A bigger success was the gift exchange at the party. I fear pie crust, and I decided to use some previously made tortilla dough to roll into a crust, rather than starting from scratch and dealing with diced butter, ice water and other delicate maneuvers. ( Log Out /  Some plain with some vanilla and others spicier … (you can see my Tarte Tatin French-style apple pie recipe from last year, Yeah sure I know, my version of apple pie in smaller, thicker and higher ‘puck’ shapes seems complicated but it allows me to make several pies at a time, the way I like them, for now or for later … and the ‘pucks’ also remind me of, after tasting the poached apple filling, feel free to add (in the poaching liquid) up to ¾ tsp ground cinnamon + ½ tsp vanilla extract + ¼ tsp ground ginger powder +, 25 grams (3 tbsp) icing sugar (or use 2 tbsp granulated sugar), 200 grams (3/4 cup + 1¾ tbsp) cold butter, 30 ml (2 tbsp) apple brandy (or use cognac or whisky), 45 grams ice cubes (3 ice cubes or use 3 tbsp ice water), 38-76 grams (1-2) egg whites (for brushing pie crusts) with 1 pinch of salt, 70-100 grams (1/3 cup – 1/2 cup) granulated golden cane sugar for sprinkling crusts, 1,5 kg (or 7-8 large) apples (I use a mix of 50% very firm + 25% firm + 25% less firm), 60 ml (¼ cup) lemon juice (from 2 lemons weighing 200-250 grams), 500 ml (2 cups) unsweetened apple juice (you can increase it to 750 ml if needed to cover all the apple slices in the pot), 500 grams (2½ cups + 1 tbsp) granulated golden cane sugar, 12 grams (or 4) 8 cm long cinnamon sticks, 7 grams (or 3) vanilla pods (split in half), 4 grams (1 tsp or 2 cm) sliced fresh ginger, 3 grams (1 tsp) nutmeg (I use the already grated ends & bits), 2 grams (1 tsp or 10 peppercorns) whole allspice, measure out the dry ingredients for the crust (flour, sugar, salt), place in the bowl of a food-processor, blend (pulse) together for 2-3 seconds until well-mixed and chill in the refrigerator, cut up the butter in small and thin square pieces, place and space them out on a plate (or two) and chill in the freezer for 15 minutes, combine the apple cider vinegar with the brandy and the ice cubes, wait until the ice cubes melt and whisk in the egg yolk, remove the butter from the freezer and the flour mixture from the refrigerator, toss the sliced butter pieces with a few pinches of the flour mixture to coat the pieces (to avoid them from sticking together and to keep them separated), add the chilled butter slices to the dry ingredients in the food-processor and pulse 2 times for 1 second each time, then add the liquid mixture in 3 additions, pulse 1 second each time until you have a grainy sandy mixture (, empty the contents of the food processor into a bowl or on a work surface, divide into 4 equal weight piles, then divide each pile into 1/3 of the weight and 2/3 of the weight, place each pile of dough on a piece of plastic film, press into a ball and slightly flatten each dough disk and wrap tightly, place inside the refrigerator and let hydrate, firm up and rest for at least 1 hour or even overnight for the next day (the dough can be kept in the refrigerator for 2 days), in a large pot, combine the apple juice, butter, sugar and all spices and flavorings and bring to a boil, then reduce heat to medium-low and let simmer for 20 minutes (you can add the apple cores to increase the amount of pectin and thickening), squeeze the juice from 2 lemons, peel and core apples and slice in 4 and then cut into smaller quarter-circle shaped slices about 8-10mm thick and toss with lemon juice immediately to avoid browning, add the apple slices to the hot poaching liquid and immediately remove from heat and let sit until cooled down and stir gently every 15 minutes for approximately 1- 2 hours (but not too much longer or the butter starts separating from the liquid and hardens), remove apple slices from the poaching liquid and let strain for a few minutes and reserve the apple slices in the refrigerator (if not spicy enough, you can toss with additional ground spices), remove the dough disks one by one from the refrigerator, sprinkle flour on your work surface and flatten or roll out disks with a rolling pin to 4 mm thick and to the appropriate size (you should measure out the size that you will need before, see note below), to form the top crust, make sure that it is slightly larger than your baking dish, cut out a few holes towards the middle (to allow the steam to escape) and rewrap and place back inside the refrigerator, to form the bottom of the pie crusts, use something that is smaller (like a glass) than your baking dish to shape the bottom part of the dough, flour the disk well on both sides, drape over the smaller form and press together, the insert inside your baking dish with some extra dough falling over the sides, press into the dish and remove the cup or glass used for shaping, brush the inside of your dough shell with some beaten egg white and sprinkle with some sugar to coat the insides (bottom and sides), then fill with your apple slices (you can alternate between firmer and softer slices, you’ll need 275 grams per pie for the medium ones or 175 grams for the smaller ones). As white elephant parties go, this gift was of course stolen from me, despite my dramatic pleas. Poach the apple in the Spice Chai and set aside to cool. These are the questions … It is also our goal to inspire a new agricultural future, celebrate abundance and build as much topsoil as possible. ( Log Out /  Some plain with some vanilla and others spicier … (you can see my Tarte Tatin French-style apple pie recipe from last year here). Rub the apples with lemon so they don’t brown. It seems like Christmas is a time to wear ugly sweaters, celebrate the white elephant, and cook things you’ve never attempted before. Stick apples into the poaching liquid and allow to cook, covered, on medium/low heat for 45 min. Apple pie is one of our favorites especially with all the holidays drawing near. Some with top and bottom crusts, Others only with a bottom crust. Poached Cinnamon Vanilla Apples Poached Cinnamon Vanilla Apples – Granny Smith apples poached in water flavored with cinnamon, vanilla, sugar and lemon. Heat the … The smaller sizes also allow me to easily unmold them, flip them over or hold them in my hand and brush them with egg white and sprinkle them with sugar for a crispy well-baked crust all around, after they're baked a second time. (and I’m not quite ready to deal with it... Each continent and country has its own versions. Seal and brush edges with egg wash. Bake for 25 to 35 minutes, or until golden brown. Cool. . During the height of pie-making season (read: now), you'll find plenty of apples tucked into buttery crusts. Best part is it is something our Dad can enjoy too! Pour over apples; cover and refrigerate for at least 1 hour before serving. note : this recipe can be for 1 large apple pie (but it will more difficult to unmold it to double-bake it) but it is perfect for 4 medium sized pies or 6-8 small pies if using ramequins (you should use sizes that you can hold in your hand) … I used small metal 10cm x 5cm spring-form pans and also even smaller ceramic 7cm x 4,5 cm ramequins; the top part should be at least 10% wider than your baking dish (in these two cases, it was 11 cm in diameter for the medium-sized pies and almost 8 cm in diameter for the smaller ones) … for the bottom part of the dough, add up the diameter and sides of your baking dish (in these 2 cases, 10+5+5 =20cm for the medium pies and 7+4,5+4,5=15 cm for the smaller pies) but there is no need to increase the size because when you form them, there will be folds and some extra dough remaining …. https://www.healthyfood.com/.../cinnamon-and-mixed-spice-poached-apples Apple Granita: Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip … ( Log Out /  But there's another easy technique that amps up the fruit's flavor: poaching. Change ), You are commenting using your Google account. . My first gift was tiny bottles of Patron tequila (my fave) and Bulleit bourbon, and I unwrapped them with wide-eyed amazement at the existence of hard liquor and the realization that I could actually consume it in fewer days than I could count on my fingers. In a medium sized sauce pan, combine the apple cider, sugar, 1/4 cup bourbon, mulling spices and cinnamon sticks. Drain the poached pears really well, then slice each half into 6 pieces. This CHILLY-COLD-COLDER weather needs a WARM-HOTTER-SPICY soup . And it makes a delicious vehicle for gluten free apple pie. Change ). So, I set out to make pie. There are only 190 calories per slice, 8 servings per pie. p.s. In this episode of, “It might be totally gross,” I decided to bake a pie, against my better judgment. With a slotted spoon, remove apples to a large bowl. note concerning weights of apples before & after : for 1,5 kg of apples, the weight will be 17% less after peeling and coring or 1,25 kg and will decrease by an additional 10% in weight after poaching which will equal 1,125 kg total weight of poached apples … (math, again). In the next installment I will share the wonderful adventures of making 100% local Christmas pozole in Santa Barbara with my family, with the assistance of my pug-niece, Lola. Line a baking sheet with parchment. Mar 20, 2019 - Explore Tbangel's board "poached apples" on Pinterest. I think it would have worked out OK if I had had enough of the dough, but the amount was only sufficient for a very thin bottom crust, leaving the top exposed and the edges sparse. Peel the apples, leaving a small area that will stick out of the top. BUT: “That’s my view as a business reporter. Dessert apples, stuffed with quince paste and golden sultanas. Sign up to receive notifications of new posts by email. APPLE PIE : American, European, French, British, German, Austrian, Scandinavian ? I am not a baker, and I really have no … The full ingredients list and instructions are found in the printable recipe card at the end of this post. Cover the pan and bring it to a boil. note : you can make the dough first and then the apple filling or vice versa, note : if your food-processor is small, you can do half of the mixture at a time. . … Plum and Rosewater Jam (v) A … It seems like Christmas is a time to wear ugly sweaters, celebrate the white elephant, and cook things you’ve never attempted before. As a remake of a traditiona apple pie, with vanilla cream and home-made raisins. Questions? ALL of the ABOVE my friends, and many more . A lot of tips and tricks exist to try to avoid that soggy crust. Email us at eatmendocino[at]gmail.com. I have done all of the above in the last week. Try Gastronomixs for free for two weeks and have online access to over 2,600 recipes! Dissolve the sugar in the water in a small bowl and pour it over the apples. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Plum Pie A single crust plum pie for juicy late season plums. Directions Place apple slices in a large bowl; add lemon juice, tossing well. I don’t even own a rolling pin so I used a bottle of olive oil to roll it out. ... Poached comice pears with a butter and cream fudge sauce Pears with maple syrup and orange Baked pears with maple syrup, orange zest and vanilla. Poach apples: Peel top third of each apple and rub peeled part with lemon half. Become a member. Change ), You are commenting using your Twitter account. To make the pie Preheat the oven to 400ºF. Pour ¼ tbsp. I loosely followed this Honey-poached quince pie recipe, with a lot of adaptations. Apple, plum and cinnamon skillet pie Everyone's favorite apple pie is given a new twist with plums, cinnamon, honey and vanilla, topped with a lattice pastry top. The thin crust got too crispy around the edges and I think it got too dry due to being topless. But Snapchat can just hire some folks from Amazon and Apple to figure out the manufacturing and distribution. I always make several smaller versions (some of which I freeze, some of which I offer as gifts and others for home consumption). Some with top and bottom crusts, Others only with a bottom crust. Now arrange your poached apple slices over the top and fold the edge in over the filling. It smelled like a proper pie, but didn’t quite come out like a masterpiece. I was planning to bring the pie to a White Elephant party, but I got too self-conscious at the last minute, so I left it in the car. Send me an email using the contact section below ! The crust is where things didn’t exactly work out. Comments ? Our goal is to live off the land and the sea, and love it. Baked Apple Pie with Stevia. Some with raw, partly cooked or poached apples. Listen to this kids lay it down. I bake it twice. I have done all of the above in the last week. Categories: Cooking, Dessert, Recipes, Uncategorized | Tags: apple, beeswax candles, christmas, honey, patron, pie, poached, quince, recipe, tequila, white elephant | Permalink. : if your fingers aren’t broken or bruised from over-clicking and tapping on your keyboard and if you want to read a really funny story from a food blogger who recounts her adventures and misadventures with pie-making, then you have to read Mandy’s (from Lady and Pups) hilarious post and beautifully-done peppery blueberry pie recipe, just click here ! Post was not sent - check your email addresses! An easy and super delicious treat for fall or even Thanksgiving! spicy roasted red pepper & tomato soup : i miss summer already. . But, I had some quince patiently waiting in my fridge forever that I had purchased from one of my favorite vendors at the Farmers’ Market and I wanted to do right by them and to honor Lillian Drinkwater’s beautiful hands. Honey-poached quince & apple pie. note : you can reuse the poaching liquid several times (which will be even more fragrant than the first time) so store it in an airtight container and either refrigerate for 2 weeks or freeze for much longer. Arrange the apples on a baking dish, and fill the cavities with the walnut mixture. I am not a baker, and I really have no business making pie. Sous Vide Poached Apples are a wonderful alternative to apple pie. 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