European Stars and Stripes (Newspaper) - October 26, 1990, Darmstadt, Hesse                                I a ii in 1 n l t autumn Apple treats . Times b 1. Use an Apple corer to hollow out the apples centers when making baked apples in pastry. 2. Peel away the apples skin with a Sharp paring knife. Jymm 3. Brush apples with Lemon juice to prevent discoloration and then fill with butter sugar cinnamon nuts and raisins. S8� 4. Roll pastry into 71/i-to-81/i Inch squares and then trim. Baked in pastry by Joan Drake los Angeles times although apples Are available throughout the year baked apples in pastry tend to be made in autumn when the fruit is just harvested and temperatures begin to Cool. A Box of pie crust mix or Basic pastry for a two crust pie is sufficient to encase four Large apples. Tart Flavoured apples have a higher acid Content and Are often preferred for cooking. Large or medium Large fruit that holds its shape Well is Best for baking whole. Baked apples in pastry 1 11-ounce package pie crust mix 1/4 cup Brown sugar packed 1 Teaspoon ground cinnamon 2 Tablespoons chopped nuts 2 Tablespoons raisins 1/4 cup butter softened 4 Large baking apples Lemon juice 1 egg beaten 4 whole cloves half and half or Vanilla ice Cream prepare pie crust mix according to package directions. Form into Flat round wrap in plastic wrap and refrigerate 30 minutes. Blend Brown sugar cinnamon nuts raisins and butter together in Small bowl. Set aside. Core apples then pare and Brush with Lemon juice. Spoon Brown sugar mixture into hollow centers. Divide pastry into quarters. Roll each into 71/2 to 81/2-Inch Square depending on size of apples. Trim edges with pastry wheel. Place Apple in Center of each Square. Brush pastry edges lightly with beaten egg. Bring each Corner of Square to top of Apple. Pinch edges of pastry together firmly so Apple is completely covered. Re Roll trimmings and Cut 16 leaves using nontoxic Leaf As guide. Brush 1 Side of each Leaf with beaten egg and press 4 leaves on top of each pastry wrapped Apple. Insert Clove into Center of each pastry. Brush pastry completely with beaten egg. Arrange in greased baking pan. Bake at 425 f for 40 minutes or until pastry is browned and apples Are tender when tested with Wood pick. Serve warm with half and half or ice Cream. Makes 4 Servings. Note if desired Basic pastry for 2-crust pie May be substituted for pie crust mix. 5. Center apples. Brush pastry edges with egg and Seal. 6. Cut leaves from re rolled dough using a guide. 7. Attach four leaves to each pastry wrapped Apple. I j. A Vav i Quot Fri a -1 a ill a. 8. Serve with warm half and half or Vanilla ice Cream. I it1tart-tasty quiche for something different try a quiche with apples. Tart Apple quiche with raisins preparation time 45 minutes cooking time about 20 minutes for pastry shells and 20 to 25 minutes for Small quiches pastry for two 10-Inch pies 1 Large tart Apple like a Granny Smith 1 Small onion a cup raisins a cup coarsely chopped unsalted cashews 1 Teaspoon minced fresh Sage leaves 1 Teaspoon minced fresh thyme leaves freshly grated Nutmeg to taste freshly ground Black Pepper to taste a Pound gruyere cheese 1 vie Tablespoons cocktail Sherry 2 Large eggs 1v4 cups half and half. Preheat oven to 400 degrees. Roll out pastry and line 210-Inch Spring form quiche pans approximately % Inch High or line 10 Small individual quiche pans. Prick pastry Bottom and sides and line with foil or Wax paper. Fill with Beans or Rice to weight the crust and bake 12 minutes. If using individual quiche pans place them on a cookie Sheet to make them easier to handle remove weights and linings and return to the oven for 4 or 5 minutes More or until Bottoms have begun to color. Set aside to Cool. This step May be done ahead of time. Peel and Core Apple. Peel onion. Process Apple and onion together in food processor until they Are minced. Cover Bottom of each Shell with a thin coating of Apple and onion mixture. Divide raisins and cashew pieces among the shells followed by a sprinkling of the Sage and thyme leaves. Generously grate Nutmeg and grind Pepper Over each using More Nutmeg than Pepper. Process the cheese in a food processor until it is the consistency of Fine crumbs. Fill each quiche with cheese and Pat it into place. Preheat oven to 375 f. Mix Sherry eggs and half and half in a bowl. Beat Well to Combine. Carefully pour egg mixture into each tart until surface of cheese is moist but tart is not overflowing. If there is liquid left Over save for an Melet place quiches j on a cookie Sheet and bake 20 to 25 minutes or until tops i Are puffed and Brown. Larger quiches will take longer than smaller ones. Serve  10 Servings. A new York time j Page 16 a a a the stars and stripes Friday october 26,1990