Web Exclusive: Heirloom Apple and Cabbage Sauté
Ask your farmer to recommend a good cooking apple for this delicious autumn dish.
This recipe celebrates all that is good about fall apples and is truly apple forward. No fancy toppings or flair, just good apple pie. Enjoy this recipe with a mix of the best heirloom apples you can find and a scoop of homemade ice cream.
Ingredients
- 2½ pounds heirloom apples, peeled and sliced
- 2 tablespoons cornstarch
- 1 cup sugar
- 1 pinch of salt
- 2–3 drops almond extract
- ½ teaspoon cinnamon or nutmeg, optional
- 1 (9-inch) piecrust
Instructions
Yield: 1 pie | Serves: 8
Preheat oven to 425°. Place the apples in a bowl and add the cornstarch, sugar, salt, almond extract and the cinnamon or nutmeg, if desired. Mix with a wooden spoon or a spatula. Pour filling into piecrust and bake for 20 minutes. Reduce heat to 375° and bake for 20–25 minutes. Allow to cool, then serve.
From Gary Wesolowski
at Tree-Mendus Fruit Farm
Related Stories & Recipes
Small-Batch Heirloom Applesauce
Remember that some of the best tasting apples are often a bit "ugly" – small or marred with mottled skin. Ask your vendor/farmer to recommend a good variety for applesauce.
