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Apple Custard Pie

Apple Custard Pie
 
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This recipe comes from Diane Kreider of Salem United Church of Christ. My sister-in-law and her family attend this church, and they have a cookbook that is one of my favorites. This is one of the recipes.
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Ingredients
  • Crust:
  • 1¾ c flour
  • ¼ c sugar
  • 1 t cinnamon
  • ½ c plus 2 T butter
  • ¼ c apple juice or water
  • --
  • Filling:
  • 8 McIntosh Apples, peeled and thinly sliced
  • 1⅔ c sour cream
  • ⅓ c flour
  • 1 c sugar
  • 1 egg
  • 2 t vanilla
  • ½ t salt
  • --
  • Topping:
  • 1 c chopped walnuts
  • ½ c flour
  • ⅓ c brown sugar
  • ⅓ c sugar
  • 1 T cinnamon
  • ½ c butter at room temperature
Instructions
  1. Preheat oven to 450 degrees.
  2. Prepare crust and fit in 10 inch pie dish. Slightly prebake crust.
  3. Mix all filling ingredients together except apples, and then toss in apples. Spoon into crust.
  4. Before baking, cover crust with foil to prevent it from becoming too brown.
  5. Bake 10 minutes at 450 degrees, then bake about 40 more minutes (until filling is slightly puffed) at 350 degrees. Remove from oven.
  6. For topping, mix dry ingredients and then blend in butter until mixture is crumbly. Remove foil from crust and sprinkle crumbs over the top of the pie. Bake at 350 for 15 minutes longer.

 

Roasted Pork Spare Ribs with Maple Syrup and Rosemary

Roasted Pork Spare Ribs with Maple Syrup and Rosemary
 
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I put this recipe under the apple recipes because it uses apple cider. :) This recipe requires the ribs to be marinated at least 15 hours prior to cooking.
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Ingredients
  • 24 pork spareribs
  • 2 T olive oil
  • 5 T maple syrup (we sell PA Maple Syrup)
  • 1 T chopped fresh rosemary leaves, stripped from the stalks
  • 2 T soy sauce
  • 1¾ c apple cider
  • 8 garlic cloves
  • salt and pepper to taste
Instructions
  1. Place the ribs in a large bowl and season with salt and pepper, then add all of the other ingredients.
  2. Use your hands to rub the marinade into the ribs.
  3. Cover with plastic wrap and put in refrigerator for at least 15 hours. If you can rub the marinade into the meat about every 3 hours.
  4. Once ready, preheat oven to 400 degrees and place the ribs in a large roasting pan.
  5. Cover with foil and cook in the middle of the oven for 15 minutes.
  6. Remove foil and cook an additional 30 minutes.
  7. Turn ribs in pan and cook an additional 45 minutes, or until ribs look sticky and glossy.
  8. Serve immediately.

 

Applescotch Crisp

Applescotch Crisp
 
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Ingredients
  • 4 c sliced, peeled tart apples
  • ½ c packed brown sugar
  • ⅔ c + 1 T all-purpose flour, divided
  • ½ c water
  • ¼ c milk
  • ½ c quick cooking oats
  • 3.5 ounce pkg. butterscotch pudding mix (non-instant)
  • ¼ c sugar
  • 1 t ground cinnamon
  • ½ t salt
  • ½ c cold butter
Instructions
  1. Place apples in an ungreased 11 in x 7 in x 2 in baking pan.
  2. In a bowl, whisk brown sugar, 1 T flour, water, and milk. Pour over apples.
  3. In another bowl, combine oats, pudding mix, sugar, cinnamon, salt, and remaining flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
  4. Bake at 350 degrees for 40-45 minutes or until topping is golden brown and fruit is tender. Serve with ice cream.

 

Apple Roasted Pork Loin

Apple Roasted Pork Loin
 
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This recipe comes from a web site I found called Rock Recipes, from Newfoundland.
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Ingredients
  • 3 lb pork loin or rib roast
  • 3 large granny smith apples, peeled and cored
  • 3 T olive oil
  • 2 cloves garlic, minced
  • ½ c honey
  • ¼ c apple cider vinegar
  • ½ t pepper
  • ¼ t sea salt
  • 1 t Chinese five spice powder
  • ½ t nutmeg
Instructions
  1. Season the pork with salt and pepper and place roast on a rack in a roasting pan.
  2. Cook roast for 30 minutes at 375 degrees.
  3. While roast is cooking, dice apples (about ¼ inch dice).
  4. Add garlic and olive oil to a large saute pan and cook for a minute or two over medium heat to soften garlic.
  5. Add honey, apple cider vinegar, pepper, sea salt, Chinese five spice powder, and nutmeg.
  6. Bring the mixture to a boil and then simmer until volume is reduced by about half.
  7. Increase heat to medium-high and add diced apple. Cook until most of the liquid has reduced off.
  8. After roast has cooked for 30 minutes, spoon the apples over the top. Put roast back in oven and cook uncovered at 350 degrees until internal temperature reaches 170 degrees.
  9. Let pork rest for 15 minutes before serving.
Notes
"I just wanted to let you know how much my family loves the apple roasted pork loin recipe. It's one of my favorites to make for visitors, and always a big hit! It's very easy to make and so tender." - Melissa Emmett

 

Apple-Maple Glazed Chicken Breasts

Apple-Maple Glazed Chicken Breasts
 
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Ingredients
  • 1½ c Apple Cider, plus 2 T Apple Cider - separated
  • ⅓ c light corn syrup
  • 2 T Maple Syrup
  • 1 T Dijon Mustard
  • 1 T Apple Cider Vinegar
  • pinch of Red Pepper Flakes
  • ½ c All-Purpose Flour
  • 4 boneless, skinless, chicken breasts, trimmed of fat
  • 2 t vegetable oil
  • 1 medium shallot, minced
  • ⅛ t salt
  • ⅛ t pepper
Instructions
  1. Heat oven to 375 degrees.
  2. Whisk together 1½ c apple cider, corn syrup, maple syrup, mustard, vinegar, salt, pepper, and red pepper flakes in medium bowl.
  3. Spread flour in shallow pie plate.
  4. Season chicken breasts with salt and pepper and then dredge each chicken breast in flour, patting off the excess.
  5. Heat oil in an oven proof 12 inch skillet on the stove until it is shimmering but not smoking. Lay chicken breasts in a single layer and cook 12-14 minutes, turning once, until both sides are golden brown. Transfer chicken to a plate.
  6. Pour off all but 1 t of fat and saute shallot until softened, about 1-2 minutes.
  7. Increase heat to high and add cider mixture to skillet.
  8. Simmer, stirring occasionally, until mixture has reduced to about 1 cup (about 6-10 minutes). A spatula should leave a slight trail when dragged through the mixture.
  9. Remove skillet from heat, and tilt so that all of the glaze pools on one side. Use tongs to coat each chicken breast and lay in a single layer in the skillet.
  10. Transfer the skillet to the oven and bake until the thickest portion of the chicken reaches 160 degrees (about 20-25 minutes), turning chicken about half way through.
  11. Remove from oven and set chicken on a plate.
  12. Return the skillet to high heat on the stove top (be careful - skillet will be very hot!).
  13. Cook until glaze has thickened and is syrupy, about 1 minute. A spatula will leave a wide trail when dragged through.
  14. Remove from heat and whisk in the remaining 2 T of cider.
  15. Spoon 1 t over each breast, and serve.

 

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