apple · Pie · Recipes

Pie Crust + Apple Pie with Caramel Sauce and Ice Cream

Bring on the fall pies! Pie baking season is in full swing and I’m ecstatic! I adore every kind of pie; I don’t have a favorite. It’s fun to make pie all year long and use what’s in season or put together something you’re craving.

I’ve been counting down the seconds to share my trusty pie crust recipe with you. While I’m at it, I’m also going to share my apple pie recipe. Apples are coming in strong and I eat my weight in them this time of year. Honeycrisp apples. No words needed! I usually use a 2-3 varieties of apples in my pie. I love the different textures and flavors.

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I’ve been making this crust for several years. There are many pie crust recipes out there and lots of opinions about shortening, butter, knead, no knead. Trust me, pie crust doesn’t have to be complicated or stressful. This recipe is easy and reliable! I love that it’s not super sweet and it’s there to simply enhance all the delicious filling.

Flour, butter, sugar, kosher salt and apple cider vinegar are all the ingredients you need!

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Pie crust tip #1: COLD! The butter should be cold. I cube and refrigerate a portion and freeze the rest. While I’m measuring, cutting and separating butter, I prep enough for 4-5 batches of crust. The butter is what gives the crust all that flaky goodness. The water should be ice water. Cold is your friend here.

When I made this batch, I used whole wheat pastry flour from Mud Run Farm. Pastry flour has less protein than all purpose flour. Pie crust doesn’t need all the strength from protein/gluten that’s in AP flour. It’s light and soft and makes amazing crust! You can certainly use unbleached all purpose flour but I highly recommend pastry flour. I put everything in the food processor except the frozen butter and water.

Pulse a few times until the mixture resembles the texture of sand then add the frozen butter and apple cider vinegar/ice water and pulse just until the mixture holds together. It will not look like dough at this point. You should still see pieces of butter. That’s your flaky crust insurance!

Dump it all out on the counter and work the dough until it gets smooth. You should still see pieces of butter. Split the dough into two portions, form into discs and wrap in plastic wrap. Depending on when you need it, refrigerate or freeze. If you freeze it, let it thaw in the fridge  a few hours or overnight before you’re ready to make your pie.

Pie crust tip #2: MORE IS BETTER! When I have the food processor and all the ingredients out, I go ahead and make 4 to 5 batches of crust and stick them in the freezer so I have them available whenever the pie making urge hits (which for me is quite often). It’s so worth it since you have to clean up the mess anyway. I don’t clean the food processor in between, I just keep cranking out the crust!

Like I said, I’ve had great luck with this crust for many years. I got apples at Countryside Farmers’ Market on Saturday and couldn’t wait to make my first fall apple pie of the year! I find it therapeutic to make a pie. It’s a process and it requires extra time but the end result is so worth it. Also, pie just feels special and comforting. You gotta really love someone to make them a pie! Okay, that may be a little too far but pie does feel loving to me and that’s a nice way to spend a fall afternoon!

I’ve experimented with many apple pie recipes. This is my standard and it includes zest and juice from an orange and lemon and warm spices: cinnamon, nutmeg and allspice. I think fruit pies taste best when kept simple.

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Carrie enjoys making pie with me so after history homework, we got busy prepping the beautiful apples. Nice, thin slices and the addition of sugar, citrus and spices make for a beautifully balanced filling. You can peel or not peel your apples. She got to choose so the peels came off.

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Once the apples are loving their life in the sugary goodness, start prepping the crust. First, the pie dish.

Pie crust tip #3: DISH! Lightly butter and flour a pie dish. It gives the bottom of the crust a chance to brown evenly because it keeps all that butter that was worked into the dough a chance to stay in the dough.

Next, take one of the prepared pie dough discs and place it on a floured surface and gently roll it out. Place it in the bottom of the prepared pie dish. Gently coax the crust to settle into the dish using your hand.

Pie crust tip #4: CRUST DUST! Equal parts of flour and sugar sprinkled on the bottom of the crust. It creates a nice layer to ensure a non-soggy crust! Also, it’s a perfect spot to share your love note! I keep a jar of crust dust handy at all times.

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Pour the apples into the prepared crust, dot with butter, roll out the top crust and place on top of the apples.

Next, we tuck in the apples! That’s what I’ve always said to Carrie and now that’s her favorite part! Fold the top crust under the bottom to seal it and then crimp the edge.

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Brush the top with milk or cream and sprinkle with turbinado sugar. If you don’t have that sitting around, granulated sugar works too! Cut a few slits so the steam can escape, place on a baking sheet to catch any drips and pop that beauty into a hot oven.

While you wait, don’t ignore any apples that didn’t make it into the pie…

I bake at a high temp first to set the crust. I lower the temp for the last part of the baking time and cover with foil if it starts to get too brown. Once your pie is finished baking, let cool on a rack for several hours.

I made caramel the same day I made crust. Because why not!? Here’s the recipe for that. Just go ahead and make some. It really sets this whole thing off! Plus, you can use the caramel for so many other fall baked goods.

I never have apple pie without ice cream. I picked up some Mitchell’s Vanilla Bean and Saturday night dessert was all set! Who wouldn’t feel loved with this plate sitting in front of them?

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It was so delicious! Carrie and I just kept cleaning up the edge of the pie that was in the pie dish. Those bites don’t count, right? If you really want to welcome in the fall flavors, make an apple pie with fresh, local apples. Go the extra mile and make the crust and caramel. Enjoy the process and feel all the love!

From the heart,
Shannon

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Pie Crust
Ingredients:
Butter: Diced into 1/2” cubes: 9 TBSP in the fridge; 5 TBSP in the freezer
Pastry Flour: 2 1/4 cups
Kosher Salt: 2 1/4 tsp
Sugar: 1/2 TBSP
Apple Cider Vinegar: 1 TBSP with 1/2 cup cold water

Instructions:
Place 9 TBSP cold butter and all dry ingredients in food processor and pulse until it resembles the texture of sand.
Add in the frozen butter cubes and start with 5 TBSP of the apple cider water and pulse until it holds together.
Dump it out and work the dough on the counter until it holds together and is smooth.
Divide in half and form into discs and wrap separately in plastic wrap and refrigerate (preferably overnight). You can also freeze at this point.
Remove dough from fridge to soften a little. Place disc on floured surface and roll out.
Butter and flour pie pan. Once bottom crust is in prepared pan, sprinkle bottom with Crust Dust (equal parts of flour and sugar).

Apple Pie
Ingredients:
6-7 cups apples peeled, quartered, and cored. Local are best; use a variety of baking apples.
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup flour
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Pie crust for bottom and top
Milk or cream and turbinado sugar for top crust

Instructions:
Preheat oven to 400 degrees F.
Combine sliced apples in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim.
Fill the pie with the apple mixture.
Top with the second crust and tuck in the apples! Gently tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with a little milk or cream, sprinkle with sugar, and cut slits.
Place the pie on a sheet pan and bake for 30-35 minutes to set the crust. Lower temp to 375 and bake for 20-25 minutes longer. Check the pie often through the window to make sure it isn’t getting too brown.  If it is, cover with foil and bake until it’s bubbling.
Serve with a drizzle of caramel sauce and ice cream.

bread · pumpkin · Recipes

Birthday Pumpkin Spice Bread Pudding

Yesterday was Casey’s birthday.  I usually try to make him one of his favorites when we celebrate.  He loves bread pudding! I’ve never made it for him and this is the year! Since I’m trying to do pumpkin recipes during September, I decided to put a pumpkin spin on traditional bread pudding. That turned out to be a real good idea!

Bread pudding comes in many forms but it’s basically cream, eggs, vanilla and bread baked all together. What’s not to love?

Casey likes more of a custard type bread pudding. As I reviewed recipes, I concluded that to get a more custard like texture, the cream should be cooked and the entire thing should be baked in a water bath.

I wish I could tell you I took the simple route but I really wanted to make this incredible for him. Therefore, I made a few components that all came together to make one spectacular explosion of flavor!

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This thing is layer after layer of flavor! Let’s get into making it!

First off is a Vanilla Bean Creme Anglaise. Huh? I didn’t know much about that but it’s rich and full of half-and-half, vanilla beans, egg yolks and sugar. Simmer the half-and-half and vanilla bean and seeds then slowly whisk into the eggs and sugar mixture. Strain it and cool in an ice bath. Look at all the pretty vanilla bean flecks. It should be smooth and beautiful! Pop it in the fridge until it’s time to dish up your dessert.

Spicy Caramel Bourbon Sauce is not difficult to make, but it definitely requires your attention because there’s boiling sugar involved. The flavor of this sauce is not for people who fear flavor. I’m one of those people who love flavor and concluded this sauce belongs in everything. I added it to my coffee. I kept thinking about it hours after I finished making it. It’s unique and so, so good! I’ve never used star anise in anything before. It packs a little punch! Oh, and there’s bourbon.

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You just have to watch that sugar and catch it right when it’s at the amber color stage and quickly whisk in the warm cream a little at a time. This sauce can be made ahead of time, just stick it in a jar in the fridge. Well, I mean, after you put some in your coffee. Warm it up later to pour on top of the bread pudding.

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Now it’s time to get going on the main dish. You may already have your pumpkin pie spice and pumpkin puree made if you caught my last couple posts. You get to use them in this recipe! Cream, milk, eggs, sugar, spices, pumpkin, vanilla, bourbon and BREAD!

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I’m using challah bread. You can certainly use pumpkin bread but I’m sticking with challah since Casey isn’t as crazy about everything pumpkin as I am. Challah holds up well and soaks in all the custard. A nice french bread would also work well.

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Make the custard, cube the bread, pour the custard over the bread and bake.

Take a deep breath. Lots of steps and lots of dishes to be done. Grab ya a swig of bourbon. Chase it with some of the challah bread dunked in the caramel sauce. Do the dishes and wait for the smell of the bread pudding to find its way into your kitchen.

Carrie had a field hockey game after school so I made this and left to go to her game. When we got home, I heated up the sauce, Carrie made whipped cream, I got all spun up making sure each one was assembled correctly, we sung, blew out candles and dug in!

Start with the layer of Vanilla Bean Creme Anglaise, add the warm bread/custard, drizzle with the warm Spicy Caramel Bourbon Sauce and top with fresh whipped cream. AMAZING!

We all loved it! Casey approved and we were practically licking our bowls. I was pouring sauce on pieces of bread from the pan and shoving them in my mouth. You know, the stuff you eat right out of the pan doesn’t count, right? 🙂 The only change I’d make is to use less bread or make more of the custard. Ummmmm. More custard! I’ll do that next time. There will be a next time on this one!

This is one of those desserts that takes time if you want to make all the sauce components (which, I highly recommend). If not, just make the bread pudding part and top it with ice cream or whipped cream and call it a day. You can experiment with different spices, breads and flavors.

Happy birthday, Casey! Thanks for always supporting and trying my baking ideas! I loe you (I know there’s no v…it’s our thing).

Birthday 2019

From the heart,
Shannon

Pumpkin Spice Bread Pudding

Bread Pudding
2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
1/2 cup brown sugar
3 tsp pumpkin pie spice
2 tsp ground cinnamon
3 tablespoons pure maple syrup
1 cup pumpkin puree
2 tablespoons bourbon

  1. Preheat oven to 325 degrees F.
  2. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  3. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
  4. Scatter the bread cubes in a buttered 9 by 13-inch baking glass baking dish.
  5. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
  6. Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
  7. Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Vanilla Bean Creme Anglaise
2 cups half-and-half
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup pure cane sugar

  1. Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
  2. Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage.
  3. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon.
  4. Strain into a bowl and set over an ice bath. Stir until chilled.
  5. Cover and refrigerate at least 1 hour before serving.

Spicy Caramel Bourbon Sauce
1 cup heavy cream
1/2 cup apple juice
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
1/8 tsp ground nutmeg
1 1/2 cups granulated sugar
1/2 cup water
1 TBSP apple cider vinegar
1 to 2 TBSP Kentucky bourbon

  1. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
  2. Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it’s a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the bourbon and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.
Recipe modified from foodnetwork.com and my own brain.
Uncategorized

Sweet and Sticky Caramel Love

Things have been pretty exciting lately in my little Floured Apron world!  I conducted my first baking class and it was wonderful!  The theme was “Falling for Cupcakes” and I featured my Pumpkin Patch and Caramel Apple cupcakes.  This class was a dream come true for me because I’ve always wanted to share my passion for baking with others.  The women who attended were fun, enthusiastic and so supportive.  I can’t even explain how fulfilling and rewarding this was!

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The prep for this class was the perfect opportunity for me to start my annual caramel making.  As I was making it, I decided to snap some photos so I could share.  I remember the first time I tried making caramel.  It was a disaster because I had no idea what I was doing.  Now, I’m kind of addicted to the process and, of course, the final product!  These pictures aren’t the best because I was trying to take them while I was making it but you’ll get the idea.

Start by heating the sugar and water in a pan on medium-high heat.  Stir constantly!  The sugar will burn (trust me).

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Keep stirring.  You will see some of the sugar begin to turn brown.  Keep stirring.  I promise it will liquefy!

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As the sugar dissolves, you will see it transform to a beautiful golden brown liquid.  Keep stirring.

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Once the sugar is dissolved, add butter and vanilla.  Remove from heat and slowly whisk in heavy cream.
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Once the cream is whisked in and you have the gorgeous color, set aside to thicken for about 15 minutes then refrigerate. It is an absolute must to keep a small spoon near the pan, as it’s cooling, so you can test the temp. 🙂 YUM!

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I love to pour my cooled caramel into jars.  They make great gifts and I keep plenty on hand this time of year so I can make Caramel Apple Cupcakes whenever the urge strikes (which is pretty often).  I also like to eat a spoonful every time I open the fridge.  It’s fall, right?  I gotta do it!  Look at this cute jar full of deliciousness.

Caramel Jar

One of the best things about having homemade caramel around is our Caramel Apple Cupcakes!  These cupcakes are the perfect combination of everything fall…cinnamon, apples and caramel.  They are a mouthful of gooey goodness!  When you finish eating one, you are a sticky mess and it’s wonderful!  Did I mention these are filled with caramel?  I could just drink caramel so the more the better for these little beauties!

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Caramel Apple Cupcakes are available to order now.  Please contact us if you want some for your fall festivities!

Here is the full recipe for the caramel.  I’m going apple picking next week and I can’t wait to make more caramel and apple concoctions!  I’m on a pumpkin kick too, but that’s another post!  Yay for fall!

From the heart, Shannon

Caramel
2 cups sugar
1 tablespoon water
12 tablespoons unsalted butter at room temp
1 teaspoon pure vanilla
1 cup heavy cream, at room temp

Pour the sugar and water into a large sauce-pan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. After sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 15 minutes at room temp. Refrigerate for 20 minutes to thicken further before using.