My Classic Apple Pie

Okay, I know it's strange posting the deserts first, but I like to make them a few days in advance. This way, they are not only done and out of the way, but it also allows the flavors to blend together longer. It may seem strange to use Crème Fraîche (a rich sour cream) and black pepper in an apple pie, but one taste of this pie and you may be hooked. Anyway, this is one of two pies that I make for Thanksgiving. I will share the pumpkin pie recipe tomorrow.


Apple Pie with Crème Fraîche and Black Pepper



What you will need:

Pie Crusts...2
Granny Smith Apples...2 ½lbs.
Sugar...about ¾ cup plus 1tsp.
Fresh Lime Juice...2 Tbsp
Salt...Pinch
Black Pepper...¼ tsp. (freshly ground, if possible)
Flour...4 Tbsp
Calvados or Brandy...¼ Cup
Crème Fraîche...½ cup click here for recipe
Milk...about 1 Tbsp


Putting it together...

• Preheat oven to 425⁰F


• Place 1 pie crust in pie pan


• Peel, core, and cut the apples into ¼ inch slices (you may also cut them into cubes, if you like; I've done it both ways


• Place them in a bowl and add ¾ cup of sugar, lime juice, salt, pepper, and flour


• Toss to coat the apples evenly


• Add the Calvados and the crème fraîche


• Toss to mix well


• Cover and let set at room temperature for 20 minutes


• Taste the mixture and add sugar if necessary


• Transfer mixture to the prepared pie pan and distribute evenly


• Brush the edge of the dough with milk and place the second crust on top and seal


• decoratively crimp the edge


• Brush the top with remaining milk and sprinkle with the remaining teaspoon of sugar


• Cut 3 vents in the top of the crust


• Place on a baking sheet and place in oven


• Bake for 15 minutes, then reduce heat to 375⁰F, and bake for an additional 55 minutes


• Crust should be crisp and apples tender when pierced with a knife


• Remove from oven and allow to cool 30 minutes

Recipe courtesy of Michael Kalanty of the California Culinary Academy

This is a pie I first made about 11 years ago and after that first year, it has since become a Thanksgiving tradition.
This pie also makes a great gift. Prepare as above, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the smell of an apple pie baking is also a gift.

Enjoy

Originally published as... Apple Pie with Crème Fraîche and Black Pepper

Getting Ready for Thanksgiving

As you know, Thanksgiving is just over a week away and if you are anything like me, you will be scrambling to get the house cleaned and trying to put together a menu. So, with this in mind, over the next week or so, I will dust-off some of my old Thanksgiving Day recipes and share them with you. Although I can't help you with the cleaning, maybe I can help you with the menu.

So, to start things off, I have included a few items that I make every year. These two items need to be made several days in advance, so I usually start the Crème Fraîche (for use in an apple pie) on Sunday and the compound butter (for use in the turkey) on Monday.


Crème Fraîche:

Things you'll need:

Heavy Cream...1 cup
Butter Milk...1 Tbsp
jar w/lid...1


Putting it together...

• pour heavy cream into jar


• add buttermilk


• mix well


• put lid on jar and let stand at room temperature for 24 hours, then refrigerate


• can be stored for up to a week

Any left-over Crème Fraîche can be used as a very rich sour cream.

Compound Butter:


Things you'll need:

Butter...1 lb. (4 sticks) unsalted, please
Fresh Sage...1 Tbsp
Fresh Rosemary...1 Tbsp
Fresh Thyme...1 Tbsp
Olive Oil...1Tbsp

These three (sage, rosemary, and thyme) are also referred to as a Poultry Mix. All measurements are considered a baseline; if you prefer a stronger flavor, you can increase the amount of herbs or reduce the amount for a milder flavor. If you cannot find fresh herbs and need to use dried herbs, you will need to reduce the baseline measurements by 1/2, as the dried herbs have a more concentrated flavor.


Putting it together...


• Place butter on counter to soften


• Take the herbs (try to avoid including the stems) and chop them very fine or, if you have a food processor, place them in there and pulse until finely chopped.


• Next take your softened butter and place in your food processor


• Add a small amount of olive oil (1Tbls)




• If you do not have a food processor (like me), place butter and herbs in a bowl and mix with a hand-mixer until well combined.




• Pulse until well combined


• Take plastic wrap and place on the counter


• empty butter onto the plastic wrap


• fold the wrap over the butter


• Using the edge of a cookie tray or other straight object, press it against the butter and tightly form into a log about 1-inch in diameter (the plastic wrap acts as a mold)


• careful not to get the plastic wrap under the butter, roll-up and twist both ends


• place butter in refrigerator

Friday Fotos: 11/13

Well, another week has almost come to an end. I hope you all have an enjoyable weekend. Unfortunately, I will be writing and cleaning the house for Thanksgiving.



Okay, what's wrong with this picture...

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Does this look familiar...

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