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Inside Out Apple Pies

Inside Out Apple Pies
This dessert is part of a larger meal "A Taste of Autumn" where every single dish was made using "edible" or natural "bowls." That post is my entry for Project Food Blog Round 6. You can check out the post and vote for me here. I'm not a baker. Bakers are precise, careful, planned, and detail-oriented people. They have to be this way, for baking is such a precise art. I'm more of a throw-it-all-together-without-measuring type cook, which can often lead to failures if you're trying to get cake to be a certain texture, a crust to be flaky, or dough to rise properly. This was my first time ever making any pie from scratch. This recipe is a twist on the traditional apple pie because it's sort of an inverted apple pie. The Crust Your goal in a pie crust is to make a flaky crust. The key is to use really cold butter - like frozen butter. At this point you use your hands and try to form a ball with the mixture. The next day (or, an hour later), roll out the dough until it's about 1/8 inch thick.

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Joe Pastry I have to admit, these Melton Mowbray-style pork pies aren’t just something you throw together, but for the serious pork pie enthusiast they are well worth the time and effort. To make them the old-fashioned way you’ll need an old-fashioned piece of equipment called a pie dolly plus some rendered leaf lard, for without good quality lard the side walls of the pie won’t stand up in the oven. Oh yes friends, these pies are baked free-standing, didn’t you know? Forms are for sissies. At least they are in Melton Mowbray. That said you absolutely can adapt this recipe to more conventional ingredients and equipment.

sweet saturday: one minute peanut butter cake & Food & back to her roots Picture this scene: it’s 8:30 in the evening. The sky is just starting to get dark outside your living room window. You ate a delicious, healthy and veggie-filled dinner a few hours ago and now you are ready to sit down to the most recent episode of So You Think You Can Dance and dive into a decadent plate of dessert. Oh wait, you have no dessert. the apple galette - elephantine I've always liked the "an apple a day keeps the doctor away" saying. Maybe because I eat a lot of them. Usually, I just munch on apples plain and fresh.

Seriously good heart-healthy apple pie - Guest Chef After heart problems forced me to stop eating saturated and trans fats, I thought I would never make or eat pie again (and believe me, I cried myself to sleep over that one). Then I saw a crust recipe in Saveur made with white flour, vegetable oil and whole milk. The old Cathy would have scoffed at this idea, but I had to give it a try – especially considering that a pie with this crust won the Iowa State Fair pie contest! I gave the recipe a bit of a health makeover by using half whole wheat pastry flour, plus organic canola oil and fat-free milk. The result was shockingly good, and I was a Pie Queen once again.

Rainbow Cake in a Jar I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. Apple Crumble Pie Fall is officially here! I hope you are as excited as I am about that. But, even if you aren’t, I think this apple crumble pie will help to get you in the mood.

Baking Basics: Homemade Buttery Flaky Pie Crust. - Sallys Baking Addiction Bakers! Welcome back to my Baking Basics series. This is a very long post. Cheesecake Stuffed Strawberries Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. They are amazing! Mini Apple Pies « Apples Would you like to know what I’ve been doing for the past two hours? Sitting in the kitchen and staring at the Mini Apple Pies I’ve just made. I LOVE the way they look… so cute, adorable and so much fun to make. And I haven’t even started talking about the way they taste – it’s left me speechless… up till now…

The Great Pumpkin Pie Recipe. - Sallys Baking Addiction Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, thick, and tastes incredible on my homemade pie crust and served with whipped cream. Pumpkin pancakes, pumpkin cookies, pumpkin lattes, pumpkin cupcakes, pumpkin bread, but HELLO what about pumpkin pie?? My Great Pumpkin Pie Recipe. Is Here. Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. It’s way better eaten. Let’s take a look, shall we?

Lemon Tart with Raspberries Partially bake the crust Put the dough disk between 2 large sheets of parchment paper and roll out into a 12-inch round about 1/4 inch thick. Fold the dough round in half and transfer to a 10 1/2-inch tart pan with a removable bottom. Unfold the round and ease it into the pan, patting it firmly into the bottom and up the sides. Simply Gluten Free Magazine Ingredients For the pie crust (for nut-free pie crust see note at bottom of recipe):2 cups almond meal/flour7 tablespoons coconut oil, melted, (or butter, melted, or Earth Balance® vegan butter, melted)½ cup brown sugar1 tablespoon maple syrup, preferably Grade B2 ½ teaspoons vanilla extract½ teaspoon ground cinnamonFor the caramel sauce:¾ cup light brown sugar, packed½ cup full-fat canned coconut milk2 tablespoons coconut oil2 tablespoons maple syrup, preferably Grade B¼ teaspoon sea salt1 teaspoon vanilla extractFor the filling:4 apples, such as Fuji (or Granny Smith for a more tart pie), peeled, cored, and thinly sliced2 lemons, juiced¼ cup light brown sugar or coconut sugar1 tablespoon ground cinnamon¼ teaspoon sea salt1 teaspoon vanilla extract Directions For the pie crust: Preheat the oven to 350ºF.

Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many.