An apple a day

Day 24.

Our Gala Apple tree is doing really well this year.

This year’s harvest was more than 10 kg. That’s really amazing for such a small skinny tree. And they’re regular sized too, you know usually, you’ll get smaller fruit from smaller trees. I’m hoping this doesn’t mean the tree had used all of its ‘strength’ just for this year. I have a bad memory about how well our Peachtree was but suddenly stop fruiting the following year.

I’ve made Apple Butter from our first harvest but we suddenly need to harvest the rest of them because they’re attacked by Wasp. And it’s pretty bad this year. The apples are extremely ripening, and sweet, that’s why.

The recipe

• Pie Crust:
• 3/4 cup Flour
• 6 Tbsp butter, cubed and frozen
• 1/4 tsp Salt
• 2 Tbsp Ice Water
• -or- use 1 pre-made 9″ pie crust

• Apple Filling:
• 3 Tbsp Butter
• 1/4 cup oats
• 2 Tbsp Brown Sugar
• 1 tsp Cinnamon
• 1/4 cup Walnuts

• 2 Apples
• 1 Tbsp Lemon Juice
• 1 Egg, beaten for pie crust wash

1. Preheat oven to 375 degrees.
2. Score apples with a sharp knife around the top and well into the apple to create a scoring pattern that you can use to dig out the center of the apple. Using a spoon, dig out the center of the apple, removing the core and seeds. Don’t dig all the way through the apple. When cleaned out, pour in lemon juice and swirl around each apple. Set aside.
3. In a food processor, pulse together all ingredients of the crumble filling until the nuts are chopped into small chunks. Spoon filling into the two apples, packing it down and filling the apple cavities completely. Set aside.
4. To make pie crust, if you’re not using a pre-made crust, pulse the flour and salt in the food processor. Add in cubes of butter and pulse until small pea size balls form. Add in ice water and turn on the processor until the dough starts to form and creates a ball. Divide into two halves and roll out on a heavily floured surface.
5. Lay the pie crusts over the top of each apple, and wrap them around the apple. Using a brush and the egg wash, brush the egg over the apples, and in between any creases in the pie dough to make sure it all sticks together. Place the apples on a foil-lined baking sheet that has been sprayed with non-stick coating. Bake apples until the crust turns golden brown, about 25 minutes. Remove from oven and allow to cool slightly. Serve while still warm.

Honey, what’s for dinner?
Leftover Bolognese with Nachos & Cheese