranberries,
and lemon juice; toss well to
coat with sugar mixture. Turn filling
into pie plate, arranging apples to
minimize spaces between slices,
and dot with butter. Brush edge of
dough lightly with water and arrange
leaves, starting some at the edge,
randomly over apple mixture, overlapping
slightly and pressing lightly.
5. Bake 15 minutes. Reduce oven
temperature to 375[degrees]F and bake
25 minutes. Cover edge of crust with
foil and slide a sheet of foil onto rack
under pie to catch any drips; bake
25 to 30 minutes longer, until crust is
browned and juices have thickened
and bubble at edge. Transfer pie
plate to a wire rack; cool completely.
Makes 8 servings.
Each serving: 533 cal, 24g fat,
4g protein, 77g carb
French apple tarts
Prep time: 25 minutes
Cooking time: 35 minutes per batch
1 (14-oz) package frozen all-butter
puff pastry, thawed according to
package directions
6 Tbsp sugar
1/2 tsp grated lemon zest
3 medium Golden Delicious apples,
peeled, quartered
2 Tbsp unsalted butter, melted
1. Adjust oven rack to lowest position:
heat oven to 375[degrees]F. Line 2
cookie sheets with sides with
parchment paper.
2. Unfold puff pastry onto a lightly
floured surface. Cut into quarters
crosswise and thirds lengthwise
to make 12 squares. Transfer
6 squares to each cookie sheet,
about 3 inches apart, and refrigerate
while cutting apples.
3. Mix sugar and lemon zest in a
small bowl. Cut apple quarters
into 1/4-inch-thick slices. Working
with one sheet at a time, arrange
apple slices slightly overlapping
on each pastry square, leaving
1/4-inch border. Brush apples with
half of butter and sprinkle with
half of lemon sugar, using 1 1/2 tsp
for each square. Using a sharp
knife, score the pastry around the
border of each square.
4. Bake 30 to 35 minutes, until
pastry is well browned and apples
are tender. Transfer tarts to a
wire rack to coot. Repeat with
remaining pastry, apples, butter,
and sugar mixture.
Makes 12 servings.
Each serving: 244 cal, 15g fat,
3g protein, 26g carb
Rosy red
applesauce
Prep time: 20 minutes
Cooking time: 30 minutes
3 lbs McIntosh apples,
quartered, cored
1 cup apple cider
1 tsp cinnamon red-hot
candies
1/4 cup sugar
2 Tbsp fresh lemon juice
Pinch of salt
1. In a Dutch oven,
combine apples,
cider, and cinnamon
candies. Bringto
a boil; reduce the
heat and simmer,
partially covered, for
25 minutes, until the
apples soften and
break down, stirring
frequently with a
wooden spoon to
break up apples.
2. Stir in sugar, lemon
juice, and salt and
simmer 5 minutes
to thicken slightly.
Press apple mixture
through a food mill
or, for a chunky
sauce, remove apple
skins with a fork.
Makes 3 1/4 cups.
Each 1/4-cup serving:
83 cal, 0g fat, 0g protein,
21g carb
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