apples to apples

I made my first apple pie back in October when inspired by Blue Stoves own homemade pies. I've been perfecting my skill since then for Thanksgiving, Chris's Birthday and just for the sake of the smell filling the apartment. Tonight I made apple cake as requested by the apple king himself, Chris. As we wait for the cake to cool, I thought to share the two recipes for those of you who are looking to fill your own kitchen with the amazing aroma of baked apples. Happy Sunday to everyone. Cheers.

apple pie

crust

2 1/2 cups of flour

1 cup butter, chilled and diced

1/2 teaspoon salt

1/2 cup ice water

Combine flour and salt in a bowl. Cut in butter until mixture resembles crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Refrigerate while you prep the filling. Roll out half the dough to fit a 9 inch pie plate. Place crust in pie plate. Fill the pie with your apple mixture. Roll out the other half of the dough and either lattice 1/4" wide strips or cover it fully and slice small slits into the top.

filling

4-5 baking apples

3/4 cup fine sugar

2 tablespoons all-purpose flour

1 tablespoon cinnamon

Peel and core the apples. Dice them into 1-inch cubes. Place in medium bowl with sugar, flour and cinnamon. Mix together and empty into pie curst. Bake at 400 degrees for 30-40 minutes.

apple cake

ingredients

3/4 cup flour

3/4 teaspoon baking powder

pinch of salt

4 large apples (a mix of varieties)

2 large eggs, at room temperature

3/4 cup sugar

3 tablespoons dark rum

1/2 teaspoon vanilla extract

8 tablespoons butter, salted or unsalted, melted and cooled to room temperature

Preheat the oven to 350 degrees. Butter an 8-inch pan. Combine flour, baking powder and salt. Peel and core the apples. Dice them into 1-inch cubes. In a separate bowl whisk eggs until foamy. Whisk in sugar, then rum and finally the vanilla. Add in half of the flour mixture and half the butter. Add the rest once it blends together. Fold in apple cubes little by little until they are well coated in the batter. Scape everything into your pan. Bake for 50-60 minutes.

no place like home

I moved to New York City the summer of 2008. After graduation and a month or so of pool hopping and waitressing I took a job, found an apartment and never looked back. You hear different stories about people's first year or so living in the city. Going out until 5 am and spending the next day swearing you'll never do that again until you forget you have a birthday party or promised a friend you'd meet them for drinks. Working hard - 10 and sometimes 12 hour days because you feel like it's a rite of passage living here. Getting on the wrong train, meeting the most random people and spending way too much on cabs. You know what I remember the most though, being absolutely broke.

I had a roof over my head and clean clothes but that was only because I knew which deli had the cheapest ramen and yogurt. I ate a lot of eggs and toast to say the least but through all of it, I can't say that I never thought that enough was enough. I loved it here, I still love it here. Every paycheck felt like a blessing and while it was a bit of a struggle, much like the days spent working well into the night, it was another NYC rite of passage to me.

This city puts you through it's own fleet of tests. Even now when the temperatures have been hovering around 10 degrees with the occasional snowfall, I smile every time I walk through Madison Square Park. I cried in Whole Foods in Chelsea when I received my job offer. I fell in love, literally in the Empire State Building. Sometimes I think that little bit of hunger made me work that much harder to stay. Because even though this city can chew you up and spit you back out hungover, tired and overworked, it's breathtaking every time I walk down the street. I wouldn't want to be anywhere else. This is my home.