Category: Fruit

One last apple recipe for 2013. This is from “The Sprouted Kitchen: A Tastier Take on Whole Foods” by Sara Forte.

From the book:

The contrasts in both temperature and texture—from the crunchy crust, to the cold ice cream, to the warm apples—put this ice cream pie in a class all its own. And, believe it or not, all the components can be made in advance, so all you have to do is simply warm up the apples when you’re ready to serve. If you or someone you’re serving has a nut allergy, 1/2 cup more oats can be substituted for the pecans in the crust.

Note that if you put all the warm apples on top of the ice cream pie, you will end up with a big mess. I suggest cutting the pie into pieces and serving each with an individual scoop of warm apples. Alternatively, you can serve the sautéed apples at room temperature, which will keep the ice cream from melting so quickly.

I seem to be in the mood for gouda. If you’re not “pie-d” out, try this recipe from seriouseats.com. It offers an interesting method of dealing with apples which helps avoid a pie that’s overrun with juice.

For the crust: Whisk together the flour, sugar, and salt in a large bowl. Toss the butter in the flour mixture until well coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 3 to 4 minutes. Drizzle in 4 tablespoons of the…
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Grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine 1 cup of the flour and the yeast; set aside. In a small saucepan, heat and stir milk, granulated sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and eggs to…
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Recipe from Whole Foods.