I always look forward to going back to the States for the holidays, especially for being able to reconnect with family and friends – we cook, we laugh, we watch our little ones with pride as we see them interact and grow – but really, it’s the coming together that is most important. One of the things I love is that when our family grows because someone gets married, their family becomes part of our family too.
Todd and Joyclyn are part of our extended family – an honest and down-to-earth couple with a cheery disposition, they pour their heart into their family-run business, Wright’s Orchard – and it shows in the quality of food that they grow. There’s a variety of all sorts of delicious and beautiful products from the height of summer and all throughout autumn. There is produce from apples to peaches to pumpkins, an exquisite selection of dried flowers and even Christmas trees during the end of the year, along several other delights. This New England orchard is simply a beautiful place, set in the rural hills of northeastern Connecticut.
With Todd and Joyclyn’s apples, we decided to make Swedish apple pie for Thanksgiving. This pie has the convenient advantage compared to a traditional pie in that there is no crust to roll out and line the pan with – so if pie crust isn’t your deal, then this is certainly the pie for you. It is very forgiving with the conversion to gluten free as well. The ingredients are actually quite simple – the filling is just sliced apples tossed with a little cinnamon sugar, and then the crust is some flour, egg, sugar and butter that you just pat on top and shape a bit with your hands. It makes the dish quite straightforward to put together, and results a homey rustic sort of dessert that when it comes out of the oven, embodies everything about comfort food that we all love. And best of all, it lets the inherent bright flavor of the apples shine through – so be sure to choose some good quality apples for this recipe – and if you go visit your local orchard, picking out the ingredients may end up being just as fun as baking the dish!
Adapted from a magazine clipping that I don't know where it came from
- 5-6 medium sized firm apples
- 1-2 tablespoons lemon juice
- 1 tablespoon sugar
- 1 tsp. cinnamon
- 1 cup (125 grams) all purpose gluten free flour mix (I used 25% GF oats pulsed in a food processor, and 75% sorghum flour)
- 1/2 cup (100 grams) sugar (the original recipe called for more but it doesn't need it)
- 1/4 teaspoon salt
- 3/4 cup (170 grams) butter, chilled and cubed
- 1 egg, beaten
- Preheat an oven to 350F (180C). Peel, core, and slice the apples (about 1/4" maximum), setting them in large mixing bowl. Give a couple squirts of lemon and toss the apples to keep them from browning. Once all the apples are prepared, mix the sugar and cinnamon together and sprinkle over the apples, mixing with your hands until all the apples are coated in cinnamon sugar.
- Combine the dry ingredients for the crust together, and cut in the butter with a pastry blender or a fork until in small pieces and crumbly. Add in the egg and stir until all is combined - the dough should be a bit loose and sticky.
- Arrange the apples into a deep dish pie plate at least 9" in diameter. If you use a bigger pie dish, you may need more apples and may need to double the pie crust amounts. Using your hands, place small dabs of the pie dough on top of the pie, and continue doing so filling in all the gaps until the entire pie is covered. Then pat the dough with your hands and push the dabs of dough together until if forms a cohesive layer of crust on top of the pie.
- Bake for 45-60 minutes or until the crust is fully cooked and just starting to brown.
Disclosure (or in this case non-disclosure) – this is not a sponsored post, I was not compensated in any way for this post, all opinions are my own.