Let’s Have Apples & Honey

f un cook ing APPLE-HONEY PIE

ACTIVE: 1 hr TOTAL: 5 hr (plus chilling) SERVES: 8 to 10

FOR THE CRUST 1¼ cups all-purpose flour, plus more for dusting 2 teaspoons sugar ½ teaspoon salt 1 stick cold unsalted butter, cut into small pieces 3 to 5 tablespoons ice water 2 teaspoons apple cider vinegar

FOR THE FILLING AND TOPPING 6 assorted apples, such as Golden Delicious, Fuji and

Honeycrisp (1¾ to 2 pounds) 1 to 1¾ cups water ½ cup plus 2 teaspoons buckwheat honey 1 tablespoon sugar 1½ cups heavy cream 2 large eggs, lightly beaten 2 teaspoons pure vanilla extract ¼ teaspoon salt

1. Make the crust: Whisk the flour, sugar and salt in a medium bowl. Add the butter and work it into the flour with your fingers until it is in small bean-size pieces. Drizzle in 3 tablespoons ice water and the vinegar and stir to moisten. Gradually add up to 2 more tablespoons ice water until the dough holds together when squeezed. Transfer to a sheet of plastic wrap, gather into a disk and wrap tightly. Refrigerate for at least 2 hours or overnight. 2. Meanwhile, prepare the filling: Peel and chop the apples. Put half of the apples in a blender with 1 cup water and puree until smooth. Gradually add the remaining apples and blend until smooth, adding more water ¼ cup at a time as needed. 3. Pour the apple mixture into a large nonstick skillet and bring to a simmer over medium heat. Reduce the heat to medium low and simmer, stirring, until very thick and reduced to about 1½ cups, 1 hour 15 minutes to 1½ hours. Let cool. 4. Preheat the oven to 400˚. Roll out the pie dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge. Prick the bottom and sides of the crust with a fork and refrigerate until firm, about 20 minutes. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges of the crust are dry and lightly browned, 15 to 20 minutes. Carefully remove the weights and paper and continue to bake until the bottom of the crust is dry and just starting to brown, 10 to 15 minutes. Transfer to a rack to cool. Reduce the oven temperature to 350˚. 5. Return the apple mixture to the blender along with ½ cup honey and the sugar; puree until combined. Add ¾ cup heavy cream, the eggs, vanilla and salt and pulse until just combined. 6. Pour the mixture into the crust and bake until the filling is puffed and dry to the touch, 1 hour to 1 hour 15 minutes (tent the crust with foil if it is getting too dark). Turn off the oven and let the pie sit inside with the door cracked open, 5 to 10 minutes. Transfer to a rack to cool completely. 7. Make the topping: Beat the remaining ¾ cup heavy cream and 2 teaspoons honey in a large bowl with a mixer until medium peaks form, 2 to 3 minutes. Spread on the pie.

OLIVE OIL CAKE WITH HONEYED APPLES

ACTIVE: 50 min TOTAL: 1 hr 35 min (plus cooling) SERVES: 8 to 10

FOR THE APPLES 2 cups crisp dry white wine (such as dry Riesling or sauvignon blanc) 1 cup water ½ cup granulated sugar ½ cup honey (any kind) 2 wide strips lemon zest 1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons pure vanilla extract) 2 Granny Smith apples, peeled and cut into ½-inch wedges

FOR THE CAKE 1 cup extra-virgin olive oil, plus more for the pan 1¾ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup granulated sugar 2 tablespoons finely grated lemon zest plus 2 tablespoons lemon juice (from about 2 lemons) ¼ cup honey (any kind) 1½ teaspoons pure vanilla extract 3 large eggs Confectioners’ sugar, for serving

1. Prepare the apples: Combine the wine, water, granulated sugar, honey, lemon zest and vanilla bean and seeds in a wide medium saucepan. Bring to a boil, then reduce to a steady simmer and cook, stirring to dissolve the sugar, about 5 minutes. Add the apples, stir to combine and simmer until tender, 10 to 12 minutes. Carefully remove the apples with a slotted spoon to a large plate or small rimmed baking sheet. Continue to rapidly simmer the syrup until slightly thickened and reduced to about 1 cup, 10 to 12 minutes. Remove from the heat and let cool to room temperature. Remove the vanilla bean. Transfer the apples and syrup to a shallow bowl and refrigerate until cold. 2. Meanwhile, make the cake: Preheat the oven to 325˚. Brush a 9-inch round cake pan with olive oil; line the bottom with parchment paper and brush the parchment with olive oil. Whisk the flour, baking powder and salt in a medium bowl. Put the granulated sugar and lemon zest in a large bowl and beat with a mixer on medium-high speed until fully combined, about 1 minute. Add the olive oil and beat until combined, about 1 minute. Beat in the lemon juice, honey and vanilla extract. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low; beat in the flour mixture in two additions until smooth. 3. Pour the batter into the pan and tap against the counter once or twice to remove any air bubbles. Bake until the top of the cake is golden brown and the center springs back when gently pressed, 35 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pan, then turn out the cake onto the rack, remove the parchment and let cool completely. 4. Transfer the cake to a platter and dust with confectioners’ sugar. Cut into wedges and serve with the apples and syrup.

APPLE-HONEY BUNDT CAKE

ACTIVE: 40 min TOTAL: 1 hr 50 min (plus cooling) SERVES: 10 to 12

FOR THE CAKE 1 cup vegetable oil, plus more for the pan 3 cups all-purpose flour 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon salt 1½ teaspoons ground cardamom ½ teaspoon ground allspice ¼ teaspoon ground nutmeg 1 cup honey (any kind) ¾ cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 3 apples (about 1¼ pounds), peeled and shredded ¼ cup warm water

FOR THE GLAZE 2 cups confectioners’ sugar 3 tablespoons honey (any kind) 2 to 3 tablespoons water

1. Make the cake: Preheat the oven to 350˚. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl. 2. Combine ¾ cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes. 3. Meanwhile, stir together the remaining ¼ cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely. 4. Make the glaze: Whisk the confectioners’ sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.

APPLE-HONEY BAKLAVA

ACTIVE: 1 hr 15 min TOTAL: 2 hr 10 min (plus 3 hr soaking) MAKES: 32 pieces

FOR THE HONEY SYRUP 1¼ cups sugar ⅔ cup orange blossom honey 6 wide strips orange zest, plus ¼ cup orange juice (from 1 orange) 1¼ cups water 4 teaspoons fresh lemon juice

FOR THE BAKLAVA 2 sticks unsalted butter 3 Granny Smith apples, peeled and finely chopped 2 tablespoons orange blossom honey 1 teaspoon ground cinnamon ½ teaspoon salt ¼ teaspoon ground cloves 1 cup walnut pieces 1 cup unsalted pistachios ¼ cup plus 2 tablespoons breadcrumbs 24 sheets frozen phyllo dough (from a 16-ounce box), thawed

1. Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour. 2. Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375˚. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool. 3. Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and ¼ cup breadcrumbs and stir to combine. 4. Melt the remaining 1¾ sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs. Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top. 5. Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture. Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each. 6. Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.) 7. Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours.