Apple Pie

Apple Pie

Nothing is as American as Apple pie. Well, this might not be true. But pies are a big thing here in the US. My favorite pie is Apple pie, and this one is one of the best. 

It's not all that simple to get the pie perfect. You need to have the perfect balance between a crispy/flaky crust and the creamy, sweet/tart filling. You want the pie to hold up to slicing and keeping the filling inside the crust. Making this Apple pie allows me to do this.

The recipe is adapted from Copenhagencakes.

Makes 1 pie (9 inch).

Ingredients:

Pie Crust:

• 260 g butter, salted and cold

• 360 g all-purpose flour

• 2 tablespoons confectionary sugar (powdered sugar)

• 75 ml water, ice-cold

Filling:

• 6-7 apples*,

• 100 g butter

• 120 g sugar

• 75 g brown sugar

• 50 g water

• 30 g all-purpose flour

• 1 tablespoon cornstarch

• 1 teaspoon vanilla bean paste

• 1½ tsk cinnamon

• 1 egg yolk for brushing the crust

Directions: 

Crust:

Cube the butter and place it in the refrigerator.

Put the flour and sugar in the food processor and pulse just until combined. Add the cold butter pieces and pulse until the mixture looks like small coarse crumbs. Drizzle the water over the flour and pulse again until the dough just comes together.

Divide the dough in two discs and wrap them separately in plastic wrap. Refrigerate the dough for 3 hours.

On a floured work surface roll the dough out to about ⅒ inch thickness. You want the dough yo be larger than your pie pan, so you end up with a ⅓ inch overhang on a 9 inch pan. Place the pan with the dough in the refrigerator, until ready to fill.

Preheat the oven to 430℉ (220℃).

Filling:

Mix flour, cinnamon in a bowl and set aside. Melt butter, sugars in a saucepan. Mix the water with the cornstarch, and pour it in the butter/sugar mixture. Add vanilla and the flour/cinnamon, stir the mixture while the sauce thickens.

Peel, core and slice the apples in thin slices. Do not soak the apples in water, this will make the filling to watery. Place the apple slices in the pie pan, and pour the sauce over the apples.

Brush the edges with egg wash. Roll out the rest of the dough for the lid, as thin as the other part. Place the lid on top, and firmly press the edges together to seal them. you can do this by hand or with a fork. Use the excess dough to cut out decorations for the pie. 

Optional: brush the lid with egg wash and sprinkle with sugar on top.

Cut 4-8 slids in the dough lid, to allow the steam to escape during baking. 

Bake the pie in the middle of the oven for 15 minutes. Lower the heat to 360℉ (180℃) and bake it for another 50 minutes until the pie is a deep golden brown. 

Let the pie cool completely, before slicing. This part is the hardest. The smell of this delicious apple pie, makes you wanting to dive in immediately. But if you let it cool first, and then reheat, it will make the slicing so much easier. 

Serve the pie with creme fraiche or a good vanilla ice cream.

Enjoy!

* Use apples that are good for cooking: Granny Smith, Pippin, Gravenstein, Mcintosh, Fugi, Jonathan, Jonagold or Golden Delicious.

Getting Ready for Thanksgiving

This week is all about getting ready for Thanksgiving here in the US. Every store is filled with turkey, stuffing, cranberries and gravy. 

I took a look back on my recipes, to see which ones would be perfect as Thanksgiving dinner sides. And here is my top 3.

Brussels Sprouts Purée  

Sweet creamy purée with a crunchy brussels sprouts salad on the top.

A new way to serve brussels sprouts. This one can make any kid and adult love brussel sprouts.

Sweet, smokey scalloped hasselback sweet potatoes.

highly addictive and a must-have at your Thanksgiving dinner.

Roasted Winter Squash, A healthy colorful side. The sweetness of the squash is well balanced with the onions and chili. 

Roasted Winter Squash

Roasted Winter Squash

For years I heard about the hokkaido pumkin/squash from my Danish friends, but I have not been able to locale it here in California. Well, now I learned that is the same as the red kuri squash, and I found this in my local Whole Foods Market. 

I'm still on the quest to get my husband to love squash, so I had to find a way to make it, in a different way than I made other squash dishes. I actually thought that hokkaido/red kuri would be sweeter than it was, and sweet and mushy squashes will never persuade my husband, that winter squash is his thing. I really like winter squash, and I love having them as another option instead of potatoes. I like that squash is high in vitamin A, and has a good amount  (1.8g/100g) of dietary fiber. (Potatoes have 2.4g/100g.)

So I needed to season it with some bold flavors. I stumbled upon a recipe from the Danish blog "loisogbearnaisen," baking the squash with red onions and carrots. It looked so so good, and adapted my version from this.

Serves 2 

INGREDIENTS:

• 1 small or ½ medium red kuri squash/hokkaido pumpkin

• 1 red onion

• 2 carrots

• 2-3 tablespoons olive oil

• ½ teaspoon red pepper flakes

• 1-1½ teaspoons salt

• 1-2 sprigs rosemary

• ¼ cup pumpkin seeds

Directions:

Preheat oven to 400°F (200℃). Halve the squash lengthwise, and scrape the seeds out. 
Peel the squash with a vegetable peeler and cut  into bite size cubes. Peel onion and carrots and cut them in bite sized chunks.

Place all the vegetables in an ovenproof baking dish. Toss with oil, salt, pepper, red pepper flakes. Sprinkle rosemary and pumpkin seeds.  Roast until just tender with some bite to them, about 30 minutes.

Serve with any kind of meat, or eat it alone for a nice healthy lunch.

Enjoy!

Scalloped Hasselback Sweet Potatoes

Scalloped Hasselback Sweet Potatoes

Thanksgiving is just around the corner, and maybe its time to change up some of the sides. I really loved the scalloped hasselback potatoes I've posted previously, and thought that I might work with sweet potatoes too. The smoked gouda and the sweet potatoes and with the caramelized crunch works perfect.

I have a feeling that these sweet potatoes could very addictive. I might have to put a waring label on this post. 

Serves 4-6 people.

Ingredients:

• 2 pounds sweet potatoes

• 6 fl oz (5 dl) heavy whipping cream

• smoked gouda

• 2 sprigs thyme leaves, leaves only

• salt

• 1-2 tablespoons brown sugar

Direction:

Preheat the oven to 400℉ (200℃).

Grate the cheese, and mix it with cream, thyme and some salt.

Peel the potatoes and slice them thinly on a mandolin. Toss the potato slices in the cream/cheese mixture, making sure to cover each slice. 

Purple and orange sweet potatoes

Stack the potato slices and lay them in ovenproof dish with their edges aligned vertically. Continue to fill the dish with the potatoes until the dish is filled. Pour excess cream/cheese mixture evenly over potatoes.

Cover dish with tin foil, and bake the potatoes for about 35 minutes until  the potatoes are tender when pierced with a knife

Take off the foil and sprinkle the brown sugar on top, and continue to bake for another 5-10 minutes until the sugar has caramelized.

When the potatoes is done, take the dish out of the oven and let the potatoes rest for a few minutes, before serving.

Enjoy!