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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Friday, March 1

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« Going Whole Hog Bubbly for Everyone at Cafe Selmarie »

Ingredient Tue Sep 23 2008

Apple pie without the crust

smalljonathan.jpgI'm in pastry hell right now, cranking out practice pies for an upcoming contest.

I like pie. But I would place my apple-to-crust pie enjoyment ratio at 3:1 -- where one unit of crust enjoyment is accompanied by 3 units of filling enjoyment! (What? You haven't determined your pie filling-to-crust enjoyment ratio?)

Also, pie crust is hard. Sometimes I just want the filling.

Fortunately, the filling comes together in minutes. Peel some apples. You're going to add a little bit of sugar, so apples with some acidity to them work best. You also want apples that will hold up under heat without turning to mush. Good bets at farmers markets now include Jonathan, Mutsu, and Cortland. You might want to throw in another sweeter variety -- or one that won't hold together as well and will melt into the other apples. Good local choices on that end include Macintosh, Golden Delicious, and Jonagold.

Slice the apples, toss with a little lemon juice, some sugar, cinnamon, nutmeg and a dash of allspice. Add a pinch of salt. In a frying pan over medium heat, melt some butter. Add the apples and cook, stirring, until soft.

Serve with vanilla ice cream or creme fraiche.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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