recipe from kingarthurflour.com
Blue Ribbon Caramel Apple Pie
This is the pie recipe that won Nancy Silver first place in last year's apple pie contest. The judges loved it. She got the recipe from the King Arthur Flour website by way of Anita Newell of New Hampshire. Nancy added a little bourbon to the caramel sauce and of course used apples from the farmers market.
FROM THE MARKET:
• 2 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon salt
• 1 cup (16 tablespoons) cold unsalted butter
• 1/2 cup ice water
• 1 cup sugar
• 1/4 cup King Arthur Unbleached All-Purpose Flour
• 1 teaspoon ground cinnamon
• 2 pounds whole apples, to yield 1 1/2 pounds peeled, cored, and sliced apples; about 6 cups
• 1/2 cup caramel apple dip, caramel sauce, or melted caramel, divided
• 2 tablespoons milk or cream
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter
Preheat the oven to 375°F.
To make the crust: Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough of the water to bring the dough together. Divide the dough in half, shape each half into a disk, wrap well, and refrigerate for 1 hour.
To make the filling: Combine the sugar, flour, and cinnamon. Stir in the apples. Combine 2 tablespoons caramel with the milk or cream. Toss with the apples.
To make the streusel: Combine the flour and sugar. Work in the butter until crumbly.
To assemble the pie: Roll one piece of dough into a 12" round, and lay it into a 9" pie pan. Spoon in the filling; sprinkle with the topping. Roll the second piece of dough into a circle slightly larger than the top of your pie pan. Cut 3/4"-wide strips, and weave a lattice crust. Seal and crimp the edges.
Bake the pie for 45 to 55 minutes, until golden brown. Remove it from the oven, and cool it for 15 minutes.
Drizzle the pie with the remaining caramel, warming it slightly if necessary top make it "drizzlable".
Cool the pie for at least 2 hours before serving.
from Smitten Kitchen
Zucchini Bread Pancakes
FROM THE MARKET:
2 large eggs
2 medium zucchini, shredded
3 T. olive oil
IN YOUR KITCHEN:
2 T light or dark brown sugar
1/4 c buttermilk
1/2 tsp salt
1 t baking soda
1 t ground cinnamon
1 c all purpose or whole wheat flour
In large bowl combine eggs, oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini. In a smaller bowl, whisk together flour, salt, baking soda, and cinnamon. Stir dry ingredients into zucchini batter until just combined.
Heat a large skillet over medium heat (prefer cast iron if have) over medium heat. Once hot, melt a pat of butter until it sizzles. Scoop a scant ¼ cup dollops of batter into the pan. Cook until bubbles appear, about 2-3 minutes. Flip and cook another minute or two until golden underneath.
Keep warm in oven at 200 until all are ready to serve.
Dollop with yogurt or serve with maple syrup.
Makes 10-12 pancakes