It’s apple season

Traškus obuolių pyragas

4 Tbsps. cold unsalted butter, cut into pieces
½ cup packed light-brown sugar
½ cup all-purpose flour
½ cup rolled oats
1 tsp. ground cinnamon
½ cup chopped walnuts
4 apples, peeled, cored and cut into
½-inch dice
2 Tbsps. fresh lemon juice
Preheat the oven to 350 ° F. Butter an 8-inch square baking dish. For the topping, combine the butter, sugar, flour, oats and cinnamon in a bowl. Work the ingredients together with your fingertips until the mixture resembles coarse meal. Toss in the walnuts and set aside. Toss the apples with the lemon juice and spoon into the prepared baking dish. Sprinkle the reserved topping mixture evenly over the apples. Bake in the center of the oven for 1 hour or until bubbly and the apples are tender. Let cool slightly. Serve warm, topped with ice cream or cream, if desired. Serves 6.

Obuolinė putelė

12 cooking apples
½ cup powdered sugar
1 tsp. cinnamon
2 egg whites
Bake whole unpeeled apples. Cool. Force through a sieve or food mill. Add sugar and cinnamon. Place dish on crushed ice and gradually add the egg whites while beating with an egg beater or whip until very fluffy. Spoon into dessert dishes, sprinkle powdered sugar on top.

Obuoliniai blynai / lietiniai

1 cup milk
2 eggs
1 Tbsp. oil
1½ cups flour
1 tsp. vanilla
½ tsp. salt
1½ tsp. baking powder
¼ cup brown sugar
1 coarsely grated large apple
1/8 tsp. cinnamon
Beat eggs, milk and oil with rotary beater. Add sugar and sifted dry ingredients. Mix well. Mix in gratted apple, blend well. Fry in large greased skillet. One large tablespoon of batter per pancake. Good when served hot with sour cream or vanilla ice cream.

Obuolinis pyragaitis

1½ sticks unsalted butter, chilled,
cut into tablespoon-size pieces
7 Tbsps. cold water
3 Tbsps. sugar
1 tsp. cinnamon
1/8 tsp. salt
1 ¾ cups flour
Apple filling
5 Tbsps. sugar
1 Tbsp. flour
½ tsp. cinnamon
8 small-medium mixed apples,
peeled, sliced
2 Tbsps. melted unsalted butter
For dough, put butter, water, sugar, cinnamon and salt in bowl of food processor fitted with metal blade. Pulse until butter is coarsely chopped. Spoon flour evenly over butter mixture. Process just until dough is crumbly. Transfer dough to plastic food bag. Work through bag to gather dough into ball, knead briefly then flatten into disk. Refrigerate at least 2 hours or up to 2 days. Let dough rest at room temperature for 10 minutes. Roll It’s apple season dough on floured surface into 14-inch circle. Roll dough around rolling pin, unroll it onto baking sheet lined with parchment paper. Heat oven to 400 ° F. Combine 3 tablespoons sugar, flour and cinnamon. Sprinkle over center area of dough, leaving 2-inch border. Arrange apple slices randomly over sugar to form apple base. Arrange apple slices on top, overlapping slices. Fold dough free form over apples; press firmly into place. Brush apples with melted butter. Sprinkle remaining 2 tablespoons sugar over top. Bake until apples are seared and bubbling, about 45-50 minutes. Cool slightly before serving. Can also be made several hours ahead and held at room temperature. Cut into wedges, serve with ice cream, if desired.

Obuolių – cinamonų blynai / lietiniai

2 tart, medium apples, unpeeled,
cored, shredded
2/3 cup buttermilk
2 large eggs
3 Tbsps. unsalted butter (melted)
3 Tbsps. sugar
1 tsp. vanilla
½ tsp. cinnamon
3 Tbsps. sour cream
½ tsp. baking soda
1¼ cups cake flour
¼ tsp. salt
2 Tbsps. butter
Shred apples in food processor with shredding disc; set apples aside. Process buttermilk, eggs, butter, sugar, vanilla and cinnamon in food processor bowl fitted with metal blade. Add apples, sour cream, baking soda, cake flour and salt. Pulse processor 4-5 times until just mixed; do not over process. Heat griddle with butter over medium heat. Spoon 3 tablespoons of batter onto griddle in 3-inch rounds; cook until pancake becomes slightly bubbly and nicely browned on bottom, about 3 minutes. Turn; brown other side, about 2-3 minutes.