Tag Archives: fall

Butterscotch Apple Pie

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Nothing says “holiday classic” like old-fashioned apple pie. I must admit, this was my second attempt ever at baking apple pie from scratch. Although it may seem intimidating, baking a pie is easy if you follow the instructions exactly. That’s the most important part of baking — so you can never skip a step.

This recipe, adapted from Gourmet Holiday, is the perfect accompaniment to any holiday dinner party.  The best part: it only takes 45 minutes of active time, so you can spend the majority of your evening entertaining and relaxing. Also, don’t forget to wear a cute apron (mine came all the way from Sardinia) so that flour doesn’t end up on your new holiday dress.

Butterscotch Apple Pie

Serves 8

You will need:

3 tbsp all-purpose flour

1 tsp cinnamon

1/2 tsp grated nutmeg

1/8 tsp salt

2/3 cup packed dark brown sugar

2 1/2 lb mixed tart and sweet apples (about 7), peeled, cut into 6 wedges and cored

1 Tbsp fresh lemon juice

1 tsp pure vanilla extract

Double recipe All-Butter Pastry Dough

1 Tbsp unsalted butter, cut into bits

1 large egg beaten with 1 Tbsp warm water

1 Tbsp granulated sugar

Extra equipment:

small pumpkin or leaf-shape cookie cutters (optional)

1. Preheat oven to 425° with a baking sheet placed on middle rack.

2. Whisk together flour, cinnamon, nutmeg and salt, then whisk in brown sugar, breaking up any lumps. Gently toss apples with sugar mixture, lemon juice, and vanilla and let stand 5 to 15 minutes to macerate fruit.

3. Roll out 1 piece of dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Roll out remaining dough into a 13-inch round.

3. Transfer filling to shell. Dot with butter, then cover with pastry round. Trim edges, leaving a 1/2-inch overhang (reserve scraps). Press edges together to seal, then fold under. Lightly brush top crust with some of egg wash, then cut 3 (1-inch-long) vents.

4. Roll out dough scraps about 1/8 inch thick and cut out pumpkin or leaf shapes. Arrange decoratively on top of pie, pressing gently to help adhere. Lightly brush top crust and cutouts with egg wash and sprinkle with sugar.

5. Bake pie on hot baking sheet 20 minutes. Reduce oven to 375°F and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to warm, 2 to 3 hours.

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Roasted Hidatsa Squash with Wilted Spinach & Toasted Pine Nuts

I’m really excited about the Fall season (Halloween is around the corner), and I anticipate it with so much foodie excitement every year. The seasonal produce is versatile and perfect for robust soups and vegetable gratins.

Best of all… winter squash is back! I just discovered the Hidatsa variety: it’s super sweet and hearty like pumpkin. Although the name sounds pretty fancy, it’s easily found at the local farmers market.

This dish is hearty enough to eat for dinner, or could be a great side dish as well. Clearly I’m ready for Thanksgiving.

Roasted Hidatsa Squash with Wilted Spinach & Toasted Pine Nuts


You will need:

1 small to medium Hidatsa squash; halved and seeded (you could also save the seeds and toast them)

4 cups loose organic spinach

1 red cippolini onion; thinly chopped and caramelized

1/4 cup pure grade A male syrup

3 tbsp extra virgin olive oil

1/2 can red organic kidney beans (optional; you could also use giant white beans)

1/2 cup pine nuts, toasted

2 tsp seasoned rice vinegar

1. Preheat oven to 400º. Line a baking sheet with parchment paper and set aside. Using a heavy-duty, large chef’s knife, halve the Hidatsa squash and discard the seeds and threads.

2. Place squash halves on lined baking sheet, cut-side up. Drizzle  maple syrup and olive oil in each squash half, and season with salt and pepper. Roast for 30 minutes, or until flesh is easily pierced with a fork. Remove from oven* and set aside to cool. *reserve the remaining maple glaze and transfer to separate bowl with toasted pine nuts.

3. Caramelize the onions by preheating a heavy-bottomed pan using medium heat. Add olive oil, heat for another minute add onions. Stir, and reduce heat to medium low. Continue to stir and cook onions until lightly browned or crispy (depending on your preference), about 20 minutes. Add spinach, stir and continue to cook another three to five minutes, or until wilted.

4. When squash is cool, peel using pairing knife and roughly chop. Combine squash and spinach mixture and serve. Garnish with toasted pine nuts and remaining maple glaze. Add beans if desired (great way to add protein) and drizzle seasoned rice vinegar to taste. Voila: a cozy, warm winter salad. Enjoy!

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