The Adventuresome Kitchen has been up here on a whirlwind 48-hour Gluten-Free tour. We have eaten our way across the city and only scratched the surface of the delicious gluten-free opportunities here. I will be posting on our Toronto experience later this week, but for now- here’s a photo teaser.
And yes….for those of you who are “My Big Fat Greek Wedding” fans, you may recognize one of these photos!
And now, let’s talk Pie!!!
This month’s Burwell General Store Recipe Swap features a recipe called “Ozarkian Taffy Apples”.
There was some conversation in our group about why this recipe was called “Ozarkian”. Now, I can’t say for sure, but I do have a few ideas. I live just west of the Ozarks, and I do know that apples have played a big part in their history. It is said that Johnny Appleseed came through the Ozarks in the early 1800′s, introducing apples to the region. However they got here, by the late 1800′s pioneers from the Dakotas frustrated by drought and the brutal conditions of farming in the high plains were backtracking to the Ozarks ready to try their hand at raising apples. Laura Ingalls Wilder, her husband Almanzo, and their daughter Rose were among those seeking to improve their fortunes by raising apples (among other things)in the Ozarks.
During apple season, our local farmer’s markets are filled with many varieties of heirloom apples and I thought it would be great to learn what kind of apples Laura cooked with on her farm. I contacted the very kind people at the Laura Ingalls Wilder home in Mansfield, Missouri to find out what kind of apples Laura and Almanzo grew, and was told that the two varieties on Rocky Ridge farm were Ben Davis and Missouri Pippin. I’ve had Pippins before and they are a great pie apple. For me, the idea of making a pie with apples that may have been grown on Laura’s farm was irresistible, and the Caramel Apple Pie was born. I started working on this recipe last fall, in the hopes of making a nice apple post, but wasn’t happy with the results, and was happy to give it another try. I used Braeburns for this pie and felt their slightly tart flavor worked nicely against the sweet of the caramel-type filling. I also added lots of pecans- because for me- when I have a candied apple, it always has to have nuts.
The Kitchen Divas in Training had to get in on this adventure as well, and did a great job of making their own pie. You can bet I’ll be making this again during apple season and looking for Laura’s apples at the farmer’s market!
Be sure to visit the recipe swap page at Burwell General Store and check out the links to my fellow blogger’s sites- you will be in for some delicious apple treats this month!
Makes One 8-9 inch pie
Pie Crust (my Gluten-Free recipe here)
5-6 apples (enough to make about 6 cups, chopped)
1 tsp cinnamon
1/2 cup brown sugar
3 tbs corn starch
1/2 cup chopped pecans
1 cup brown sugar
1 cup chopped pecans
1 stick (8oz) butter
1/2 cup heavy cream
1 tbs cornstarch
Preheat oven to 425 and move oven rack to the bottom third of the oven.
In a medium bowl, combine chopped apples, 1/2 cup of the brown sugar, lemon juice and cornstarch, and set aside.
Roll out half of the pie crust and place it on the pie pan. Cover with 1/2 cup of the pecan pieces. Set aside.
In a second bowl, combine the remaining brown sugar, butter, cornstarch and pecans.
Roll out the top crust for the pie and cut out any decorations you may like.
Add the apple mixture to the pie pan. Place the caramel topping over the apples, covering the apples completely.
Bake at 425 for 30 minutes, then turn the oven to 350 and bake for another 30-45 minutes- until the crust is golden and the juices are bubbling out of the holes. You may need to cover the crust with aluminum or a pie ring if the outside of the crust browns too quickly.
If you can- wait at least 4 hours before eating. This allows the juices to firm up. You are certainly welcome to enjoy immediately, but your pie will be a bit more crumbly. This pie tastes absolutely fabulous for breakfast!!