Tag Archives: dough

Classic Apple Pie

6 Jul

July 6th, 2014

Happy 4th of July Weekend! I had a nice, long, much-needed 4-day weekend of hanging out and doing random things around town. We spent a lot of time with our puppy, who turned 8-months today! To celebrate the actual holiday though, we hung out with a couple of friends over barbecue, drinks and of course, dessert. The gathering was a potluck, so I decided to make a pie to bring. The original plan was a peach pie since stone fruits are in season right now. Unfortunately, after a small mishap, plans changed; just as I was pulling the peach pie out of the oven, my sticky fingers dropped the pie dish and the entire thing flipped upside down onto the oven door! This was a first for me and it was quite devastating. Sadly enough, the pie was not salvageable.

So the back up plan was a classic apple pie. I could have scrambled and rushed to the market for more peaches, but I had plenty of apples already in the refrigerator, so I opted to make an apple pie instead. I love making this pie because it’s simple and you can’t go wrong with it. I mean, who doesn’t love an apple pie, right? This was served within two hours after it came out of the oven, and it was still warm. However, if you need to make it ahead of time, you can bake it, let it cool to room temperature, and slightly cover and leave it until the next day to serve.

The best part of apple pies, or any other pies, is having a slice with some vanilla ice cream!

2014-07-04 04.37.03Pie Dough:
12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
Y= enough to cover the bottom & top of a 9-inch pie pan

Directions:
1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
2. Add the water and vinegar mixture in thirds, pulsing in between.
3. Finish mixing the dough by hand on a floured surface. Divide dough in two pieces. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
4. At this point, you can also freeze the dough.
5. Roll out one half of the dough on a floured surface. Transfer the rolled out dough to the pie pan by carefully rolling it onto your rolling pin and laying it in the pie pan. Press the dough into the pan. Refrigerate pie pan to set the dough.

Apple Pie Filling:
10 apples (Gala); washed, dried, peeled, sliced
Juice of ½ a lemon
1C white sugar
1 tsp cinnamon
optional: ½ tsp vanilla powder
3T cornstarch

Directions:
1. Toss sliced apples, lemon juice, sugar, cinnamon, vanilla together.
2. Add cornstarch. Mix to coat evenly.
3. Pour mixture into pie pan.
4. Carefully roll out the second half of the dough. Place on top of apples and seal edges.
5. Make a few slits in the center of the pie.
6. Egg wash the top of the pie and sprinkle with sugar.
7. Bake at 400F for 40 minutes, then rotate and bake for another 20-25 minutes. Halfway through baking, I place a piece of foil over the top since I didn’t want the tops to get too dark.

2014-07-04 04.33.52 2014-07-04 04.42.57 2014-07-04 21.54.132014-07-04 22.02.26  Paired with leftover homemade vanilla ice cream!

Lemon Tart

5 May

One of the best things someone can do for me is to give me free lemons…it’s like opening presents on Christmas morning. I jump for joy inside and it never gets old. And for whatever reason, lemons always make me think of desserts- the endless possibilities of things I can make with them. Even though tart-like desserts are not my go-to picks (I prefer chocolatey desserts), I still enjoy eating them every once in a while. And I always pair fruity/tart desserts with a good cup of black tea.

A gym-mate brought these lemons to our gym from her tree, and I took most of them since no one else wanted to. We don’t have a lemon tree, so any opportunity where there is free lemons, I’m there. The one day when we have a permanent home, that is the one thing I would plant in our backyard.

So why a lemon tart?  I have this oddly shaped tart pan, measuring about 11in x 8in that I have not really used much. It’s tricky using such pans because you have to estimate and calculate the measurements correctly so that you make enough dough and filling to cover the entire pan. Luckily, I used my usual double batch crust recipe. After rolling out the dough and before blind baking it, I used a fork and thoroughly poked holes throughout. This prevents the dough from puffing up too much. I increased the filling measurements and it was just the right amount, with about ¼ C filling leftover. It does require a lot of egg yolks, which is fine for me because I can use the egg whites to make French Macarons.

It is important to allow the tart to completely cool after coming out of the oven before covering and refrigerating. Otherwise, condensation will form on the surface of the tart when it is ready to serve. I prefer to dust a bit of powdered sugar before serving. Another option is to serve it with some meringue.

2014-04-16 06.14.432014-04-16 06.20.02

2014-04-16 06.22.422014-04-16 06.29.262014-04-16 06.36.31

Crust:
12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
1tsp lemon zest

Y= 1-400g dough and 1-257g dough.

Directions:
1. In a food processor with the dough attachment, combine flour, salt, zest and butter. Pulse until mixture becomes crumbly.
2. Add the water and vinegar in thirds, pulsing in between.
3. Finish mixing the dough by hand on a floured surface. Divide dough in two pieces – one piece at 400g. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
4. At this point, you can also freeze the dough.
5. Roll out the 400g dough on a floured surface. Transfer the rolled out dough to the tart pan by carefully rolling it onto your rolling pin. Press the dough into the tart pan.
6. Using a fork, thoroughly poke small holes in the dough.
7. Line a piece of parchment paper on the dough, then fill with pie weights (I use uncooked beans for weights). Blind bake at 400F for 10 minutes, remove pie weights, and bake for another 10 minutes.

Lemon Filling
11 egg yolks
3 whole eggs
8 oz sugar
lemon zest from 4 lemons
1C of lemon juice
pinch of salt
6T butter, cubed
4T heavy cream

Y= enough to fill a 11in x 8in tart pan.

Directions:
1. In a saucepan, combine yolks, eggs, sugar, zest, lemon juice and salt. Whisk to combine.
2. Place saucepan over medium heat. Continue to whisk the mixture to prevent the bottom from burning. You can also trade-off with using a spatula, which allows you to scrape the bottom of the saucepan.
3. Cook until the mixture has thicken, about 6 minutes.
4. Place a strainer over a clean bowl and pour the mixture through.
5. Add cream and stir to combine.
6. Pour lemon filling into cooled crust.
7. Bake at 375F for 12 minutes. Keep an eye out near the last few minutes as the filling can get brown. Once the filling has set, remove from the oven. Allow to cool completely before covering. Chill in refrigerator until ready to serve.

Berry Galette

14 Apr

April 14th, 2014

The one thing I cannot wait to upgrade is a bigger freezer so that I can make and freeze unlimited amounts of pie dough and have them readily available so that whenever I’m craving dessert I can just whip something up. But alas, my freezer is tiny and it’s already filled with my  macarons (saving them for a special project). I did, however, managed to find the half recipe of dough I had left from another pie I made. So instead of tossing it out, or letting it sit in the freezer any longer, I decided to make a berry galette.

Conveniently, we visited the farmer’s market and picked up our favorite strawberries from Rodriguez’s Farm. They were still a bit tiny, so not as sweet to eat on it’s own, but tasted great in the dessert. This recipe is great because it can save you time in many ways. First, if you don’t have time to make the pie dough, you can buy store bought pie dough and just make the filling. Or if you already have pie dough frozen from a previous project, you just need to make the easy filling. Lastly, you don’t need any special baking pans, as long as you have a baking sheet of some sort and parchment paper, then you’re good to go. Galettes are also free-form, which makes it even simpler to shape and there is no need for any special techniques.

This dessert sits well in room temperature once it’s cooled and can last a few days if you don’t get to finish it all in one sitting. I bet it would even pair well with some vanilla ice cream! My lucky coworkers were able to enjoy some of the galette, otherwise, it would have been a dangerous situation if I left it at home!

Pie Dough
12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
1tsp lemon zest

Yield: Two 9-inch pies. Each pie dough yielded two medium-sized galettes

Directions:
1. In a food processor with dough attachment, combine flour, salt, zest and butter. Pulse until mixture becomes crumbly.
2. Add the water and vinegar in thirds, pulsing in between.
3. Finish mixing the dough by hand on a floured surface. Divide dough into two. Wrap, refrigerate and allow dough to rest for at least 30 minutes.

Almond Filling (optional)
3 Tbs softened butter
1/8C sugar
1 egg
1 Tbs AP flour
1/2C almond flour

Yield: enough to spread onto two medium-sized galettes.

Directions:
1. Cream butter and sugar together.
2. Add the egg. Mix.
3. Add AP and almond flour. Mix to combine.

Fruit Filling
1 ½ C Strawberries, washed & cut
1 C frozen Blueberries
½ C Sugar
1 tsp Cinnamon
½ tsp Vanilla Powder
2 Tbs Cornstarch

Directions:
1. In a bowl, combine berries, sugar, cinnamon and vanilla.
2. Toss together to mix evenly, being careful not to crush the berries
3. The mixture will become liquid as it sits. Add cornstarch to absorb the liquid. Add more if needed.

Assemble the Galette
1. Cut pie dough in half.
2. Carefully roll out each half of the dough to a circle, making sure it fits in the baking sheet. Place on top of parchment paper on the baking sheet.
3. Divide almond filling between the two doughs. Using an off-set spatula spread the filling around the center, leaving a 1-in border along the outside edges.
4. Divide fruit filling between the two galettes. Spread fruits so that it covers the almond filling.
5. Carefully fold the border up and over, towards the center of the galette. Slightly push the border of the dough down into the fruits.
6. Brush edges with egg wash
7. Bake at 375F until edges are browned, about 20-25 minutes.
8. Optional: Once cooled, dust powder sugar along the edges.

2014-03-26 00.06.47It’s ok if these aren’t rolled out to be perfect circles.

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If you don’t have blueberries or strawberries, you can substitute with raspberries. Better yet, you can even use all three types of berries.

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