Food In Many Forms

This past fall, I had an urge to make an apple pie, and bought 2 lbs of honeycrisp apples. Then I was surprised with a last minute trip to the UMass experimental apple orchard. I was inundated with apples. This apple pie was wonderfully light, and the cornstarch helped to form a lovely thick applesauce at the bottom. Next year, I will have to try it with a whole wheat crust. Ingredients 1 frozen 9" pie crust 1 1/2 pounds (907 g) Honeycrisp apples, peeled 1/4 cup (50 g) granulated sugar 1/4 cup (53 g) dark brown sugar 1 1/2 tablespoon (10 g) cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon fine sea salt 2 tablespoons (28 g) unsalted butter, melted 1 1/2 tablespoon (32 g) cider Directions Preheat the oven to 425 degrees. Bake the frozen crust on the bottom rack just until the edges barely begin to turn golden, 15-20 minutes. Let cool completely. Use a sharp knife to quarter the apples, then I core...

One of my favorite snacks is baked apples, sliced up with a sprinkle of sugar or Splenda. But for when you want something a little extra special, this dessert works like a charm. In my mind, just the presentation makes it special, rather than a gloppy mess of brown sugar, oats and shriveled apple slices, you get a beautiful apple bowl overflowing with oats and a little bit of sweetness.  Baked Apple with Crisp Topping Adapted from Sunny Anderson Makes 6 servings Ingredients 3 apples 1 teaspoon lemon juice 6 Tbsp apple or pear butter 2 tablespoon all-purpose flour 2 tablespoons butter, cold and diced 3 tablespoons brown sugar 1/2 cup oats, uncooked 1/4 teaspoon ground cinnamon Directions Preheat oven to 350 degrees F. Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix to...