Browsing Tag:

pie

BAKED/ Baked Goods

Apple and Honey Galette

Apple and Honey Galette

Here’s the thing, there’s a lot of pressure when baking a pie. Sure, everyone expects it to be delicious, but people also expect pies to be pretty. There’s crimping the edges or making a lattice top or cutting out maple leaves out of the excess dough and arranging them into some sort of cornucopia — whatever it is, people expect beauty. Enter the galette. A galette is intentionally rustic. It’s the imperfections that give it it’s undeniable beauty. And here’s the best part — the fruit to crust filling ratio favors the crust more than a pie. So each bite is perfectly balanced.

Apple and Honey Galette

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Serves: 8

Ingredients

  • 1 ¼ cups all purpose flour
  • 1/2 teaspoon kosher salt
  • 10 tablespoons (1 ¼ sticks)
  • chilled unsalted butter,
  • cut into 1/2-inch cubes
  • 2-4 tablespoons ice water
  • 3 Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
  • 3 tablespoons sugar, divided
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon honey
  • 1 egg, beaten (for brushing on pastry)
  • 2 teaspoons course sugar

Instructions

1

Blend flour, salt and 1 tablespoon of sugar in a food processor. Add the butter and pulse until mixture resembles coarse meal and some pieces of butter are about the size of chickpeas. Add 2 tablespoons ice water and pulse until dough begins to clump together. The dough should feel like wet sand. Add more water if needed. Form the dough into a ball and flatten into a disc. Wrap tightly in plastic wrap and refrigerate for at least 2 hours and up to 2 days.

2

Bring the dough back to room temperature and roll out dough on well floured surface to 1/8-inch-thick round, 14 inches in diameter. Transfer dough to a parchment lined baking sheet. Chill 15 minutes.

3

Preheat oven to 400 degrees.

4

Combine apple slices, 2 tablespoons sugar, honey and lemon zest in medium bowl; toss to cover all of the apples. Arrange apple slices in concentric circles, overlapping slightly and leaving 1 1/2 inch border. Fold plain crust border over apples, crimping as you go. Pinch together any cracks. Don’t worry, it should look rustic. Brush crust with egg. Sprinkle crust edges and apples with course sugar.

5

Bake galette 30-40 minutes until crust is golden. Remove from oven and slide a knife between parchment and galette. Cool on a wire rack for 10 minutes. Cut into wedges and serve warm or at room temperature. Drizzle with more honey if desired for an extra sweet year.

BAKED/ Baked Goods/ Desserts

Finnish Blueberry “Pie”

Finnish Blueberry Pie

Finnish Blueberry

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By adapted from the Food Dictator Serves: 8
Prep Time: 30 minutes Cooking Time: 45 minutes

Ingredients

  • FOR THE CRUST
  • 12 tablespoon unsalted European-style butter at room temperature
  • ½ cup sugar
  • 2 tablespoons light brown sugar
  • 1 large egg
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • FOR THE FILLING
  • 2 cups fresh blueberries
  • ¾ cup crème fraîche
  • ¼ cup sour cream
  • 1 large egg
  • 4 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

1

Preheat the oven to 375 degrees. Butter a 10-inch tart pan. (It may work in a pie plate but I didn’t test it.)

2

To make the crust, in the bowl of an electric mixer fitted with the paddle attachment cream together the butter and the sugar until light and fluffy.

3

Add in the egg and mix until combined.

4

Add the flour and the baking powder and mix until just combined.

5

Place the dough into the greased tart pan and press over the bottom and up the sides of the pan.

6

Bake the empty crust for 10 minutes.

7

While the crust bakes, prepare the filling. Whisk the creme fraiche, sour cream, egg, brown sugar, vanilla and salt. The filling will be thin.

8

Place the blueberries in the crust in an even layer. Pour the filling mixture over the berries.

9

Bake in the oven for another 25-35 minutes. The middle of the pie should be a little jiggly but not liquidy.

10

Let cool for 40 minutes before serving.

Uncategorized

American Pie

American Pie

American Pie (Berry Galette)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Mrs. Kossenfloffer Serves: 16
Prep Time: 2 1/2 hours Cooking Time: 30 minutes

Ingredients

  • for the Dough
  • 2 ⅔ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 large eggs
  • ⅔ cup heavy cream (a touch less)
  • 2 sticks unsalted butter (1 cup), cut into pieces
  • 1 tablespoon lemon juice
  • For the Filling
  • 5 cups strawberries, sliced
  • 1 cup blueberries
  • ½-1 cup of sugar (depending on how sweet your berries are)
  • pinch of salt
  • 1 lemon, juice and zest
  • 6 tablespoons cornstarch
  • Topping
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 egg, beaten with a little water or milk (for egg wash)
  • 1 teaspoon sugar (for sprinkling)

Instructions

1

In a food processor fitted with the steel blade, mix together the flour, sugar and salt. In a measuring cup, lightly beat the two eggs and add enough heavy cream so you have 2/3 cup. Whisk the cream and egg together.

2

Add the butter to the flour mixture in the food processor. Pulse about 6 times. Don’t overdo it. You are looking for chick pea sized butter pieces. Add the cream mixture in and pulse until it just comes together.

3

Turn the dough out on a floured board and form a large disc. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.

4

Preheat the oven to 400 degrees

5

Roll out the dough so it is rough 10 x 14-inch rectangle. Place on a rimmed baking sheet lined with parchment and refrigerate while you are making the filling.

6

To make the filling, mix the berries with the sugar, lemon juice and zest and the cornstarch.

7

You want to leave a 2 inch border around the dough when you are placing the fruit. Place the blueberries in the top left corner forming a square and then fill the rest of the area with the strawberries — so it looks like a flag. Gently start folding the edges over the fruit. Galettes should be rustic so don’t worry if it looks ragged. Brush the pastry with an egg wash made of one egg and a touch of milk or water. Sprinkle the pastry with a touch of sugar.

8

Bake for 35-45 minutes until the fruit is bubbling. It must be bubbling for the cornstarch to work as a thickener. The crust should be golden. Transfer carefully to a wire rack and let cool.

9

In a mixer fitted with the whisk attachment, whisk the cream, sugar and vanilla until it forms stiff peaks. Fill a piping bag fitted with a star tip with the whipped cream and pipe “white stripes” onto the strawberries and “stars” onto the blueberries. Make Betsy Ross proud.

Notes

Inspired by Melissa Clark. Lurve her.