It's State Fair Time- All American Apple Pie Gets a State Fair Update

It's that time of year again. The Iowa State Fair kicks off in two days with the annual parade through downtown, and ten days of  rides, shows, food, competitions, concerts, food, tractor pulls, lemonade, food, baby animals, arts and crafts, food, free stuff, contests and of course- food! The Iowa State Fair is the once a year event for many of us to throw good eating habits out the window and have that fried-something-naughty-on-a-stick. You can't eat that everyday but once a year, you just have to!

The first ever Iowa State Fair was held in 1854, a mere eight years after being granted statehood.  It was quite an event for the time, admission was 25 cents. Women on horseback was the entertainment highlight of that first fair. Ten women participated, all competing for a gold watch as the prize. The fair moved around Iowa several times before finally landing at it permanent home in Des Moines in 1879. In 1886 the current location of the fairgrounds was purchased, and the rest is history.

Our great state fair is well known for many things, from crashing locomotives for entertainment, to the famous Butter Cow, and most notably, for being the inspiration for Rodgers and Hammerstein's Tony Award-nominated musical State Fair, the story of the Frake family and their Iowa State Fair experiences in 1946.

Now, without a doubt, when we talk about the state fair, we usually don't talk about the historical stuff (other than the musical, because most Iowans think that is pretty cool actually), we talk about the FOOD. Starting in the early days with humble lemonade and popcorn, to today's fair with more vendors than I can count, selling everything from corn dogs, to hot beef sundaes (yes, it's a thing) to deep fried butter on a stick (yes....that is also a thing). Deep fried, on a stick and hugely oversized- think smoked turkey legs- is the Special of The Day at the fair. Every year several new signature items are added to the food lineup. This year they include the Bacon Brisket Bomb, Corn in a Cup, and fried Apple Pie on a Stick. 

I used regular bamboo skewers you can find in any kitchen
store, but I cut them in half.

Of course, our office loves to have food days. We have one for loads of occasions and certainly State Fair Food sounds like an amazing chance to whip up something utterly naughty, maybe fried, maybe on a stick even..... and share it. So the committee that plans events sent out an email last week announcing a State Fair Food Day with prizes in several categories. My brain immediately started planning......and after much internal debate settled on Apple Pie on a Stick. I have heard that the fair's apple pie on a stick is simply apple wedges, threaded on a skewer, then dipped in funnel cake batter and fried. Well......I can do better than that!! Let's make MY version!

Apple Pie on a Stick With Bourbon Cinnamon Glaze

(makes about 36)

2-3 Granny Smith apples

3/4 cup granulated sugar

1/4 cup cornstarch

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground ginger

1/2 teaspoon salt

3 batches double crust pastry (3 packages store-bought)

1 1/2 cups powdered sugar

1 tablespoon Bourbon

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon allspice

milk

bamboo skewers

Prepare your pastry. If using the store bought rolled up kind (and hey I did!!) let it rest at room temp while getting the apples ready.

Peel, core and chop the apples into small cubes. The "pies" are small so you need tiny pieces of apple. Place apples in a medium bowl. Sprinkle the granulated sugar, cornstarch, cinnamon, allspice and ginger over. Toss well to evenly coat the apples with the mixture. Set aside.

I love the flavor of cinnamon and allspice with apples, so I
went pretty heavy handed with spices. You can adjust to suit
your taste, same with the sugar.

Roll out (or unroll) the pastry and cut into circles using a biscuit cutter, cookie cutter or, as I did, the ring from a canning jar- that is the perfect size. Working with one pie at a time, use your fingers to moisten one side of a pastry circle. Press a skewer lightly into the pastry.

A canning jar ring made the perfect cutter. I moistened the
pastry circle with water and lightly pressed the skewer into
the dough so it would be pretty secure.

Spoon on about a tablespoon of the apple filling into the middle. 

Top with a second pastry circle and press the edges to seal. Crimp however you like, as fancy as you like, and cut a couple slits in the top to allow stem to escape. 

Place on an ungreased cookie sheet.

If you like, you can brush them with milk and sprinkle with
sugar before baking. I did not, since I was adding a glaze.

I made a batch at a time, working on the next dozen while one was in the oven.

Bake in a 375 degree oven for 15-20 minutes until golden brown. Remove to a rack to cool.

Aren't they pretty?

In a small bowl combine the powdered sugar, bourbon, vanilla, spices and enough milk to make the glaze a drizzling consistency. Drizzle over the pies (on a rack over the cookie sheet is good) and allow the glaze to dry before storing loosely covered.

I was a little disappointed that the food day ended up being cancelled because not many people were able to participate. That's not unusual this time of year- it's back to school, fair time, families are busy with kids, sports, school supplies, vacations and so on. Sadly that meant no prizes and no voting, but I did get a quality coupon that's redeemable for paid time off as a thank you for participating, so I was happy. All my team members said I would have won Best Food on a Stick so I went home with very few leftovers and feeling pretty good!!

Apple Cranberry Galette

Also known as How To Bake a Pie Like a Cheater But Look Like a Pastry Chef. Seriously the easiest pie you will EVER bake !!!

The ingredients are so ridiculously easy- in this case I'm using apples and cranberries, some flour, sugar, lemon juice, cinnamon and pastry.

Start prepping the fruit- cut up the apples (I used enough apples to get about 2 1/2 cups cut up apples). You can chop into chunks or small slices, whatever you prefer. I used about a cup of fresh cranberries, cut in half. A bit labor intensive but not too bad. Place fruit in a large bowl, toss with a tablespoon or so of lemon juice, a good dash of cinnamon or apple pie spice, about 1/3 cup flour and 3/4 cup sugar (use brown sugar for a caramel apple flavor). Set aside.

Prepare and roll out into a large circle a single crust pastry recipe. You can also cheat and use the store bought rolled up pastry if you want. Place pastry on greased rimmed baking sheet (sometimes a little juice leaks out and you don't want THAT mess in the oven). Pile the fruit in the middle, spreading out a little but leave a few inches of pastry open. 

Fold the edges up and pinch and ruffle as needed to get a nice rustic edge to the pie. Brush with milk and sprinkle with sugar if desired. Dot the fruit with butter (NO MARGARINE!!!) and bake at 375 degrees for about about 45 minutes. The crust will be deep golden brown and the fruit nice and tender.

Serve warm or cool.

You can use any kind of fruit to make this galette, but canned pie fillings don't work. Use fresh fruit. It's very versatile, quick and even easy to make up a bunch and freeze unbaked. Just pop a frozen one in the oven and bake about an hour.

Believe me, it will look like you fussed all day when it takes just minutes!!

Easy As Pie

Seems like I am on a roll today- a pie roll. With the winter weather outside I should be thinking about baking but the pies I am going to share are so super easy and require virtually no cooking- other than boiling water!

Orange chiffon pie with drained canned mandarin oranges
lining the crust under the filling

My family has loved this particular pie for many years. It's a snap to put together and uses ingredients you can keep in the pantry and freezer and pull out whenever you need a quick dessert. The only "fresh" ingredients you need are the garnishes. I've been making this for so many years I don't even remember where I first saw the recipe or learned to make it. Probably an old magazine, I'm sure. I didn't invent it and don't claim to- it's just an old family favorite.

Lemon Blueberry chiffon pie with blueberries on the bottom

To make this super easy chiffon pie you will need:

Pastry shell (graham cracker or baked and cooled pastry shell)

1 package (4 serving size) gelatin- whatever flavor you like

8 ounce tub frozen whipped topping, plus extra for garnish, thawed

2/3 cup water

Place gelatin in large bowl. Bring water to boil, pour over gelatin.  Stir to completely dissolve. Place bowl in refrigerator and check it often and when it's reached the consistency of egg white fold in the entire 8 ounce tub of whipped topping. Fold in completely. 

Pile mixture into pastry shell and smooth top. Chill at least 2-3 hours. Garnish as desired.

Fresh strawberry chiffon pie

You can also fold in chopped fruit, berries, whatever you'd like to add a special touch. With the many flavors of gelatin on the market these days you can make a simple lemon chiffon or a fun cocktail flavored pie. Be creative!

A Taste of Summer in the Blizzard

Ahhh Mother Nature is being a brat again. While a blizzard rages outside, many of us are longing for warmer days. Warm summer breezes, cookouts with friends, carefree days. Like a vacation but at home.

One of the best summer desserts I've ever made is homemade key lime pie. It's so easy but a lot of people are put off by the idea of making a meringue. That's the easy part! I like to use a cookie or graham cracker crumb crust rather than pastry and it's a great time saver. 

Citrus is plentiful year round in most areas, so you can make this delicious pie anytime. Let's get started-

Key Lime Pie

6 eggs, separated  (save 3 of the egg whites)

1 14 oz can sweetened condensed milk

1/2 cup key lime juice

about 1 tablespoon lime zest

9 inch prepared graham cracker pie crust

3 egg whites

4 tb sugar

1/2 tsp vanilla

1/2 tsp cream of tartar

Mix egg yolks, milk, juice and zest in bowl until thoroughly combined. Pour into pie crust. Bake at 375 degrees for 15-20. 

Meanwhile, make meringue. In large glass or metal bowl combine the egg whites, cream of tartar and vanilla. Whip at high speed gradually adding sugar until meringue is glossy and stiff peaks form. Test a bit of meringue by rubbing between finger an thumb- sugar should be completely dissolved.

Pile meringue onto pie, swirling and making sure meringue touches the pie crust all the way around to prevent shrinking. Reduce oven temperature to 350 degrees and bake 10 to 12 minutes until nicely browned. Allow to cool at room temperature.

It's a Birthday Bash !!!

We are CELEBRATING big time this week !!  Becca over at It's Yummy is celebrating a milestone birthday (who knew 29 was such a big milestone ??) and lots of bloggers, including myself, are participating by sharing a delicious recipe with all of you! Fun, right ??

A lot of people think Birthday = Cake. I'm a Thanksgiving time baby so for me birthdays usually include PIE. So what better thing to bring to the party than pie ?? I like making things that are as no fuss as possible and a crostata, or galette as they are sometimes called, is the perfect fuss-free pie that's super easy, super delicious and just a snap to put together.

So let's start with out ingredients. Birthday begins with B and so does BLUEBERRY !! Blueberries are very good for you too- they are loaded with cancer-fighting compounds and all sorts of vitamins and healthy fiber. We don't load our rustic pie with ten tons of sugar either- just a touch. Blueberries are naturally sweet and don't need a lot of messing with. So let's get started with our........

Birthday Blueberry Crostata

You will need:

pastry for one pie crust 

2-3 cups fresh blueberries (see note)

1/4 sugar

zest of 1/2 lemon or lime

juice of 1/2 lemon or lime

1/4 cup flour

1/4 cup melted butter

*Note- I used blueberries that I had bought earlier in season, washed, dried and spread out on cookie sheets and frozen, then bagged up. They are super convenient, easy to measure because they are "loose" and not a frozen blob, and great to have on hand. No need to thaw them before using either !! You can choose lemon or lime, whichever you prefer. I like lime, it really accents the blueberries deliciously.

On lightly floured surface, roll your pastry out into a 9 or 10 inch circle. It doesn't have to be a PERFECT circle- this is a rustic looking pie so an uneven edge adds to that. You can cheat if you want to and use a store bought ready-crust- it's already a circle! You can go a little larger but keep in mind that you will need this to fit on a rimmed baking sheet. Transfer pastry to a large piece of buttered foil- I like to use the foil, but you can put it directly on the rimmed baking sheet if you like. Sometimes the juices run out a bit and if I use foil, cleanup is a snap. Place the pastry in the middle of the baking sheet and set aside.

In a bowl toss together the blueberries, zest, juice, sugar and flour. Some people like to add a pinch of cinnamon- I am not a fan, I like the clean berry taste and the citrus accents that nicely. Toss together until the berries are well coated with the mixture. I give a 2-3 cup variation because some people roll the pastry out into a larger circle- play with amounts and see what works best for you. If you've rolled out your pastry and 2 cups is not enough, go for 3.

Pile about half of the berry mixture on the pastry, leaving at least 2 inches uncovered all around. You can pile this pretty high in the middle. Start bringing the pastry edges up and pleat/fold and pinch as necessary to get the pastry to hold. Pile the rest of the berries on top, tucking some under the pastry if you need to. You should be able to fit all the berries on there. They will cook down as it bakes. Drizzle the melted butter all over the berries and pop in a 375 degree oven for about 45 minutes to an hour. The pastry should be deep golden brown and the berries bubbling and fragrant. Remove from over and cool. Delicious served warm with a scoop of that birthday ice cream!

Super simple and so delicious. Try it and let me know what you think!

****Sorry but the giveaway portion is over. Stay tuned though- we will have more giveaways coming!