Edible Berkshires

Jo’s Apple Torte

Mom's Apple Pie

Mom's Apple Pie

Our family loves cheesecake and we love apple pie. So way back when, my mom, Jo—who tends to be piecrust challenged—decided to do away with the frustration of a rolled pie dough and combined her cheesecake acumen with apples to create the simplest and most delicious winner. Try it—it will impress your friends and your taste buds!!

CRUST

  • 1 cup flour (substitute almond meal for gluten-free version)
  • 1⁄3 cup sugar
  • ½ teaspoon vanilla
  • 1 stick butter, chilled and cut into small pieces

CREAM CHEESE FILLING

  • 2 (8-ounce) packages of cream cheese at room temperature
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 eggs at room temperature

APPLES

  • 2 large tart apples such as Rhode Island Greenings, peeled, cored and sliced
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • 1⁄3 cup chopped walnuts

Preheat oven to 350°.

Combine flour, sugar, vanilla in a bowl and then cut in the butter until … Read the rest

Red Lion Inn Apple Pie

Red Lion Apple Pie

Red Lion Apple Pie

President Calvin Coolidge said he never ate anything half as good as the pork apple pies his stepmother made. One hopes he and Mrs. Coolidge tried the Red Lion Inn apple pie on one of their visits. We bet it’s every bit as good as his mom’s.

Yields 1 pie

  • 5 pounds McIntosh apples, peeled, cored and sliced (If McIntosh are not available, substitute another tart apple such as Cortland.)
  • 1 cup plus 1 tablespoon sugar
  • 2 teaspoons ground cinnamon
  • Crust for a two-crust pie (recipe follows)
  • 1 tablespoon butter
  • 1 egg
  • 1 tablespoon milk

Preheat oven to 375º.

Place apples in a large bowl. Combine 1 cup of the sugar and the cinnamon and add to the apples. Toss until well mixed.

Fill the unbaked pie shell with the apple mixture, and dot with the butter. Fit the top crust over the filling, and crimp the top and bottom … Read the rest

Lisa Newmann’s Accidental Apple Pie

Apple Pie
Photo courtesy of Carole Murko

CRUST (pâte brisée)

  • 2 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 sticks chilled unsalted butter
  • 2 tablespoons ice water

Blend flour, sugar, salt and butter (by hand or in a food processor); add the ice water and shape the dough into a ball. Flatten the ball and press into a fluted pie plate.

TOPPING (make it and chill it)

  • ½ stick unsalted butter, softened
  • ½ cup brown sugar (or a mix of white and brown)
  • 2 tablespoons flour
  • 1 teaspoon cinnamon

Preheat oven to 350° F.

FILLING

  • 2⁄3 cups sugar
  • 3 tablespoons flour
  • 1½ cups sour cream
  • 1½ teaspoons ginger
  • 2 tablespoons pure vanilla extract
  • 1 egg plus 2 whites
  • 5 Granny Smith apples, peeled and thinly sliced

In a large bowl, mix together the sour cream, sugar, salt, spices, eggs and flour. Add the sliced apples and toss carefully. Place … Read the rest

Klara Sotonova’s Apple Strudel

Apple Strudel dough

FILLING

3 pounds apples, peeled and diced

2 tablespoons lemon juice

2 cups sugar, divided use

½ cup raisins

1⁄3 cup walnuts, chopped

¼ cup breadcrumbs

1 teaspoon lemon zest, grated

1 teaspoon cinnamon

Cut the apples into small dice. Mix with the lemon juice and 1 cup of the sugar.

Let stand for 30 minutes while preparing the pastry.

Drain the apples very well. The sugar will have drawn out juice that, if left in the filling, will make the bottom of the strudel soggy.

Mix the apples with the remaining ingredients

PASTRY

1¼ cups bread flour

¾ cups water

¾ teaspoon salt

1 egg

2 teaspoons vegetable oil

Mix all ingredients into a smooth dough. The dough will be very soft. Coat dough with oil and place on an oiled sheet pan. Rest dough for 1 hour at room temperature.

Dust surface with flour for rolling. We like … Read the rest

Jefferson Diller’s Perfect Apple Pie

Adapted from Professional Baking by Wayne Gissle We love this formula! It makes a mean apple pie! We prefer Honeycrisp apples from Windy Hill orchard in Great Barrington. The below formulas will yield one 9-inch pie.

  • 2 pounds apples, peeled and sliced
  • 1 tablespoon butter
  • 1⁄3 cup sugar
  • ¼ cup water, cold
  • 3 tablespoons cornstarch
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 teaspoons lemon juice
  • 5 tablespoons butter

Sauté the apples lightly in the first quantity of butter until they are slightly softened. Add the first quantity of sugar as the apples cook. This draws juice from the apples, which will then simmer in these juices.

Mix the water and cornstarch until smooth. Add the starch mixture to the apples and boil until the liquid is thick and clear.

Remove from the heat. Add the remaining ingredients. Stir gently until the sugar is dissolved … Read the rest

ZUCCHINI BROWNIES

Makes 18 servings

1 cup whole-wheat flour
1 cup all-purpose flour
½ cup sugar
½ cup brown sugar
1 teaspoon salt
1½ teaspoons baking soda
¼ cup cocoa
½ cup chocolate chips
½ cup walnuts
3 cups grated or diced zucchini
1 egg
2 teaspoon vanilla
¼ stick butter (2 ounces), melted
4 tablespoons applesauce

Preheat oven to 350°.

Mix dry ingredients with a fork. Add grated or diced zucchini.

Beat egg; add vanilla and melted butter. Add wet to dry.

Pour into a 9- by 13-inch baking pan. Bake for 45 minutes at 350°; Rotate dish 180° after 25 minutes.

In 1 serving:

170 calories
6 grams fat
30 grams carbohydrate
18 grams sugar
3 grams protein

Facebook