Posted on November 29, 2016
I cannot believe it’s been 7 months since my last blog post. Yikes.
Not much of a post here, but I did want to get the recipe down quickly for a friend who requested it. If you love apple pie, I would highly encourage you to try this recipe. It’s an adaptation of a Pennsylvania Dutch recipe and the sour cream makes it irresistible. I doubt I will ever make a “plain” apple pie again. It’s that good. I added cranberries because husband likes sour, and you could easily add raisins or other berries or just use straight up apples. I used half Granny Smith and half Hidden Rose apples. Since we moved to Washington in August, it’s been Appletopia. I’ve never seen so many varieties and so readily available . . . meaning even on the side of the road.
Here’s the recipe:
I almost always use the a recipe for my pie crusts I adapted from Allison Kave’s book “First Prize Pies.” The crust tastes so good sometimes I’ll underbake it and make a double or 1.5 batch to have a thicker chewier crust. Not normal or traditional, but tasty. For one double-crust 9 – inch (23 cm) pie, use 225 g unsalted COLD COLD COLD butter , 1/2 cup COLD buttermilk (you can use milk plus 1 Tbsp cider vinegar and let milk sit for half an hour), 340 g all purpose CHILLED flour, 1 Tbsp. cornstarch, 2 Tbsp sugar, 1 1/2 tsp salt.
You’ll need 5 cups sliced apples. I don’t peel any more, mostly out of laziness. But I do core them. I also added 1/2 cup stewed cranberries that I sweetened with orange zest & juice and about 1/4 cup sugar. Also 2 Tbsp apple cider, 1/2 cup brown sugar, 2 Tbsp all purpose flour, 1/4 tsp salt, 1 large egg plus 1 egg yolk, 1 cup sour cream, 1/3 cup half and half or heavy whipping cream, and 2 tsp vanilla extract.
Posted on December 28, 2015
“This is the worst pie I’ve ever tasted.” -my Dad.
How’s that for an enticement? Do keep in mind that my Dad said this after eating a bite of my mother’s pumpkin pie which is always sublime, and keep in mind that my Dad is a little bit set in his ways. I’m thinking if he sees a white pie, he’s thinking cheesecake, and that’s not what he got here.
My husband, however, ate his whole piece and proclaimed it delicious. He is the best Santa’s elf ever! Always such a good sport, will try any crazy thing I cook up.
This pie is an heirloom Pennsylvania Dutch recipe, with German, Quaker and Mennonite roots. It is a very simple recipe and, I think, makes for a very delicious pie. It sort of reminds me of a ricotta cheesecake but with more texture and without the graham crust. You have to be prepared to taste a little bit of savory/sour, along with the sweet, and I think it’s best eaten on its own and not after a bite of pumpkin pie.
I made this pie for Christmas Eve dinner, and also to bring to Fiesta Friday #100. Stay tuned because I’ll be bringing more! Happy Anniversary to everybody who’s been a part of Fiesta Friday and as always I send my gratitude and thanks to Angie for making this all possible.
Posted on November 21, 2014
I can’t seem to get off the pie wagon, I’m having too much fun. This pie was inspired by this holiday’s fruit darling, the cranberry. Read More
Posted on November 9, 2014
Well, that was fun. You may remember my little post about winning at the KCRW Good Food 6th Annual Pie Contest with the Beer Braised Pork Pie that I named after our blogging friend Mr. Fitz and using Huckleberry Cookbook’s recipe for Beer Braised Pork. I thought I might never spend 3 days on a pie again (braise pork, boil down braising liquid, marinate pork in Bud Light Reduction Sauce overnight, make pie, bake pie, let pie sit overnight to set), but I did. Read More
Posted on November 5, 2014
Have you ever had a salted caramel bar? Read More