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The apple is one of the most ubiquitous foods in the annals of mankind. Few foods are as prevalent in our history, mythology, and psychosocial culture as the apple. This is particularly manifested in the apple's symbolism. It has run the gamut from good to bad; representing love, sensuality, beauty, wisdom, inspiration, temptation and evil. Consider the following:
Yes, the apple is an anthropological icon. This revered fruit originated in Asia and was first cultivated by man 3,000 years ago. The Romans introduced it to Europe and the Europeans brought it to America in the 17th century. There are approximately 7500 varieties of apples worldwide although only 100 are grown commercially in the US. (The number of non commercial varieties grown is in excess of 2,000). They are available year round but are at their best in the fall. Choose specimens that are free of any bruises or soft spots. Apples continue to ripen after they are harvested. Apples in good condition, in plastic bags, can last up to six weeks in the refrigerator. At room temperature they will last less than a week. Apples are high in fiber, one type of which, pectin, helps reduce cholesterol. Apples are also high in antioxidants and contain vitamins A and C, and potassium.
This recipe comes from Julie Casey, the pastry chef of Tre Vigne Restaurant in basking Ridge, NJ. For the filling: 6 granny smith apples, peeled, cored, and sliced 2 cups apple juice 1 and a half teaspoon cinnamon Half teaspoon nutmeg Pinch of cloves 1 cup brown sugar Quarter cup white sugar 1 cup dried cranberries Place everything except the cranberries in a large pot and bring to a boil. Reduce heat and maintain at a simmer. Meanwhile, mix 3 tablespoons of cornstarch with just enough water to make a paste. Pour into the apple mixture and bring the mixture to a near boil. If the filling still seems liquidity, add one more tablespoon of cornstarch dissolved in a little water. After the cornstarch has been added and the mixture brought to a near boil, remove it from the heat, add the cranberries and set it aside. The crust: 1 cup all purpose flour 1 cup instant oatmeal 4 oz. brown sugar Half teaspoon cinnamon Half teaspoon nutmeg Pinch of salt 5 oz. cold butter, cut into small cubes Mix all of the dry ingredients in an electric mixer with the paddle attachment. Then add the butter a piece at a time until a crumbly texture is achieved. Be careful of over mixing or you'll create a dough. If you don't have an electric mixer, mix the dry ingredients in a bowl with a whisk and then cut in the butter with a fork or pastry blender. Place the apple mixture in an 8 x8x2 baking dish. Spoon the crust on top and bake at 400 degrees for 30 minutes or until the top is bubbly and brown,
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