A big thank you to Mary Oxendale Spensely from Cardamom Bliss...
She sent me MINI MUFFIN PANS!!From Canada!!!
They reached me after 4 months , but they reached....
And I made Brownies which were wolfed down...
All these kids join me in thanking you Mary...
Now for todays news...
Apples are my favourite fruits...
Kashmiri,Delicious,Golden,Granny Smith, Washington...Apples...what ever..Bring it on!
And I'll eat them.
And in this season...when its wet and soggy and you have to cater for dinner and dessert in 45 minutes....probably the easiest and the most soul satisfying dessert.Warm and accompanied with a simple gooey custard that emanates the aroma of vanilla ...
We were treated to Apple Pie a few days ago...and short of making a pig of myself in front of my ever so dainty friends, I could not eat more than a small slice.Sadly...I hate the idea of not having had more!
This Apple Pie was compensation for that afternoon too.
Last night dinner was in honour of our friends Ashwini and Kanchan Bhartari ,who are off to test new waters.Its been a wonderful association and we've had an awesome time together.
Just a simple dinner and dessert to help you with the deja vu...and Chocolate Shots go a long long way .
And take us a long way forward too.
And the kids, happy with second helpings...
And when I was packing up for the night,I found Sweet child smuggled a big slice of the still warm pie and custard in bed...blissfully munching away...and when I asked for a teeny bite...he refused...because it was too good to share...
So maybe you can try this...and curl up in peace and enjoy...
And maybe you can share with your mum...unlike sweet child.
I have archived some recipes from the Better Homes and Gardens.
And had saved "Life of Pie" ,an article dedicated to Californian Pastry Chef Alan Carter and had been looking to try the pies.
His pie crust looks wholesome and rustic while the pie filling is gooey and inviting.
The apple filling is simple and desi...I used Jaggery/gur(I love the flavour of baked jaggery/gur)
And I followed his instructions, a slim crust is no good.
The opportunity presented itself yesterday. I am not one to let go of a challenge so easily.
I served this pie ,warm the oven with a simple custard made with Brown and Polson Custard Powder.
So ,dedicated to Californian Pastry Chef Alan Carter....
for the
Apple Pie with Custard...
you need
Alan's Pie Crust(loosely adapted)
2 cups flour
170 gms chilled butter(I used 100 gms Amul butter and 70 gms unsalted white butter-homemade)
1 tbsp sugar
1 tsp salt
1 tbsp vinegar
1 tbsp sour cream(I used craem from milk)
about a tbsp or more of icy cold water
A beaten egg(optional)
Shalini's Apple Pie Filling
1 kg tart apples(I used golden apples-from Himachal Pradesh)
juice of 1 lemon
100 gms jaggery/gur or brown sugar
1 tbsp cinnamon powder
1 tbsp flour (an afetr thought- which held the apples together)
Raisins and walnuts to taste(I had neither in my pantry...and frankly missed neither)
Custard
300 mls Cold Milk
2 tbsp Brown & Polson Custard Powder
2 tbsp sugar
I used my food Processor.
Popped the flour and the butter in cubes into the flour.
Added the sugar and the salt.
Pulse it all so that it looks like bread crumbs.
Add in the vinegar and the cream.One more pulse and an itty bitty spoon of water and an ITTY BITTY pulse and the pastry was done.
You just need to pinch the dough...if it comes together...its done.This amount is a little more than what you need for 1 pie,come one, either double it and freeze what you don't use ...or make this and double what you dont use.
What ever suits you!
You can also make mini pies...I thought , but no..the chicken was crying for attention from the stove top.
Pop out the dough into Cling film, bring together and bring it all together and pop the dough in too freeze.
In the mean while peel, core and chop the apples. I forgot to peel half the apples.
Juice the lemon...you don't want the apples to get brown spots before their time.
Grate the jaggery into the apples.
Add in the cinnamon powder.
Set aside to chill.
Turn the oven to 180C/350F and start your drill.
I tried to be like Nigella Lawson...gracefully peeling the cling film onto the counter..but no!
That is why ,she is the Domestic Goddess.
A large part of the dough...between two sheets of film.
Roll out about 1/4th inch thick...lift off the top layer of the film and place it dough side down into a loose bottomed tin.You can use a regular glass pie dish too...but I like to cut neat slices...that is a little difficult to do in a pie dish.
Carefully push down the dough into the tin , cut off the excess.Prick the bottom ...the pastry crust.
The two cling film sheets into the crust, I used Black Gram to fill my pie shell.
Baked for 20 minutes. Now the Black Gram filled Cling Film sheets out. An egg wash will be welcome, but if you want to, wash the pie with milk.
Back into the oven 10 minutes.
We here have low voltage...so take care and the pie is in the centre of the oven.
The apples looked watery, so the flour was my damage control.
Into the cut apples mix in the flour.That absorbs the liquid in the apples.
Pour the apples into the pie shell.
Mine were an unholy pile .
The remainder of the pastry dough.
Rolled out the same way, same thickness.
Placed on the apples. Tucked in, excess removed .
Slashes on the pie top....to let the steam escape.
Egg wash...or milk wash(whatever)
Back into the oven,same temperature.
It took 65 minutes for the pie to look like this...and the whole house was steeped of cinnamon and baking dough...and APPLES! Let your olfactory senses decide!!
Remove the pie from the tin and place on the plate.
Custard...that a baby can do too.
Place the milk to boil with the sugar, and mix the custard into a couple of tbsp of cold water .
When the milk boils, add the custard slurry to it and stir until it comes to a boil again. Taste for sugar...and you are ready to go.
Pour into a sauce boat and serve with the warm apple pie.
A slice...
Of Vanilla,
And Cinnamon,
And Butter,
And Apples,
And Happiness,
And love!
So what are you baking today???
She sent me MINI MUFFIN PANS!!From Canada!!!
They reached me after 4 months , but they reached....
And I made Brownies which were wolfed down...
All these kids join me in thanking you Mary...
Apples are my favourite fruits...
Kashmiri,Delicious,Golden,Granny Smith, Washington...Apples...what ever..Bring it on!
And I'll eat them.
And in this season...when its wet and soggy and you have to cater for dinner and dessert in 45 minutes....probably the easiest and the most soul satisfying dessert.Warm and accompanied with a simple gooey custard that emanates the aroma of vanilla ...
We were treated to Apple Pie a few days ago...and short of making a pig of myself in front of my ever so dainty friends, I could not eat more than a small slice.Sadly...I hate the idea of not having had more!
This Apple Pie was compensation for that afternoon too.
Last night dinner was in honour of our friends Ashwini and Kanchan Bhartari ,who are off to test new waters.Its been a wonderful association and we've had an awesome time together.
Just a simple dinner and dessert to help you with the deja vu...and Chocolate Shots go a long long way .
And take us a long way forward too.
And the kids, happy with second helpings...
And when I was packing up for the night,I found Sweet child smuggled a big slice of the still warm pie and custard in bed...blissfully munching away...and when I asked for a teeny bite...he refused...because it was too good to share...
So maybe you can try this...and curl up in peace and enjoy...
And maybe you can share with your mum...unlike sweet child.
I have archived some recipes from the Better Homes and Gardens.
His pie crust looks wholesome and rustic while the pie filling is gooey and inviting.
The apple filling is simple and desi...I used Jaggery/gur(I love the flavour of baked jaggery/gur)
And I followed his instructions, a slim crust is no good.
I served this pie ,warm the oven with a simple custard made with Brown and Polson Custard Powder.
So ,dedicated to Californian Pastry Chef Alan Carter....
for the
Apple Pie with Custard...
you need
Alan's Pie Crust(loosely adapted)
2 cups flour
170 gms chilled butter(I used 100 gms Amul butter and 70 gms unsalted white butter-homemade)
1 tbsp sugar
1 tsp salt
1 tbsp vinegar
1 tbsp sour cream(I used craem from milk)
about a tbsp or more of icy cold water
A beaten egg(optional)
Shalini's Apple Pie Filling
1 kg tart apples(I used golden apples-from Himachal Pradesh)
juice of 1 lemon
100 gms jaggery/gur or brown sugar
1 tbsp cinnamon powder
1 tbsp flour (an afetr thought- which held the apples together)
Raisins and walnuts to taste(I had neither in my pantry...and frankly missed neither)
Custard
300 mls Cold Milk
2 tbsp Brown & Polson Custard Powder
2 tbsp sugar
I used my food Processor.
Popped the flour and the butter in cubes into the flour.
Added the sugar and the salt.
Pulse it all so that it looks like bread crumbs.
Add in the vinegar and the cream.One more pulse and an itty bitty spoon of water and an ITTY BITTY pulse and the pastry was done.
You just need to pinch the dough...if it comes together...its done.This amount is a little more than what you need for 1 pie,come one, either double it and freeze what you don't use ...or make this and double what you dont use.
What ever suits you!
You can also make mini pies...I thought , but no..the chicken was crying for attention from the stove top.
Pop out the dough into Cling film, bring together and bring it all together and pop the dough in too freeze.
Grate the jaggery into the apples.
Add in the cinnamon powder.
Set aside to chill.
Turn the oven to 180C/350F and start your drill.
I tried to be like Nigella Lawson...gracefully peeling the cling film onto the counter..but no!
That is why ,she is the Domestic Goddess.
A large part of the dough...between two sheets of film.
Roll out about 1/4th inch thick...lift off the top layer of the film and place it dough side down into a loose bottomed tin.You can use a regular glass pie dish too...but I like to cut neat slices...that is a little difficult to do in a pie dish.
Carefully push down the dough into the tin , cut off the excess.Prick the bottom ...the pastry crust.
The two cling film sheets into the crust, I used Black Gram to fill my pie shell.
Baked for 20 minutes. Now the Black Gram filled Cling Film sheets out. An egg wash will be welcome, but if you want to, wash the pie with milk.
Back into the oven 10 minutes.
We here have low voltage...so take care and the pie is in the centre of the oven.
The apples looked watery, so the flour was my damage control.
Into the cut apples mix in the flour.That absorbs the liquid in the apples.
Pour the apples into the pie shell.
Mine were an unholy pile .
Rolled out the same way, same thickness.
Placed on the apples. Tucked in, excess removed .
Slashes on the pie top....to let the steam escape.
Back into the oven,same temperature.
It took 65 minutes for the pie to look like this...and the whole house was steeped of cinnamon and baking dough...and APPLES! Let your olfactory senses decide!!
Remove the pie from the tin and place on the plate.
Custard...that a baby can do too.
Place the milk to boil with the sugar, and mix the custard into a couple of tbsp of cold water .
When the milk boils, add the custard slurry to it and stir until it comes to a boil again. Taste for sugar...and you are ready to go.
Pour into a sauce boat and serve with the warm apple pie.
A slice...
Of Vanilla,
And Cinnamon,
And Butter,
And Apples,
And Happiness,
And love!
So what are you baking today???
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