Today I am thankful for a wonderful husband whom I married three years ago today. We have a gorgeous daughter and beautiful home. We have happiness (most the time!) and generally great health. We are surrounded by amazing family and friends near and far. We are so grateful for all those relationships, some very old and some rather new.
I am also thankful for the delicious food that grows on our earth and roams on its bounty. It can be rather depressing to think about how all our natural resources are swiftly declining, which includes all the yummy things I love to eat. This time of year is a good time to be mindful about what we eat. Make sure you enjoy it, that you aren't wasteful. I like to educated myself about where my food comes from and if it processed, how so. I want to be able to inform Delilah with this information so she can learn to make her own decisions about what she eats.
I took her to the grocery store last week and she went gaga over the beautiful colors and shapes (we spent a long time in the produce aisle). One fellow customer even asked what she was smiling about (well she is almost always smiling)! It makes me proud that I have a happy, healthy baby girl who is excited about life and especially food. She had me worried Monday and Tuesday when she wasn't eating that much food, but if you had boogies clogging your nose, I guess you wouldn't want to eat much either. Luckily she is feeling better (mostly just crusties for those wanting to know) and is eating almost like her old self.
In honor of getting over colds, I took the bag of organic pink lady apples we got together from our grocery excursion and a few leftover red delicious and turned them into an apple pie and an apple galette. I just used the leftover dough and saved some apple filling to make the galette so that Bryan and I could taste it today and save the pie for Thanksgiving dessert tomorrow!
Happy Thanksgiving, everyone!
2 cups flour (I used Gluten Free)
a dash of salt
2 sticks cold unsalted butter, cubed
8 oz cream cheese (I used greek yogurt style cream cheese for more protein and less fat!)
In a food processor combine dry ingredients. Add the butter and cream cheese. Pulse till a crumbly dough forms. Turn dough out onto a dusted surface. Divide into two. Flatten into a disk. Wrap in plastic if not using right away and put in fridge. (With a baby, sometimes you have to take breaks.)
4 lbs or so of organic apples (more is better for tastings...), peeled and sliced (I used pink lady and red delicious)
1/2 cup light brown sugar
1/4 cup white sugar
1 tbsp cinnamon
dash of salt
a few swipes of a fresh nutmeg grated or 1/4 tsp of ground nutmeg spice
4 tbsp cornstarch (more if you are using more apples)
squeeze of fresh lemon juice (about half a juicy lemon)
1 spring rosemary, leaves removed and chopped, stem discarded
1 tbsp cold butter, cubed
1 egg white beaten with 1 tsp water
Preheat oven to 400 degrees. Combine apples, sugar, cinnamon, salt, nutmeg, and cornstarch in a large pot set on medium-high. Cover and cook 15-20 minutes, stirring once or twice to prevent burning. Uncover and simmer on low 5 minutes till liquid thickens. Take off heat, add lemon juice and rosemary. Let sit till cool, 20-30 minutes. Roll out one disk of dough and place in pie pan, letting ends hang. Fill with most apple filling if also making galette or you just want some yummy apples to nosh on while you wait for the pie to bake. Cut the remaining disk of dough in half. Roll out one of the halves and cut strips to make the lattice on top of the pie. Fold hanging edges of crust over the top to form a strong edge. Brush the top of the pie with the egg white mixture for a glossy sheen. Dot top of pie with butter. Bake 1 hour. After half hour, I covered edges of pie with foil so they wouldn't burn. Let cool another hour. Wrap up and hide from view to avoid not having a dessert to bring to your Thanksgiving dinner.
For the Galette:
Roll out the remaining dough and place on a parchment lined baking sheet. Place the remaining apples in the middle of the dough leaving a 2 inch border. Fold the edges over themselves to form a "crust." Dot with a few cubes of butter. Bake 35 minutes at 400 degrees. Let cool 20 minutes before devouring.