Posts Tagged 'apple'



Apple Hand Pies

We were having dinner with friends and I offered to make dessert…without thinking about what I was going to make.  Since we are right in the middle of apple season, apple pie seemed like a natural choice.  But I wanted something a little different…something I’ve never made before.  As I usually do when I need inspiration, I turned to Good Things Catered, and came across the hand pie recipe. Switching the strawberries out for apple pie filling, I had a perfect dessert!

(adapted from Good Things Catered)
makes 6 hand pies
Pastry:
1 1/4 c. unbleached all-purpose flour
1 Tbsp sugar
1/4 tsp salt
1 tsp lemon zest
1 sticks (1/2 c.) cold unsalted butter, cut into 1/4 in pieces
1/4 tsp vanilla extract
3-4 Tbsp cold buttermilk (whole milk with a dash of fresh lemon juice can be subbed)
powdered sugar for dusting
1 egg, lightly beaten

Combine the flour, sugar, salt, and lemon zest in a food processor, and pulse until combined.
Add the butter, and pulse until the butter is in pea-sized pieces.
Add 3 tbsp of buttermilk, and pulse until the dough comes together (about 30 seconds), adding the last tablespoon if needed.
Turn dough out onto a piece of plastic wrap, shape into a disk, and wrap and refrigerate for at least one hour.
Filling:
2 Granny Smith apples, peeled, cored, and diced (2 cups cubes)
3 tbsp sugar
juice of 1/2 lemon
1 1/2 tsp minute tapioca
1/4 tsp cinnamon
Toss all ingredients together.
To prepare:  
Preheat the oven to 400 F.
Lightly dust a work surface with powdered sugar.  
Work with half the dough at a time.
Roll out to 1/8″ thickness, and cut into a 5-6″ circle.
Put 2-3 tbsp filling in the middle, fold the dough over and pinch closed.
Repeat with remaining dough.
Place hand pies on a Silpat- lined baking sheet, and brush with some of the beaten egg. 
Cut a slit in the top so the steam can escape.
Repeat with remaining dough.
Bake for about 20 minutes, or until golden brown. 
Transfer to a wire rack to cool for a few minutes before eating.
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Apple Spice Bars with Caramel Glaze

I just discovered tonight there is an apple tree in the yard.  It was a very fortunate discovery, because about halfway through the recipe, I realized it called for an apple, which I didn’t have.  But the tree, it turns out, has REALLY good apples.  They are small, but perfectly sweet, tart, and crisp all at the same time.

I only meant to eat one of these for dessert but I ended up eating…a lot more than that.  If you are looking for a great Fall recipe, but want a break from pumpkin, this is the recipe for you!

(from Baking From My Home to Yours by Dorie Greenspan)
Bars – 
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp salt
1 stick unsalted butter
1 cup light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 tsp vanilla
1 tbsp dark rum
1 baking apple, peeled, cored, and finely chopped
1/2 cup raisins
Glaze – 
2 1/2 tbsp heavy cream
1/3 cup packed light brown sugar
2 1/2 tbsp butter
1 tsp light corn syrup
1/2 tsp vanilla
Preheat the oven to 350 F
Place parchment paper in the bottom of a 13 x 9 pan, then butter the parchment and pan.
Whisk together flour, baking powder, baking soda, spices, and salt.
In a medium saucepan, melt the butter over low.
Add the brown sugar and whisk until well blended.
Remove from heat and whisk in the eggs, one at a time.
Then, whisk in the applesauce, vanilla, and rum, mixing until smooth.
Fold in the dry ingredients with a rubber spatula, then gently stir in the apple and raisins.
Pour into the pan, and bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean.
Put the pan on a wire rack and make the glaze.
In a small saucepan, whisk togeter the cream, sugar, butter, and corn syrup.
Put over medium heat and boil for about five minutes, whisking constantly.
Remove from heat, add vanilla, and stir well.
Turn the bars out onto a rack, remove the paper, and invert onto another rack so they are right side up.
Put the parchment under the rack to catch drips, and spread the glaze evenly over the bars.

Apple Pie with Cinnamon-Crunch Topping


We had a party for my neighbor, who is getting married next month.  I asked her what dessert she wanted, and she requested apple pie with a crunchy topping.  I used Dorie Greenspan’s apple pie recipe, then added some cinnamon-streusel topping.  It just cries out for a scoop of vanilla ice cream on the side!

[from Baking from My Home to Yours by Dorie Greenspan]
Crust:
1 1/2 cups all purpose flour
2 tbsp sugar
3/4 tsp sugar
1 1/4 sticks (10 tbsp) very cold butter, cut into cubes
2 1/2 tbsp cold shortening, cut into 2 pieces
3/4 cup ice water
Combine dry ingredients in a food processor and pulse a few times.  Drop in the butter and shortening, and pulse until there are pieces from rice grain to pea-sized.  Pulsing the machine, gradually add about 3 tbsp of water.  Keep pulsing and adding water, a little at a time, until the dough looks evenly moistened and so it sticks together when pinched.
Gather the dough into a ball and press into a disk.  Wrap in plastic wrap and chill.
Pie:
6 apples (I used 2 Gala and 4 Granny Smith) – about 3 1/2 pounds
3/4 cup sugar
zest of one lemon
2 tbsp quick-cooking tapioca
1/2 tsp gound cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp salt
2 tbsp graham cracker crumbs
Roll out the dough so it is about 1/8″ thick.  I like to roll it between two sheets of plastic wrap so I don’t have to add flour.  Fit the dough into a pie plate and trim so there is a 1/2″ overhang. 
Cover with plastic wrap and place in the refrigerator while you prepare the filling.
Preheat the oven to 425 F.
Core the apples and slice 1/4″ thick.  Place in a large bowl, and mix in the zest, tapioca, cinnamon, nutmeg, and salt.  
Take the crust out of the refrigerator and sprinkle the graham cracker crumbs over it, then pile in the apples.  Put the pie on a baking sheet and make the topping.
Cinnamon-crunch topping:
1/2 cup sugar
3 tbsp flour
4 tbsp butter
1/2 tsp cinnamon
Pulse the sugar, flour, and cinnamon in a food processor.  Cut the butter into small pieces and drop into the dry ingredients.  Pulse several times, until you have small rice grain-sized pieces.
Sprinkle onto the pie, and put the pie (on the baking sheet) into the oven.  
Bake for 15 minutes, then lower to 375 F.  Bake another 45 minutes at that temperature, then remove to cool on a wire rack. 


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