Breakfast Recipe: Apple Walnut Gorgonzola Turnovers

Fresh-out-of-the-oven turnovers are a great way to start the day. The apple turnover is a classic, but in this recipe we've spruced up with gorgonzola. There's something about that flavor combination that we can't resist, especially served in a bundle of flaky puff pastry.

Ready to make your own? Just gather up some apples, walnuts, thyme, honey and gorgonzola and follow these simple instructions. 

P.S. We've found that the filling for this turnover is so tasty, you'll want to experiment with other uses for it. Try it wrapped up in a tortilla, as a pizza topping or thrown together to make a gorgonzola Waldorf salad. 

Apple Walnut Gorgonzola Turnovers

(Makes 24 turnovers)

Ingredients

• 1 1/2 cups peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Granny Smith, or Golden Delicious)
• 1/2 cup chopped walnuts
• 1/3 cup crumbled gorgonzola cheese
• 2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)
• 2 Tbsp honey
• 2 7-ounce prepared puff pastry sheets (total 14 ounces)
• 1 egg, beaten

Directions

1. Microwave chopped apples on high heat for 5 minutes until cooked through. Remove from heat and let cool. Drain excess moisture.

2. Once cooled, chop further so that the pieces are about 1/2-inch square. 

3. Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl.

4. Preheat oven to 400°F. Working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9-inches by 12-inches. Cut into 12 3x3-inch squares.

5. Paint 1/2-inch of border around each square with beaten egg. Place a heaping teaspoon of the apple walnut mixture in the center of the squares. Fold over the squares into a triangle shape, stretching the dough if necessary to cover the filling. Use the tines of a fork to crimp the edges.

6. Place triangles on a parchment paper lined baking sheet, with space between them. Chill for 5 minutes in the refrigerator before baking.

7. Whisk half a teaspoon of water into the remaining beaten egg. Use a pastry brush to paint on the tops of the pastry triangles for a nice glaze.

8. Place turnovers in the oven and cook for 15-20 minutes until nicely puffed up and lightly browned. Allow to cool for at least 20 minutes before serving.

9. Serve either warm or at room temperature. Sprinkle with extra sugar if desired. Enjoy! 

Note: If using prepared frozen puff pastry sheets, they should be defrosted in the refrigerator at least three hours before preparation.

Seasonal Recipe: Maple Apple Crisp

Autumn means apple season, and that means it's time for apple crisp! If you'd like a different take on a good, old-fashioned crisp recipe, try adding adding real maple syrup.

Maple Apple Crisp has an extra layer of sweetness thanks to the natural goodness of pure maple syrup, and the apple + maple combo is pure decadence. This is your perfect autumn dessert or breakfast treat! Read on for the recipe...

Maple Apple Crisp

(makes 8 servings)

Ingredients:

• 5 apples ( we recommend Granny Smith, Fuji, Winesap, Honeycrisp, Crispin or Pink Lady)  - peeled, cored, and sliced 
• 3/4 cup pure maple syrup (Grade B or Grade A medium or dark amber)
• 1/2 cup all-purpose flour 
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1 pinch salt
• 1/2 cup butter, softened

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place apples in an 8x8 inch baking dish. Toss apples with maple syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
3. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

Dessert Recipe: Apple and Pear Pie Filling

We just love apple pie. It tastes good cold or warm, with ice cream, cheddar cheese (no, really!), or unadorned. You can have it with a pie shell top or a crumble top, or even no top. It's so versatile and delicious that it's one of our absolute favorite deserts. If you like apples, cinnamon, sugar, and pie crust, what's not to love about apple pie?

On that note, what's not to love about apple pie plus one guest? There are a few fruits that taste good when cooked with apples – pears come to mind. The consistency of raw pear is quite similar to raw apple, and the flavors are very compatible. Both fruits cook in the same way and make wonderful deserts, so why not put them both in the same pie?

We did, and it turned out fantastic. The lemon zest gives the pie a citrus aftertaste, while the apples and pears blend nicely into a somewhat tart and mostly sweet arrangement. Bring one of these to any get together during the fall and prepare to receive a lot of compliments! Scroll below to find the recipe...

Apple and Pear Pie Filling

Ingredients

• 1/2 lemon
• 5 baking apples (such as Golden Delicious, Cortland, or Mutsu)
• 3 baking pears (such as Bosc or firm Bartletts)
• 2/3 cup sugar, plus more for sprinkling on the pie
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine salt
• Generous pinch freshly grated nutmeg
• 1/4 cup unsalted butter (1/2 stick)
• 1/4 cup all-purpose flour
• 1/2 teaspoon pure vanilla extract
• 1 large egg, beaten

Directions

1. Finely grate the lemon zest and set aside.
2. Peel, core and then slice both the apple and pear into 1/2-inch slices.
3. Squeeze the lemon juice over the fruit, then toss fruit with the sugar, cinnamon, ginger, salt and nutmeg.
4. Melt the butter in a large skillet over medium-high heat.
5. Add the fruit and cook, stirring until the sugar dissolves and juices simmer, about 2 minutes.
6. Reduce heat to medium, and cook, uncovered, until the fruit softens and the juices evaporate, about 10 minutes.
7. Evenly mix the flour into the fruit; then cook about a minute more to thicken the juices into a light syrup.
8. Stir in the vanilla and lemon zest; and remove from the heat. (The filling should resemble a tight compote.)
9. Cool completely. Place the filling in your pie shell and refrigerate for 20 minutes.
10. Meanwhile, place a rack in the lower third of the oven and heat to 425F.
11. Brush pie with egg and place cut dough designs on top if desired.
12. Brush again and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough.
13. Place pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375F.
14. Bake until the crust (both top and bottom) is golden brown, about 50 minutes more.
15. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges. Cool on a rack.
16. Serve pie warm or at room temperature with whipped or ice cream.
17. To save, keep pie covered at room temperature for a day, or refrigerate for up to four.

Condiments From-Scratch: Homemade Apple Butter

Among the fond memories of visiting apple orchards in autumn are of course all the great apple products that can be made after the trip. From sauces, to pies, to desserts, to salads, apples are incredibly versatile as a key ingredient. Today's recipe is one of those great treats that comes after a trip to the orchard: apple butter.

Despite its name, apple butter has no butter at all, nor does it include any dairy. Its name derives from from its smooth texture and its use as a spread for breads and biscuits. Apple butter is basically a condensed form of apple sauce cooked until caramelized. You should end up with a smooth, dark brown or deep red spread that can be canned, jarred, or stored in the fridge. The good news is that the concentrated sugars also helps it last longer than normal apple sauce. Experiment with your favorite type of apple, or mix and match for more complex flavors. Keep reading below for the recipe...

Apple Butter

(makes 4 pints)

Ingredients

• 6 1/2 lbs apples cored, peeled, and sliced
• 2 cups apple cider
• 3/4 cup sugar
• 3/4 cup light brown sugar, lightly packed
• 1 tablespoon ground cinnamon
• 1 teaspoon lemon zest
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

Instructions

1. Place the apples in a large pot, add the cider, and cover. Bring to a boil, then reduce the heat to a simmer and cook until the apples are soft (should be about 20 minutes).
2. Meanwhile, in a small bowl mix together sugar, cinnamon, nutmeg, cloves, allspice, and salt.
3. Transfer the apple mixture to a slow cooker. Add spices. Cook on low overnight (10-12 hours) or until the mixture thickens and is a dark brown.
4. Uncover, stir in vanilla and lemon zest, and continue cooking uncovered on low for about 2 hours
5. Transfer mixture to a food processor or blender, or use an immersion blender and blend until smooth.
6. Transfer mixture to sterile containers and refrigerate for up to two weeks or freeze.
7. Enjoy!

Holiday Cider Recipe: Warming Wassail

Any fan of Christmas carols knows the song "Here We Come A-Caroling", but did you know the song originally had very different lyrics? Back in the mid 19th century, the song was called "Here We Come A-Wassailing". Wassailing, much like caroling, involved people going door to door singing. However, there was one distinct difference: they would sing in the hopes or earning a penny, a meat pie, or if they were lucky, a warm cup of wassail.

What exactly is wassail, though? The word itself means "be you in good health" and is also used as a toast to celebrate a good cider harvest. That also helps explain what a cup of wassail is: a warm, somewhat alcoholic mulled cider. Classically, this dish is also served in a wooden cup or bowl and with slices of toast. Keep reading below for our favorite wassail recipe...

Holiday Wassail Recipe

(makes about 18 servings)

Ingredients

• 2 quarts apple cider
• 1 quart cranberry juice
• 1/4 cup firmly packed dark brown sugar
• 27 whole cloves
• 15 allspice berries
• 4 (4-inch) cinnamon sticks
• 5 McIntosh apples cored
• 1/2 cup water
• 1 medium orange
• 2 cups brandy or sherry

Directions

1. Combine apple juice, cranbery juice, and brown sugar in a slow cooker.
2. Place 12 cloves, the allspice berries, and cinnamon sticks in a piece of cheesecloth, and tie closed with kitchen twine to make a pouch. Add to the slow cooker, cover, and cook on low for 4 to 5 hours.
3. Meanwhile, preheat the oven to 375%. Stud each apple with3 of the remaining cloves and place in an 8"x8" baking pan. Add the water to the bottom to the baking pan.
4. Bake until the apples are a little tender when pierced with a knife (about 45 minutes). Remove from the oven and set aside.
5. Once the slow cooker has been cooking the mixture for 4 to 5 hours, add the apples.
6. Using a vegetable peeler, remove the peel from the orange in wide strips, avoiding the white  of the inside of the peel, and add the zest to the slow cooker.
7. Remove the spide bag and stir i nthe alcohol.
8. Serve hot, and enjoy!

Dessert Recipe: Baked Apples Topped With Pomegranate Curd

One seasonal dessert that's a tried & true classic is the baked apple. Cored, and filled with various spices or juices, this humble little treat is packed with flavor. 

Go for Granny Smith apples to add a sweetness that's subtle but not overwhelming. Then let the pomegranate curd do its work. This fruity topping adds its own unique flavor that perfectly complements the apple. Keep reading below for the recipe... 

Baked Apples Topped with Pomegranate Curd

(makes 8 servings)

Ingredients

BAKED APPLES

• 8 small granny smith apples, tops removed and cored
• 3/4 cup chopped pecans
• 1 bottle pomegranate juice
• 3/4 cup apple cider
• 1/2 cup firmly packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup butter, cut into pieces

POMEGRANATE CURD

• 1/4 cup cornstarch
• 2 tablespoons sugar
• 1 tablespoon water
• 2 large egg yolks
• a pinch of kosher salt
• 2 cups unsweetened pomegranate juice
• 2 tablespoons unsalted butter

Directions

1. Place the pecans on a baking sheet and toast in the oven at 350F for 10 to 12 minutes. Once done, raise the temperature to 400F
2. In a saucepan, cook the pomegranate juice over medium-high heat, stirring often, about 20 minutes or until reduced to 1/2 cup.
3. Remove from heat, and stir in the apple cider. Pour the cider mixture into a lightly greased 18" square baking dish.
4. Stir together brown sugar, cinnamon, salt, pepper, and the toasted pecans.
5. Spoon the pecan mixture into the apple cavities, pressing down and mounding on the tops.
6. Arrange the apples in the baking dish with the cider mixture, placing the tops back on for added effect.
7. Bake apples for 30 minutes, or until the apples are tender and the sauce slightly thickened.
8. Meanwhile, whisk together the cornstarch, sugar, water, egg yolks, and salt for the pomegranate curd.
9. Place the unsweetened pomegranate juice in a pot and bring to a simmer over medium-low heat.
10. Pour 1/4 cup of the pomegranate juice into the egg mixture, whisking constantly to combine.
11. Slowly continue to add the hot juice, incorporating it into the egg mixture until the egg mixture is very warm to the touch.
12. Pour the egg mixture back into the pot, whisking constantly.
13. Cook gently, stirring constantly to avoid lumps.
14. Whisk in the cold butter, then remove from heat and transfer to a separate container to let cool.
15. Once apples are done baking, remove from oven and allow to stand for 10 minutes.
16. Spoon the curd over the apples (under the tops), and optionally also spoon some sauce from the baking pan over the apples.
17. Enjoy!

Classic Dessert Recipe: Apple Crumble

There is something deceptively simple about an apple crumble. It's almost like a deconstructed apple pie: sliced apples mixed together with a coarse crumble made from cinnamon, sugar, and perhaps a few extra additions. From there, bake and you have a fantastic dessert! Finding the right combination of ingredients, however, is the real trick. How can you make the crumble crisp without it being too dry, while at the same time not making the crumble too sweet or too rich to render it unpalatable?

For our recipe, we wanted to try and make a crumble that really had a little crunch to it. Some recipes call for just a combination of flour, sugar, and salt, but we instead added some oats to the mix which lowered the sweetness overall. To help bind it all together, we threw some cornstarch in with the apples, also adding some lemon juice to increase the sourness and add a little acidity. Keep reading below for our favorite apple crumble recipe...

Apple Crumble

(makes 2-4 servings)

Ingredients

FILLING

• 1/2 teaspoon cornstarch
• 4 teaspoons fresh lemon juice
• 3 granny smith apples, peeled and cut into cubes
• 3 medium golden delicious apples, peeled and cut into cubes
• 2/3 cup sugar
• a pinch of salt
• a pinch of cinnamon
• a pinch of nutmeg

TOPPING

• 1 cup flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 6 tablespoons unsalted butter
• 1/2 cup slices almonds
• 1 cup oats

Directions

1. Preheat the oven to 350F. In a large bowl, combine cornstarch and lemon juice until the cornstarch dissolves. Add the apples, sugar, salt, cinnamon, and nutmeg, then toss to combine. Transfer the mixture to individual portioned ramekins (pictured above) or to an 8" square baking dish. Cover tightly with foil.
2. For the topping, combine the sugar (reserving 1 tablespoon to the side), salt, and flour in a bowl of a blender or food processor. Drizzle with vanilla extract. Pulse to combine (about 5 1-second pulses). Add the butter, half the almonds, and half the oats. Process or blend until the mixture clumps together in large, crumbly balls (about 30 seconds). Make sure to occasionally scrape the sides of the bowl. Sprinkle remaining almonds and oats and combine with two or three quick pulses.
3. Transfer the mixture to a parchment-lined baking sheet and spread into an even layer. Bake the topping in the middle rack and the apples on the bottom rack for about 20 minutes, or until the topping is lightly browned and firm (about 20 minutes). Remove both from the oven.
4. Remove the foil from the filling and gently stir. Lift up the crumble from the baking sheet by the parchment paper, and still grasping the paper carefully slide pieces into the filling evenly (or if that doesn't work, use a spatula or large spoon). Bake the mixture in the oven for about 20 - 25 minutes, or until the apple is tender and bubbling around the edges. Cool on a wire rack for at least 15 minutes. Serve as is, or with custard.
5. Enjoy!

No-Bake Dessert Recipe: Danish Apple Cake

Aeblekage, also known as Danish apple cake is a great, traditional no-bake dessert.  It translates directly to "apple cake", but unlike most takes this is something that can be assembled oven-free! If you're looking for a quick, simple recipe, this is definitely the dessert to go to. For being such a simple dessert, it's surprisingly heavy so it makes the perfect end to a lighter meal.

Aeblekage is a layered dessert of apple, oats, and a few other toppings. Some prefer it with a whipped cream topping, but as someone raised with apple crumble I've actually grown at least somewaht partial to a custart topping. Keep reading below for this fantastic recipe...

Danish Apple Cake (Aeblekage)

(makes 4 servings)

Ingredients

APPLE CAKE

• 2 cups apple puree
• 1/2 cup diced apples
• 2 tablespoons honey
• 1 tablespoon butter
• 1 cup rolled oats
• 1 teaspoon vanilla extract
• 10 almond macaroons or Italian amaretti biscuits crushed
• 4 tablespoons port wine
• chocolate shavings

CUSTARD

• 1 3/4 cup milk
• 4 large egg yolks
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/2 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract

Directions

1. Melt the butter and honey in a pan over medium heat.
2. Add the rolled oats and roast until they turn golden and smell slightly nutty. Remove from the heat and let cool.
3. Meanwhile, make the custard. Heat the milk in a medium saucepan over medium heat until hot but not boiling. Meanwhile, whisk together the yolks, sugar, cornstarch and salt in a medium bowl.
4. Add the hot milk to the egg mixture in a slow stream, whisking constantly. Pour the custard back into the saucepan. Cook over medium-low heat, stirring constantly until thickened and it registers 170F. Strain the custard through a fine-mesh sieve into a bowl and stir in the butter and vanilla. Place a round of parchment paper over the top and chill until cold (about an hour and a half to 2 hours).
5. Just before assembling, mix together the apple puree and the diced apples. Mix together the crushed macaroons and rolled oats.
6. To assemble the dish, first place down a layer of the rolled oats mixture into a serving glass (this should serve about 4 so use 4 individual glasses). Sprinkle with a could of drops of the port wine, then add the apple mixture. Repeat again until you run out of apple and rolled oats (should make about 5 layers). Top the final layer with the custard and sprinkle with copped dark chocolate.
7. Enjoy!

Decadent Breakfast Recipe: Caramel-Cinnamon Apple Waffles

When it’s prime apple season this is the perfect recipe to utilize all those Granny Smiths. With soft and tender apples, this breakfast is a comforting and warm way to start the day. We love waffles and pancakes equally, so if you don’t have a waffle iron or just prefer to make pancakes, go ahead and do that instead—you can’t go wrong on this one!

Cinnamon Apple Waffles

(Serves 4-6) 

Ingredients 

Apples:

• 3 apples, peeled and cubed; 2 tart, 1 sweet
• 2 tablespoons brown sugar
• 1 tablespoon butter
• 1/2 teaspoon cinnamon 

Waffles:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 large eggs
• 1 ½  cups almond milk (or regular)
• 1/3 cup vegetable oil
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• Non-stick cooking spray
• 1/4 cup almonds, garnish
• Whipped cream, garnish

Directions

1. In a large, hot skillet, melt butter and add apples, stirring occasionally. After a few minutes, add cinnamon and brown sugar, reduce heat and cover to let soften completely (4-5 minutes). Once softened, remove cover to let caramelize, then take apples off heat.
2. Preheat waffle iron.
3. In a large bowl, beat eggs until fluffy and sift in dry ingredients; then add milk and oil. Mix well, just be careful to not overmix.
4. Add in half or all of cinnamon-apple mixture (depending on whether you want some for garnish). Fold in well. If batter appears too thick, add more milk.
5. Spray waffle iron with non-stick spray and pour in 1/2 cup of batter. Cook according to waffle iron instructions, or until golden brown.

Seasonal Recipe: Cinnamon-Spiced Apple Bread

When mornings are chilly and your coffee just isn’t cutting it alone, this apple bread should be your go-to breakfast snack. These are great fresh out of the oven and just as good several days later, packed in lunches or eaten on the go. It comes together quickly and the apples are baked into it, like extra pockets of cinnamon-y goodness—this’ll warm you right up!

Spiced Cinnamon-Apple Bread

(Makes 1 (9x5) loaf)

Ingredients

Bread

• 2 cups all-purpose flour
• 2 cups apples, small-medium dice (granny smiths, approx. 2 medium apples)
• 3 eggs, room temperature
• 3/4 cup vegetable oil
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract

Topping

• 1/4 cup packed light brown sugar
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon nutmeg

Directions 

1. Preheat oven to 350º F and butter a 9x5in loaf pan
2. Mix or sift flour, cinnamon, allspice, baking powder, baking soda and salt in a large bowl.
3. In a small bowl, mix the eggs, oil, sugars and vanilla until everything is combined. Add egg mixture to the dry ingredients and incorporate well. Don’t overmix. Fold in the apples so they’re completely covered and mixed in, and place batter in loaf pan.
4. In a medium bowl, combine “Topping” ingredients and blend together. Sprinkle evenly over batter.
5. Bake until loaf is golden brown and toothpick inserted in center comes out clean, around 45-55 minutes.
6. Remove to cooling rack and let cool. Run knife along the edge of baking dish to loosen the loaf. Transfer to serving plate and enjoy.

Warm Autumnal Cocktail: Spiked Cinnamon Apple Cider

Apple cider is a sweet treat that we look forward to having all year, and once the leaves start turning and the nights get chilly we know it’s almost time! This cocktail is fantastic for parties and it’s easy to adjust the measurements; or, if you don’t feel like drinking, you can make a non-alcoholic version, no problem. Even if it weren’t heated up this cocktail would warm you right up, so go to your nearest farm or apple orchard, get yourself some apple cider and get started!

Cinnamon Apple Cider

(Makes 8-10 servings)

Ingredients

4 quarts apple cider

2 1/2 cups Cinnamon schnapps

2 cups white rum

10 cinnamon sticks

1 teaspoon whole cloves

1/2 teaspoon nutmeg

Directions

1. In a large saucepan over medium heat, heat apple  cider until hot. 5-10 minutes.
2. Add cinnamon schnapps, white rum, nutmeg, cloves and cinnamon sticks
3. Simmer for 15-20 minutes but do not boil.
4. Pour into mugs, garnish with cinnamon sticks and enjoy!

Classic Dessert Recipe: Cinnamon Apple Pie

Apple pie is one of those treasured dishes that generally evokes memories to togetherness and the comforts of home. It’s sweet and the spices accompanying it give it extra amazing flavor. It can definitely be an undertaking, especially if you’re making your own dough (we won’t tell if you decide to go with store-bought), but you’ll be rewarded with a perfectly buttery and flaky crust if you decide to make your own. And street cred, of course.

It might seem like it’s too complicated or long-winded of a process, but we promise, this apple pie is phenomenal and everyone who tastes it will thank you for your hard work!

Apple Pie

Serves 6-8; 1 9-inch pie

Ingredients

Crust:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups (3 sticks) cold, unsalted butter, cubed
• 1/2 cup ice water
• 3 teaspoons sugar
• 1/4 teaspoon salt

Filling:

• 8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland)
• 2 tablespoons lemon juice
• 2/3 cup sugar, plus 1 tablespoon for top of crust
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 egg yolk
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• splash of water

Directions

[When ready, preheat oven to 375º F.]

1. In a food processor, using a metal blade, pulse your flour, sugar and salt together.
2. Add in cold, cubed butter and pulse.
3. Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.)
4. Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough.
5. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside.
6. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge.
7. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick.
8. Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan.
9. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick.
10. Pour apple mixture into pie pan and cover the top of apples with pats of butter.
11. In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture.
12. Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie).
13. Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan.
14. Brush egg mixture all over the top of crust and sprinkle with sugar.
15. Bake for 50 minutes, or until crust is golden brown.

Seasonal Slow Cooker Recipe: Chunky Applesauce

Apples sometimes get pigeon-holed as good for only pies or crisps, but pure and simple applesauce is a dish that we love and want to remind everybody of! Don’t get us wrong-- apple pie is one of our favorites, but sometimes applesauce just hits the spot without the need for any frou frou (in the form of a crust or topping).

This is a super family-friendly recipe, where you can all pitch in throwing the different ingredients into the crock pot (delegate the slicing to the older ones, or buy a corer/slicer to make things really easy). Then let the cooker do its thing—you’ll have fresh, amazing applesauce in just a few hours!

Slow Cooker Applesauce

Serves 8

Ingredients 

• 10-12 medium apples (of your choice), peeled, cored and sliced
• 1/2 cup brown sugar
• 1 cup water
• 2 teaspoons cinnamon
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves

Directions

1. After peeling, coring and slicing apples, place them in a large bowl and sprinkle with lemon juice to keep them from browning.
2. In a bowl, mix your brown sugar and spices together.
3. Place your apples in slow cooker and add in water, sugar and spices. Mix well so that all apples are submersed and coated evenly.
4. Cook on high for 3 hours, occasionally mashing down apple chunks with a potato masher.
5. Taste and adjust seasoning accordingly.
6. Turn heat down to low and continue to cook for 2 hours, mashing occasionally.