Apple & Cranberry Harvest Pie

IMG_6225Happy October! The mornings are getting cooler, the nights are getting dark to quickly… fall is really here and I have no idea what happened to September. Since September slipped away without me noticing, I have a feeling October might go equally as fast and then… Its my favorite holiday… Thanksgiving! Which is why I’ve decided to dedicate the month of October to “Thanksgiving Menu Prep.” IMG_0049It’s time to pull out my collection of old Bon Appetit Thanksgiving issues, family recipes and classic Thanksgiving traditions, to find the best recipes for your Thanksgiving table. This year don’t showing up at your Thanksgiving feast with plain mashed potatoes and green bean casserole. IMG_6202It’s time to jazz up your menu with some fun, different and most importantly DELICIOUS dishes! This recipe for Harvest Pie from Morning Glory Farm on Martha’s Vineyard is one of my mother’s favorite holiday desserts. The flavors and spices of the pie are the definition of fall and the holiday season. The tartness of the cranberries balances the sweetness of the apples and raisins making for a truly awesome but not too sweet dessert.IMG_6204 If you’re ready to mix up the dessert table from the plain (and over done) apple and pumpkin pies, this is your recipe! Top this pie with a dollop of fresh whipped cream or serve it a la mode. The original recipe calls for a streusel topping however, I prefer the recipe with a lattice pie crust which doesn’t overpower the fresh fruit with too much ‘stuff’.IMG_6205 To make this pie super easy you can use Pillsbury pie dough from the dairy section of your grocery store (when in a hurry I cheat and use this… no one will ever know!), or if you’re feeling ambitious make your own dough. Streusel topping, classic crust or lattice top this pie will become your new favorite holiday dessert too! Enjoy!

Harvest Pie (Click for printer friendly version)

Prep Time Cooking Time Serves
30 Minutes 40-55 minutes 8-10

Ingredients:

  • 3 cups fresh apples, diced
  • 1 Cup fresh cranberries
  • ½ cup golden raisins
  • ½ cup chopped walnuts (optional)
  • 1 ½ Tbsp. orange zest
  • 1 ½ Tbsp. butter, melted
  • 1/8 Cup orange juice
  • 1/8 Cup flour
  • ½ cup sugar
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cinnamon

Directions:

  1. Preheat oven to 425 degrees. Prepare piecrust or streusel topping (below).
  2. Mix all ingredients in a large bowl, stirring until well blended. Pour into prepared piecrust. Top with streusel topping or lattice piecrust.
  3. Place pie in oven and immediately reduce temperature to 350 degrees. Bake until the apples are tender and the crumb or crust is golden brown.

Pastry Dough (Makes two 9-inch piecrusts) This pastry dough freezes well and will work with any pie!

Ingredients:

  • 2 ½ cups all-purpose flour, sifted
  • ¼ tsp. salt
  • ¾ cup cold vegetable shortening
  • 3 Tbsp. cold butter, cut into small chunks
  • 6 Tbsp. ice water

Directions:

  1. Sift flour. Cut shortening and butter into flour with pastry blender or fingers until mixture has the consistency of small peas.
  2. Add ice water and blend just until dough holds together.
  3. Divide the dough into two pieces; if you are doing the streusel topping store one for later use. Turn the dough onto a floured surface and roll out into a 10-inch circle.
  4. Place dough in pie plate and crimp as desired.

Streusel Topping:

Ingredients:

  • 1 ½ cups white sugar
  • 2 cups all- purpose flour
  • 1 cup butter, melted

Directions:

Mix dry ingredients, then fold in melted butter, stirring until it clumps. Sprinkle evenly on top of pie.

Original recipes from Morning Glory Farm

Zucchini Bread with Honey Butter

photo-292Happy Monday! I hope you had a wonderful weekend doing whatever it is that you love. I spent my weekend camping, relaxing, and making enough zucchini bread to feed a small country. One of our friends harvested a huge zucchini from his garden and gave it to me- It was one of the largest zucchinis I’ve seen!photo-289Unfortunately, once zucchinis get that size they are not as tender and delicious to cook with but they are still great for making zucchini bread. Morning Glory Farm on Martha’s Vineyard is notorious for their zucchini bread and since I was having a small case of FOMO (fear of missing out) after seeing all my friends and family enjoying a beach picnic OTV, I pulled out my comfort cookbook and made some zucchini bread, which allowed me to briefly pretend I was on the Island. photo-294I normally enjoy my zucchini bread plain or with a little cream cheese but the idea to make honey butter came to me and I thought zucchini bread and honey butter would make an amazing combination. I was right. Turns out honey butter is good on EVERYTHING! photo-295 I took some of the honey butter and made french toast with it this morning. I used a little in the pan to cook the french toast. I topped it with some fresh peaches and some more honey butter instead of maple syrup… It was heavenly. photo-290I love this recipe for zucchini bread because its light, simple and totally delicious! The hardest part about this recipe is waiting for it to cool down before enjoying it!!

Zucchini Bread with Honey Butter (Click for printer friendly version)

Preparation time: 25 minutes | Cooking time: 1 hour | Servings: 2 Loaves

Ingredients:

  • 2 to 2 1/2 cups shredded zucchini (if using a very large zucchini remove the large seeds before shredding it.)
  • 1 cup vegetable oil
  • 3 eggs
  • 1 tsp. vanilla
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon

Directions:

  1. Preheat oven to 325 degrees. Spray two 9″x5″ bread pans with nonstick spray.
  2. In a large mixing bowl, combine zucchini, oil, eggs and vanilla. Mix thoroughly.
  3. Beat sugar into mix until it is thoroughly creamed.
  4. In a medium mixing bowl, combine dry ingredients.
  5. Once liquids and sugar are well mixed, add dry ingredients. Mix until batter is well blended and even in texture. The batter should be smooth, outside the zucchini shreds.
  6. Pour batter evenly into pans
  7. Bake for approximately 1 hour or until bread is brown and springs back when gently pressed in the middle.

Honey Butter by Ski Boots in the Kitchen

Ingredients:

  • 2 sticks of butter
  • 1/4 cup of honey
  • 1/2 tsp. vanilla

Directions:

  1. Place butter in microwave safe bowl and microwave on high for 15-20 seconds, so the butter is very soft but not melted.
  2. Add honey and vanilla.
  3. Using an electric hand mixer or kitchenaid mixer beat on low speed until thoroughly combined.
  4. Using a rubber spatula scoop butter onto a large piece of parchment paper or plastic wrap and roll into a log.
  5. Refrigerate for 2 hours. Serve on zucchini bread, french toast, pancakes or just about anything! Enjoy!

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