When Life Gives You Apples.

During this fall harvest season, we wanted to pay homage to our namesake here at The Orchard at New Market and celebrate our favorite fruit.

We all know an apple a day keeps the doctor away. We’ve heard the saying As American as apple pie. So why is it that this fruit has become such an icon in our culture?

After making these recipes, you’ll be singing the praises of the apple, too. Here are a few of our favorite apple recipes that are sure to become a staple in your family’s meal repertoire. And if you’re looking for a great new kitchen to get you even more inspired, check out this 2-minute Tour video of our Cortland Model here at The Orchard at New Market. Enjoy!

Apple Crostada Recipe and Image Courtesy of Ina Garten & The Food Network

Ingredients:For the pastry:

• 1 cup all-purpose flour
• 2 tablespoons granulated or superfine sugar
• 1/4 teaspoon kosher salt
• 1/4 pound (1 stick) very cold unsalted butter, diced
• 2 tablespoons ice water

For the filling:

• 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
• 1/4 teaspoon grated orange zest
• 1/4 cup flour
• 1/4 cup granulated or superfine sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 4 tablespoons (1/2 stick) cold unsalted butter, diced

Directions: For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.

Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour. Preheat the oven to 450 degrees F. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly.

Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Bake the crostada for 20 to 25 minutes, until the crust is golden and the apples are tender.

Allow to cool. Serve warm or at room temperature. Spiced Pork Chops with Apple Chutney Recipe and Image Courtesy of Cooking Light

Ingredients:

Chutney:

• 1 tablespoon butter
• 5 cups (1/4-inch) cubed peeled apple (about 3 apples)
• 1/4 cup dried cranberries
• 3 tablespoons brown sugar
• 3 tablespoons cider vinegar
• 2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/8 teaspoon ground allspice

Pork:

• 3/4 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 4 (4-ounce) boneless center-cut pork loin chops, trimmed
• Cooking spray

Directions:

1. To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; saute 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.

For even more food for thought, here are a few more apple bites:

• There are over 7,000 apple varieties
• It is said that this fruit was brought over by the Pilgrims.
• For the longest shelf life, store apples in the crisper drawer of your refrigerator. Use within three weeks.
• There is a small town in New Mexico named Pie Town, in honor of the apple pie.