Photoset

archnet:

apple pie cookies

Yield: Yeah, so we started eating them before I counted but I’m going to say more than 24 and less than 30 2 1/2-inch (6 1/3 cm) cookies

Crust
2 1/2 cups (313 grams) all-purpose flour, plus more for dusting surfaces, dipping fork
2 tablespoons (25 grams) granulated sugar (doubled from my standard pie dough to make this more cookie-like)
1 teaspoon (4 grams) table salt
2 sticks (225 grams, 8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold
1/2 cup (118 ml) water, very cold (I pour 1 cup and add ice while I work, then measure 1/2 cup from it when I need it)

Filling
3 medium apples, whatever you like to bake with
Squeeze of lemon juice (optional)
1/3 cup (67 grams) granulated sugar
1 teaspoon (2 grams) ground cinnamon
Few gratings fresh nutmeg
A pinch of any other spices you like in your apple pie

To finish
1 large egg
Coarse or granulated sugar for garnish

Additional stuff
A couple baking sheets covered with parchment paper
Rolling pin, pastry brush (for egg wash), fork (for crimping and dipping) and sharp knife (to make slits)
Two round cookie cutters of different sizes. I used 2 1/2-inch and 1 1/2 to 1 3/4-inch rounds. You’ll want to make sure there’s at least a 3/4-inch different in the sizes, as you’ll need the extra margin to crimp your dough.

Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I did.) Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days. [Even more detailed pie dough instructions in this post, check it out!]

(source)

Text

PEACE, LOVE & HAP-PIE-NESS

youngandalwayshungry:

Well it’s been quite the post-production process, but we’ve finally wrapped my first Young & Always Hungry food video! It was a fun and mouth-watering project to work on…and hopefully this is just the beginning to many more. 

That said, what I really hope though is that this post doesn’t come too late in the strawberry and rhubarb season because this pie was seriously ridiculous. If you’re looking for the perfect summer party dessert—this pie is what dreams are made of.

image

PEACE, LOVE & STRAWBERRY RHUBARB HAP-PIE-NESS

ALL BUTTER, REALLY FLAKY PIE DOUGH

Source: Smitten Kitchen via Cooks Illustrated, November 2007

Makes enough for one 9-inch double-crust pie

  • 2 1/2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon table salt
  • 2 sticks (1 cup) unsalted butter, very cold
  • 1/2 to 3/4 cup of ice cold water

STRAWBERRY RHUBARB PIE FILLING

Source: Joy the Baker

  • 2 Cups 1/2-inch thick sliced rhubarb (about 1 pound)
  • 3  Cups hulled and sliced strawberries
  • 1/3 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons flour
  • large pinch of salt
  • 2 tablespoons fresh lemon juice
DIRECTIONS
Crust
  1. Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl, whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces.
  2. Sprinkle the butter cubes over the flour and begin working them into the flour. I prefer using my hands because the heat does help if your butter is ice cold, but you can also use a pastry blender or a food processor if you don’t want to get your hands dirty. But where’s the fun in that? Carefully work the butter into the flour, until the butter pieces are about the size of tiny peas. (Deb warns against over working the flour. I don’t question her.)
  3. Next, drizzle 1/2 cup of the ice-cold water (but not the ice cubes) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You will probably need an additional 1/4 cup of cold water to bring it together, but drizzle it one tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the disparate damp clumps together into one mound, kneading them gently together.
  4. Divide the dough in half, and place each half on a large piece of plastic wrap. Let the dough chill in the fridge for 1-2 hours before rolling it out. You can also do this ahead and leave it in the fridge overnight or in the freezer if you are making it farther in advance. Just be sure to pull it out with enough time so that it because soft enough, but still cold and firm, to roll out. Dough will keep in the fridge for about a week, and in the freezer for much longer. To defrost your dough, move it to the fridge for one day before using it.

Strawberry Rhubarb Filling

  1. In a medium bowl, toss together rhubarb, strawberries, sugars, cornstarch, flour, salt, and lemon juice. Toss until all of the fruit is covered in a coating of sugar and cornstarch. The cornstarch will disappear and the sugars will begin to make juice with the fruit.
  2. Allow to rest while you roll out your dough and cut your lattice.

To Assemble the Pie

  1. Remember: Depending on how long your dough has been in the fridge, you may need to let it rest at room temperature for about 3-5 minutes.
  2. Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper or foil. Set aside.
  3. On a well-floured surface (or if you’re a neat freak :D you and use two pieces of wax paper to sandwich your dough ball), begin to roll out the first dough ball for the lattice. Once your dough is about 1/8 inch thick and about 12 inches in diameter, carefully cut 1-inch wide strips. Transfer to a cookie sheet and place in your fridge to stay cold.
  4. Roll your second ball of dough out to a similar 1/8 inch thick and about 12 inches in diameter wide circle. Fold the circle in half, and then in a quarter.
  5. Butter your pie dish. When I use up a stick of butter, I like to save them in a plastic bag and place in my freezer. These are perfect for buttering dishes or pans at a later time. Lightly flour the dish.
  6. Transfer your folded crust to your pie pan, lining up the point of your triangle with the center of your dish. Carefully unfold it and reposition as necessary.
  7. Using a fork, poke holes in the crust so that if it expands while baking, your crust won’t break.
  8. Fill your crust with the fruit filling, being careful to drain as much liquid as possible. If you’re worried, you can also add a sprinkle of cornstarch to the bottom of the crust before adding your fruit mixture to help absorb some of the fresh fruit juices.
  9. Remove your lattice strips from the fridge and begin to lay out pattern. If you want to see a diagram, Smitten Kitchen posts an easy step-by-step look…but sometimes it’s more fun to try it out on your own. Trial and error is the best way to learn! :)
  10. Curl up the excess dough around the rim of the pie to secure. Use any extra pieces from the lattice to lay on the edges if you need more.
  11. Using your forefinger, middle finger, and thumb, crimp the edges to give your pie a more finished look.
  12. Paint your masterpiece with a little egg wash and then lightly dust with white sugar.
  13. Delicately, wrap foil around the edge of your pie to prevent it from burning.

Time to bake!

  1. Bake the pie for 25 minutes at 400 degrees F, then reduce the heat to 350 degrees and bake for another 35 to 45 minutes, or until the pie is juicy, bubbling, and golden brown. You will want to remove the foil around the edges about 20 minutes before your pie is done. This allows it to brown like the rest of the crust.
  2. Remove from the oven and allow to cool for at least 2 hours before serving. This is the last step to follow, and DEFINITELY the toughest, but it really is key to let the pie cool for at least 2 hours. This will help the juices mellow and thicken a bit…or else you’re serving runny pie. Still tastes delicious, so I won’t judge :) but it won’t look as good on Instagram! Haha.
  3. If you’ve prepared your pie a day or hours ahead and you’d like to reheat it (perhaps while your guests are finishing up dinner), you can leave the pie at room temperature, then warm at 350 degrees Fahrenheit  for 10 minutes. Or, even better, if you’ve already baked something in the oven, put the pie in and turn the oven off. 

image

image

I hope you have as much fun baking this pie as I did—I made it 3 times in one week for the video! :) At one point I needed help eating it so that I could use my dish to make another one, so I went downstairs to my neighbors and knocked on their door.

"Hi! I’m sorry to interrupt if you’re working from home today too, but I’m actually making a pie video right now and I need help eating this one so that I can reuse my dish. Would you guys be interested in helping me?"

He just laughed. “Wait, are you serious?” He leaned back and said something to his (I’m assuming) colleagues inside. “She’s offering us pie.”

"I’m very serious," I replied with a smile.

He looked back at me and laughed again, “Uhm—YES. That’s amazing. How could we say no to someone knocking on our door and asking us to help them eat freshly baked pie?”

I’m pretty sure they will gladly lend me some sugar when I need to borrow it in the future. I’m hoping this sealed the deal.

Peace, Love & Strawberry-Rhubarb-PIEness.

Photo
craving-nomz:

Simple Apple Tart Recipe
Photo
katinker:

🍁🍁🍁THE BEST PIE RECIPE YOU WILL EVER COME ACROSS 🍁🍁🍁 


🌼Ingredients🌼

Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten

Filling:
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter

Streusel Topping:
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed
Directions

Pie Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.

Filling:

Preheat oven to 450 degrees F.

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

Streusel Topping:

Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

Total Time: 1 hr 38 min
Prep: 30 min
Cook: 1 hr 8 min
Yield: 8 servings
Level: Intermediate
Enjoy yo pie! 🍎🍎🍎🍎

katinker:

🍁🍁🍁THE BEST PIE RECIPE YOU WILL EVER COME ACROSS 🍁🍁🍁


🌼Ingredients🌼

Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten

Filling:
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter

Streusel Topping:
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed
Directions

Pie Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.

Filling:

Preheat oven to 450 degrees F.

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

Streusel Topping:

Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

Total Time: 1 hr 38 min
Prep: 30 min
Cook: 1 hr 8 min
Yield: 8 servings
Level: Intermediate
Enjoy yo pie! 🍎🍎🍎🍎

(Source: pinterest.com)

Tags: food pie recipe
Photo
craving-nomz:

Apple Cinnamon Roses
Photo

(Source: e-youngie, via kezzers)

Photo
foodopia:

fries with lemon and rosemary: recipe here

foodopia:

fries with lemon and rosemary: recipe here

Photo
foodiepalooza:

Salted Chocolate Tart with Kettle Chip Crust
Photoset

weallhaveourst0ries:

oceanicsteam:

veggieburqers:

beauty comes in all shapes and sizes

I’m pretty sure this is like the 5th time I’ve reblogged this because omg

I need to change my pants

(Source: naadaa11, via arturisgay)

Photo
foodfuckery:

Roasted garlic fettuccine alfredo
Recipe

foodfuckery:

Roasted garlic fettuccine alfredo

Recipe