October has arrived, and with it comes the excitement and joy of comfy cozy warm and toasty fall happenings.
Creature comforts of the season go a long way in setting a cozy scene.
Nestling in with a hot cup of cinnamon spice tea, a hint of pumpkin wood in the air, and this month’s Country Living is the best of fall.
Two darling nephews and one picturesque pumpkin patch delights little ones and this Auntie to no end.
Cooking remains my diversion of choice.
Honing in on the flavors best known to the season and putting your stamp on a recipe to make it your own is a delicious way to create a house favorite.
Apples and spices, fresh lemon and rum extract, refrigerated pie crust (easy is the name of the game) and sprinkles of sugar mix and mingle in a flavor gala befitting a recipe you’ll label a must make.
Photo by Roberta Sorge on Unsplash
Apple Crostata
Ingredients
3 Gala apples; peeled, cored, sliced
1 Granny Smith apple; peeled, cored, sliced
1 refrigerated pie crust
1 lemon (for juice and zest)
½ cup sugar
coarse sugar
2 teaspoons almond extract
2 Tbsp. all-purpose flour
¼ tsp. allspice
¼ tsp. nutmeg
1 egg
Directions
Preheat oven to 450°F.
Pie crust will roll out better if allowed to be at room temperature for ten minutes. Roll pastry out onto parchment paper lined cookie sheet.
In a large bowl combine apple slices, lemon zest, lemon juice, flour, allspice, nutmeg, almond extract, granulated sugar and salt.
Lightly dust center of pie crust with flour mixed with allspice and nutmeg.
Pour filling into the center of the crust.
Gently fold the border up over the edge of the apple filling.
Pleat crust with fingers to create a border design.
Brush border with egg.
Next, sprinkle border with coarse sugar.
Bake for 25 minutes or until crust is golden brown.
Tradition beckons the baking of the first Apple Nut Cake of the season.
Trying out a new recipe or whipping up one tried and true celebrates the taste of the season and dishes cozy toasty fall happenings.
On a personal note, I would like to ask my dear readers to please be patient with me as I slow the frequency of postings at this time due to devastating health news received over the last two weeks. Prayers for comfort and strength are most appreciated.
