Upper Bench Fruit Farm

Happy Holidays from Upper Bench Fruit Farm!

Here are a few holiday recipes to bring a little added warmth to the holidays:

Hot Apple Cider

Hot apple cider is always a popular holiday choice. It's comforting for guests and easy to prepare for hosts. You can vary the recipe according to your taste. I like mine spicy with a little whiskey for added kick.

6 cups apple cider
2-4 cinnamon sticks (plus more for garnish)
2 whole cloves
6 cardamom pods, cracked
6 slices fresh, peeled ginger (or grated equivalent)
1/2 cup whiskey or rum, approx. (optional)

Pour cider into a pot or double boiler. Add spices. You may want to tie the spices in a small square of cheese cloth. I like them to float free. Simmer for 20 minutes. If you tied them up, now is a good time to remove the spices and strain the cider through a cheesecloth for a clearer drink. Serve warm. Add alcohol, as desired, and cinnamon sticks for garnish. Enjoy!

Apple Pie

This is a combination of two recipes. I find this crust recipe always works and I like pre-cooking the filling. It helps caramelize the butter, sugar, and apples for a rich, buttery filling. I like using cookie cutters for the top crust, both for ease and then I can decorate according to the season.

Pastry:
2 cups all-purpose flour
3 tbsp. cornmeal
1/2 tsp. salt
1/2 cup cold butter, cubed
1/2 cup shortening, cubed
1/4 cup ice water (approx.)
3 tbsp. sour cream

In a large bowl, whisk together flour cornmeal and salt. Cut in butter and shortening until mixture resembles fine crumbs. Whisk together ice water and sour cream. Drizzle over flour mixture. Stir briskly with a fork to form rough dough. Add 1 tbsp. of ice water at a time until dough come together.

Divide pastry in half and form 2 discs. Wrap in plastic wrap and chill for at least 30 minutes. (Maybe be refrigerated for up to 3 days.)

Filling:
6 cups apples (mixed varieties)
1/2 lemon
1/4 cup unsalted butter
1/2 cup light brown sugar
1 good pinch of ground cinnamon

Glaze:
1 egg yolk
2 tbsp. water

Peel and core the apples, cutting into rough chunks. Squeeze the lemon over the apples to prevent browning. Melt the butter and sugar in a large saucepan over medium heat, then add cinnamon. As the mixture bubbles, add the apples. Carefully stir until coated and cook until soft. Around 10 minutes. Let cool.

Preheat oven to 400 degrees. Roll out first dough disc on a lightly floured to about 1/8 inch thickness, ensuring there will overhang. Carefully drape the dough over the rolling pie and into the pie plate. Pile the filling into the pie shell and gently pat down.
Roll out the second disc. You may wish to cut shapes, like circles, from the pastry. Arrange and overlap the discs to cover the filling. Beat together the egg yolk and water. Paint over the pastry discs and edges of the lower crust. Fold the lower crust onto the upper pastry discs. You may wish to trim and pinch for a decorative edge and a tighter seal. Ensure the entire crust surface is painted over with egg wash.

Place on a baking sheet in a 400 degree oven for 20 minutes. Then reduce heat to 350 degrees for the duration. Approximately 1hour and 20 minutes. Pie is done when the surface bubbles throughout. (If the top browns too quickly, cover with aluminum foil.)

Remove from oven and let cool.