photograph by Matt Hulsman
Yield: 6 servings.
1 tablespoon butter
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Flour, for rolling out dough
2 rounds refrigerated pie pastry
6 Granny Smith apples, peeled and cored
½ cup (1 stick) unsalted butter
¾ cup dark brown sugar
3 cups water
2 cups granulated sugar
2 teaspoons vanilla extract
Juice of 1 lemon
Vanilla ice cream, for serving
Preheat oven to 400°. Use 1 tablespoon butter to grease a 9 x 13-inch baking dish. Mix together cinnamon, nutmeg, and cloves. Set aside.
On a clean, lightly floured countertop, place pastry rounds end to end, then roll out into one large rectangle, about 24 x 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, filling some inside each cored opening and the rest around the base of each apple. Sprinkle the cinnamon spice mixture over the apples.
With slightly wet fingertips, bring one corner of pastry square up to the top of an apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners and seal with fingers. Slightly pinch the dough at the sides to completely seal. Repeat with the remaining apples. Place in prepared baking dish.
In a large saucepan, combine water, white sugar, vanilla extract, lemon juice, and reserved butter. Place over medium heat and bring to a boil. Boil for 5 minutes or until sugar is dissolved. Pour over dumplings.
Bake for 50 to 60 minutes. Place each apple dumpling in a bowl and spoon sauce over the tops. Serve with vanilla ice cream.
photograph by Tim Robison
Yield: 1 9-inch pie.
½ gallon apple cider
6 flavorful fall apples
A couple tablespoons raisins or dried cranberries (plump in brandy, if you like)
⅓ cup cider syrup or a good drizzle of honey
2 tablespoons brown sugar
Cinnamon if you must, but this pie sings best without
1 tablespoon butter
Splash of apple brandy, cider, or water
Piecrust for a 9-inch pie (homemade is best! See below)
Cream or milk, for brushing crust)
Granulated sugar, for sprinkling on crust)
For the syrup: Pour cider into a heavy-bottomed pot and slowly simmer about 30 to 45 minutes, uncovered, until reduced to about 1 cup. Watch carefully at the end so it doesn’t scorch. Can be stored in freezer for up to a year.
For the pie: Preheat oven to 400°. You will need one good, firm apple per person. Peel and core the apples and place them in a 9-inch pie plate.
Into each apple hole, poke a bit of dried fruit. Drizzle apples with cider syrup, sprinkle with brown sugar (and cinnamon, if using), then dot with butter. Add a glug (a couple of tablespoons) of apple brandy, water, or cider to bottom of baking dish. Top pie with crust and crimp edges, anchoring dough well to edges of pie plate. Poke a hole through the dough over the center of each apple. Brush the top with cream or milk and sprinkle with granulated sugar.
To bake, place in bottom third of oven. After 10 minutes, reduce heat to 375° and bake until innards bubble and crust is golden brown, about 30 minutes depending on size of apples. Cover with foil if browning too quickly.
An old-timey 1-2-3 pie pastry — top and bottom — that’s 1 part water to 2 parts butter to 3 parts flour. Make your dough the night before you bake!
2½ cups unbleached all-purpose flour
Scant teaspoon fine sea salt
8 ounces (2 sticks) cold unsalted butter
About 1½ teaspoons lemon juice or cider vinegar stirred into ½ cup ice-cold water, plus more as needed)
In a bowl, combine flour and salt. Cut the butter into ½-inch cubes and divide into two piles. Add one pile to your flour mixture and blend quickly with fingertips until it’s the texture of cornmeal. (Pop into freezer a minute if your mixture is not cold to touch.) Add the other pile of butter cubes. Use a pastry cutter or fingertips to cut the butter into the flour until the fat is the size of peas. Combine the lemon juice or vinegar with the water and sprinkle enough of the liquid into your flour mixture that a little of the dough holds together when pressed. Look for moist crumbs.
The Schmear, or fraisage, for extra flakiness (entirely optional): This step only works if your butter is still cold; if not, freeze dough for a few minutes. Toss the cold dough pieces onto the counter and divide into two piles. Take the first pile of crumbs and make a line across the bottom of your board. Using the heel of your hand, schmear the crumbs across the board and then stack the flattened smears. Form into a patty, wrap in plastic wrap, and refrigerate overnight or up to three days. Repeat with the second pile of crumbs.
Skip the Schmear? Divide your moistened dough into two piles and wrap each in plastic wrap. Flatten your packets lightly with a rolling pin.
photograph by Matt Hulsman
Yield: 12 servings.
½ stick unsalted butter
3 tablespoons brown sugar
2 cups Granny Smith apples, peeled, cored, and chopped (about 2-3 apples, depending on size)
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 egg yolk
½ cup ice water
½ cup all-purpose flour
1 package (2 crusts) premade piecrust
2 cups vegetable oil, for frying
Powdered sugar or granulated sugar, for dusting (optional)
In a saucepan, melt the butter and brown sugar together; add chopped apples, lemon juice, and salt. Simmer covered, over medium heat, for 15 to 20 minutes. Remove from heat and stir in nutmeg and cinnamon. Set aside to cool.
Mix egg yolk with ice water and set aside.
Place premade piecrust onto a floured surface and sprinkle more flour on top, working it into the dough. Roll out to about 1/8-inch thickness and cut into 6-inch circles. Place 2 teaspoons of the cooled filling in the center of each round. Lightly brush the edges of the dough with the egg wash, fold over, and gently press down on the edges and the filling. Seal the edges with the tines of a fork. Place the pies in a single layer onto a plate that has been lightly sprinkled with flour and refrigerate for 15 minutes.
In a skillet or Dutch oven, heat oil to 375°. Carefully drop 2 to 3 pies at a time into hot oil to avoid a drop in temperature. Fry for about 3 minutes or until pies turn golden brown on both sides. Use tongs to remove pies from the skillet, drain on paper towels, and sprinkle with granulated sugar or dust with powdered sugar, if desired.
photograph by Matt Hulsman
Yield: 12 bars.
For the crust:
1 cup all-purpose flour
2 tablespoons cornstarch
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup unsalted butter, melted
For the filling:
3 large McIntosh apples, peeled, cored and thinly sliced
2 tablespoons lemon juice
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
For the topping:
¼ cup old-fashioned oats
⅓ cup packed dark brown sugar
¼ teaspoon ground cinnamon
½ cup all-purpose flour
¼ cup unsalted butter, cold and cubed
For the caramel sauce:
1 cup sugar
6 tablespoons salted butter, cut into 6 pieces
½ cup heavy cream
1 teaspoon salt
For the crust: Preheat the oven to 300°. Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving overhang on all sides. Set aside.
Add the flour, cornstarch, granulated sugar, vanilla, and salt to the mixing bowl of a food processor. Pulse 3 to 5 times. Add melted butter and pulse again until mixture resembles coarse sand. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and topping.
For the filling: Combine the sliced apples, lemon juice, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl and toss until apples are evenly coated. Set aside.
For the topping: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.
Remove the crust from the oven, and increase temperature to 350°. Pour apple filling over crust and press tightly, ensuring apples are packed into the crust. Sprinkle the apple layer with the topping and bake for 30 to 35 minutes or until the topping is golden brown.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the parchment out of the pan using the overhang on the sides and cut into 12 bars. Drizzle salted caramel sauce on top of each bar and store in an airtight container in the refrigerator. Serve warm, at room temperature, or straight out of the refrigerator.
For the caramel sauce: Heat sugar in a medium saucepan over medium heat, stirring constantly until sugar melts into a thick, amber-colored liquid. Be careful not to burn. Once sugar is completely melted, immediately, and carefully, add the butter. The caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 to 3 minutes.
Slowly drizzle in the heavy cream while stirring. Note: The mixture will rapidly bubble when cream is added. Allow the mixture to boil for 1 minute. Remove from heat and stir in the salt. Allow to cool before using. Caramel sauce can be made ahead.
photograph by Matt Hulsman
Yield: 8 servings.
½ cup packed dark brown sugar
¼ cup butter, melted
2 teaspoons fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon fresh nutmeg
2 Golden Delicious apples, peeled, cored, sliced ¼-inch thick
2 Anjou or Bartlett pears, cored, sliced ¼-inch thick (do not peel)
1 (9 x 13-inch) sheet frozen puff pastry, thawed
Powdered sugar, for garnish
Preheat oven to 425°. In a small bowl, combine brown sugar, melted butter, lemon juice, cinnamon, cardamom, and nutmeg. Spread onto a parchment-lined baking sheet. Top with sliced apples and pears. Roast for 15 minutes. Remove from oven and set aside.
Line a 9 x 13-inch baking sheet with parchment paper. Unfold puff pastry and place onto the baking sheet, pressing lightly to fit evenly in the corners of the pan. Using a paring knife, make a shallow cut around the border of the pastry, 1 inch from edges. Generously prick bottom of pastry with a fork. Bake for 10 minutes or until lightly golden.
Place apples and pears on top of pastry. Spoon any remaining sugar syrup over apples and pears. Bake 7 to 10 minutes more or until pastry is golden brown. Garnish with a dusting of powdered sugar just before serving.
photograph by Matt Hulsman
Yields: 12 to 16 servings.
Dried Apple Filling:
1 pound (4 to 5 packed cups) dried unsulphured apples
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground mace or nutmeg
4 to 5 cups water, divided
Cake Layers:
5 cups all-purpose flour, plus more as needed
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
⅔ cup vegetable shortening
1 cup granulated sugar
1 cup sorghum molasses
2 eggs, lightly beaten
1 cup well-shaken buttermilk
For the filling: Place the apples, brown sugar, cinnamon, ginger, and mace in a large saucepan. Add enough water to cover. Bring to a boil over high heat, reduce the heat to low, and let simmer, stirring frequently, until the apples are tender and the filling is very thick, about 1 hour. If the mixture gets dry, add more water. If it is soupy, continue to simmer until the excess cooks away. Use a potato masher to break up the apples into chunky sauce. Set aside.
For the cake layers: Preheat the oven to 350°. Grease and flour two 9-inch cake pans. You will be baking the layers in batches, for a total of six layers. (Alternatively, you can bake the layers one at a time in a greased and floured, well-seasoned cast-iron skillet, which is the traditional technique. Yet another option is to pat the dough into six 9-inch rounds and bake them on cookie sheets lined with parchment paper.
Whisk together the flour, baking soda, baking powder, and salt in a large bowl.
In another large bowl, beat the shortening, sugar, and molasses with an electric mixer set to medium speed until the mixture is smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Add the flour mixture in thirds, alternating with half of the buttermilk. The mixture should be the consistency of cookie dough, so knead the dough together with your hands if that works better than the mixer. Add a bit more flour if needed.
Pour the dough onto a lightly floured work surface. Divide the dough into six equal pieces. Wrap each piece in plastic wrap so it won’t dry out. Use lightly floured hands to pat a piece of dough evenly into the bottom of the prepared cake pans. The dough should be about ½-inch thick. Lightly prick the dough all over with a fork, making a pretty pattern if you wish. Bake until the layers are firm when lightly pressed, about 15 minutes. The layers do not rise as they bake.
Turn out the first layer onto a large cake plate. Immediately spread it with one-fifth of the apple filling (about 1 heaping cup). Continue baking, stacking, and topping the warm layers. Leave the top layer bare.
Cover the cake with several layers of plastic wrap and then tea towels, or store it in an airtight cake carrier. Let the cake rest at room temperature for at least two days before cutting.
photograph by Matt Hulsman
Yield: 10 apples.
10 medium tart apples, washed and dried
10 Popsicle or craft sticks (found at craft stores)
1 stick unsalted butter, cubed
2 cups packed light brown sugar
1 cup light corn syrup
¼ teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup salted peanuts, chopped
1 teaspoon coarse salt (optional)
Special tools: Candy thermometer
Remove stems from apples. Insert sticks into apples. Place apples in freezer while the caramel is being made.
In a large, heavy saucepan, melt butter; add the brown sugar, corn syrup, and salt. Cook, stirring constantly, over medium heat until mixture comes to a boil, about 10 to 12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248°. Remove from the heat; stir in vanilla.
Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Sprinkle apples with coarse salt (optional). Place on parchment paper until set. Keep caramel apples in refrigerator until ready to serve.
photograph by Matt Hulsman
Yield: 6 servings.
6 large cooking apples such as Granny Smith, Golden Delicious, or Honey Crisp, peeled and cored
6 tablespoons unsalted butter
Juice from 1 lemon + cold water to yield ⅓ cup
1 cup granulated sugar
Sprigs of thyme, for garnish
Preheat oven to 350°. Prepare a 9 x 13-inch baking dish with cooking spray or butter.
Place apples, cored side up, in prepared dish. Place a tablespoon of butter inside each apple. Drizzle lemon juice and water mixture over apples. Sprinkle tops of apples with sugar.
Cover baking dish with foil and bake for 30 minutes or until apples are cooked through. Turn apples over and baste with juices. Cover with foil and bake for an additional 20 minutes. Serve on a platter and finish with a drizzle of juices from baking dish and sprigs of thyme.
photograph by Matt Hulsman
Yield: 4 servings.
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
3 tablespoons dark brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1½ cups buttermilk
½ cup sour cream
¼ cup unsalted butter, melted
1 large Honeycrisp or Pink Lady apple, peeled, cored, and grated (about 2 cups)
Apple topping:
1 large Honeycrisp or Pink Lady apple, peeled, cored, and thinly sliced
2 teaspoons fresh lemon juice
2 tablespoons unsalted butter
Whipped topping, for garnish
Cinnamon, for dusting
For the pancakes: In a large bowl, mix together flour, baking soda, baking powder, brown sugar, salt, and cinnamon.
In another bowl, whisk together eggs, buttermilk, sour cream, and melted butter; add to flour mixture and stir until flour is just moistened. Stir in grated apple.
Drop ¼ cup of batter at a time onto a hot, lightly greased griddle. When bubbles start to appear in the batter, flip the pancake and cook for 1 minute. Repeat with remaining batter.
For the topping: Mix together apple slices and lemon juice.
In a skillet, melt butter, add the apple slices, and cook on medium heat until apples are just tender, about 2 to 3 minutes. Top pancakes with cooked apples, and finish with whipped topping and a sprinkle of cinnamon.
photograph by Matt Hulsman
Yield: 4 servings.
4 skinless, boneless chicken breasts
Salt
½ cup apple juice
¼ cup lemon juice
1 teaspoon fresh rosemary, stems removed, finely chopped + 1 whole sprig
3 tablespoons unsalted butter, divided
4 ounces cream cheese, softened
½ cup feta cheese, crumbled
1 large McIntosh apple, peeled, cored, and thinly sliced
Freshly cracked black pepper
½ cup plain breadcrumbs
Cut chicken breasts lengthwise without cutting all the way through; they should open like a book. Sprinkle each breast with salt on all sides and place in a gallon-size Ziploc bag. Add apple juice, lemon juice, and 1 whole sprig of fresh rosemary to bag and seal tightly. Place chicken in refrigerator and chill for a minimum of 30 minutes or up to 2 hours.
Preheat oven to 350°. Grease a shallow baking dish with 1 tablespoon butter.
In a mixing bowl, cream together cream cheese, feta, and chopped rosemary. Set aside.
Remove chicken from bag and place on paper towel; pat to dry. Fill chicken breasts with cheese mixture and sliced apples (about 4 slices per breast). Stuff mixture tightly into each breast and secure with toothpick or twine. Rub remaining butter on outside of breasts and sprinkle with freshly cracked pepper. Place chicken in baking dish and bake, in preheated oven, for 15 minutes. Spoon drippings from pan over each breast and top with breadcrumbs. Bake an additional 15 minutes or until juice is clear and breadcrumbs are golden brown.
photograph by Matt Hulsman
Yield: 6 servings.
1 medium butternut squash, approximately 3 pounds
2 tablespoons olive oil
1 large sweet onion, chopped
2 apples (Gala, Pink Lady, or Honeycrisp), peeled, cored, and chopped
3 large garlic cloves, thinly sliced
1 tablespoon freshly grated ginger
3 cups chicken stock
2 cups water
2 teaspoons kosher salt
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
2 tablespoons maple syrup
Pumpkin seeds and/or diced apple, for garnish (optional)
Preheat oven to 425°. Split squash in half lengthwise, using a large, sturdy knife. Scoop out the seeds and discard or reserve for roasting, if desired. Place squash, cut side down, on a greased or parchment-lined baking sheet. Roast for 30 to 45 minutes or until edges begin to caramelize or turn golden brown. Remove from oven and allow to cool.
In a large, heavy-bottomed stockpot or Dutch oven, warm olive oil over medium heat. Add onion and apple, and cook for 6 to 7 minutes, stirring until onions are translucent and tender. Add garlic and ginger, and reduce heat to low. Cook for 4 to 5 more minutes. Turn off heat.
When squash has cooled enough to handle, scoop out flesh and place in a bowl. Add the apple-onion mixture to the squash and toss.
In a blender, pulse cooled squash mixture in batches with the stock and water until smooth. For thicker soup, add less water. Add the blended soup back into the stockpot and warm over low heat. Add salt, cardamom, nutmeg, and maple syrup, and simmer for 10 minutes. Salt to taste.
Serve in soup bowls and garnish with roasted butternut squash seeds, pumpkin seeds, and/or diced apples.
photograph by Matt Hulsman
Yield: 4 servings.
2 tablespoons extra-virgin olive oil
2 large apples, cored and cut into 1-inch cubes
¼ cup pecan halves
1 pound kale, de-stemmed and chopped
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
In a Dutch oven over medium-high heat, add olive oil and sauté apples for 4 minutes. Add pecans to pan and cook for 1 additional minute. Add kale and cook for 3 to 5 minutes or until kale wilts. Season with salt and red pepper. May be served hot or cold.
photograph by Matt Hulsman
Yield: 8 servings.
3 sweet potatoes, peeled and quartered
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 large Granny Smith apples, peeled, cored, and cut into 1-inch chunks
¼ cup all-purpose flour
¼ cup firmly packed dark brown sugar
¼ cup unsalted butter, melted
½ cup pecans, chopped
½ cup raisins
Place sweet potatoes in a large saucepan and cover with water. Boil for 20 to 25 minutes or until just tender. Drain, cool, and cut into ¼-inch pieces.
Preheat oven to 350°. Lightly grease a 9 x 12-inch baking dish.
In a small bowl, mix light brown sugar, cinnamon, and nutmeg.
Layer sweet potatoes, brown sugar mixture, and apples in baking dish.
In a separate bowl, mix flour, dark brown sugar, butter, pecans, and raisins. Sprinkle over top of sweet potatoes and apples.
Bake for 30 to 40 minutes or until top is lightly browned. Serve warm.
photograph by Matt Hulsman
Yield: 6-8 servings.
¾ cup + 2 tablespoons unsalted butter
1 medium sweet onion, thinly sliced
1½ teaspoons salt, divided
Freshly ground black pepper
4 Pink Lady apples, peeled, cored, and thinly sliced
1 teaspoon dried thyme leaves
1 teaspoon ground sage
4 tablespoons brown sugar, divided
1½ cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 large eggs
1½ cups buttermilk
5 sprigs fresh thyme
Preheat oven to 400°. Melt all of the butter in a cast-iron skillet over medium-high heat. Pour all but 2 tablespoons into a small bowl; set aside.
Add onion to butter in skillet; season with ½ teaspoon salt and pepper, and cook, stirring occasionally, until onion begins to brown (about 4 minutes). Add apples, dried thyme, sage, and 2 tablespoons brown sugar, stirring often, until apples are softened. Transfer apple mixture to a medium bowl and set aside.
Whisk cornmeal, flour, baking powder, 1 teaspoon salt, and remaining 2 tablespoons brown sugar in a large bowl. Gradually whisk in eggs, buttermilk, and ¾ cup reserved melted butter until batter is smooth. Fold in half of apple mixture and scrape batter into cast-iron skillet. Top with remaining apple mixture and fresh thyme sprigs.
Bake cornbread in preheated oven for 30 to 40 minutes or until edges are golden brown. A knife inserted into the center should come out clean. Let cornbread sit for 5 minutes before serving.
Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
