Apple cranberry and cider caramel dumpling pie

Barbara Swell has spent a lifetime learning about old-timey cooking, homesteading, gardening and gathering. She volunteers with the Appalachian Food Storybank, teaches cooking classes and writes cookbooks highlighting the traditions of the region. Here, she shares her recipes for apple cranberry and cider caramel dumpling pie and traditional buttermilk skillet cornbread. Both dishes would make a lovely addition to any traditional Appalachian holiday spread.

Learn more at logcabincooking.com.

This is a beautiful, rustic holiday pie that’s simple to make. The dough slumps over the apples as they bake, forming individual “dumplings.” Don’t be afraid to make your own pie crust! Cider syrup can be made in advance and frozen to use as needed.

Apple cider caramel syrup:

Pour a ½ gallon of good apple cider into a heavy-bottomed pan and slowly simmer about 30-45 minutes, uncovered. When it starts to get syrupy and bubbly, remove from heat. You should have approximately 1 cup of syrup.

Dumpling pie:

You’ll need one good, firm pie apple per person. Peel and core apples and place them in a pie plate or glass baking dish. Into each apple hole, poke a mixture of fresh or dried cranberries and chopped walnuts. Brandy-soaked dried cranberries are extra fun. If using fresh, add a pinch of sugar to the mixture.

Add cider syrup. For six apples, you need about a third of your cup of syrup to taste. Add a teaspoon or two of unsalted butter and a pinch of salt to the warm cider and drizzle over the apples. If the apples are very tart, you can add one tablespoon of brown sugar. Add a splash of Calvados (French apple brandy), rum, bourbon, cider or water to the bottom of the dish. Cover the apples with pie dough and crimp firmly to attach dough to pie plate. Poke a hole through the dough over the center of each apple. Brush the top of the crust with cream or milk and sprinkle with sugar.

Place the pie at the bottom of third of a preheated 400-degree oven. After 15 minutes, reduce heat to 375 degrees and bake until innards bubble and the crust is golden brown.

Effie’s Buttermilk Skillet Cornbread

Ingredients:

2 cups stone -ground cornmeal* (either yellow or white)

1 tsp baking powder

½-¾ tsp salt (increase to 3⁄4 tsp if buttermilk is unsalted)

½ tsp baking soda

1 egg

1⅓ cup buttermilk

5 tbs melted, unsalted butter, plus a bit to grease the skillet

Preheat oven to 425 degrees. Place cast iron skillet in oven. Meanwhile, toss dry ingredients together in a bowl. In another bowl, whisk wet ingredients well. Add wet to dry and stir until just mixed. If your buttermilk is thick, you may need to add a tablespoon or two extra. Remove skillet from oven, add a small knob of butter and pour batter into pan. Bake about 25 minutes until golden brown. Turn out of skillet at once so that the underside doesn’t get soggy. Note that sugar and wheat flour aren’t typically found in traditional southern Appalachian cornbread recipes. Also note that fresh­-ground local cornmeal and cultured buttermilk make all the difference in cornbread!

* Swell recommends purchasing one of the five varieties of cornmeal that Dave Bauer, owner of Farm and Sparrow and All Souls Pizza, mills himself from regional heirloom corn. More information at farmandsparrow.com.

Recipes courtesy of Barbara Swell