Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

 Organic apples from a friend's backyard

It has been a great apple year and the other day a friend gave me a huge bagful of them. I just got around to dealing with most of them today and only have that bowlful left to use up before the week is out.

Of course, I made a pie-- a freeform type with a few raisins added.

And I froze some extra pie fillings:

Just pile each portion of filling in a foil-lined cake or pie pan, freeze it solid, and then take away the pans and pop the foil packages into plastic bags. This way, you have just the right amount and shape to fit into your pie crust.

According to The Perfect Pie by Susan G. Purdy:

"To bake, line a pie plate with a layer of thawed frozen pastry (or fresh--BCG), brush with... fruit preserves. Unwrap the frozen fruit packet (do not thaw) and set it in the pastry. Cut steam vents in the rolled-out top crust. Moisten the edges of the lower crust, then cover the pie with its top crust. Fold the edges of the top crust over the lower one and pinch to seal. Mold the edge into a raised rim and flute... (Note from BCG: If you like a shiny crust, brush it with soy or nut milk-- sprinkle with sugar if desired.)

Bake in the lower third of a preheated 425 degree F oven for 25 minutes. Reduce the heat to 350 degrees F, raise the pie to the center of the oven, and cover the pastry edges with a foil if they seem to be browning too fast. Continue baking for another 30 to 35 minutes, or until the pastry is golden brown and the fruit tender. Serve warm for best texture and flavor."

Then I made two kinds of applesauce:

I made a smooth pink applesauce (see how I make this without having to peel, pit or core the apples on this blog post). I made it pink by adding 2 cups of crabapple sauce that I had in the freezer to the cooked, pureed apples. I just added a little unbleached sugar to taste-- it's tangier than usual with the crabapple. Very refreshing and pretty!

The second type is a chunky roasted applesauce. I don't really have a recipe for this, but here's what you do:

Preheat the oven to 375 degrees F. Clean and core the apples and cut into chunks no bigger than 1". I don't peel them, since they are organic-- just cut out any bad spots. Get a large shallow roasting pan (or pans) and fill the bottom with about 1/4" of water. Add a splash of lemon juice and a little unbleached sugar. Pile in the apples no more than 2" deep. Toss with the liquid. Cover the pan(s) with foil and cook for about 45 minutes. Remove the foil. Place under the broiler (about 1 foot below the broiler element) in order to cook down the remaining liquid and char the apples a little. Watch them! Printable Recipe

Remove from the oven and add brown sugar to taste-- not too much! Delicious! (See pictures of roasting process at this post.)

MORE APPLE RECIPES FROM THIS BLOG (Updated Nov. 1, 2015):
(See more here:
http://veganfeastkitchen.blogspot.ca/2009/10/using-up-fall-bounty-apples-and-pears.html )

Massaged Kale Salad w/ Red Cabbage, Apples, Pecans & Pomegranate Molasses Dressing
Oat Groats w/ Chanterelle Mushrooms & Apples in Creamy Wine Sauce
Crispy Marinated Tofu/Breast of Tofu with Apples & Onions in Creamy White Wine Sauce Whole Grain Apple-Almond Cake
Rhubarb and Apple Crisp with Mint and Orange
Irish Apple Bread Pudding
Apple and Cranberry Oat Crisp
Sherried Autumnal Apple and Potato Stew

The Denman Is. Fall foliage on the road where we take our walks

Enjoy the fruits of Fall!

Crabapples are tart and tangy, and beautiful to look at. Their red or pink skins turn any product you make with them a gorgeous hot pink, too! They also grow well in my area (Western BC, Canada). Unfortunately, you need to have a tree growing in your yard, or know someone who does, because they are an old-fashioned fruit and you can't find them in stores. I sincerely hope that they come into fashion again, because I see lots of possibilities for this fruit beyond jelly and spiced or pickled crabapples-- chutney, pies, sauce, fillings, juice....

The trees evidently do well even when stressed for water. It's hard to find information about the nutritional and/or medicinal benefits of crabapple, but I was sure there would be some. After all, they contain pectin, which is excellent for helping clear arteries, and fiber, and that pink color must be a source of antioxidants! Apples are one of the best sources of antioxidants, so it stands to reason that crabapples would be, too.

Brazilian researchers place apple second only to cranberries in phenolic content and antioxidant activity, so crabapples would also fall into that category. In other research, when several fruits were tested ‘in vitro’ on human liver-cancer cells, apple rated third in antiproliferation activity. They concluded that “dietary cancer prevention is proposed to provide a new alternative biomarker for future epidemiological studies in dietary cancer prevention and health promotion.”
‘Antioxidant and antiproliferative activities of common fruits.’ Sun J, et al. Dept. of Food Science, Cornell Uv., Ithaca, New York, USA. J Agric Food Chem. 2002 Dec 4; 50(25):7449-54.

That tartness in crabapples indicates lots of vitamin C, as well.

A friend gave me a big bag of crabapples last week, and I finally got around to using them. I don't like making jelly and I was short on time, so I just picked through them and cooked them all, whole, in two large pots with some water until they started to burst. Then I ran them through my trusty food mill and ended up with a 20 cups of hot pink pulp! (Unfortunately, I didn't weigh the bag before I cooked them!)

I decided to use 12 cups to make a batch of crabapple butter in my slow-cooker, 2 cups to make a sorbet, and I froze the remainder for later. Both experiments turned out very well! So, if you can find someone who wants some crabapples taken off their hands, take them up on it!

Printable Recipe

BRYANNA'S MAHOGANY SLOW-COOKER CRABAPPLE BUTTER
Yield: 12 cups/ 6 pints
This is the most beautiful, tangy, mahogany-colored fruit butter! It would be delicious as a change from cranberry sauce with seitan roasts and cutlets, or on sandwiches and wraps. It's east to make in a slow-cooker because it doesn't require much attention and it will not scorch. I go easy on the spices because they can get too strong after long cooking.

12 cups raw crabapple pulp (see text above)
5 cups sugar
2 medium organic oranges, grated zest and juice
1 teaspoon cinnamon
3/8 teaspoon ground fresh nutmeg
3/8 teaspoon ground cloves or allspice

Combine all of the ingredients in a 6 qt. slow cooker and turn to HIGH. Cook with the lid off for 8-10 hours, or until the mixture thickens and cooks down by half.

Stir the mixture throughout the cooking, every hour or so.

When done, the mixture should mound gently in a spoon, and when you place a spoonful of it on a plate, no liquid should exude from it. The mixture will be shiny and mahogany-colored.

You can water-bath can the butter for 15 minutes in half-pint or pint jars.

Nutrition Facts
Nutrition (per 2 Tablespoons): 55.6 calories; 0% calories from fat; 0.0g total fat; 0.0mg cholesterol; 0.7mg sodium; 29.8mg potassium; 14.4g carbohydrates; 0.5g fiber; 10.4g sugar; 13.9g net carbs; 0.1g protein; 1.0 points.

Sparkling Crabapple-Cider Sorbet  and fresh green grapes from my stepson's garden, sprinkled with rosewater

Printable Recipe

BRYANNA'S SPARKLING CRABAPPLE-CIDER SORBET

Servings: 8
Yield: 1 qt. 
This is super-easy to make and not only beautiful, but tangy and delicious, too!

2 cups raw crabapple pulp (see text above)
12 oz (341 mL) dry (alcoholic) or sweet (non-alcoholic) sparkling apple, peach or pear cider
2/3 to 1 cup sugar (light organic granulated) (amount depends on how tangy you like it!)
Optional: 2 teaspoons Instant Clear Jel OR 1/4 teaspoon Xanthan gum or Guar gum  (See this post about Instant Clear Jel.)

Blend all of the ingredients in the blender until smooth. If the mixture is not cold, refrigerate it until it is. Process in your ice cream maker according to the directions in your manual. Scoop it out of the machine and place in a covered container. Freeze until firm before serving.

Nutrition Facts
Nutrition (per 1/2 cup serving): 112.9 calories; 0% calories from fat; 0.1g total fat; 0.0mg cholesterol; 2.6mg sodium; 101.4mg potassium; 29.1g carbohydrates; 0.8g fiber; 16.7g sugar; 28.3g net carbs; 0.1g protein; 2.1 points.


Enjoy!