There are several recipes that shout holiday for me. I posted about one last year – ambrosia. Yummy. This year, egged on by my fellow blog-mates, I’d like to share the story of Apple Do Da Dey.
In the days before Hurricane Andrew struck South Florida, there was a wonderful antiques area in Goulds known as the Cauley Square Historic Railroad Village. My favorite stop was the Cauley Square Tea Room. My friends and I used to meet there often, have tea, and on occasion, their fabulous Apple Walnut Pie. Yum.
On August 24, 1992 (do not do that math – I’m only 35 now :)) Hurricane Andrew roared into South Florida, changed the landscape, and destroyed much of the Cauley Square historic area. The Tea Room was a victim. It was restored sometime after the storm, and I’ve just looked at their menu — no desserts — but killer breakfasts — but for some reason, I never went back.
Apple Walnut Pie occasionally showed up on other South Florida menus, but it was elusive. My baking friends and I could never nail down anyone with a recipe, so we did the next best thing – created our own. The taste testing was wonderful. We came up with two recipes. A fall one, and a Thanksgiving one. What’s the difference – cranberries.
If you’d like to celebrate the holidays like a Floridian, here’s the recipe – if you add the cranberries, no more than a short handful, and they are optional.
Apple Do Da Dey
1 c sour cream
1 large egg lightly beaten
1-1/2 teaspoon vanilla
1 cup sugar (honestly, I cut this down by a third – and use it all with the apples)
1/4 cup flour
2 pounds granny smith apples peeled, cored and thinly sliced
small handful of cranberries – optional
1/4 cup dark brown sugar firmly packed
1/3 cup flour
2 teaspoons cinnamon
3/4 cup chopped walnuts
6 tablespoons butter cut in bits
Your favorite single pie crust
In a bowl combine the sour cream, egg, vanilla, 3/4 cup sugar (or 2/3 cup if you cut it down), 1/4 cup flour, and stir in the apples (and cranberries if using). Pour into pie crust and bake in the lower third of a preheated 425 oven for 10 minutes. Reduce heat to 350 and bake up to 30 minutes more. Check that the fruit does not burn.
In a food processor combine the remaining 1/3 cup flour, brown sugar, remaining 1/4 c granulated sugar (or none), the cinnamon, walnuts, and butter. Blend until the mixture just resembles meal. Remove pie from oven, smooth filling gently and spoon the topping over it. Bake an additional 15 minutes or until filling bubbles. Remove from oven, let cool, and serve – with ice cream if you are feeling decadent.
I hope all our readers had a wonderful Thanksgiving, and will have a wonderful holiday season! See you in 2020!