Apple & Pear French Tart

Let's play two truths and a lie. I like most things geekery. I don't like math. Math was my worst subject in school.

What did you guess? If you said geekery…. EEEEEEHHHH. WRONG. Guys, my iPhone cover is a TARDIS, I saw Star Wars when it was rereleased in theaters in elementary school, Mark Hamill was my first crush, I make "A" see the Star Trek movies with me and I celebrate Pi Day every year.

Which brings me to my lie. Math was not my worst subject in school, but it was my least favorite. Writing aside, math was an anomaly that made its way to the top of my standardized test scores. To this day, I have no idea why. But secretly? I think I'm a math genius who will solve the world water crisis with a math equation I casually doodle on the back of a letter I have yet to open. Apathetic enough for you?

While my prophecy hasn't come true yet, I'm prepared for the day it does by celebrating Pi Day every year. Last year I made some mini vegan roasted apple pies. The Year of the Epic Cherry/Apple Venn Pieagram crowned my first March in Seattle. This year? I christened my new Nordic Ware tart pan by making "A's" pie of choice: an apple & pear French tart.

Math isn't ever going to be something you see me begging to do, but I will keep up appearances by making a pie every March 14th.

Apple & Pear French Tart

Adapted from La Fete Blog

Ingredients:

• 1¼ cups flour, plus more for dusting
• 12 tablespoons unsalted goat butter, cubed and chilled
• ¼ teaspoon kosher salt
• 3 baking apples, peeled, cored and slices
• 3 Bartlett pears, peeled, cored and sliced
• ⅓ cup sugar with a shake a cinnamon combined
• ½ cup apricot jam
• 2 tbs. rum

Directions:

1. Combine flour, 8 tablespoons goat butter, and salt in a food processor and pulse until pea-size crumbles form. When properly (not over!) mixed, it should feel like wet sand.
2. Drizzle in 3 tablespoons ice-cold water and pulse until dough is moistened, about 3-4 pulses.
3. If dough seems too dry, drizzle in additional water 1 teaspoon at a time until dough is the correct consistency. 
4. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour.
5. Unwrap dough and place between two pieces of parchment paper.
6. Using a rolling pin, flatten dough into a 13″ circle and then transfer to a 11″ tart pan with a removable bottom.
7. Using fingertips, lightly press dough into the bottom and sides of tart pan.
8. Using a rolling pin, gently press down on top edge of tart pan to trim excess dough.
9. Chill for 1 hour.
10. Meanwhile, heat oven to 375°F.
11. Gently move the slices to the crust and make a pattern with the apples overlapping so there are no gaps of crust showing through.
12. Once tart shell is completely filled with apples, sprinkle with cinnamon sugar and dot with remaining 4 tablespoons of goat butter.
13. Bake until golden brown, 60-70 minutes.
14. Meanwhile, heat apricot jam and rum in a small saucepan until warmed and thin.
15. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam rum glaze.
16. Let cool completely before slicing. Serve with ice cream of choice!

Vegan Mini Roasted Apple & Pear Pies

I haven't taken a math class since my senior year of high school; beyond reason, I was able to count Astronomy 111 as a math in college. However, I've been an avid fan of Pi Day for as long as long as I can remember. Never having been mathematical groupie, my love of Pi Day has been called into question, Maury-style, more than a few times. Maybe I'm a fan of puns (I also celebrate May the 4th), pie or have an appreciation of people who actually do and enjoy math. While it's probably all of the above, I think my love of food trumps my aversion to math. Give me a set of analogies or tedious word problems, but I'd rather walk around a Möbius strip for all eternity than figure out the tip on a bill.

Yet wouldn't you know, I think yesterday was the first time I actually made a pie on Pi Day. Sure, I've made a pie somewhere within the confines of March and called it good, but I've never baked and subsequently eaten one on 3.14. Good thing yesterday was a day of firsts and I finally made some cute little mini pies. A day of firsts you ask? Why yes, it was. I cooked fish, in fact a filet of salmon, for the first time in my entire life, started editing photos for my first ever professional(ish) photography assignment and went for a long walk in the rain… on purpose.

At the end of the day, I felt pretty proud of myself. I was noshing on a delicious salmon dinner with 'A' and eagerly awaiting my first homemade Pi Day pie. As most readers know, I'm allergic to cows milk but am deathly afraid of Crisco and as such, am usually at a perilous crossroad when it comes to making pastries. While I guess Earth Balance 'butter' is sort of like Crisco, its yellowy, stick-like, buttery appearance convinces me otherwise. So after some successful Googling, I found a vegan pie crust that was in compliance with my standards and seemed as though it would be flaky enough.

While the dough was a little wet, the crust baked up wonderfully crispy. If you aren't vegan or don't feel like using this pie crust recipe, I found that halving a recipe for a double crust resulted in enough dough for two mini pies and a little bit to spare.

Vegan Pie Crust

Adapted from Someday Spoon

Ingredients:

• 1 stick of vegan butter, cubed and chilled
• 1/2 tsp. salt
• 1 1/8 cup pastry flour
• 1/4 cup water, chilled
• 1/2 tbsp. white sugar
• Flour for the rolling surface

Directions:

1. Preheat the oven to 400 degrees F and grease two 4 in. ceramic ramekins.
2. Pulse the flour and salt in a food processor.
3. Add the vegan butter and pulse the mixture together into beads of dry clumps. If you do not have a food processor, alternatively you can use a large fork to mix the ingredients together.
4. Pour the pre-chilled water into the food processor a little at a time while pulsing the mixture.
5. When about half the water has been transferred, also add a pinch of white sugar.
6. Transfer the dough onto a well-floured cutting surface. Roll into a ball.
7. Wrap the ball in plastic wrap and freeze for at least an hour. Dough can be frozen for up to 12 hours before continuing making the pie.
8. Remove the dough from the freezer and roll out with a rolling pin on a floured surface to 1/4″ thick.
9. Cut dough into 4 circles; two larger ones for the bottom and two smaller ones for the top. Freeze until ready to fill pies.

Roasted Apple & Pear Pie Filling 

Ingredients:

• 1 Granny Smith apple, peeled and diced
• 1 pear, peeled and diced
• 1/8 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger powder
• 1/4 teaspoon allspice

Directions:

1. Spread apples onto a cookie sheet. Sprinkle with brown sugar and spices.  
2. Bake in an oven preheated to 400 degrees for 35-45 minutes.   
3. Remove the apples from the oven. Carefully place the pie crusts in the bottom of the ramekins.  Fill generously with the apple/pear pie mixture.  
4. Top with smaller circles of dough and cut slits for venting. Place ramekin on a clean cookie sheet, return to oven and bake for an additional 25-30 minutes, or until the pie crusts are golden brown.  Allow to cool before serving.

Cherry & Apple Venn PIEagram

This recipe has been simmering on the back-burner for a while now and it’s finally ready to claim its place in the spotlight.  I made it the week I found out I couldn’t eat gluten or dairy and I knew that I wanted my next few posts to be for food that I could eat and drool over without feeling guilty.  Now, my masterpiece is ready (I also feel like this would be an appropriate time for an evil laugh, too) for general consumption.  Welcome to my deliciously geeky creation: a venn PIEagram.

There is a little bit of a backstory with this culinary creation and I need to give credit where credit is due.  A few months back (sometime during March Madness) my boss sent me a picture of a of a venn pieagram and I never turn down a challenge.  Ever.  Seriously.  Ask all my old co-workers at the Bivouac and Michigan Radio.  Ask my friends.  Ask anyone who I beat and is not crying in a corner with their inferior biscotti (not that I’m implying anything *wink wink* Lester).  Cut to the end of March Madness and I made this pie as a celebration for both the championship game and the fact that men of the world suddenly had a lot more free time on their hands.

Evidenced by the photos, I chose to make an apple pie with a crumble top and a tart cherry pie with a lattice crust.  I wanted to have two pies that would both contrast well and taste good together when they inadvertently mixed in the baking process.  Anyways, aren’t apple and cherry pie the definition of American?

If you want to make this (and if you want to impress people, I recommend you do), you’re going to have to use a few special and cheap supplies.  In hindsight, I should have taken pictures to show you how I jiffy rigged two disposable cake pans together but hopefully this (incredibly poorly drawn) picture will help:

I know, you wonder why I didn’t go to art school.  I ask myself this too.  Just call me the queen of MS Paint instead.  So as you can obviously see, get yourself two disposable cake pans, cut out a section from one of them and then tape them together.  Tada!

Guest Blog Post: Caroline's Apple Pie

Hello all!  Step right up to my second guest blog post, but make sure to keep your hands and feet inside the vehicle and unbutton your pants for your gluttonous pleasure!  The honor of this guest blog post goes to my younger sister, Caroline.  She hasn't had a chance to really cook and bake yet, but I have high hopes for my young culinary padawan learner.

She too encountered the same dilemma as I, you know, with the power outage and all.  But lucky her, she hadn't started cooking yet!  Instead she opted to make the pie the following Saturday and we ate it with Grandparents that same night.  Even though we told our Grandpa the treats he'd be getting in a card, he was still surprised.  He was even more delighted to take home the rest of the pie at the end of the night... with us refusing to keep any for ourselves.  And editors note, I must say, this apple pie was amazing.  It was the perfect balance of sweetness in the filling and savory in the all-butter crust.  And I've had many apple pies in my 22 years, and sometimes I'm disappointed to find that the apples are too watery and the bottom crust ends up mushy - none of this happened in her apple pie!  Now, I'm sorry for deterring you from the recipe for so long.  Now, without much further ado, Caroline's Guest Blog Post:

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Guest Blogger Caroline in Rome Last Summer

This pie was supposed to be for my grandpa for Father’s Day, but like my sister I was stalled by the power outage and was not able to make it until the next weekend.  I didn’t set any records for length of time to bake an apple pie; the power went out a few minutes before I planned to start the crust.

I know my sister already posted an apple pie recipe of her own but I have been using this apple pie recipe since I was ten, and I still love it.  At first I used store bought crust, but I have since realized how much better homemade crust is.

Delicious Apple Pie

Adapted from Family Fun’s Cookbook

Pie Crust

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 ½ (or three sticks) cups cold, unsweetened butter
•  4 tablespoons ice (cold) water

1. Mix flour, sugar and salt in a large bowl
2. Cut butter in to chunks
3. Scatter butter into flour mixture and blend together with a pastry blender (or two forks)
4. Add water and mix together, you might want to use your hands
5. Separate into two balls and wrap in plastic wrap and refrigerate for at least a half an hour or over night

Pie

• 5 cups apple slices (make sure you peel the apples)
• ½ cup sugar
• 1 tablespoons all-purpose flour
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ½ teaspoon cinnamon
• juice of half a lemon or 1 tablespoons real lemon juice
• 2 tablespoons butter

1. Preheat oven to 400°
2. Roll out half of the crust dough and line the pie tin make sure it covers the entire rim
3. Mix the apple slices, sugar, flour, nutmeg, allspice, cinnamon, and lemon juice in a large bowl, make sure that the slices are well covered
4. Spoon apple slices into crust lined pie tin
5. Cut butter into small pieces and scatter over the apple slices
6. Roll out the rest of the crust dough and carefully place it over the pie
7. Use a fork and push to crimp the crust around the edges and remove excess crust that is over hanging the pie tin crust
8. Bake pie for 40 minutes

Roasted Pumpkin Pie with an Easy No-Roll Pie Crust

Dear Les Voyageurs & Others who were at The Cabin tonight,

As promised, here is the pumpkin pie recipe… posted as SOON as possible.  I made this earlier today using some pumpkin puree I had frozen a few days earlier.  However, I had two different varieties of pumpkin puree - which I think added a little something to the pie.  One was a small (early autumn) Sugar Treat pumpkin I bought at the farmers market in the middle on September and made into a puree and froze.  The other was from a Small Sugar pumpkin I bought at Trader Joe's on Monday (and once again, made into a puree and froze).  While I recipe I used called for the pie to be baked for 55 minutes, I had to bake it for about 25 minutes longer (I'm starting to think it's because of my shoddy student housing kitchen, not the recipes).  But what really matters is that the center of the pie is "firm" when you take it out of the oven.  ALSO - I used a no-roll pie crust.  It is literally as easy as just mashing it into the pie pan.  So please, never ever buy a pie crust from the store again.  Now, little LV's/other people at dinner tonight, go and make this pie ASAP and impress your mother when you can make it for Thanksgiving dinner!

Love,

Kat

No-Roll Pie Crust

Adapted from Joy the Baker

Ingredients:

makes 1 9-inch pie crust

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 Tablespoons sugar
• 1/8 teaspoon baking powder
• 1/4 cup (4 Tablespoon) frozen butter that has been grated on a cheese grater
• 1/4 cup vegetable oil (I used almond oil)
• 1 Tablespoon cream cheese, at room temperature
• 2 Tablespoons cold milk

Directions:

1. In a medium sized bowl combine flour, salt, baking powder and sugar.  Whisk together.  
2. Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese.  With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they're in well incorporated into the flour.  I like to think that the texture was comparable to "wet sand."
3. Combine the milk and oil.  Whisk together.  Add all at once to the flour and butter mixture.  With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid.  The mixture will (and should) be shaggy; just dump the dough into a clean 9-inch pie plate.  With your fingers,  press the dough evenly into the bottom of the pie plate and up the sides.  Try to get the dough as even as possible.
4. Place the prepared crust in the freezer while you preheat the oven and prepare your filling.  DONE!  That easy!

Roasted Pumpkin Pie

Ingredients:

• 2 cups pumpkin puree
• 1/2-1 cup brown sugar
• 3 eggs
• 1/2 cup cream
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2  teaspoon salt
• A dash or so of apple pie spice
• A splash or so of vanilla

Directions:

1. Combine all filling ingredients in a large mixing bowl, and whisk until combined.
2. Pour into pie crust
3. Bake at 350 degrees for 45-55 minutes, or until filling is firm, and a knife, when inserted in the middle of the pie is clean when removed.

Apple Pie! It's Finally Fall!

If you ask anyone who knows me, I live for fall flavors.  I wake up early in the morning just to get the best gallon of apple cider at the farmers market, I dream about going to the Dexter Cider Mill, and I get excited for fresh picked apples for fresh baked fall treats.  I'm posting two recipes, one for apple pie (with an all butter crust) and one for apple crisp.  I couldn't make up my mind for which one I wanted to bake, and when asking people which one they'd rather eat, the results were split down the middle.  Nick gave me some Jonathan apples that he picked from his grandfathers farm!  They were absolutely amazing; so fragrant, crisp, and a perfect balance of tart/sweet.  I also had some New Zealand Pink Lady's at my fridge, so I used one of those in the apple pie (because I needed just one more apple) and the others were used in the apple crisp.

I also always make an all butter crust; the concept of shortening just freaks me out.  We have been using butter churns much longer than shortening-making factory equipment.  And butter just tastes better!  What also made making this crust so much easier is that I got to use my "new-used" food processor for the first time!  My grandma gave me her old one that she barely used and it works like a dream… and it's 20 years old!

Oh yes, and this recipes, I can't even remember where I got them.  I have been making apple pie since I was 16 and the recipes are fairly engrained in to my memory.  However, I did forget how long to cook the pie for, so I referenced Smitten Kitchen for that.

All Butter Pie Crust:

Ingredients:

• 2 sticks cold unsalted butter
• 2 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 teaspoon sugar
• 2 tablespoon yogurt
• 6 tablespoons cold water 

Directions:

1. Cut the butter into 1/2" prices and freeze the pieces for at least 10 minutes.
2. In a food processor, combine the flour, salt, and sugar. Process for a few seconds to combine.
3. Mix together the yogurt and cold water in a small measuring cup.
4. Into the food processor, add the chilled butter pieces. Give the flour/butter mixture 6 to 8 one-second pulses. You want some pea-sized pieces of butter remaining for a flaky crust (over-processing will result a shortbread-like texture).
5. Pop the liquid ingredients into the freezer for a couple of minutes.
6. Drizzle in half of the liquid into the food processor. Give the mixture 3 one-second pulses.
7. Drizzle in the remaining liquid and repeat the 3 one-second pulses.
8. Check the consistency of the dough. The texture should be similar to wet sand. Pinch a bit of the dough together with your fingers. If it holds together on its own, it has enough moisture. If it doesn't hold together, drizzle in an additional tablespoon of water and repeat the 3 one-second pulses.
9. Turn the dough out on a work surface. Split into two balls and wrap tightly in plastic and refrigerate at least 1 hour (or up to a couple of days).
10. If refrigerating the dough for more than a couple of hours, let stand at room temperature to soften a bit (15 to 30 minutes) before rolling out.
11. Roll the dough out into a circle and fit into a pie pan, make sure to press the crust down firmly into the corners of the pie pan!
12. Place the crust in the refrigerator while assembling the apples.

You can see the butter and liquid chilling (and in the tupperware my no-bake cookies that will not firm up)

Apple Pie:

Ingredients:

• I used 3 medium and 1 large apple
• 1 tablespoon juice and 1 teaspoon zest from 1 lemon
• 1/2 cups plus 1 tablespoon sugar
• 1/4 cups brown sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 egg white, beaten lightly

Directions:

1. Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F. 
2. Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 1/2 cup of white sugar, 1/4 cup brown sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
3. Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
4. Make a ring of tin foil (see picture) around the crust of the pie - it protects the edges from burning and keeps that nice and flakey! 
5. Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer.
6. Make sure to let the pie sit to cool for AT LEAST 30 minutes!  This is crucial!  During this time the insides of the pie firm up and make it a lot easier serve/eat/enjoy.