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f o o d
CORE VALUES R
e c ip e s
APPLE PIE POPS
I f you can't find wooden lollipop sticks,
wooden chopsticks will also work. It's best
not to overfill the mini pies. Any leftover
apple filling is a treat served warm over ice
cream or oatmeal.
PREP: 40 MIN. BAKE: 15 MIN. OVEN:375°F
2
large apples, peeled, cored, and
finely chopped
Va
cup sugar
1
tsp. apple pie spice
i
tsp. lemon juice
Dash salt
1
Tbsp. cornstarch
2
Tbsp. water
1
15-oz. pkg. rolled refrigerated
unbaked piecrust (2 crusts)
10
paper or wooden lollipop sticks
1
egg, separated
2
tsp. water
2
Tbsp. sugar
Vi
tsp. apple pie spice
1
. Preheat oven to 375°F. Line a baking
sheet with parchment paper; set aside.
2.
In a medium skillet cook apples, the
lA
cup sugar, the 1 tsp. apple pie spice, the
lemon juice, and salt over medium heat for
3 to 5 minutes or until apples are nearly
tender, stirring occasionally. In a small bowl
combine cornstarch and 2 Tbsp. water until
smooth. Add to apple mixture; cook, stirring
constantly, until mixture is thickened and well
combined. Mixture will thicken quickly.
3 .
Unroll piecrusts. On a lightly floured
surface, roll each crust to a
12
-inch circle.
Using a 3-inch round or leaf cutter, make
10
cutouts in each circle of dough.
4 .
Arrange 10 of the cutouts on the
prepared baking sheet. Press a lollipop
stick firmly into the center of each dough
cutout. Spoon a scant tablespoon of filling
in the center of each cutout. You will have
leftover filling.
5 .
In a small bowl whisk the egg white and
1 tsp.
water until frothy. Use a pastry brush
or your fingers to brush mixture around
the edge of each dough shape. Place a
second cutout of dough on top of the
filling. Use a fork to seal edges, taking care
that dough is sealed around lollipop stick.
6
. In a small bowl, whisk together the egg
yolk and remaining 1 tsp. water. Brush atop
pie pops. In a small bowl, combine 2 Tbsp.
sugar and remaining
l / 2
tsp.
apple pie spice.
Sprinkle over pops.
7 .
Bake 15 to 20 minutes or until golden.
Cool on the bakingsheet.
m a k e s 10 p o p s .
EACH SERVING
255 cal, 12 gfat, 25 mgchol,
196 mg sodium, 36 gcarbo, 1 g fiber, 2 gpro.
FETA CROSTINI WITH TOMATO,
BACON, AND APPLE JAM
PREP: 25 MIN. COOK: 17 MIN. STAND: 5 MIN.
/2
lb. smoked bacon
1
28-oz. can diced tomatoes, drained
1
cup sugar
1
medium apple, peeled, cored and diced
1
small yellow onion, diced
3
Tbsp. cider vinegar
1/2
tsp. salt
Va
tsp. ground black pepper
1
loaf baguette-style French bread, thinly
sliced and toasted (about 30 slices)
i
8-oz. block feta cheese, crumbled
Snipped fresh chives
1.
In a large skillet over medium heat, cook the
bacon until it is just browned, about 5 minutes.
Transfer the bacon to paper towels to drain
excess fat. Crumble or cut into small pieces.
2.
In a large saucepan combine the drained
tomatoes, sugar, apple, onion, vinegar, salt,
pepper, and bacon. Bring to a boil over
medium heat and cook, stirring often, for
12
minutes or until apples are tender and
most of liquid is reduced.
3 .
Remove pan from heat; let sit for
5 minutes.
4 .
Arrange baguette slices on a serving
platter, top with a dollop of warm jam, the
feta, and chives,
m a k e s
30
c r o s t in i.
EACH SERVING
100 cal,3gfat, 9 mgchol, 376
mg sodium, 16 gcarbo, 1 gfiber,3gpro.
more recipes
H IG H FLA V O R
LO W LA B O R
Many of the recipes Jason
Hirsch serves at his apple
party are featured in his
book
High Flavor, Low
Labor
(Ballantine Books,
August гою). It also gives
a rundown on spices and
seasonings, as well as
Jason's favorite kitchen
tips. One tip: Cold dulls flavor. Let cheeses,
salads, most fruits, olives—virtually anything
except ice cream—stand 20 minutes at room
temperature for the fullest flavor.
-
Ф
212
SEPTEMBER 20
Ю BETTER HOMES AND GARDENS
