A few days ago, we had dinner plans with family & I was to bring the dessert. I asked Will what he would like and he quickly responded with "a pie!" He then began questioning me about what fruits were in season for a winter pie. I named a few fruits and that sparked my interest so I began researching winter fruit pies.
As I have mentioned before, I have a horrible habit of trying new recipes on other people at a party or special dinner... and yet again, I went for it. Fortunately, it was fabulous! The pears and apples give it more of the traditional taste, but the cranberries and figs really bring in a wintery feel. AND there is a crumb topping. Could it get any better?
Ingredients:
Pie crust (or make your own)
Filling:
1 c. dried figs
2 apples (peeled & sliced thin)
3 pears (peeled & sliced thin)
1 c. cranberries (fresh or frozen)
1/2 c. sugar
2 T. corn starch
1 c. orange juice
Crumb Topping:
1/2 c. rolled oats
1/2 c. all purpose flour
3/4 c. packed brown sugar
3/4 c. pecans, chopped coarsely
1 1/2 tsp. cinnamon
1/4 tsp. salt (I used sea salt)
6 T. unsalted butter, melted
Preheat oven to 375.
Crumb topping: Combine all ingredients, then add melted butter. It is easier to use your hands at this point-- combine everything until it is a crumbly mixture. Place in fridge while you are preparing fruit filling.
Begin by chopping off the stems on the figs, the putting them in 1 c. orange juice & bring to a boil. Let this boil for 5 min. Then, drain and let stand. Once they are cool enough to handle, cut each fig into 4-5 pieces.
In a large bowl, combine sliced apples, pears, figs & cranberries. In a separate smaller bowl, combine sugar and corn starch. Then, put the sugar mixture over the fruit and combine.
Pour the fruit filling into the pie crust, then add the crumb topping. Simple enough, right?
Cook for 60-75 min depending on your oven. Make sure to cover with foil if the crust is getting too dark.
I am already considering making another pie; you should make one too.
In attempt to feel more energized and healthier in the mornings, I've been making smoothies this week. Its pretty easy and they do taste yummy. Only problem is that the blender is so loud & I don't want to wake up Will.
Here is the smoothie I've been making this week:
1/2 c. plain yogurt or greek yogurt
2 T. peanut butter
4 frozen strawberries
1 frozen banana
I was hesitant about the peanut butter but its actually really good. After going to the grocery store, I went ahead and put the bananas in the freezer & I've been using frozen strawberries from when we went strawberry picking at the beginning of the summer.
This recipe is from Cooks Illustrated. I won't try to claim to have edited it; its too good to make any changes. The scones are so flaky and there is a slight hint of lemon which I love.
Scones (makes 8)
10 T. unsalted butter, frozen
1 1/2 c. fruit (I used frozen strawberries, although I'd suggest fresh fruit if possible. Blueberries, raspberries etc work too)
1/2 c. whole milk
1/2 c. sour cream
2 c. all purpose flour
1/2 c. sugar
2 T. baking powder
1 tsp. grated lemon zest
1/2 tsp salt
1/4 tsp baking soda
1. Heat oven to 425 and line baking sheet with parchment paper (this is different from wax paper!!).
2. Cut one stick of butter in half and grate the butter using a box grater. Weird, I know but this is what makes them especially flaky. Place the grated butter in a bowl & put in freezer.
Melt the 2 T. of butter remaining and set aside.
3. Put the berries in the freezer if they are not already frozen.
4. Whisk the milk & sour cream together and place in fridge.
5. In a large bowl, combine flour, sugar, baking powder, lemon zest, salt and baking soda. Make sure its mixed well. Then add the butter and work in with your hands.
6. Fold in the milk mixture. Do NOT overmix. Just fold until it is combined.
7. Flour the counter and your hands and start working the dough. Knead dough until its a ragged ball.
8. Roll ball into 12-inch square, then fold the both sides in (make it look like a brochure). Then fold both sides again so it becomes a square. Place square dough in freezer for 5 min.
9. Roll chilled dough out & into 12-inch square again. Press berries evenly over dough. Roll dough up into tight log and pinch seams closed.
10. Lay log seam side down, then press down so that it is no longer a "log" but rather a flat rectangle. Cut into triangular scones.
11. Place on cookie tray and brush the melted butter from before onto them. Sprinkle lightly with white sugar. Bake 18-25 min... until lightly golden brown.
They are so delicious. Will bought some homemade honey from his coworker and I drizzled a little honey on mine which was awesome! Sometimes I wish I were British. I think I'd fit right in. Scone and tea for breakfast? Who wouldn't want that?
When I was in college, my roommate and I wanted to enter the State Fair Pie Contest. We heard about the contest just days before and frantically racked our brains for a new twist on the classic apple pie. We attempted to make an apple pie that would have the flavor our one of our favorite treats: the "apple pie apple" from Rocky Mountain Chocolate Factory. If you've never had one, you are missing you.
We knew that they dipped their apples in a concoction that included white chocolate and peanut butter. Unfortunately our attempt sort of failed and we decided not to enter the contest. The flavor of the pie was delicious, but the consistency was all wrong.
I decided to a take another stab at this pie. This time it was a success!
I started by making my own crust. Although I do think Pillsbury makes a pretty mean pie crust, homemade is always better. I actually got this crust recipe off of another blog that my sweet husband showed me. Check this awesome blog out http://serendipitousanna.com/
For the Crust:
2 1/2 c. all purpose flour
2 T. sugar
3/4 tsp salt
1 c. butter (2 sticks)-- very cold & cut into cubes
6 1/2 T. ice cold water
1 tsp. Apple Cider Vinegar
First, cut the butter into cubes. I just places the cubes onto a plate and popped it into the fridge to keep it cold. Then, combine the water with the vinegar and place that in the fridge as well. Combine dry ingredients in a large mixing bowl. Once the butter is nice and cold, incorporate into the dry mixture. I started with a pastry cutter since I was excited to try out a wedding gift, but to be honest, I ended up ditching it and just using my hands. Once all the butter has been incorporated (butter pieces should be no larger than pea size). Then create a little well in the center and pour in water/vinegar mixture. Begin incorporating until you can form into a ball. Then, continue to knead on a floured surface. Once the dough is smooth and sticking together, you're ready to wrap it up. Split the dough into two equal size balls; then, flatten each and wrap. Pop them into the fridge and let them chill for an hour.
For the pie:
6 large granny smith apples (I think I used 8 normal size)
1/4 c. white sugar
1/4 c. brown sugar
1 T. lemon juice
1 T. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. corn starch
1/3 c. peanut butter
1/3 c. white chocolate chips
Begin by peeling, coring and slicing the apples. I went ahead and mixed in the lemon juice as I cut so the apples wouldn't turn brown.
Combine apples with both sugars, cinnamon, nutmeg and salt. Let this sit for 30-45 min. Then drain the apples for about 15 min and SAVE the liquid. Pour the liquid mixture that was drained from the apples into a small saucepan. While that is heating up, add corn starch to the apples (to keep the pie from being to liquid-y). Heat up the mixture in the saucepan and let it reduce for a few minutes. Then, add the peanut butter and white chocolate chips. Be careful not to burn the chocolate.
Assemble pie crust and add apples. Pour the peanut butter yummyness over the apples. Then add top crust. Make sure to cut slits to allow air flow.
Bake at 375 for about 45 minutes. Just watch the crust to make sure its not getting to brown. The peanut butter tastes wonderful with the apples & its not too strong!
The pie before it went into the oven. The homemade crust doesn't look as beautiful as pre-made ones, but it is so flaky and yummy.
