Big Apple Recipes

BIG APPLE PANCAKES

Steps:

• Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 2 tablespoons of the brown sugar and stir to combine.
• In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon wedges over the top. Serve in wedges right out of the pan.

MAIDA'S BIG APPLE PIE

Steps:

• For the filling, melt the butter in a large pan with a cover. Add apples and sprinkle with the sugar and cinnamon. Cover pan and cook over medium heat for 5 minutes, until apples have exuded juices. Uncover and continue cooking, stirring occasionally, until apples are tender. About a third will have disintegrated, and the rest of the apple slices should remain intact. Cool the filling. May be made several days in advance and stored, covered, in the refrigerator.
• To form the pie, preheat the oven to 375 degrees and set a rack in the lowest level. Roll dough to about a 16-inch diameter and center on pan. Spoon filling into center of disk of dough and fold overhanging dough in toward center of pie. Brush the top of the folded-over dough with the egg wash and sprinkle with the sugar.
• Bake the pie about 40 minutes, until the dough is a deep golden color and the filling is bubbling. Cool slightly before serving. Or cool completely and reheat before serving

THE BIG APPLE PIE

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water a tablespoon at a time until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, combine sliced apples, sugar, 1 tablespoon flour and cinnamon. Mix well and pour into pie shell. Dot with remaining 2 tablespoons butter. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 60 minutes, or until golden brown.

BIG APPLE

Steps:

• Cut a hole in the top of the apple and use a melon baller to scoop out the core and more to make room for the drink.
• Place the apple shell in the freezer for 15 minutes.
• Mix the rest of the ingredients with the removed apple pulp in a blender.
• Strain into the apple shell and serve with a straw.

THE BIG APPLE

Steps:

• Fill a large cocktail shaker halfway with ice. Add apple cider, whiskey, vermouth, and bitters. Shake. Strain into 2 glasses. Garnish each with an apple half or slice.