Apple Cider Waffles

One of my latest pregnancy cravings has been waffles!  My waffle maker was under repair (thanks Chris for fixing it!) but now I'm back in business.  I prefer to make waffles at home so I can control the nutritional content and I top with fruit and nut butter or syrup.   

Adapted from: Stephanie Cooks

Ingredients:

3/4 cups whole wheat flour

1 cup white flour
1 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 tbs ground flax meal

1 tsp cinnamon
1 egg
1 tbsp vegetable oil
1/3 cup milk
1 cup apple cider

1/2 cup unsweetened applesauce

Directions:
1. In a mixing bowl combine the flours, sugar, baking powder, baking soda, salt, flax meal and cinnamon. Stir well.
2. Beat in the egg, oil, milk, and cider.
3. Set aside and let stand 5 minutes while heating your waffle iron.
4. Spray the waffle iron and cook according to waffle iron directions.  Enjoy them hot or prep for the freezer!

5. Let extra waffles cool and divide into halves.  Separate with wax paper and put into a freezer bag.  Freeze to enjoy later (just pop them in the the toaster/toaster oven to reheat).

Waffles cooled, separated and in waxed paper

Ready for the freezer!

Apple Custard Pie with Brown Sugar and Cinnamon Crust

My new Saturday morning routine is hitting the gym for a strength training class at 8am, then Trader Joe's and the the North Union Farmers Market...all within walking distance of each other at Crocker Park.  We love supporting local businesses and great food so shopping at the farmers market is a win-win.  Fall produce is starting to arrive and I couldn't resist buying some Courtland apples and baking over the weekend.  I don't make pie very often (1. two people do not need a whole pie and 2. I don't make pie crust enough to be really good at it), but when I asked Chris what he wanted me to make with the apples, "pie with vanilla ice cream" was his answer.  I perused my cookbook collection and came up with this recipe from Janice Cole's Chicken and Egg cookbook: Brown Sugar-Apple Custard Pie (with a few adaptations, of course). I received this book from Brittany for my birthday one year and every recipe that I've tried has been delicious.  Now, on to the pie!

Fresh out of the oven pie

Cinnamon-Sugar Crust

2 cups all purpose flour

2 T packed light brown sugar

1/2 t cinnamon

dash of sea salt

3/4 cup cold unsalted butter, cut into pieces

3-6 T ice water

Pie Filling

6 cups baking apples, sliced and peeled-I used Cortland

1 T lemon or lime juice

2 T flour

3/4 cup packed brown sugar

1 t cinnamon

1/2 t nutmeg

dash of salt

Custard

1/2 cup heavy whipping cream

1 egg

Crust:

1. In the bowl of your electric mixer, mix flour, brown sugar, cinnamon and salt with the paddle attachment.  Add the butter and beat until butter is in pea sized pieces.  Add the water, a tablespoon at a time until dough sticks together.  

2. Gather dough together and divide into two halves.  Press into disks and wrap in plastic wrap and chill until firm.  I stuck mine in the freezer for 20 minutes.

3. Preheat oven to 375. 

4. Roll out dough disks on a lightly floured surface until it's a 12 inch round.  Roll out second disk.  Place one of the rounds in a 9 inch pie plate and press into place.  Loosely place the other round on top and refrigerate until ready to use.  

Filling:

1. Toss apples in a large bowl with lemon juice, flour, brown sugar, cinnamon, nutmeg and salt.  

2. Pile into pie shell, mounding in the center.

Custard:

1. Whisk together egg and cream in a small bowl.

2. Pour, gently, over the apples.

Finishing the pie:

1. Place the 2nd 12 inch pie crust round over the top of the pie.  Crimp the edges to seal.  Cut vents in the top.

2. Lightly brush with egg wash or cream and dust with granulated sugar.

3. Cover edges with a pie shield or foil so they don't get too brown.

4. Bake pie for 25 minutes and then remove pie sheild/foil.  Bake for an additional 25-30 minutes, or until apples are tender and crust is golden brown.

5. Cool before slicing.

6. Serve with ice cream (if you are like my husband) and enjoy! 

View of the inside so you can see the custard filling

Chris and I both enjoyed this pie.  It reminded me of the Cream Cheese Apple Pie that I made last fall but a lot lighter.  The custard is very light but a nice touch.  The crust is lightly flavored with just a hit of cinnamon and sugar but it does give it something special.