Dutch Apple Pie

This is a re-post of a recipe that has received a lot of attention from readers over the past five years on my blog, and well worth sharing again, I think! I hope you enjoy it.

One of my favorite comfort foods that instantly brings to mind the holidays is warm apple pie. That cinnamon, brown sugar goodness just takes me right back to my Nana’s kitchen.

This recipe is a fusion between my favorite filling recipe and my favorite topping recipe. This fruit dessert is not meant to be healthful. It is meant to be decadent. It’s the holiday after all! Big sweet, crunchy buttery crumbs atop a spicy filling of tart and sweet apples and brown sugar. This is my idea of pie perfection.

Dutch Apple Pie

Pre-heat oven to 400 degrees

Ingredients:

Unbaked pie shell for 1-crust pie ( I use Wholly Wholesome Organic Whole Wheat Pie Shells from Whole Foods Market)

Filling:

5 medium apples, (I used 2 Granny Smith and 3 Jonagold) peeled, cored and sliced thin

¾ cup sugar

2 T flour

2 T cornstarch

1 T lemon juice

1 t vanilla

Streusel Topping:

2/3 cup chopped walnuts

½ cup packed brown sugar

½ cup all purpose flour

¾ t cinnamon

½ t nutmeg

5 T Earth balance margarine, cut into 1 inch pieces

Bake at 400 for 20 minutes, then reduce to 350 and slide cookie sheet underneath. Bake another 30 minutes. Tent with foil to prevent over-browning.

Pumpkin Spice Muffins

muffinsThese tasty muffins are standard in my seasonal recipe rotation. They are moist and richly flavored with cinnamon, nutmeg, allspice and ginger.

mix

This is a quick and easy recipe, too, from my favorite vegan chef, Isa Chandra Moskowitz of The Post Punk Kitchen. Here is a link to the recipe, Best Pumpkin Muffins.

I like to bake the muffins and let them rest for a few hours. It actually seems to more fully develop the flavor of the spices. These also freeze very well. Enjoy!

Chocolate Bourbon Pie

IMG_0250Here’s a delicious, EASY vegan chocolate pie demonstration video I filmed this week. The recipe comes from Chloe Coscarelli’s “Chloe’s Vegan Desserts”.

Chocolate Bourbon Pie

Source: Chloe Coscarelli
(Servings: 8)

¾ cup Flour
¾ cup Sugar
1 tsp. Baking powder
½ cup dairy-free margarine, melted
¼ cup Bourbon
1 tsp. Vanilla
1 cup Walnuts, chopped
1 ¼ cups dairy-free chocolate chips
1 Pie crust, 9 inch

1. Preheat oven to 350. In a large bowl, whisk together flour, sugar and baking powder. In a separate bowl, whisk together melted margarine, bourbon and vanilla.:
2. Pour wet into dry and whisk until just combined. Fold in walnuts and chocolate chips. Spread into pie crust and bake for about 55 minutes. Let cool slightly before serving.

 

 

 

Warm Apple Crisp

Fall is my favorite time of the year. I look forward to the cooler temperatures,  anticipating the fun of preparing for the upcoming holidays, my birthday, and the food–the glorious food!

I especially love the warm flavors that mark the fall holidays. The smell of pumpkin, cinnamon and cloves, toasted nuts, vanilla. Kitchen aromas can be so evocative, full of fond memories of holidays past.

I am a big fan of warm apple anything: pie, crumble, cobbler, brown betty…you name it. A crisp is an easy, low-fat way to indulge my craving. This one is kicked up with a splash of Calvados, just for fun!

Warm Apple Crisp

Filling:

4 medium apples, peeled, cored and sliced ( I use 2 granny smith and 2 golden delicious)

2 tablespoons water or apple juice

1 teaspoon cinnamon

2 tablespoons sucanat

1 1/2 oz Calvados  or other apple brandy (optional)

Topping:

5 vegan graham crackers (Nabisco original in the red box is vegan)

1/4 cup rolled oats

1/4 cup raisins (soaked for at least 1/2 hour in hot water, covered)

2 tablespoon walnuts, toasted and finely chopped (optional)

1 tablespoon sucanat

1/2 teaspoon cinnamon

Method:

Filling: Heat water or apple juice in non-stick skillet on medium high heat. When it starts to bubble, add apples and saute for about 5 minutes, stirring frequently. Carefully, off the heat,  add brandy then return and cook until liquid is reduced by half. Sprinkle in the cinnamon and sugar, and reduce heat, stirring and allowing sugar to melt and become syrupy. Add a bit more water or juice if needed.

Transfer apples to a 1 quart casserole or 8 x 8 baking dish, VERY lightly coated with non-stick spray.

Topping:  Crumble crackers into a food processor and pulse a few times to grind into crumbs. Add the oats, cinnamon and sucanat and pulse once more just to combine. Finally, add the drained raisins and process just until mixture comes together to form a streusal-like texture.

Crumble topping evenly over filling and bake for 10-15 minutes. Serve warm or cold.

Suggested accompaniment: Vanilla Hemp Ice Cream