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Ok, fine, so maybe this isn’t a true apple pie. Since I didn’t use a dough or a crust, I guess it’s more like an apple crisp. I’m calling it pie, though. The cast iron skillet I used has been in my family for years. It belonged to my great grandmother, and I just recently re-treated it. And let me just say this here and now: I’m madly in love with it, and you can expect to see many more recipes using it. But anyway, as for my not-quite-a-pie, maybe-an-apple-crisp recipe. The filling is from my 1984 edition of Joy of Cooking. I love using old cookbooks for baking recipes because they typically use less sugar than modern day recipes you’ll find online (which is odd of me to say considering that I’m posting this one online). This recipe only uses 1/2 cup of sugar in the filling, which allowed for the true taste of the apple to shine through, rather than the overbearing taste of sugar. The topping is a modified version of a topping that I got from who knows where. It uses a lot less sugar and butter than the original. So begin by preheating the oven to 400 degrees. Place the cast iron skillet in the oven to preheat. Next core and slice: 5 apples Place them in a large bowl and add: 1/2 cup of brown sugar 1/8 teaspoon salt 1 to 1 1/2 tablespoons of cornstarch (depending on how juicy your apples are) 1/4 teaspoon of cinnamon 1/8 teaspoon of nutmeg In another bowl, mix together: 1 1/2 cups of oats 1/4-1/2 cup of brown sugar 1/2 teaspoon of cinnamon Once mixed, add: 1 stick, plus 1 tablespoon of butter, cubed while still cold I like to work the butter into the other ingredients with my fingers, but you can use a food processor as well. Next pull the cast iron skillet out of the oven and add 1 tablespoon of butter to the skillet. It will make a wonderful sizzling sound. Let it melt (it’ll only take a few seconds) and then quickly add the apple mixture (more wonderful sizzling noises) and then pour the topping on. Place the skillet back in the oven and back at 400 degrees for 10 minutes, then reduce the heat to 350 and bake for another 35-45 minutes. Read More My grandmother used to make the most wonderful pies. Unfortunately, by the time I was old enough to learn, she was too old to make pies anymore. It is one of my new goals to master the art of making various pies. This pie is a combination of a few recipes. The filling is based off of the berry recipe found in my 1984 edition of Joy of Cooking. I like to avoid using a lot of white sugar whenever possible, so I replaced some of the sugar with maple syrup and made other adjustments accordingly. The filling was excellent but the crust/topping (which is a combination of two other recipes) needs some improvement. I usually prefer a nice crumb/oat crust rather than the more traditional crust, but I have yet to find a perfect recipe. I will share this crust/topping here, just to complete the recipe, but be advised that it’s not perfect. For the filling: Prepare 4 cups of fresh berries. Cut the berries in half if they are large. Combine: 1/3 cup of cane sugar 1/3 cup of maple syrup 1/4 cup of flour the juice of 1/2 a lemon 2 1/2 teaspoons of quick-cooking tapioca (or 3 teaspoons if berries are juicy) Sprinkle the ingredients over the berries and gently stir. Let stand for 15 minutes. For the Crust: Combine: 1 cup all-purpose flour 1 cup 0ats 1/4 cup brown sugar pinch of salt Combine: 1 stick of butter, melted 1 tablespoon of water Stir wet ingreidents into dry ingredients and then press the dough into the pie pan. Bake at 375 degrees for 15 minutes. For the Topping: Combine: 1/4 cup all purpose flour 1/4 cup oats 1/4 brown sugar a dash of cinnamon 3 tablespoons of butter, cubed. Once the crust is done, pour the strawberries into the crust and sprinkle the topping on top. Bake the pie at 400 degrees for 10 minutes and then reduce the heat to 350 degrees for another 30-35 minutes. Read More
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Foto: Hannah Williams Kora: 2 šalice Graham kreker mrvica ⅛ šalica smeđeg šećera ⅓ šalice maslaca, rastopljeni Nadjev: 450 g krem sira, omekšanog ¼ šalice smeđeg šećera ¼ šalice bijelog šećera 2 žlice kukuruznog škroba 1 žličica cimeta ¼ žličice đumbira ekstrakt vanilije 1 žličica 2 zelene jabuke, oguljene i tanko narezane Preljev: ¼ šalice mljevene zobi ¼ šalice brašna ¼ šalice smeđeg šećera 1 žličica cimeta 2 žlice maslaca, rastopljeni karamel umak PRIPREMA Zagrijte pećnicu na 180° C. U zdjeli pomiješajte sastojke za koru. Pritisnite sastojke na dno na uljem podmazanu tavu. Zapeći nakratko 5 minuta. U drugoj zdjeli pomiješajte sve sastojke za nadjev osim jabuka. Razlijte smjesu po kori, a zatim posložite sloj kriški jabuka na vrhu. U drugoj zdjeli pomiješajte sve sastojke za preljev osim karamel umaka i posuti ravnomjerno po poslaganom sloju jabuka. Peći 30 minuta na 180° C. Zalijte karamel umakom. Uživajte!