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This delicious apple pie is made with a rich flaky pastry shell then filled with juicy apples, spices and covered with a nutty crumbly topping, for an old fashioned taste with a twist. Try making this apple pie for Thanksgiving dinner. I like to use two kinds of apples to give a perfect combination of flavor and texture to the pie, feel free to substitute with your favorite baking apples.

Pie Dough
1-1/2 cups all-purpose flour
2 Tablespoons granulated sugar
3/4 teaspoon salt
1 stick (1/2 cup) plus 2 Tablespoons cold unsalted butter
4 to 6 Tablespoons ice water

In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to come together. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.

2 Tablespoons unsalted butter, softened
2 Tablespoons firmly packed light brown sugar
2 Tablespoons all-purpose flour
1/4 cup chopped toasted pecans

In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Cover and refrigerate until cold.

1-1/2 pounds Granny Smith apples and 1-1/2 pounds Gala apples
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
2 Tablespoons all-purpose flour
1 Tablespoon fresh lemon juice
3/4 teaspoon ground cinnamon
2 Tablespoons milk
1 Tablespoon granulated sugar

1. Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.Preheat oven to 350°F.

2. On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. Unfold dough in a 10-inch deep-dish (1-1/2-quart) pie plate, easing to fit and letting dough overhang rim of pie plate.

3. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.

4. Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack. Serve pie warm or at room temperature with ice cream.

Posted on Dec 27, 2007


These mini chocolate; cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important "ooze" factor.

Makes 6 servings

1-1/2 sticks unsalted butter, cut in small pieces
6 ounces unsweetened chocolate
3 large eggs
1 cup granulated white sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon salt

Posted on Dec 20, 2007


A delicious, easy old-fashioned-style rhubarb strawberry pie recipe served with a scoop of decadent creamy tangy creme fraiche ice cream. The cider vinegar breaks down the gluten in the flour resulting in a tender, more delicate crust. You may use store bought pie dough or make your favorite pie dough recipe. (more…)

Posted on Dec 17, 2007


Making creme brulee for 2 is super easy. Creme brulee (French for “burnt cream”; pronounced “krehm broo-LAY”) is a French dessert consisting of a rich creamy custard topped with a thin layer of crunchy hard caramel, quickly created by burning sugar under a broiler or a kitchen torch. Creme Brulee is served cold in individual ramekins. The keys to the perfect creme brulee recipe are simple: lots of yolks for richness, granulated sugar, but we recommend turbinado or Demerara sugar, for a crunchy top, a digital instant-read thermometer to help you know if the custard is done, and an overnight chill for the best texture. | Video

1 cup heavy cream
2 Tablespoons granulated sugar plus 1 teaspoon
Pinch salt
3 large egg yolks
1/2 teaspoon pure vanilla extract
2 to 4 teaspoons granulated sugar or Demerara sugar

You’ll need: ramekins, kitchen torch, and digital instant-read thermometer

Posted on Dec 13, 2007


This carrot cake recipe is tender and moist, and the cream cheese frosting is tangy and rich. The carrot cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets. (more…)

Posted on Dec 10, 2007

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