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Apple Crumble Pie. Fall is officially here!

Apple Crumble Pie

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. One minute Apple pie. 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.

Inside Out Apple Pies

" That post is my entry for Project Food Blog Round 6. You can check out the post and vote for me here. Mini apple pies in Pies recipes. 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. But sometimes it's fun to dress them up, too. And the best way to do this, if you ask me?

An apple galette. I adapted this recipe from Too Much Food, who adapted it from Smitten Kitchen, who adapted it from Alice Waters & Jacques Pepin of Chez Panisse. Enough blabbing! (music: Pull Yourself Together And Fall In Love With Me.) The Apple Galette (serves 2 to 4, depending on how generous you're feeling)adapted from Too Much Food for the dough 1 cup flour (I used a 50/50 mix of white and wheat) 1/2 teaspoon sugar 1/8 teaspoon salt 6 tbsp cold unsalted butter, cut into small pieces chilled water, as needed (I used about 6 tbsp) for the filling 2 medium apples peeled, cored and sliced 2 tablespoons unsalted butter, melted 1/4 cup sugar (more or less depending on how tart your apples are) turbinado sugar for topping (optional)

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.

Lemon Tart with Raspberries

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. Trim the edges to form a 1/2-inch overhang. Fold the overhang back over itself and press it into the sides of the pan. Freeze for at least 30 minutes or up to overnight. Preheat an oven to 375°F. Line the crust with aluminum foil and fill with pie weights. Mix the filling In a food processor, combine the eggs and sugar and process until smooth, about 1 minute.

Bake the tart Bake until the top looks firm and is set when you gently shake the pan, about 35 minutes. Just before serving, spoon the raspberries on top of the tart. Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007). Upside Down Apple Pie. If you consider yourself “pie crust challenged”, this recipe is your new best friend. I first saw this pie over at Lisa’s blog and I knew I had to give it a try, it looked delicious. While I have no problem making pie crust, so manypeople have had bad experiences making pie crust from scratch andhave just given up. It does take practice. This recipe was intriguing as it uses refrigerated pie crust. I normally do not like the texture of refrigerated pie crust as opposed to homemade but a homemade pie crust is unnecessary here. This pie is absolutely fantastic and after the hubby and I ate our share, we both agreed we prefer this apple pie to regular apple pie any day.

We are just done with regular apple pie…can you believe it? Make this, make this, make this for Thanksgiving, you will save yourself a million hours and can concentrate on otherdesserts you want to serve. Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment paper. Here’s a side shot. Mini Apple Pies « Apples. Would you like to know what I’ve been doing for the past two hours?

Mini Apple Pies « Apples

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… Lemon pie recipe.