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Thursday, November 17, 2011

caramel apple cake. cheddar cheese apple pie. and days that are beautiful

ginko tree

i am a few days deep back from Kentucky. it is unseasonably warm for November, but what remains the same is that it grows dark at 5pm without fail, it is a month of glutton consumption and i give thanks:

cheddar cheese apple pie

pie. a bounty of nature's sweet apples, picked for the express purpose of baking and sharing. washed down with tea, in the afternoon sunlight, with rowdy nephews underfoot. (cheddar cheese apple pie recipe below)

apple cake

or cake. to share with family, new and old, young and aged. strong spice only for the mature palette. recipe: caramel apple cake. (note: the caramel sauce is runny, i don't know how she managed to keep it on top but kudos to her. i also used roasted cashews in lieu of peanuts.)

i won't lie, it was a whirlwind time, i'd be hard pressed to tell you exactly all the places i visited, all the foods i consumed, but i can show you a few of the beautiful things i saw:

utensils
flower
view from 5K run
cat
eat

finally, as promised, the cheddar cheese crust apple pie. a pie that i tasted years ago at a broad's apartment, doing crafts, gossiping and of course, noshing.

Cheddar Cheese Apple Pie
from Jenn C-P.

makes 2 crusts

3 cups AP flour
1/4 tsp salt
1 cup unsalted soy margarine, chilled
1/2 lb shredded sharp Cheddar cheese, i used lactose-free Cabot's sharp cheddar
1/4 cup ice water
1/4 cup white vinegar

2 1/2 lbs apples, peeled, cored & sliced (give or take)
3 TBL lemon juice (i used apple cider...)
1 1/2 cups organic sugar
1/2 tsp ground cinnamon
1 TBL unsalted butter, cubed (actually, i forgot this)
1 egg, beaten
1 TBL organic sugar

In a large bowl, combine flour and salt. Cut in the butter until pea size crumbs form. Stir in the cheese. Combine water and vinegar and gradually stir in until the mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate over night. (note: i used a food processor.)

Preheat oven to 450° F. Roll one ball out to fit pie place. Roll out top crust and set aside.

In a large bowl, toss apples in lemon juice; drain. Stir in sugar, cinnamon, and nutmeg. Arrange in overlapping rows in pie crust. Dot with butter, sprinkle with anise seed. Cover with top pie crust. Seal and crimp the edges.

Bake on a cookie sheet for 15 minutes. Reduce heat to 350° and continue baking for another 30 minutes until golden brown.

Remove from oven, brush lightly with beaten egg, and sprinkle liberally with the sugar. Bake 5-10 minutes more until sugar glazes.

Additional Louisville, KY Information:

~Food
Hillbilly Tea 120 s 1st street Louisville, Kentucky 40202
Annie Cafe 308 W. Woodlawn Ave. Louisville, KY 40214
Vietnam Kitchen 5339 Mitscher Ave. Louisville, KY 40214
Nam Nam Cafe 318 Wallace Avenue St. Matthews, KY 40207
basa 2244 Frankfort Ave. Louisville, KY 40206

~Sights

and now dw & i are home, only to pack back up next week for a trek to NY. oh november. i am thankful for days that are beautiful.

6 comments:

  1. Lan, I love the way the light illuminates the leaves in the first photo. Makes me sad to see the trees naked now.

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  2. I have always loved the combination of cheese with apples. I love how early the darkness comes nowadays too, it feels magical.

    xo

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  3. 1) these photos are gorgeous

    2) cheddar + apple + pie crust = seriously genius

    3) where in NY? if you're headed to NYC, I'd basically love to buy you a coffee/tea/pint of beer. unless that's creepy?

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  4. Such fun images - and I also love cheese + apples!

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  5. Beautiful photos! I might just be able to pull together this pie for tomorrow :-) Thanks for posting!
    ~Jacquelyn

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