Kitchens are always a natural gathering place within the home, but as temperatures tumble and stomachs rumble awaiting hearty holiday feasts they're a place that becomes especially central to life this time of year. Since we paired grilled items with the outdoor variety in September—back when the Polar Vortex was still comfortably hibernating within its rightful arctic confines—we thought, why not match indoor ones with a quintessential holiday confection, just in time for Thanksgiving? Four our latest Web 2.0 recipe exchange, we thought it might be fun to get their personal pie recipes from their home in hopes a piece of their fond memories there (pun intended) would live on for its new owners to enjoy. Here were our two favorites:
A PIE THERE ON ELM STREET
This apple pie recipe came from 1120 Elm Street in Peekskill, a charmingly restored 1890 Victorian in a sidewalk-lined neighborhood just a block off Depew Park. While the northernmost Westchester river town boasts one of the best dining-out scenes in the county, eating in can be just as exciting in the home's new kitchen with radiant heat floors.
1c whole wheat flour
1 1/3 c white flour
1 t salt
1c vegetable shortening
7-10 tbs ice water
Mix both flours and salt. Cut in shortening with a pastry blender. Add ice water until dough comes together. Shape into two disks, wrap in plastic wrap and refrigerate for about an hour
For the filling-
About 8-10 apples, peeled,cored and sliced
Juice of one lemon
1/4 c white flour
1/3 c sugar
About a teaspoon of cinnamon
A few pats of butter
Mix apples, lemon juice, sugar, and flour in large bowl.
Roll the dough, fill the bottom pie crust.
Top the apple filling with a few pats of butter before putting on the top crust and bake at 375 about 40min.
Submitted by Abbie Carey
A RELATIONSHIP WITHOUT CRUST
Two young parents created this stylish custom kitchen to pursue a favorite pastime: cooking fresh, organic foods that taste as good as they are healthy. This vegan, organic and gluten-free crustless apple pie had its origins at 156 Gallows Hill Road when a family member went on restricted diet—and it's been in high demand within the seller's family ever since!
1 cup almonds
3 cups old fashioned oats
1/4 cup flax seed
1/4 cup chia seed
1/4 cup pumpkin seed
1/2 cup raisins
1/2 cup honey
1/2 cup coconut oil
1/2 teaspoon vanilla extract
For the topping:
Preheat oven to 350 degrees
In a food processor or blender, pulse half of the almonds until until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
Pour the oats, flax seed, chia seed + pumpkin seed into the bowl with the almonds + stir to combine.
In a pan on the stove, melt the honey + coconut oil. stir to dissolve the coconut oil + add the vanilla extract
Pour the mixture over the oats + stir so that they are evenly coated.
Pour the oats evenly onto a parchment lined baking sheet (helpful if it has sides)
Bake the oats for 10 minutes, stir them around. return to the oven for 10 more minutes.
Pour the granola and onto a piece of wax paper to cool, spread it out into a thin layer. after it cools completely, break the granola into clusters + store in an airtight container.
For the pie:
5 large granny smith apples
1 handful of raisins
1 container of figs (cut into small pieces)
1 table spoon honey
1 table spoon coconut oil
cinnamon*
nutmeg*
Pre-heat oven to 375
Peel + cut apples into slices. put into a bowl with raisins + figs
In a pan on the stove, melt together honey + coconut oil, stir to dissolve.
Pour the honey + coconut oil over the apples + mix to evenly coat. sprinkle cinnamon + nutmeg over + stir again.
Place into a pie pan + into the oven
Bake for approx 20 minutes or until apples are tender
Once removed, pour the granola on top of the apples.
Let cool + serve!
Submitted by Kathleen Kourie