Rainier Fruit Co.
1 cup shredded organic Honeycrisp apple
2 ounces prosciutto, sliced into thin julienne strips
1 cup shredded mozzarella cheese
2 teaspoons fresh oregano leaves, chopped,
plus additional whole leaves for garnish
1 teaspoon fresh thyme leaves
;⁄; teaspoon freshly ground pepper
24 baguette slices
Preheat oven to 375°F. In a medium bowl, combine
apple, prosciutto, cheese, chopped oregano, thyme
and pepper. Spoon a generous tablespoon of the
mixture onto each baguette slice. Place topped
baguette slices on a rimmed baking sheet and bake 12
to 15 minutes or until cheese melts and top is lightly
browned. Garnish each baguette with an oregano
leaf. Makes 24 servings.
Tip: For best results, use a large
grater to shred apple. A ;ne grater
will create too much juice.
BLUE RIBBON APPLE PIE
New York Apple/Pennsylvania Apple
2½ cups all-
2 tablespoons ;our
¼ teaspoon salt
½ cup vegetable
¼ cup cold butter
;⁄; cup ice water
¾ cup sugar
¼ teaspoon salt
3 teaspoons cinnamon
3½ cups peeled, cored,
and sliced Eastern Apples*
;⁄; cup caramel sauce
Crust: Preheat oven to 400°F. In a large bowl,
mix ;our and salt. Cut shortening and butter
into ;our until fats are pea-size. Add ice water
a little at a time, working with hands to form
dough. Divide dough in two. On a ;our-dusted
cloth, roll each dough piece into a 9-inch circle.
Press one circle into the bottom of an 8-inch pie
pan, reserving other circle.
Filling: In a large bowl, stir together sugar, ;our,
salt and spices. Add apples and toss to coat. Layer
apples into dough-lined pan. Pour caramel over
top. Place reserved dough on top and pinch layers
together to seal.
Bake for 30 minutes. Reduce heat to 350°F and
bake an additional 45 minutes or until crust is
golden and apples are tender. Makes 8 servings.
*Eastern Apples include Jonagold, Fuji, Empire and Gala.