Everywhere You Look There's A Heart... & Apple Pie
It has been a while since my last post--life has been busy! I traveled to San Francisco for the first time and it was beautiful. Maybe if I had more time there instead of 32 hours I would have left my heart there.
Sumber http://crimsonandcloverbakingadventures.blogspot.com
The city is perfect for pictures, people watching, and food tasting. Ghirardelli chocolate, sourdough bread, Cako cupcakes, plenty of hole-in-the-wall restaurants, and plenty of opportunities to hum the Full House theme song. It was a well-spent weekend!
Speaking of excellent food, I made what the Pioneer Woman calls a rustic apple tart. I prefer to think of it as apple pie on the go because it really doesn't require a plate and anything that saves me from doing dishes is top-notch in my book.
And doesn't it look so fall-like? You would think it was a blustery day requiring all women to break out the boots and lattes when in reality I was wearing shorts and drinking iced coffee.
Now, as wonderful as that looks, let's discuss the taste because I have something very important to inform all of you when it comes to baking rustic apple tarts aka apple pie:
Tasteless apples will make a tasteless pie.
Tattoo that on your body somewhere because it does not matter how much sugar, cinnamon, or butter you put into the pie. If you're apple is mealy and bland, your pie will taste like flavorless mush with a lot of cinnamon spice.
That is not a crowd pleaser.
Granny-Smith apples, Honey-Crisp apples, or even really flavorful Fuji apples create the best apple pie.
Recipe:
Pastry:
Store bought dough or homemade
If homemade (1 9-in crust):
1 1/4 c flour
1/2 tsp salt
1/3 c plus 1 Tbsp butter or shortening, chilled
3-4 Tbsp ice water
Blend flour and salt in a large bowl and cut in shortening or butter. Mix until it resembles coarse crumbs. Add the ice water to the dough sparingly--just until the dough comes together. Refrigerate at least 30 minutes before use.
Filling:
To avoid spillage unlike I did, use 2-3 c apples
1 tsp cinnamon
1/2 c sugar
1/4 c brown sugar
2 Tbsp flour
1 Tbsp lemon juice
Peel and slice apples. Mix all ingredients together and let sit for fifteen minutes. Preheat panggangan to 400. Roll out dough to about a 1/4 inch thick. Pour filling in the center and flip dough upwards around the filling. Bake for about 40 minutes or until the juices of the apples bubble up.
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