Northwest NEWS

October 9, 2000

Home & Garden

Dining In

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Lucille Johnson's Pillsbury Washington Apple Pie
   (This recipe by Lucille Johnson of Seattle won first place in the Puyallup Fair's Pillsbury Refrigerated Pie Crust Apple Pie Contest)
   8 Washington Gala apples, peeled and sliced
   3/4 tsp. cinnamon
   Juice from1/4 medium sized lemon
   1/16 tsp. fresh grated nutmeg
   3/4 c. white sugar
   3 Tbsp. arrowroot
   1 tsp. vanilla
   1 package refrigerated crust
   1 tsp. butter
   Egg white to brush on crust
   Pearl style sugar, as desired
   Mix first seven ingredients together. Take crusts, gently roll to remove any creases. Place 1 crust into pie plate, brush with egg white. Place apple filling in crust-lined pan, dot with butter.
   Trim lower crust just to outer side of pan. Place top crust on; gently fold edges over and around lower crust, like an envelope. Tuck crust in, crimp edges. Cut steam holes in top crust. Brush top crust with egg white, sprinkle with pearl sugar. Bake at 425 degrees for 15 minutes. Check crust, cover darker areas with foil to prevent burning and continue baking an additional 30 minutes.
  
   Maple-Apple Upside Down Cake
   1 Tbsp. butter or margarine, softened
   3 Tbsp. sugar
   1 egg
   1 c. all purpose flour
   2 tsp. baking powder
   1/8 tsp. salt
   1/2 c. milk
   1/2 c. maple syrup
   2 large Macintosh or other cooking apples, peeled, cored, sliced thin
   Whipped cream
   In medium mixing bowl, beat together butter or margarine, sugar and egg with an electric mixer on medium speed until well combined. Stir together flour, baking powder and salt; add alternately with milk to beaten mixture, beating in low speed after each addition just until smooth.
   In small saucepan, bring maple syrup just to a boil; pour into greased 8" x 8" x 2" baking pan. Carefully top with single layer of apples slices. Pour batter evenly on top. Bake in 400 degree oven for 25-30 minutes or until a wooden toothpick inserted into cake portion comes out clean. Immediately invert onto serving platter. Cool slightly. Serve warm, topped with whipped cream. Makes 9 servings.
  
   Apple-Cranberry Crisp
   5 Tbsp. unsalted butter, divided
   3/4 c. all-purpose flour, divided
   3/4 c. granulated sugar, divided
   1-1/2 tsp. ground cinnamon, divided
   1/2 c. oats, rolled (raw)
   3 Tbsp. light brown sugar
   4 medium Granny Smith apples, peeled and cored
   1/2 c. fresh or frozen cranberries, chopped
   1/2 c. chopped pecans
   1/2 tsp. vanilla extract
   1/4 c. orange juice
   Whipped cream
   Preheat oven to 375 degrees F. Butter four eight-ounce custard cups with 1 Tbsp. of butter and set aside. For crumb toppings in medium bowl combine 1/2 c. flour, 1/4 c. granulated sugar, 1/2 tsp. cinnamon, oats and brown sugar. Cut in remaining butter until crumbly. Set aside.
   For apple-cranberry mixture, chop apples and place in large bowl. Add cranberries, pecans, vanilla extract, orange juice and remaining flour, sugar and cinnamon. Stir until well blended.
   Spoon apple mixture into buttered cups. Sprinkle with crumb topping and bake for 30 to 35 minutes. Serve warm topped with whipped cream.
  
   Apple Black Bean Salsa
   Lemon juice for dipping apple slices
   2-3 red Delicious apples, peeled, enough to make 2 c. diced fruit
   3 Tbsp. lime juice, preferably freshly squeezed
   3 Tbsp. orange juice, preferably freshly squeezed
   1/2 c. canned black beans, rinsed and drained
   3 Tbsp. diced green chili pepper (canned version)
   2 Tbsp. minced fresh cilantro leaves
   Salt and pepper, preferably white
   Place lemon juice in wide shallow bowl. Peel and slice apples, then dip slices into juice.
   Mix thoroughly. Season to taste with salt and pepper. Refrigerate 6 to 8 hours before servings. (Salsa can be prepared up to one day ahead.) Before serving, drain off excess liquid.
   Serve with chicken or fish. Makes 8 servings.
  
   Honey Glazed Apple Rings
   1/4 c. honey (or 2 Tbsp. each of honey and light corn syrup)
   1 tsp. white vinegar
   2 Tbsp. orange juice
   1 tsp. grated orange peel
   1/8 tsp. salt
   1/8 tsp. ground cinnamon
   1 tsp. cornstarch
   1 lb. Granny Smith apples (3 medium)
   Tbsp. margarine or butter, softened
   Measure all ingredients except margarine and apples into 2-cup glass measuring cup. Use whisk to combine. Microwave at HIGH (100%) for 1 minute or until glaze mixture comes to a full boil. Set aside. Wash and core apples but do not peel. Cut into rings, about 4 per apples. Spread margarine in 11x7x1-1/2-inch glass baking dish. Add apples, making two layers. Drizzle with about half the glaze. Microwave at high for 5 minutes longer or until apples are tender. Serve warm. Makes 4 servings.