KORU® Muffin Pies

Prep Time: 30 minutes

Cooks in: 20

Servings: 12 

"Yummy mini french apple pies-it's hard to eat just one!"
- Sandi McGrath

Escape the ordinary...add a pinch of culinary lavendar or orange zest before the crumb topping!

Ingredients 

Prepared pastry for a 9-inch pie (make your favorite recipe or use a roll of refrigerated pie dough)

Pie Filling:

2 KORU® Apples, peeled, cored and diced fairly small

1/4 cup (50 grams) white sugar

1 teaspoon ground cinnamon

1 Tablespoon corn starch (corn flour)

1 Tablespoon lemon juice

3 ounces (100 ml) water

Crumb Topping:

1 cup (128 grams) regular flour

1/4 cup (55 grams) packed brown sugar

1/4 cup (50 grams) white sugar

1/4 cup (25 grams) rolled oats

1/2 cup (120 grams) firm butter, cut into cubes

A pinch of salt

Method

  1. Heat oven to 350f/180c
  2. Spray bottom of large muffin tins with non stick cooking spray

Filling:

  1. In a medium saucepan, combine all filling ingredients.
  2. Cook over medium heat, stirring occasionally, for about 5 minutes until apples are softened and juice thickens.

Crumb Topping:

  1. Combine all ingredients in a medium mixing bowl or food processor.
  2. Mix until butter is incorporated and mixture is crumbly.  If not using a food processor, combine with a pastry blender.

Assembly:

  1. Roll out dough on a floured surface and cut out circles slightly larger than the bottom of the muffin tin so the pastry turns up the sides to hold the filling.  To cut the circles you can use a cup, small bowl, or cookie cutter.  Place the dough circles in the bottom of the tins (sprayed with cooking spray).
  2. Spoon one heaping Tablespoon of apple filling on top of each circle of dough.
  3. *Optional*  Sprinkle each with a pinch of culinary lavendar or orange zest.
  4. Spoon 2 Tablespoons of crumb topping over the apple filling and pat down gently with a spoon.

To serve:

  1. Bake for approximately 15 minutes until topping is browned and filling is bubbly.
  2. Cool in tins 10-15 minutes before removing.  You may need to loosen the edges gently with a knife.

Alma's KORU® Pudding

Prep Time: 20 minutes

Cooks in: 30 minutes

Servings: 9-12 servings

"This was my Mom's recipe, so brings a bit of childhood memories back and Mom's great baking! She always had a dessert prepared for after dinner!!" - Sandi McGrath

For a twist try with plain yoghurt.

Ingredients

Cake:

2 eggs

1 cup (200 grams) white sugar

¼ cup (57 grams) butter, melted

3 KORU® Apples, cored and grated

1 cup (128 grams) regular flour

1 teaspoon baking soda

¼ teaspoon ground cloves

¼ teaspoon salt

1 teaspoon ground cinnamon

½ cup walnuts, chopped

½ cup raisins

Butterscotch sauce:

1 cup (200 grams) packed brown sugar

1 cup (235 ml) water

1 Tablespoon corn starch/corn flour

3 Tablespoons butter

½ teaspoon vanilla

Method

  1. Heat oven to 375f/190c
  2. Grease a 9 x 9 x 2 inch (23 x 23 x 5 cm) baking pan

Cake:

  1. In a large mixing bowl, beat eggs, then beat in sugar and melted butter.  Stir in apple.
  2. Sift together dry ingredients, then toss in nuts and raisins.  Stir into apple mixture.
  3. Spoon mixture into prepared pan.
  4. Bake for 30 minutes or until toothpick entered in center of cake comes out clean.

Sauce:

  1. Prepare sauce while cake is baking.
  2. In a small saucepan, mix together brown sugar, water, corn starch and butter.
  3. Bring to a boil, then reduce heat and simmer until thick, about 10 minutes.
  4. Remove from heat and stir in vanilla.

To serve:

  1. Cut cake into squares and top with warm butterscotch sauce and whipped cream or ice cream
  2. Add a crunchy texture by serving with candied/salted walnuts!!

KORU® Slab Pie

Preparation time: 2 hours 30 minutes using this home made pastry or 30 minutes with pre-made pastry

Cooks in:  40-50 minutes 

Servings: 16-20

Recipe supplied by: McGrath Nurseries

"This pie serves many, It is a crowd pleaser at a picnic or BBQ!!"

Serve with ice cream or yogourt!

Ingredients

Pastry (Use this recipe or reduce preparation time by using pre-made pastry)

4 cups (500g) regular flour
1 1/2 teaspoon salt
1 teaspoon white sugar
1 3/4 cups (400g) unsalted butter, cold and cubed
3/4 cup (180 ml) ice water

Filling

6-8 KORU® Apples, peeled, cored and diced (about 10 cups)
1/4 cup (30g) regular flour
3/4 cup (150g) white sugar
1/4 cup (50g) brown sugar
2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves 

Egg wash

1 egg
1 tablespoon milk

Frosting

3/4 cup (90g) powdered sugar
2 tablespoon maple syrup
1 tablespoon milk or cream

Method

Crust

  1. Mix flour, salt and sugar together in a large mixing bowl. Cut butter in with a pastry blender until butter is pea sized.
  2. Add ice water, 1 tablespoon at a time and toss with a spatula until the dough starts forming large clumps.  
  3. Turn out on a lightly floured board. Fold and knead until it is smooth and butter is blended in.  
  4. Divide into two balls, flatten the balls, wrap in plastic wrap and refrigerate for 2 hours.
  5. Filling
  6. Mix all filling ingredients together in a large bowl. Set aside.

Frosting

  1. Mix all frosting ingredients together, using just enough cream until it is smooth and thin enough to pour.

Method

  1. Heat oven to 375f (190c).
  2. Roll out one refrigerated ball of pastry until large enough to fit in bottom of jelly roll pan (10x15x1 inch/26x38x3cm).
  3. Tip filling ingredients onto pastry
  4. Roll out second ball of pastry and place on top of filling.
  5. Flute edges of bottom and top pastry together and cut slits in top pastry for vents.
  6. Lightly beat the egg wash ingredients together and brush over the top pastry.
  7. Sprinkle with sugar.
  8. Bake for 40-50 minutes until crust is golden and filling is bubbly.
  9. Cool slightly and drizzle with frosting.

Julie's Smashed Yams & KORU® Apples

Cooks in:  1 hour 40 minutes

Servings: 10-12

Recipe supplied by: Julie Hardgrove Cline, Bellingham, WA, USA "I serve this every year for Thanksgiving dinner.  It's a tradition!!"

Yams can be cooked two days before with dish prepped, except for apples on day before. Yams can be made a day ahead - saute apples right before putting the dish in the oven.  Takes approximately 1 hour to reheat thoroughly. The recipe doubles easily and accurately

Ingredients

4 pounds (1.8 kg) garnet yams or orange kumara (about 6 large)

½ cup fresh squeezed tangerine or satsuma juice

½ cup heavy cream

4 Tablespoons butter (1/2 stick) melted

1/4 cup light brown sugar

1 teaspoon freshly ground nutmeg

½ teaspoon kosher salt

½ teaspoon ground cinnamon

1 teaspoon ground black pepper

Topping

3 Tablespoon butter

4-5 KORU® Apples, peeled and cored

3 Tablespoons light brown sugar

Method

  1. Heat oven to 375f/190c
  2. Bake potatoes approximately one hour until soft
  3. Remove potatoes from oven, cool, scoop out insides
  4. With an electric mixer (best to use a paddle attachment) mix yams, juice, cream, butter, brown sugar, nutmeg, cinnamon, salt and pepper
  5. Mix together until combined but not completely smooth and pour into baking dish

Topping

  1. Melt butter in skillet over medium-high heat
  2. Add KORU® apple wedges and brown sugar and saute about 5-10 minutes until lightly browned on both sides\
  3. Pour apple mixture on top of yam mixture
  4. Bake for 20-30 minutes until heated thoroughly

KORU® Baked with Dates

Prep Time: 10 minutes

Cooks in: 40 minutes 

Servings: 4

Favorite Recipe of: Dennis Paulin, Dennys Limited. "Dennis' grandma used to bake apples stuffed with dates and it was a favorite of his."

Serve with caramel topping

Ingredients

4 medium KORU® Apples
1/2 cup (100 grams) butter at room temperature, divided
1/2 cup (50 grams) chopped dates
1/2 cup (50 grams) chopped walnuts
1 Tablespoon coconut, raw, or white sugar
1 teaspoon ground cinnamon

Method

  1. Preheat oven to 350f/180c
  2. Core the apples with an apple corer or with a small spoon
  3. In a small bowl, combine half of the butter with the dates, walnuts, sugar and cinnamon
  4. Stuff apples with the date mixture and place in greased baking tin
  5. Melt the remaining butter and drizzle ove rthe apples
  6. Bake for 40 minutes or until the apples are soft when inserted with a sharp knife
  7. Serve warm with ice cream

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