Apples Everywhere

by autumn on October 23, 2010

Last weekend, I went upstate, visited a dear friend, and went apple-picking. It was lovely and if you don’t believe me there are pictures. I’ve lived in New York on and off for over five years and this was my first time apple picking. I made up for all those missed years by bringing home WAY MORE apples than was prudent to carry on megabus. So, I’ve been cooking with apples. Just a little.

See that apple pie up there? There are 3 things about that apple pie this will blow your mind. 1) I made it. 2) It’s gluten-free. 3) There’s bourbon in it. I used Shauna’s gluten-free pie crust recipe. Why re-invent the wheel? I filled it with about 2 pounds of apples, sliced super thin, a half cup or so of sugar, a splash of bourbon, 2 tablespoons arrowroot, some cinnamon, and 1 teaspoon of vanilla bean paste. Do I need to tell you that this one’s a keeper?

This apple lemon-thyme bread was great right out of the oven, but turned a little soggy after a few days on the counter. I think next time I’ll try it with grated apples or applesauce because I suspect the additional moisture from the chunks of apple contributed to the texture issues. How do you make apple bread?I also reprised the crust from my gluten-free pear galette and made an apple galette. Galettes are like training wheels for pie. Really delicious training wheels. They come together so quickly and are so versatile that I have to stop myself from making them with every piece of fruit in my kitchen. God forbid I just eat some fruit without adding butter and sugar to it first.

Eating things without butter and sugar–in spite of all evidence to the contrary–is something I do. I got some really gorgeous, bright yellow turmeric and made some brown rice with turmeric, garlic, and sauteed apples and onions. And then I ate some apple galette.

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