We’re taking a quick little break from all things wedding to shine our spotlight on SMP at Home; our little corner for all things lifestyle from home tours to perfect parties that we’ve been blogging about each and every Sunday. This past weekend we showcased the sweetest inspiration for a Fall party. It involved apple picking, picnicking and loads of great DIYs folded into the mix. If you missed it, take some time to dive into the full spread here, here, more here and here too. And now it’s time to share two super easy, super scrumptious recipes from the shoot.
2 pounds tart apples (such as Granny Smith)
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoons ground nutmeg
2.5 teaspoons cornstarch
1 teaspoon lemon juice
pre-made, refrigerated pie crust
circle cookie cutter (larger than the opening of your muffin tray)
Core and thinly slice the apples. Make sure to cut the slices small enough to fit inside the muffin! Put the apple slices in a large pot, and add the brown sugar, cinnamon, salt and nutmeg. Stir together. Add the cornstarch and stir until evenly distributed. Cover the pot and cook over medium heat until the apples are tender, about 20 minutes. Uncover and cook until the liquid has thickened, about six minutes. Remove from the heat, add the lemon juice, and let cool for 30 minutes, or until the mixture is at room temperature. Preheat oven to 375 degrees. Lightly spray your muffin pan with cooking spray. Remove the pie dough from the refrigerator and unroll. Use your cookie cutter to cut out circles, and gently press them into the muffin holes. Spoon in apple mixture. Use a knife to cut thin straight strips from your remaining pie dough and weave those over the top of your pies. Trim the edges of the woven pie dough with your knife, and wrap the bottom pie dough over the woven strips to form a neat edge. In a small bowl, whisk one egg with 1 tablespoon of water to make an egg wash, and brush it over the top of your pie crusts. Sprinkle some granulated sugar on top, and pop in the oven. Bake until the crust is lightly golden and the apple mixture is bubbling. Let cool for five minutes, then use a knife to gently remove the pies from the pan (being careful not to separate the tops from the bottoms). Enjoy!
1 large Vidalia onion
salt and pepper to taste
Coat a sauté pan lightly in olive oil. Chop the onion into rings, toss in the pan, and sauté on low heat until the rings turn a soft, amber color. Core the apple, slice thinly, and add to the onion rings. Add a dash of balsamic vinegar, and continue to cook for a few minutes. Remove from heat, and add salt and pepper to taste. Slice your ciabatta bread in half, and toast if you like. Spread a thin layer of mustard on the bottom half and add some mixed greens. Layer a few slices of turkey breast over the greens, then spoon on the caramelized onions and apples, and top the sandwich. Enjoy!