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A Recipe For Your Weekend: Classic Apple Pie with Oat Crumb Topping

In Uncategorized on October 12, 2012 at 5:18 pm

Excerpt from www.littlekitchenbigflavors.com.

Apple pie slice à la mode.

Can you feel it? It’s Fall. It’s here. Gone are the days of the 9 PM sunsets and mornings wearing short sleeve shirts and flipflops.  Turn off the air conditioners and pull out the jackets.  Because the cooler weather is here to stay.  Can you smell it?  I can’t pinpoint where that Fall smell comes from, but I do know it’s there.  Something to do with the leaves falling from the trees and the dry, crisp air, I think.  So, pull out your pumpkin and spice-scented candles.  Get this pie in the oven and let the whole house fill with the comforting aroma of sugar, cinnamon and apples. It’s time for pumpkin cappuccino and Octoberfest beers.  The Halloween costumes are already lining the store aisles.  Apples are fully grown and ready for picking out at the local farms.  And, every year, we head out to Becker Farms to pick a bushel of apples for pie making.  Except this year, because of our wacky spring weather, only 10%  of their apple crop grew.  So, while pick-your-own apples weren’t an option, we still headed out there to snag some of their pre-picked McIntosh apples.  Let the pie-making begin.

Peel, core, dice.

This is the same apple pie recipe that my Mom has been making for years.  Except, unlike her, I make my own crust.  But, you could absolutely swap out homemade for store-bought.  This has been my mother’s approach to pie crust for years (to my Grandmother’s dismay), and I promise that every slice is still promptly gobbled up.

Pie filling in the unbaked crust.

Do you even need me to sell you on how perfect apple pie is?  Very simply one of the best all-american desserts around.  And this variation, with the oat crumb topping, is my favorite.  It’s like a delicious cross between apple pie and coffee cake.  Using plenty of cinnamon, sugar, and butter.  It is the best ending to any meal and a great beginning to any day.  I love how the juices from the apple combine with the granulated sugar to form a syrup that coats the bottom layer of crust.  So, while the crust is flaky and crisp, it’s also sugary and soft.  And, who doesn’t love a crumb topping?  The crunch adds a complementary texture to each apple-sogged bite.  And, it’s lot easier than the whole lattice crust method, and still looks just as lovely on the plate.  Add a scoop of vanilla ice cream, and settle in to Fall.

Finished apple with with oat crumb topping.

Classic Apple Pie with Crumb Topping
Serves 8. Prep time: 2 hours, 30 minutes. Cook time: 50 minutes.

Ingredients

  • Apple Filling
    • 8 medium McIntosh apples
    • 1/2 cup sugar
    • 3 teaspoons cinnamon
  • Crust
    • 1 1/2 cup all purpose flour
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1/2 cup butter (one stick, cut into 1/2 inch pieces)
    • 1 teaspoon apple cider vinegar
  • Oat Crumb Topping
    • 1 cup dark brown sugar
    • 1 1/2 cup all purpose flour
    • 3/4 cups quick cooking oats
    • 1/2 cup butter (one stick, cut into 1/2 inch pieces)

Directions

Crust

  1. In a food processor fitted with a pastry blade, blend flour, sugar, salt, and baking powder together. Add butter and pulse until mixture resembles coarse cornmeal.
  2. Mix water and apple cider vinegar together, add to processor. Pulse until moist clumps form. Keep pulsing (adding more water, one teaspoon at a time, if mixture is too dry) until dough just forms into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for one hour.

Oat Crumb Topping

  1. In a mixing bowl, combine brown sugar, flour, and oats. Then add butter pieces. Use fingers to pinch the mixture together until it resembles crumbs. Set aside.

Apple Filling

  1. Roll out crust dough into a 13 inch round. Transfer to a greased 9 inch glass pie dish. Fold excess dough over, and press to seal the seams. Then, use a fork to crimp edges around the rim of the pie dish. Freeze crust for 20 minutes.
  2. Peel, core, and slice the apples into 1/2 inch thick slices. Toss with cinnamon and sugar.
  3. Preheat oven to 350 degrees. Sprinkle 1/4 of oat crumb topping mixture on bottom of unbaked pie crust. Pile apple filling on top, mounding in the center. Press remaining crumb topping onto the apple filling.
  4. Bake for 45 minutes.
  5. Turn temperature down to 325 and continue baking 20-30 minutes more until topping is brown and filling is bubbling. Tent pie with foil if the topping is browning too quickly. Cool before serving.

Post, photos and recipe courtesy of Mrs. Flavors at the local blog Little Kitchen Big Flavors. You can find the original post and many more delicious seasonal recipes at littlekitchenbigflavors.com.

An Update From O’Brien’s Smokehouse & Bistro

In Uncategorized on October 10, 2012 at 3:50 pm

Beef from O’Brien’s Smokehouse. PHOTO/ Edible Buffalo

We’ve heard from some of our readers who were disappointed to learn that O’Brien’s Smokehouse & Bistro in Hamburg had closed at the time of our Fall 2012 issue coming out.  The good news is that the O’Brien’s are still planning on offering many of the same products they had at the smokehouse at their pub location in the village of Eden. They are currently going through a consolidation phase of combining the two businesses. They sent us this update yesterday:

We are still in the process of consolidating!

Starting October 18, the Pub will be open every Thursday from 10am-4pm for customers to pick up their orders. We will publish on Mondays, a weekly price sheet on our website and in an e-mail newsletter stating what products we have available and their prices. Customers can then either call us at 716-646-6328  or e-mail their orders to us at obrienssmokehouse@gmail.com  and we will have them ready on Thursdays.   We will continue to expand our product line as we complete our consolidation.

We apologize for any inconvenience this may have caused.

So please bear with them as they go through this change in business structure, I promise it will be worth the wait!

Food and Wine- Well-Crafted

In Uncategorized on October 8, 2012 at 4:43 pm

PHOTO/ Carole Topalian

According to Elbert Hubbard “Art is not a thing, it is a way,” and during the upcoming Roycroft Arts and Crafts Conference that will be exemplified through two food and wine events.  Both the “Well Crafted” Wine Tasting and Dinner will highlight unique ingredients from their origins and creation to preparation and how we indulge.

Opening the weekend events on Thursday October 18th will be “A Well Crafted Wine Tasting.” It will be held at The Roycroft Power House and will feature a variety of wines that are not your typical pinot grigio or cabernet.    The wines highlighted will include uncommon varietals and blends and countries of origin from Africa to New Zealand. Accompanying the wines will be a tasting of olive oils from around the world.  The cost per person is $30.

On Saturday October 20th, the “Well Crafted Dinner” will highlight the ideas of self-sustainable, environmentally-friendly and organic food sources.  The evening will include special presentations by Robin Ross of Arrowhead Spring Vineyards who will discuss their  environmental philosophy on grape growing to produce a world class wine. Trystan Sandvoss, Founder of First Light Farm, will explain their approach and philosophy in making their artisanal cheese and dairy products.  Completing the conversation will by Mary Jo Graham, Environmentalist and Naturalist, who will share the concepts of self-sustainable, environmentally-friendly and organic food sources.  The meal will be specially prepared from locally harvested fruits and vegetables, and free range chicken. It will surely be a relaxing and informative evening while enjoying a meal the way food was meant to be made, the well-crafted way. The cost person is $45.

As part of East Aurora’s “Well Crafted Weekend” there will be many food and wines events through the village including the East Aurora Farmers market on Saturday 9am-1 pm, fresh baked artisan breads at the Elm St. bakery and at the East Aurora Food Cooperative Market you can learn more about co-op markets and how to support our local producers.  And, let’s not forget, it’s Local Restaurant Week with EA restaurants offering specials at $20.12.

For more information on the “Well Crafted” Wine Tasting and Dinner and the Roycroft Campus Arts and Crafts Conference or to make a reservation, visit their RCC website at www.roycroftcampuscorporation.com  or call The Copper Shop Gallery at 716.655.0261.

The Conference is sponsored by Style 1900, Boston Valley Terra Cotta and Jaeckle, Fleischmann & Mugel.  The Roycroft Conference events can be purchased separately or as a package.  Accommodations for overnight guest are available at The Roycroft Inn.

Post courtesy of the Roycroft Campus Corporation

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