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Don’t let the name fool you, it’s still a dessert.

Richly spiced apple balance with tiny chunks of salt pork for a just-sweet enough fall treat. Lightly pre-baking the apples ensures that the finished pie won’t be soupy or lose too much bulk in the oven. Granny Smith apples are easy to find and make great baking apples. Don’t worry too much about the exact amount of apples, the most important thing is to fill the dish.

8 to 10 apples (about 2-1/2 pounds)
3 liters of boiling water or cider or a mixture of both
3/4 cup granulated sugar
3 tablespoons of maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 tsp salt
4 tablespoons cornstarch
1/4 to 1/2 pound salt pork (or bacon)
1 egg white
big sugar

Preheat oven to 425 Fahrenheit with a baking sheet on the center rack.

Peel and slice the apples about 1/4 inch thick, place them in a large bowl or heatproof casserole and set aside. Slice the salt pork into small pieces and fry over medium heat until the fat is melted (5-8 minutes). Remove pork and drain, then set pork and rendered fat aside. Heat water or cider in a large saucepan over high heat until boiling, then pour the boiling liquid over the apple slices. Cover apples and liquid and let sit for ten minutes before draining. While the apples are resting, combine all the dry ingredients, as well as the maple syrup, and set aside.

After draining the apples, let them sit in a colander in the sink for ten minutes, stirring them occasionally until they are completely dry before transferring them to a large bowl.

Add 4 tablespoons of melted pork fat and stir, then add the spice mix. Stir until apples are evenly coated. To assemble the pie, place the bottom crust in the bottom of a pie pan, then add about half the apples, then a layer of salt pork (how much is up to you).

Follow with another layer of apples and more salt pork. Lay out the top of the crust and brush with egg white, then sprinkle with coarse sugar. Refrigerate for about 20 minutes, then place the pie on a hot baking sheet and bake for 20-25 minutes, or until the pastry begins to brown. Reduce oven temperature to 375 and bake 25-30 minutes more until pie is golden brown and bubbly. Let cool at least two hours before serving.


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