Category Archives: apple

Apple & Pear Galette

Apple & Pear GaletteI don’t know why I’ve never thought to make a galette for Thanksgiving, but it feels like a gross oversight on my part.Apple & Pear GaletteGalettes are pie’s more chilled out cousins. They’re free-form, don’t require a pie plate or crimping, never need blind-baking, and you can put pretty much anything but custard inside. Easy easy easy, and positively perfect for a busy day like Thanksgiving. I’m mystified as to how I didn’t realize that until now–it’s so obvious!Apple & Pear GaletteToday’s galette is filled to the brim with sliced tart apples and sweet ripe pears, and it’s seasoned with cinnamon, cardamom, ginger and nutmeg. I like to think of those spices as somewhere between regular apple pie and chai. Yum!Apple & Pear GaletteAssembling an Apple & Pear Galette is as simple as mounding your dough in the center of a piece of pie dough, folding the excess pastry toward the center, and dotting the whole thing with butter. Brush the exposed pie dough with egg wash, sprinkle it with coarse sugar for beauty and crunch, and then bake your galette for about 50 minutes at 375F. You’ll know it’s ready when the filling is bubbling, the pastry is well-browned and your kitchen smells outrageously good—like apples and pears and brown butter.Apple & Pear GaletteAnother thing galettes have over pies? They cool really quickly. I will pretty much never tell you to slice a pie before it has hit room temperature, which can take hours. Galettes though? They’re thin enough that they can be sliced at warm room temperature without any consequence. This beaut was sliced an hour after it came out of the oven, and the worst thing that happened was that it melted my ice cream slightly more quickly than it would have otherwise. And by worst thing, I mean a very good thing. Very good.Apple & Pear Galette

Apple & Pear Galette
makes 1 galette

2 large tart baking apples, peeled, 1/4-inch sliced
2 Bosc or Bartlett pears (about 7-8 ounces each), peeled, 1/4-inch sliced
1 1/2 teaspoons apple cider vinegar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1/4 teaspoon Kosher or sea salt
1/2 recipe All-Butter Pie Dough, or other good single crust recipe
2 tablespoons butter, cut into small pieces

For assembly:
1 large egg
1 teaspoon water
coarse sugar

For serving:
vanilla ice cream
whipped cream

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine apple and pear slices in a large mixing bowl. Add apple cider vinegar, sugar, cinnamon, cardamom, ginger, nutmeg, cornstarch, and salt. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling to contain it. Dot exposed filling with butter.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.

Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with whipped cream or vanilla ice cream, if desired.

Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.

Apple & Pear GaletteApple & Pear Galette

Apple Turnovers

Apple TurnoversFull disclosure: I’m not posting any new Halloween recipes this year, but I did update my Candy Corn Cupcakes, so that’s something. Right? I don’t know. I’m just not a Halloween gal. I can’t help it. I did purchase some sparkly cat ears, but I’ve mentally moved on to November.Apple TurnoversI spent one morning last week loading my freezer with pie dough because—can you believe it—it’s almost time to talk about Thanksgiving food. Almost. Not yet. Don’t worry, I’m going to let Halloween happen before we discuss pie (!) and side dishes (!!!) and everything that goes with a teeny Thanksgiving fit for a pandemic (?????).Apple TurnoversAgain though—not yet. Not today, not Friday. But also, if you made these Apple Turnovers a part of your Thanksgiving dessert spread, I don’t think you’d have any complaints. Flaky pastry folded around perfectly-spiced apple filling? Oh hell yes. Pass ‘em my way, please.Apple TurnoversApple TurnoversBut why wait til Thanksgiving when you can have apple turnovers today? Or this weekend? Or on election night? I always like to have a cooking or baking project on election night to keep myself from spiraling, and that goes double this year. I pickled carrots in 2012 and made chili in 2016. Is 2020 the apple turnover election night? Maybe so.Apple TurnoversApple TurnoversI make turnovers approximately once every four years, which is ridiculous because they are incredibly simple. Truly, they’re hardly a recipe—just put some filling on a square of puff pastry, fold it over (ahem, “turn it over”) into a triangle, bake until brown, and then drizzle on a glaze. Whether you use homemade rough puff pastry or the thawed frozen stuff, these are one of the easiest homemade pastries out there, y’all.Apple TurnoversOh, and they’re so delicious—crisp, buttery, flaky and chock-full of apple filling. They’re a comfort pastry if I’ve ever had one. Is that a thing? Comfort pastries? It should be a thing. Let’s make it a thing.Apple Turnovers

Apple Turnovers
makes 6 turnovers

Apple Filling:
2 tablespoons unsalted butter
2 large baking apples, 1/4-inch diced
3 tablespoons light or dark brown sugar, packed
1 teaspoon cornstarch (or flour)
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 teaspoon apple cider vinegar (or lemon juice)

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces (10 tablespoons) unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

Egg Wash:
1 large egg
1 teaspoon water

Glaze:
1/2 cup confectioner’s sugar
pinch of salt
2-3 teaspoons milk

Apple Filling and Rough Puff Pastry may be made a day in advance. Keep both tightly wrapped in the refrigerator until ready to use.

Make the Apple Filling. Heat a medium skillet over medium heat. Add butter and swirl to melt. Add apples and cook, stirring frequently, until softened but not mushy (about 8-10 minutes). Reduce heat to medium-low. Stir in brown sugar, cornstarch, cinnamon, allspice, nutmeg and salt. Stir in apple cider vinegar. Remove from heat and let filling cool to room temperature. Refrigerate for at least 1 hour or overnight.

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed sheet pan with parchment.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Slice into 6 squares.

Working with one square at a time, roll it into a 5-inch square. Place 2 slightly-heaping tablespoons of apple filling in the center. Paint two intersecting edges of each turnover with egg wash. Fold dough into half to seal. Use a fork to crimp the edge. Remove to prepared pan. Repeat with remaining dough and filling, chilling for 15 minutes if dough becomes sticky or difficult with which to work.

Chill pan of turnovers for 10 minutes. Cut vents in each turnover. Brush all exposed pastry with egg wash. Bake 25-27 minutes or until golden. Let cool on the pan for 10 minutes before removing to a rack to cool completely.

Make glaze. In a small bowl, use a fork to whisk together confectioner’s sugar, salt and 2 teaspoons milk. Add more milk by the 1/2 teaspoon until the desired consistency is reached. Drizzle over cooled turnovers. Glaze should set after 20 minutes.

Turnovers are best the day they are made, but will keep in an airtight container at room temperature for up to 2 days. Pastry will soften over time.

Note:

If you do not wish to make the Rough Puff Pastry, you may use one sheet of frozen all-butter puff pastry that you have thawed according to package directions.Apple TurnoversApple TurnoversApple Turnovers

Apple Pie

Apple PieI’ve somehow blogged my way through five Thanksgivings without ever posting an apple pie. There was one Cranberry Apple Pie that got a little toasty on top, a couple of apple cakes, some shortbread bars and even Apple Pie Cinnamon Rolls, but a mile-high, nicely spiced Apple Pie has never made it into my Thanksgiving Recipe line-up until right now. I think it was worth the wait.Apple PieI kind of feel like I should preface this recipe by saying that I know there are a million and a half apple pie recipes and that this is nothing revolutionary, but

  1. screw that.
  2. when is homemade apple pie anything other than revolutionary?Apple Pie

I mean, look at this golden, lattice-domed thing! It’s stuffed to the gills—there are 4.5 pounds of apples in there! They’re a mix of Granny Smith, Gala and Honeycrisp, so there are a variety of flavors and textures, but they are all delicious baked between two layers of All-Butter Pie Dough.Apple PieApple PieIn terms of flavoring, there’s all sorts of good stuff in here. The apples are tossed in a mixture of granulated sugar, light brown sugar, and apple cider vinegar before being left to macerate (sit and release liquid) for an hour. After that, a mixture of ground cinnamon, ginger, nutmeg and cloves is stirred in, along with some cornstarch for thickening and salt for balance. Mmhmm.Apple PieApple PieThe filling—accumulated liquid and all—is piled high into a pie crust before being topped with another crust. I went for a classic lattice and a couple of braids here, but feel free to do a whole top crust (make sure to cut some vents!) or whatever makes you happy. Then brush that thing with egg wash, sprinkle it with coarse sugar and bake the crap out of it.Apple PieApple PieWhen you read through this recipe, you’ll notice that there are a lot of pauses and chills and that this pie bakes for more than an hour. Pie takes time, y’all. There’s no way around it. If I wrote a chill in there, it’s because I think it’s important. I don’t want to put anymore time between you (or me!) and that first slice than absolutely necessary.Apple PieAs for baking, this pie is a bit of a diva, but aren’t they all?! In apple pie’s case, you’ll need to preheat a rimmed baking sheet when you heat the oven. This serves two purposes: protecting your oven floor from overflow and helping ensure that the bottom crust doesn’t wind up completely raw. Also, this pie starts baking at 400F for fifteen minutes and finishes at 375F for 50-60 more. It’s a long time, but this is a big pie! Try to be patient, and don’t forget to tent with foil as necessary. You want that golden top!Apple PieApple PieI promise all this work will be worth it when you slice this thing up. Homemade apple pie always is.Apple Pie

Apple Pie
makes one 9-inch pie

Filling:
10 medium baking apples or about 4.5 lbs (I used a mix of Granny Smith, Gala and Honeycrisp)
1 tablespoon apple cider vinegar
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
3 tablespoons cornstarch or arrowroot powder
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon Kosher or sea salt

Pie Crust:
1 recipe All-Butter Pie Dough or other good double crust recipe, divided

Egg Wash & Garnish:
1 large egg
1 teaspoon water
coarse sugar

Prepare the apples. Peel and core apples and slice in 1/8-inch slices. Place pieces in a large mixing bowl and toss with vinegar, sugar, and brown sugar. Let sit 1 hour at room temperature, tossing occasionally, so they can release some liquid.

Prepare the bottom crust. Flour a surface and a rolling pin. Roll one disk of pie dough out to a 14-inch diameter. Fit it in a pie plate, trim any overhang to 1-inch. Crimp as desired. Freeze for 30 minutes.

Prepare the top crust. Flour a surface and a rolling pin. Roll one disk of pie dough out to a 14-inch diameter. Slice in strips or carefully fold in quarters (depending what kind of top crust you’d like), wrap loosely in plastic wrap, and refrigerate until needed.

Once the apples’ time has elapsed, add cornstarch, cinnamon, nutmeg, cloves and salt, and toss to combine. Transfer filling (including all accumulated liquid) to prepared bottom crust. Use refrigerated prepared top crust to either create a lattice or cover completely and cut a few vents. Freeze for 20 minutes.

Place an oven rack in the lowest position. Place a rimmed baking sheet on that rack. Preheat oven to 400F.

Make the egg wash. Combine egg and water in a small bowl and whisk together with a fork. Use a pastry brush mixture over all exposed crust. Sprinkle coarse sugar over the top.

Bake the pie. Place pie on hot baking sheet. Bake 20 minutes. Reduce oven temperature to 375F and bake another 50-60 minutes until crust is golden and fruit is cooked but not mushy. Loosely tend with foil at the 30 minute mark, or if anything begins to brown too quickly.

Use rimmed baking sheet to remove pie from the oven. Place on a cooling rack and allow to cool for a minimum of 4 hours before slicing and serving.

Pie will keep covered at room temperature for up to 2 days, or in the refrigerator for up to five.Apple PieApple PieApple Pie

French Apple Cake

French Apple CakeIf you are looking for an apple cake with brown sugar and warming spices, this isn’t the one. (This is.)French Apple CakeIf, however, you’re looking for a buttery, almost custard-like cake with only a teaspoon of vanilla extract to distract from the flavor of tender fresh apples, you’ve come to the right blog.French Apple CakeMeet the French Apple Cake. It’s easy. It’s elegant. It’s French home-baking at its finest.French Apple CakeFrench Apple CakeThis little cake is perfect for the upcoming holidays (or just any ol’ day) because it requires minimal effort and delivers big time. Also, it requires exactly nine ingredients (ten, if you include the confectioner’s sugar) and there’s an 80% chance you have all of them already.French Apple CakeFrench Apple CakeThere’s no need to soften any butter either, so you can conceivably have this in the oven in under 20 minutes. You won’t even need to break out your mixer!French Apple CakeFrench Apple CakeThis beauty bakes up in about 45 minutes, and since it doesn’t require frosting or filling or anything more than a dusting of confectioner’s sugar, it only needs a 15 minute rest before you can release it from its springform and slice it up.French Apple CakeYou read all that correctly. If you crank the oven right now, you can be eating French Apple Cake in 80 minutes.French Apple CakeI’d start moving toward the kitchen, if I were you.French Apple Cake

French Apple Cake
makes one 9-inch round cake

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup + 1 tablespoon granulated sugar, divided
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted
2 large baking apples, peeled and cut into 1/2-inch chunks
juice of 1/2 medium lemon (about 1 tablespoon)

For serving (optional):
confectioner’s sugar

Preheat oven to 375F. Grease a 9-inch springform pan. Set aside.

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

Combine 3/4 cup sugar, eggs, and vanilla in a large mixing bowl. Whisk for about 2 minutes, or until uniform in appearance and a bit thick. It will be grainy.

Whisk half the dry ingredients into the egg mixture, followed by half the melted butter. Repeat with remaining dry ingredients and butter.

In a small mixing bowl, toss together apple chunks and lemon juice.

Add apples to cake batter and fold together with a silicone spatula or wooden spoon. Transfer to prepared pan and spread into an even layer. Scatter remaining tablespoon of sugar over the top. Tap full pan on the counter 5 times before baking for 40-50 minutes, or until golden. A toothpick inserted in the center should come back clean or with only a few moist crumbs.

Let cake cool in the pan on a rack for 15 minutes. Run a thin, flexible knife around the edge of the pan before releasing the springform. Slice and serve warm or at room temperature. Dust with confectioners sugar, if desired.

Leftover cake will keep covered at room temperature for two days or in the refrigerator for up to five.French Apple CakeFrench Apple Cake

Cornbread Stuffing with Apples & Fennel {Gluten-Free}

Cornbread Stuffing with Apples & Fennel {Gluten-Free}This year will be an unusual Thanksgiving for my family. Not only will all of us be together over the holiday, but we’re also going to be home in Fort Worth and we’re going to make the big meal ourselves. I honestly can’t remember the last time we did all that–I think I was eleven!

Since we’ll be cooking in my mom’s kitchen, she’s the lady in charge. So far, she’s requested a Butterscotch Cream Pie. Other than that, nothing’s set in stone.* None of us are particularly fond of turkey, so we’re not married to the traditional meal.

Note: I mean, there will be Artichoke Dip. It’s not the holidays without Artichoke Dip.

Cornbread Stuffing with Apples & Fennel {Gluten-Free}Now, I can live without the traditional sweet potatoes, the cranberry sauce, and even the rolls. I generally don’t care for gravy, so that’s no biggie. But stuffing…well, it’s my lone non-negotiable side dish. 

I’ve already got a great stuffing recipe in the archives–the base is homemade cream biscuits! I love that recipe, but I’m going in a different direction this year. My little sister has cut gluten out of her diet over the past several months, so this year, I’m using my accidentally-gluten-free Southern-Style Cornbread as the base, and doctoring it up with apples and fennel. So freaking good, y’all.

Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apple & Fennel might be my new favorite Thanksgiving side. The southern cornbread makes for a super savory base, but the pops of sweetness from the apples and fennel keep it interesting. Adding to the flavor are all the aromatics (celery, onion, garlic) and herbs (parsley, sage, thyme) you’d expect in a stuffing, plus some vegetable stock. Oh, and butter–a whole stick. It’s holiday food, not everyday food.

Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}Cornbread Stuffing with Apples & Fennel {Gluten-Free}My grandmother (the one with the biscuits and Lemon Meringue Pie) made a cornbread dressing that was so dense and moist that it could be sliced into squares. (It also had hard-boiled eggs in it. 😬😫😑) This recipe has very little in common with hers. While it’s definitely moist and buttery, this stuffing cannot be sliced and requires a serving spoon. 

Cornbread Stuffing with Apples & Fennel {Gluten-Free}With Thanksgiving just fifteen days away, I can’t wait to share this with my family. The cornbread base gives a nod to our Texan heritage, the apples and fennel are seasonal and delicious, and it’s all gluten-free, so everyone can enjoy it. Oh, and it can’t be sliced and stacked like a pyramid on a serving dish, so we’ve got something for which to be thankful.Cornbread Stuffing with Apples & Fennel {Gluten-Free}

Cornbread Stuffing with Apple & Fennel {Gluten-Free}
makes 8 servings

Southern-Style Cornbread:
2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon Kosher or sea salt
1 1/2 cups buttermilk
2 large eggs, room temperature
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon bacon fat (or neutral-flavored oil)

Preheat oven to 425F.
In a large mixing bowl, whisk together cornmeal, baking powder, and salt. Set aside.

Combine buttermilk and eggs in a measuring cup. Whisk together with a fork. Fold into dry ingredients. Fold in melted butter.

Heat an 8- or 9-inch oven-safe skillet over medium-high heat for at least 3 minutes. Add bacon fat and coat. Add cornbread batter. Cook for one minute before transferring to the oven. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.

Cool completely in the pan on a rack.

For the stuffing:
1 recipe Southern-Style Cornbread, cut into cubes, stale
8 tablespoons (1 stick) unsalted butter, divided
1 medium white onion, small diced
2-3 stalks celery, small diced
1 bulb fennel, trimmed and small diced
2 large baking apples, peeled and small diced
3 large cloves garlic, minced
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme leaves
1/4 cup chopped fresh parsley
2-2 1/2 cups vegetable broth, divided
1/2-3/4 teaspoon Kosher or sea salt 
1/2 teaspoon freshly cracked black pepper

Remove cornbread from the pan and slice into 1/2-inch cubes. Spread cubes onto a dry sheet pan and let sit uncovered overnight.

Preheat oven to 350F. Butter a 9×13-inch casserole. Set aside.

Melt 4 tablespoons of butter a heavy skillet over medium heat. Add onion, celery, fennel, apples, and garlic, and cook for about 10 minutes or until soft. Add sage, thyme, and parsley and cook until fragrant, about a minute. Pour in 1 cup of vegetable broth and turn the heat up to medium high. Once liquid comes to a simmer, remove pan from heat.

Transfer dry cornbread cubes to a large mixing bowl. Pour in the vegetable mixture and mix until combined. Add 1/2 teaspoon of salt and pepper. Taste and adjust seasonings.

Melt 4 tablespoons butter and add to the stuffing. Fold in an additional 1-1 1/2 cups vegetable broth, depending on your taste.

Cover pan with foil. Bake 30 minutes. Remove foil and bake an additional 10 minutes. Let cool for 10 minutes before serving.

Cornbread Stuffing with Apple & Fennel {Gluten-Free}