Hunt and Gather

GATHERING OF THE SEASONS. A trio of apple desserts, a fabulous fall arragement, and one stellar location come together to create a fete for the fall. Designer Evan G. Cooper creates a memorable fall gathering perfect for the southerner or the rustic lover in us all. This story is from October 2012.

Apple Pie

8 sweet apples, peeled, sliced, and cored
1 cup sugar
2 teaspoons ground cinnamon, or to taste

2 1/2 tablespoons all-purpose flour

1 teaspoon ground nutmeg
Pinch of salt
2 tablespoons butter

2 unbaked pie shells

Preheat oven to 400 degrees.
In a mixing bowl, combine sugar, cinnamon, flour, nutmeg, and salt; mix thoroughly. Pour the spice mix over

the apples and stir until the apples are coated. Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling with butter. Cut the second pie crust into strips. Creating a lattice pattern starting from the center cover the pie with the strips. Press the crust down gently and cut four slits in the top crust to allow steam to escape while the pie bakes Bake in the preheated oven one hour or until the crust is golden brown. Check the pie after the first

30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees to allow the apples to cook without the crust burning.

Red’s Apple & Cheese Casserole

2-3 lbs fresh apples, cored, peeled, and sliced

1 1/2 cups water
3/4 cup sugar
1 1/2 pounds of sharp cheddar

4 cups sugar

3/4 cup melted butter

3 cups flour
2 cups milk

Combine 1st 3 ingredients in skillet, cook on medium-low heat until apples are semi tender (they will continue to cook in casserole). In bowl combine remaining ingredients. Drain cooked apples, stir into bowl, and then pour into greased casserole dish. Cook at 300 degrees until firm and golden.

Apple Filled Puff Pastry

1 package puff pastry
3 apples, peeled cored, and sliced 1/2 cup packed brown sugar
3 teaspoons flour
3/4 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 beaten egg

Thaw puff pastry. Heat oven to 350°F. Peel, core and chop apples up coarsely.. Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg. Flour surface lightly and cut pastry sheet into nine 3x3 squares. Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg. Place second pastry square on the top of the already filled pastry to form a pocket. Press down the border with fingers to seal and then press with fork to decorate the edges. Cut several vents into each pastry. Place on well greased baking sheet and give each one an egg wash. Bake for approximately 20 minutes or until golden.

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Stylist: Evan G. Cooper/ Evan & Co.
Photographer: Nick Drollette
Venue: Emerald Mountain Equestrian Club
Assistants: Jonny Marsh, Rae Culver/ LeRae Events + Design Rentals: Brendle Rentals

Evan G. Cooper, is a stylist and floral designer with a knack for creating settings filled with southern charm. Rustic or regal matters not when it comes to making his designs full of rich, authentic details. His passion carries over into affections for photography, missions abroad and good ‘ole southern hospitality. He’s right at home in Montgomery, Ala- bama as owner of Evan & Co., an event and floral design company.