Amazing Apple Pie

“There is never a time or place for true love. It happens accidentally, in a heartbeat, in a single flashing, throbbing moment.” 
-Sarah Dessen, The Truth About Forever –

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More than anything, I want to show you how to bake a pie.  I do not have step by step pictures, sorry. very difficult to take the photos myself, usually my hands are full and/or muddy… Paul was “going” to help me, and he ended up taking a 2 hours nap. Didn’t have the heart to wake him up. So, I’ve got some instructions. I’ve definitely got encouraging words. This isn’t anything to be scared of…

So on this sunny, not too warm Sunday, I’m listening to my varied play list (which includes Chichi Peralta, Keane & Enigma, Buena Vista Social Club, Franco De Vita & Creole).

In a few minutes, am going to start preparing an Apple Pie.

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Yesterday at the Farmers Market we bought this beautiful green and red apples (I’m sure some of you would say Gold Crisp or Granny Smith, but to me they are just red, green, yellow or a combination).

apples Sauteed Apples

 apple pie

I am not really an apple person, but in a pie…Mmmm… I love pies… And love… the smell of the spices, the caramelized sugar and vanilla…Mmm…

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If your skinny jeans are stretching beyond capacity at the sight of this recipe, and you’re already looking for a lighter take on a fall fruit dessert, then this may not be “the chosen one” for you. Or, just follow the lead by telling yourself you’re “just having a little fruit for dessert” and grab a piece of pie with one hand and a spoonful of vanilla ice cream with the other. And don’t share either.

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 :: Apple Pie ::

Crust:

500 gr. whole wheat pastry flour

200 gr. beet sugar

300 gr. unsalted butter, in cubes

1 large egg

2 egg yolks

Orange or lemon zest

Mix the flour with the sugar and orange zest. Make a hole in the center and add the butter and eggs. Mix quickly until you have a soft dough. The dough will be moist but not wet. Divide in two and place dough into a two 9-inch round, removable bottom tart pans (or similar, like a rectangular pan approximately sized 14x 4.5 x1). Use your fingers to press the dough across the bottom of the tart pans and up the sides. Press the dough evenly throughout the tart pan. Place tarts in the freezer for at least 1 hour. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Bake the tart for 18 minutes. Remove from the oven and allow tart shell to cool a little bit while preparing the filling.

Filling:

4 to 6 big apples

1 tablespoon unsalted butter

1/3 cup coconut sugar

juice of 1/2 lemon

1½ teaspoons cinnamon

½ teaspoon nutmeg

1 ½ tablespoons cognac

In stove top on a medium heat, place a saucepan and allow butter to melt; when ready,mix in the sugar, lemon juice, cinnamon and nutmeg. Add apples and stir until they are coated with the mixture. Cook for about 5 to 7 minutes. Add cognac and stir for one more minute before set aside.

 To Assemble the Tart:

Smooth filling into the bottom of the tart shell creating an evenly smooth top and smooth to the edges. Sprinkle with orange/lemon zest and place in the oven for 25 minutes or until the crust is golden brown. Let it cool a tiny bit before serving with a delicious spoonful of vanilla ice cream.

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