Apples are available all year round, but they are particularly delicious when in season. Enjoying them fresh picked from the trees is a great treat this time of year and if you happen to get carried away with your apple picking, apples can be enjoyed in variety of cakes, pies, and other desserts.
Apple pies are also part of the Greek culinary tradition as are apple cakes. Enjoy the following recipes with a scoop of ice cream to make the dessert a la mode.
1 cup chopped walnuts
3 cups unbleached, all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon Greek sea salt
1 cup Greek extra virgin olive oil
3 large eggs
1/3 cup orange juice
1 teaspoon vanilla extract
2 medium baking apples, peeled, cored, and chopped
Preheat oven to 350 degrees F. Grease a 10-inch tube or Bundt pan, sprinkle the chopped walnuts in the bottom of the pan, set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl whisk together the olive, eggs, orange juice, and vanilla extract. Add the wet ingredients to the dry and stir until just combined. Fold in the chopped apples. Pour the batter into the prepared cake pan and bake in the preheated 350-degree oven for about an hour or until the cake is golden brown and a skewer, cake tester, or toothpick comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the cake pan. Loosen edges with a knife and invert onto wire rack to cool completely before transferring to a cake plate. Serve with your favorite ice cream if preferred.
Apple Pie with Phyllo
1/2 cup melted, unsalted butter
5 medium apples, peeled, cored, and very thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon cinnamon
Pinch of cloves
1/2 cup brown sugar
10 sheets phyllo, store-bought or homemade
Preheat the oven to 350 degrees. Brush a 9-inch pie pan with about 1 tablespoon of the melted butter and set aside. After peeling, coring, and slicing the apples, place them in a large bowl, toss with fresh lemon juice and set aside. In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, cloves and brown sugar. Add to the apples and toss until all the slices of apple are coated. Brush 2 sheets of phyllo with butter, fold each in half and place in pie pan so the phyllo overhangs the pan equally across the diameter. Repeat with remaining phyllo rotating so that the overhanging pieces create a star pattern.
Layer the apple slices in the phyllo-covered pie plate. Place pie on a rimmed baking sheet, tent pie with foil, and bake for about 1 hour. Remove foil and continue baking until crust browns lightly. Place on wire rack to cool completely before serving. Serve with ice cream, if preferred.