Just in time for Canadian Thanksgiving, and with part of the big box of BC apples remaining, I found a lovely, simple, and tasty recipe in the current issue of Harrowsmith Country LIfe Magazine (October 2008). I made it last night to rave reviews, and will probably double it to take to Thanksgiving dinner at my inlaws tomorrow.
Apple Cream Cheese Squares
recipe by Darlene King, Food Editor at Harrowsmith Country Life Magazine; I’ve added my notes in parentheses
1-1/2 cups all-purpose flour (I prefer unbleached)
1/3 cup sugar (I used slightly less, and if you have vanilla sugar in a jar, so much the better, even with the addition of the vanilla below)
1/2 tsp. vanilla
3/4 cup (6 oz.) butter
8 oz. cream cheese (1 package, softened at room temperature)
1/4 cup sugar
1/2 tsp. vanilla
1/3 cups sugar (again, I used just a bit list)
1/2 tsp. cinnamon
4 cups apples, peeled, cored, and sliced (this worked out about four large apples, and I used Macintosh)
1/4 cup sliced almonds (I used more for good nutty coverage…)
Preheat oven to 400 degrees F.
Lightly butter the sides of a 9″ by 9″ baking pan and line the bottom with parchment (I buttered the entire pan and omitted the parchment, because I forgot to buy another roll last week, and it worked fine).
Place the flour, sugar, vanilla, and butter inthe bowl of a food processor and whirl until crumbly (I don’t like using my food processor for this sort of stuff so I just whisked the dry ingredients together and worked the butter, and then vanilla, in by hand; fast and easy and nothing extra to wash). Spread the mixture evenly over the bottom of the prepared pan and, using your hands, press the mixture into the pan. Bake for 10 minutes or until lightly browned around the edges and set. Remove fro th oven and cool briefly on a rack.
Place the cream cheese, sugar, egg, and vanilla in the bowl of a food processor and process until smooth (again, I left the food processor on the shelf; instead, I cut up the softened cream cheese into small bits, put it in a medium bowl with the sugar and vanilla and mixed it with my handheld mixer, then added the egg and beat more until the mixture was smooth). Spoon/pour the mixture over the cooled pastry base.
Mix the sugar and cinnamon in a small bowl, sprinkle over the sliced apples, and toss lightly with a fork. Arrange the apples over the filling (it doesn’t matter how you arrange them because the nuts will cover them). Sprinkle the sliced almonds over the apples (this is where I found that 1/4 cup of nuts wasn’t enough and added more so that you couldn’t see the apples underneath). Bake for 20-25 minutes. Remove from the oven and cool completely before serving. (Though you might like to taste it while it’s still a bit warm from the oven…).
(The fallback camera, a little Olympus FE-210 we won in a raffle, appears to be working, though anything taking with the Kodak is still stuck in there)