Pie vs Crisp: Two great apple recipes

Apple recipes from Distinctive Inns of New EnglandWe’re right in the heart of apple season in DINEcountry, and that means you’ll see plenty of appleishious recipes on the breakfast table and dinner menus at the 11 DINE member inns.  We asked innkeepers at Distinctive Inns of New England for their best apple dessert recipes and we got two that we thought might duke it out for your votes on which one you’d like best.  Try them both and weigh in (yup, weight is the operative word here!). Better yet, take a romantic New England getaway to any of the DINE inns and then weigh in on your favorite dish afterward. Pie vs Crisp Here are two fabulous recipes to try after you return from apple picking with bushels of your favorite apples. The pie recipe from the Grafton Inn, throws in a surprise ingredient in the crust; their signature Grafton Village Cheese, of course!  And Dave’s Apple Crisp recipe from the Inn at Harbor Hill Marina combines all the favorite accompaniments to a sweet apple dessert.

Apple Pie with Cheddar Crust & Streusel Topping from Grafton Inn

Apple Pie with Cheddar Crust from Grafton InnCrust (9 inch pie):

1¼ cups all‐purpose flour

¼ t salt ½ t baking powder

⅛ t ground cayenne

8 T cold unsalted butter, cut into small pieces

2 oz. 4 Year Aged Grafton Cheddar, grated (about ¾ cup)

4 T ice cold water

1 egg. beaten with 1 T water  

Pie Filling:

2½ lbs sliced pie apples

½ C maple syrup

2 T cornstarch

1 tablespoon finely chopped candied ginger

 Streusel: ¾ C plus 2 tablespoons all‐purpose flour

½ C brown sugar

6 T cold unsalted butter, cut into small pieces

Method:

Sift together the dry ingredients into a bowl, and stir them to distribute evenly.

Cut the butter into the dry mixture with a pastry cutter or a fork until the mixture includes lumps of flour and butter the size of peas.

Stir in the grated cheese and distribute evenly.

Add the water, and move quickly using your fingertips to work it into a pliable pastry. Flatten it into a disk, wrap in plastic, and refrigerate for at least an hour.

Remove the pastry from the refrigerator 15 minutes before you wish to use it.

Roll out the pastry on a lightly floured board using a rolling pin that has been lightly floured. Roll to an even thickness. Wrap the pastry around the rolling pin and unroll it onto the pie plate. Trim the pastry ½ inch beyond the rim of the plate. Use a pastry brush to dampen the edge with cold water and fold it inward. Work up a collar that stands above the rim, and flute the edge.

Place the pie shell in the freezer if you are not going to fill it immediately.

To make the topping, mix the flour and sugar together in a bowl until evenly distributed. Work the butter into the flour with your hands until it is crumbly, reserve.

Peel, core and slice the apples into a large bowl. Toss the apples with the candied ginger and cornstarch to coat evenly. Add the maple syrup and toss together. Paint the inside of the prepared pie shell with beaten egg to seal the crust.

Prick the pastry in several places with a fork so it does not bubble up during baking.

Pile the apples into the pastry. Settle the apples by pushing down gently to remove air pockets and voids.

Sprinkle the streusel topping evenly over the pie’s surface.

Bake on the bottom shelf of a preheated 400-degree oven for 45 to 50 minutes. The pie is done when bubbly in the center. Allow the pie to cool to room temperature before serving so that it can set.

If you wish to serve it warm, place in a moderate oven for a few minutes. Serve with more sliced 4 Year Grafton Cheddar.

Dave’s Apple Crisp Recipe from the Inn at Harbor Hill Marina

Ingredients: Apple Crisp from Inn at Harbor Hill Marina

8 to 10 Cortland Apples (peeled and sliced)

1 Cup sugra 1.5 Cups Quaker Oats (Quick Style)

1.5 Cups Brown Sugar

1 Cup Flour

2 teaspoons Cinnamon

1 Cup (2 sticks) Butter

Method:

Peel and slice the apples.  Place cut/sliced apples in a 9 x 13 glass baking dish (note, you do not need to grease or spray the baking dish). Sprinkle cup of sugar over apples and mix throughout  and set aside.

To create the crumb Topping (mix the following): 1 and ½ Cups Quaker Oats (Quick Style) 1 and ½ Cups Brown Sugar 1 Cup Flour 2 teaspoons Cinnamon (and a dash of Nutmeg – optional) 1 Cup (or 2 sticks) of Butter Cut butter into dry ingredients above & spread over and throughout the apples  (you can also kneed the above mixture with your hands and work like a bread dough).

Note, we like the above crumb topping so much, we sometimes double the Crumb Topping mix above and mix throughout the apples in addition to spreading on the top. Bake at 350 degrees for 45 minutes (or until topping is golden brown).

Also, you can adjust any of the above to your own personal liking (e.g., the apples used, amount of sugar/butter, bake time, etc.).

Planning a New England fall getaway?  Visit any of the 11 Distinctive Inns of New England and you’ll find crackling fires, fabulous beds, wonderful breakfasts alongside beautiful leaf peeping holidays or fall walks on the beaches and Cliff Walk.  We look forward to welcoming you to DINE country for your next romantic getaway.