Sweets

(Classic) Apple Pie

By in Fall, Fruit, GF Sweets, Pastries, Sweets, Thanksgiving 3 Comments Tags: , , ,

When I hear the word pie the first flavour that comes to mind is apple. It”s just a classic. And, also happens to be James” favourite. This is actually the recipe I used the first time I made apple pie by myself, many moons ago when we were newlyweds. But somewhere along the way, I forgot about the plain ol” apple pie. I got so excited about trying new recipes and different techniques that I forgot all about the original.

Finally I got my butt in gear and decided it was time for something classic and comfortable. So I whipped up this pie a couple of days before James left on a business trip, to make extra sure he would miss me while he was away. ;) It turned out just as wonderful as I remembered it. The filling is perfectly sweetened and lightly spiced, and the crust is buttery and flaky. There”s really no need to look any further for a classic apple pie recipe. Of course I”ll always try my hand at different variations and styles, but when I want a classic, you can bet this is the recipe I”ll be making.

Apple Pie

To make this gluten-free make a double recipe of this gluten-free pie crust instead of the recipe below.

Crust

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon salt

  • 1 cup cold butter, cut up

  • 5-7 tablespoons ice-cold water

Filling

Which apples are best in a pie? Check it out here.

  • 6 cups thinly sliced peeled apples (a mix of apples is extra yummy)

  • 3/4 cup sugar

  • 1 tablespoon cornstarch

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

For the crust: In a large bowl, stir together flour and salt. Cut in butter with a pastry blender, 2 knives, or using fingers, until mixture resembles coarse crumbs (and butter is approximately the size of peas). Slowly add water, 1 tablespoon at a time, tossing flour mixture lightly with fork  after each addition. Continue this process until the dough is evenly moistened and clings together when pressed into a ball. Divide the dough in half and flatten each into a 1/2 inch thick round. Wrap in plastic wrap and refrigerate for 10 to 15 minutes, while you prepare filling.

For the filling: Place apples, sugar, cornstarch, cinnamon and nutmeg in large bowl; toss until evenly coated. Set aside.

To assemble: Remove 1 dough round from the fridge. Place on a lightly floured piece of parchment paper, lightly flour the top of the dough as well. Roll out dough with a rolling pin, lifting the dough from the parchment and giving it a slight turn after each roll, until you have an even circle that extends approximately 2 inches past an overturned 9-inch pie plate.

Transfer dough to pie plate and press evenly onto bottom and up the side of the pie plate. Trim off excess dough with a sharp knife. Pour in apples and any accumulated juices, spread evenly.

Roll out remaining dough, as directed. Place the dough over the filling and trim it 1/2 inch past the edge of the pie plate. Fold the dough under the bottom crust, pinching together to seal. Flute the edges. Cut slits near centre of the pie, to allow steam to escape. Bake at 400°F for 45-50 minutes, or until crust is browned and filling is bubbly. Serve warm or at room temperature (but not hot, or filling will be runny).

*For a golden brown top with a sparkly finish, brush the crust with an egg wash and sprinkle with sugar, just before baking.

Makes: 8 servings

Adapted from Kraft.

(Easy Gluten-Free) Pie Crust

By in GF Mains, GF Sweets, Gluten Free, Pastries, Thanksgiving 10 Comments Tags: , , ,

gluten free pie crust

I’m sure I can’t be the only one who serves gluten-free guests from time to time. Even if you don’t eat gluten-free yourself it doesn’t have to be stressful to feed someone who does. It’s becoming much more popular to eat this way and thanks to that, there are far more products and recipes that are truly delicious, and will have even the biggest wheat lovers asking for more. Since it’s becoming such a common thing, I thought I’d start sharing some of my fave gluten-free recipes with you on occasion. These will be recipes that can be served to (and enjoyed by) everyone – gluten-free eaters or not. That way there’s no need to make separate food for everyone.

With the holidays approaching there will be plenty of pies being baked so I thought I’d share my favourite recipe for gluten-free pie crust. I made it for the first time for our (Canadian) Thanksgiving and it got rave reviews. I was only able to capture the photo above with my phone before taking it to our celebration, but the crust was so spectacular I just had to share it with you pronto. The dough is so easy to work with and the results are flaky and crisp – no one will ever guess it’s gluten-free.

My first tip, for those who normally don’t cook gluten-free, is to by a gluten-free all-purpose flour mix and stick with recipes that call for that. That way you don’t have to stock your pantry with a bunch of ingredients that will only be used every once in a blue moon. Most grocery store stock them nowadays but just remember that the better the quality, the better the results!

Gluten-Free Pie Dough

This can be used for savoury or sweet pies. Double the recipe for a double crust pie.
  • 1 cup gluten-free all-purpose flour mix
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1 large egg
  • 2-4 tablespoons very cold water

Using a food processor: Place the flour and salt in the processor bowl fitted with the blade attachment. Pulse to combine. Add butter and pulse until the mixture is crumbly and no large pieces of butter remain. Add the egg and 2 tablespoons of water. Pulse again until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Form into a disk and use immediately or wrap in plastic wrap and refrigerate for up to 3 days.

Mix by hand: Place the flour and salt in a large bowl. Stir to combine. Add butter and cut it in using a pastry cutter or your fingers, until the mixture is crumbly and no large pieces of butter remain. Add the egg and 2 tablespoons of water. Toss with a fork until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Form into a disk and use immediately or wrap in plastic wrap and refrigerate for up to 3 days.

Makes: 1 crust

Adapted from Every Day Food Sept/12.

Pumpkin-Spice Cheesecake Mousse

By in Creamy, Fall, Sweets 2 Comments Tags: , , , , ,

I don”t know what”s with me this year but I”m especially obsessed with pumpkin. Hopefully you are too because it may take a little bit longer before it”s out of my system. I should probably back off soon though because I think the rest of my family may be needing a break. That being said, there were no complaints when I served up this Pumpkin-Spice Cheesecake Mousse. I mean, who would complain about that?

This recipe is so smooth, luscious, creamy and decadent. But it has a secret. It”s light! (er) Greek yogurt replaces whipped cream and pure maple syrup replaces sugar. Yes, it uses full-fat cream cheese, because in my opinion “light” dairy just means it”s that much more processed, so I always opt for full-fat. But if light”s your thing, feel free to use that. ;)

This is perfect on its own but can be used in so many adaptations to make it even more special. For a little added crunch you could serve these with gingersnaps or a sprinkling of maple roasted pecans or some gingerbread granola. Serve it in one big bowl and let people scoop their own and choose their toppings, or prepare them how you want and serve them in individual dishes. You could even turn them into a parfait by layering them with gingerbread. Really, the sky”s the limit!

Pumpkin-Spice Cheesecake Mousse

You can replace the spices for 1.5 teaspoons pumpkin pie spice if you wish.

  • 2 (8 oz.) packages cream cheese

  • 3/4 cup maple syrup

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 3/4 cup pumpkin puree

  • 1/2 cup greek yogurt

Beat cream cheese until smooth. Slowly beat in maple syrup, scraping down sides of bowl to ensure even mixing. Beat in spices and pumpkin puree. Beat in yogurt. Pour into a large bowl or individual serving dishes and refrigerate for at least 3 hours before serving.

Makes: 10-12 servings

Tip Tuesday: How to Make any Ice Cream Recipe Dairy-Free

By in Cool, How-to's 6 Comments Tags: , , , , ,

ice creamsThis past weekend we celebrated one of my brother’s birthdays and I was in charge of making the ice cream. A lot of my family members are sensitive to milk so I wanted to experiment with a dairy-free version that everyone could enjoy. I’ve researched a lot online about dairy-free ice creams but have never found anything I felt really confident about, that even dairy-lovers would eat happily.

Finally I came across a recipe that was basically the same as my beloved vanilla ice cream but simply subbed coconut milk for the milk and cream. It made sense. Coconut milk is so thick and creamy, and made with a custard base, seemed to guarantee it creaminess. So, I whipped up a batch of Black Forest Ice Cream (thanks to freezing a couple batches of candied cherries this summer) and Classic Vanilla. I can’t believe it was so easy all along. It worked great.

People were so surprised when they found out the ice cream was dairy-free. Especially the chocolate, because you couldn’t taste the coconut milk at all. You could taste it slightly in the vanilla, but coconut and vanilla are definitely a yummy paring so there were no complaints. The consistency is slightly different than if you made it with full-fat milk and cream but it is still very creamy and far from being icy.

I’ll no longer be searching for specific dairy-free ice cream recipes and will instead just use my favourites and switch out the dairy with canned coconut milk. I found that two cans of regular sized coconut milk came to 3 cups, which was the perfect amount for both of the recipes above.

If you’ve got a dairy-free loved one in your life I encourage you to give this substitution a try. Nobody should have to miss out on the deliciousness of ice cream. And if you try it, let me know how it turns out for you!

*As far as I know, this won’t work as a substitute for recipes that call for sweetened condensed milk (like this no-churn ice cream) or recipes that call for cream that is whipped before folding in (such as with this semifreddo).

Cinnamon-Honey Marshmallows

By in Candy, Fall, Sweets 14 Comments Tags: , , , , ,

Cinnamon Honey Marshmallows

Ever since my kids and I were sick, I’ve been avoiding processed sugar like the plague, because of it’s annoying habit of lowering immunities. I always like making things processed-sugar-free when I can anyways, because it’s just plain healthier all around.

Last week was bitter cold and snowy. We are in full fledge winter over here. And, the only way I can get on board with that is by making it extra cozy in the house. So after the kids come inside from playing in the snow, I can’t help but make some warm beverages to warm up their sweet frosty little cheeks.

Because of all this hot beverage drinking, I got a major hankering to make some homemade marshmallows. But on my quest to keep things healthy I wanted to avoid sugar and corn syrup. And that’s why these marshmallows are made 100% with honey. The sweetener you’re even recommended to have when you’re sick!

I’ve seen several versions of this recipe and many of them complained that, while delicious, they didn’t really hold up to roasting – that they turned to liquid as soon as any heat hit them. The major difference between those recipes and this? It had double the amount of honey and no complaints of turning into liquid. So, I decided to give it a go and was rewarded with a marshmallow that compares to all those sugar-filled marshmallows but with a wonderful honey flavour. It roasts beautifully, and while it does soften quicker than store-bought marshmallows, it doesn’t liquify and the taste is far superior.

To keep them from being sticky, and instead of coating them in the typical icing sugar, I decided to coat them in cinnamon. Since they’d be destined for our mugs I knew the cinnamon would add a comforting warmth. The cinnamon is quite strong when you eat the marshmallows straight up, but I actually really like it. And, melting on top of a latte or hot chocolate, they’re divine. They would also make delicious fall flavoured s’mores. And, I’m definitely planning that for my next batch, because there will be many more batches to come.

Cinnamon-Honey Marshmallows

For a lighter honey flavour use a mild honey, such as clover.

  • 1/4 cup water
  • 1.5 tablespoons unflavoured gelatin
  • 1 cup honey
  • 1/8 teaspoon salt
  • 1/2 tablespoon vanilla extract
  • ground cinnamon, for dusting

Place water in a mixer bowl, sprinkle gelatin over. Allow to sit until softened, about 5 minutes.

Meanwhile, place honey and salt in a small saucepan. Bring to a simmer and let cook until the syrup registers 240ºF on a candy thermometer (the soft-ball stage*). Turn the mixer onto medium-speed and slowly drizzle honey over the gelatin mixture, scraping down sides of the bowl occasionally to make sure it is mixing evenly. Once it’s evenly mixed together add vanilla, turn the mixer to high-speed and let it beat for 10 minutes, until mixture is light and fluffy and has doubled in volume. Meanwhile, prepare an 8×8 inch square pan – grease it lightly, top with parchment paper and grease again. Spread marshmallow mixture into prepared pan. Let sit, uncovered, at room temperature overnight (or at least 4 hours, until dry).

Once ready, dust work surface with cinnamon and flip pan over to release the marshmallows. Peel off parchment paper. Grease a knife or cookie cutter and cut into desired shapes. Coat lightly in cinnamon, brushing off excess. Now they’re ready to be put into your favourite hot beverage, roasted over a fire or eaten straight up!

*If you don’t have a candy thermometer you can test the honey for the soft-ball stage. To do this, drop a small amount of honey into a bowl of cold water, it should form into a ball, when you remove the ball from the water it should flatten out naturally in your hand. This is when you know it’s done and should remove the honey from the heat.

Adapted from Deliciously Organic.

Pumpkin Spice Roll

By in Cakes, Recipes, Sweets, Thanksgiving 11 Comments Tags: , , , , , , , ,

Pumpkin Spice Roll

I was planning on sharing a Thanksgiving side dish with you today, but it was a royal flop so I decided to make something pumpkin instead. Pumpkin heals all wounds. And, let”s face it, the whole (north american) world, including myself, is pretty much obsessed with pumpkin right now. And, I was in need of a guaranteed win.

I”ve made this Pumpkin Spice Roll quite a few times over the years and it”s always a winner no matter where I serve it. It”s so extremely easy to make and yet looks so impressive. I made it in our first years of marriage, when I was just learning to cook, and it turned out a great success, so you know it”s easy. ;)

A soft pumpkin spice cake coated in a layer of walnuts, with a creamy yet light, cream cheese filling – it”s pretty much an inside out spice cake rolled up into one pretty presentation. It would be perfect for Thanksgiving but you can save it for any special day, like maybe the first snow fall? Hopefully your snow holds off a little longer than ours. :)

Pumpkin Spice Roll

You can sub 1.5 teaspoons pumpkin spice for the combination of spices in the recipe, if you prefer.

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground ginger

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3 eggs

  • 1 cup sugar

  • 3/4 cup pumpkin puree

  • 1 cup chopped walnuts

  • 3/4 cup icing (confectioners) sugar, divided

  • 1/2 cup (4 oz.) cream cheese, softened

  • 3/4 cup cold whipping cream

  • 1/2 teaspoon vanilla extract

Grease a 15x10x1 inch pan, line it with waxed or parchment paper. Grease and flour the paper as well. Whisk together the flour, spices, baking powder and salt. Set aside.Whisk together eggs and sugar until pale and thick. Whisk in pumpkin. Stir in flour mixture just until blended. Spread evenly into prepared pan. Sprinkle walnuts over evenly. Bake at 375°F for for 15 minutes, or until the top of the cake springs back when touched.

While cake bakes, sprinkle a clean kitchen towel with 1/4 cup icing sugar. As soon as cake comes out of the oven, invert onto prepared towel, remove the pan and gently peel of the paper. Starting at a short side, gently roll up the cake and towel together to form a log. Allow to cool completely on a wire rack before adding the filling.

To make the filling, beat together 1/2 cup icing sugar and cream cheese until smooth with an electric beater. Gently mix in the cream and vanilla, scraping up any cream cheese stuck to the bottom of the bowl (mixture will be lumpy). Beat on medium-high speed until mixture is smooth and stiff peaks form when beaters are lifted.

Gently unroll cake, spread filling evenly over entire cake, leaving a 1 inch gap on both short ends (so filling won”t squeeze out as you roll it back up. Re-roll the cake, firmly but gently. Wrap cake in plastic wrap and refrigerate for at least 1 hour before slicing and serving. To serve, dust with additional icing sugar if desired.

Makes: 10 servings

Adapted from Kraft.

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