An Apple Harvest & Sour Cream Apple Pie

One of my most favorite things about living on this piece of property, is the apple trees out the kitchen window.  Here, as I sit on the couch, I can see tree limbs weighed down by golden bursts of fruit, and it near sends me into a frenzy as I don't want any one of them to go to waste!!

Last week we had just the opportunity to use said apples.  We made last-minute dinner plans with friends, and because the days have felt short and crazy lately, I opted for this slow-cooked meal and decided it was time for an apple dessert or bust! 

{Insert heaven in a pie pan.} 
{Insert another reason why I need Crossfit this holiday season.}

So upon Husband's return from work that day, I sent him and Uncle Tim to the trees with the golden bursts of fruit, and told them dessert was in their hands, and they did not disappoint.  Nor did the littles.  Which is why we made two pies!

Adapted from All Recipes 
INGREDIENTS:
1 unbaked 9 in. pie crust                              2 1/4 C. diced apples
3/4 C. sugar                                                          
2 Tbsp. all-purpose flour                               TOPPING:
1/8 tsp. salt                                                  1/3 C. sugar
1 C. high quality sour cream                          1/3 C. all-purpose flour
1/2 tsp. vanilla extract                                   1 tsp. ground cinnamon
1 egg                                                         1/3 C. chilled butter, diced

DIRECTIONS:
1. Preheat oven to 425 degrees F.  Press pie crust into and up the sides of a 9 inch pie pan OR use Marie Calendar's ready-made pie crust like I did.
2.  In a medium bowl, stir together 3/4 C. sugar, 2 Tbsp. of flour and salt.  Mix in the sour cream, egg and vanilla until smooth.  Add apples, and stir to coat.  Scrape the mixture into the pie shell.
3.  Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F, and continue baking for 30 minutes more.
4.  While the pie is baking, prepare the topping in a medium bowl.  Stir together 1/3 C. of flour, 1/3 C. sugar, and cinnamon.  Cut in the butter until the mixture resembles fine crumbs.
5.  After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until the topping is lightly browned.  Allow the pie to cool, then refrigerate until chilled before serving.   Serve a la mode with vanilla ice cream or with a dollop of homemade whipped cream.  

Do you have any apple recipes that I should know about?  Do share!

 

Schmidt's Super Awesome Chili

Like many of you, I believe soups, stews and chili are one of the perks of fall and winter.  And today, as the rain fell for the first time in months, and with my pumpkin spice candle lit, all I could think about was warm drinks, meals, baking...

and curling up on the couch to read. 

But now, let's talk chili.  Oh, boy.  There's chili and then there's chili!

Sure, there's canned chili, boxed chili, throw-yourself-together-an-almost-chili, so on and so on.  Then there's chili that'll knock your socks off and you'll never go back.  

Why would you?

Let's talk details.

Schmidt's Super Awesome Chili 

Throw a party; it's that good.

 Side note: This recipe came to me after a night out in Portland with the girls, and it was the best late-night meal, a girl could stumble upon.  My friend, Shannon and her Husband have given me kind permission to pass along their recipe.  Thus, the recipe has taken on a surname. 

And trust me, the "Super Awesome" bit is for real.

Serves 6

Ingredients:

2 teaspoons of oil (or whatever to cover the bottom of your pot)

2 onions, chopped

3 cloves garlic, minced

1- 1 1/4 lb. lean ground beef or turkey

1 (14 1/2 oz.) can diced tomatoes

1 can dark beer

1 cup strong coffee

2 (6 oz.) cans tomato paste

1 can beef broth

1/2 C. brown sugar

3 1/2 tsp. chili sauce (I used 1 tsp. and it was spicy.  Careful with this stuff!)

1 Tbsp. cumin

1 Tbsp. cocoa

1 tsp. oregano

1 tsp. cayenne pepper

1 tsp. coriander

1 tsp. salt

4 (15 oz.) cans kidney beans

1 chili pepper, chopped (I omitted for the little ones)

Directions:

1.  Heat oil.

2.  Cook onions, garlic and meat until brown.

3.  Add tomatoes, beer, coffee, tomato paste and beef broth.

4.  Add spices, stir in 2 cans of kidney beans and pepper.

5.  Reduce heat and simmer for 1 1/2 hours.

6.  Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

A few of my notes:

• It will be soupier than the picture shows (these photos were taken on day 2).
• Follow the directions.
• Let it simmer for the full two hours.  It'll meld the flavors deliciously.
• Top with cheese and sour cream/Greek yogurt and cilantro if your heart desires.
• Serve with your tastiest cornbread/corn muffin recipe.
• Enjoy!