When someone asks me what my favorite, go-to apple is, I always say, the multi-purpose, Winesap. It originated back in the 1800’s in the northeast where I do most of my Taste of Home Cooking Shows so it’s an easy choice for me. It’s such an individual that it won’t even pollinate with any other apple varietal with its tart, tangy crunch… it’s in a class by itself. Often known as the Virginia Stayman- Winsap, the aromatic perfume blends perfectly with other apples in a tart or pie (Not all sweet) or just as well in making apple sauce and cider, but I love to just take them out of the fridge and crunch down on their wine-like taste.
I’m telling you, if you’ve never tried a Winesap, you absolutely must. Here’s your chance to try it in this unforgettable Applescotch Crisp I make when the Winesaps are flowing. The butterscotch pudding lends just the perfect touch of sweetness with the crunchy, oat cinnamon topping. TIP: Try a different pudding like lemon or chocolate to have it your way!
- 4 cups sliced peeled tart apples
- 1/2 cup packed brown sugar
- 2/3 cup plus 1 tablespoon all-purpose flour, divided
- 1/2 cup water
- 1/4 cup milk
- 1/2 cup quick-cooking oats
- 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter, cubed
- Ice cream, optional
- Place the apples in an ungreased 11-in. x 7-in. baking dish. In a
- large bowl, whisk the brown sugar, 1 tablespoon flour, water and
- milk. Pour over apples.
- In another bowl, combine oats, pudding mix, sugar, cinnamon, salt and
- the remaining flour. Cut in butter until mixture resembles coarse
- crumbs. Sprinkle over apples.
- Bake at 350° for 45-50 minutes or until topping is golden brown
- and fruit is tender. Serve with ice cream if desired. Yield: 8
I always like individual desserts and this Mini Apple Rustic Tart is a winner!. TIP: Sub out the blueberries with raisins soaked in warm brandy or rum.
- Pastry for single-crust pie (9 inches)
- 1 cup apple pie filling
- 2 tablespoons dried cherries
- 1 teaspoon finely chopped crystallized ginger
- 1/4 teaspoon ground cinnamon
- 1 egg white
- 1 tablespoon water
- 1 teaspoon coarse sugar
- Divide pastry in half. On a lightly floured surface, roll each half
- into a 9-in. circle. Transfer to a parchment paper-lined baking
- In a small bowl, combine the pie filling, cherries, ginger and
- cinnamon. Spoon over each pastry to within 2 in. of edges. Fold up
- edges of pastry over filling, leaving center uncovered. Beat egg
- white and water; brush over folded pastry. Sprinkle with sugar.
- Bake at 400° for 20-25 minutes or until crusts are lightly
- browned. Using parchment paper, slide tarts onto a wire rack to
- cool. Yield: 4 servings.