There is something about Apple Pie. Maybe it’s just because it’s APPLE or maybe it’s because it’s PIE. You know the old saying “it’s as American as Apple Pie”? Well, seeing as that I’m Canadian with relatives in the United States who are dual citizens it was only fitting to dedicate this post to them today.
By the way, did you notice that I like to celebrate other people’s countries holidays? Why not? This is a great recipe for a 4th of July celebration and besides, it’s a great excuse to bake, eat and get together with family. Especially the CanaMericans I know and love.
Okay, back to the pie. Mom’s Apple Pie has a standard pie crust base with a yummy crumble topping. I’m obsessed with crumbles of any sort so this is right up my pie alley. The pie crust recipe was shared by a lovely lady who was friends with my Mom. She also gave me her recipe for cherry cheesecake which is out of control good…..which reminds me…..I need to make one…..tomorrow sounds like soon enough for me.
I know that salted caramel is the new butterscotch sauce so I created a recipe that blends a bit of Canadiana and Americana into one fine drizzle shnizzle. The secret ingredient is pure maple syrup. I served up the pie with plain ol’ vanilla ice cream dripping with this heavenly warm sauce and just look at it. I mean really……..JUST LOOK!
And now the steps:
For the crust
2¼ cups pastry flour
¼ cup chilled butter
½ cup chilled shortening
⅓ cup ice cold orange juice
pinch of salt
For the filling
5 – 6 Granny Smith apples, peeled, cored, sliced ¼ inch thick
⅔ cup sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
For the topping
1 cup all-purpose flour
½ cup sugar
¼ cup brown sugar – packed
1¼ teaspoons ground cinnamon
½ teaspoon salt
6 tablespoons chilled unsalted butter, cut into ½-inch cubes
For the Salted Maple Caramel Sauce
¼ cup butter, unsalted
¼ cup brown sugar, packed
¼ cup heavy cream
¼ cup real Canadian maple syrup
¼ tsp sea salt
How to put this apple pie baby together:
With a pastry blender, or in stand ,mixer with dough hook, blend all ingredients until you get a nice ball of dough. Don’t over mix. You can flatten into a disk and keep in firidge until ready to roll on a lightly floured board.
Roll dough out to fit pie pan ( I usually spray with non-stick coating or line with parchment paper).
Position rack in centre of oven and preheat to 400°F.
Mix all ingredients in large bowl to coat apples.
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet little crumbs.
Toss filling to mix up the juices; transfer to crust, building it up towards the centre.
Press topping over and around apples.
Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly).
Reduce oven temperature to 350°F.
Bake until apples in centre are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer.
Cool about 1 hour. Serve with ice cream and sauce if desired.
Melt butter in a small saucepan over medium heat.
Stir in brown sugar
Add cream and cook until thick, constantly stirring
Once thickened – about 2 to 5 minutes, add maple syrup and salt.
Use warm or cool and keep in fridge for up to a week.
See ya next week!
Simply Beautiful Eating
We’re packing our bags and getting ready to hit the field for the Governor’s Ball next Friday. Last year we got decked out in flower headbands. This year we are making flower sunglasses. Here’s how…
What you’ll need:
* Cheap pair of sunglasses – we found a Ray Ban style from a street vendor in NYC.
* Glue gun and glue sticks
* Mini faux flowers – we found at Michael’s Craft store
What to do:
* Cut the mini flowers off the wire stem.
* Glue the flowers around the edge of your sunglasses.
Boom. You’re done. Um….was that the easiest project EVER?
Now you’ve got a pair of jazzed up shades and are ready to rock!
Check back next week as we’ll be showing you how we’re prepping for the upcoming festivals. And in the meantime, see our festival tips on the Gather Now Tumblr Feed.
Photos by Dave Robbins Photography.
I was recently introduced to a very cool new app called Partyology, which can be best described as a total life / time saver for fashionable females on the move who are looking to plan the perfect event (of any kind!). Their mission is to make stress-free celebrations a reality and, after trying the app myself, I must say…mission accomplished!
Not only is it beautifully designed and curated, but Partyology is also an extremely practical tool that allows you to select the type of event you wish to plan (birthdays, BBQ’s, bachelorette parties, you name it), and scroll through inspiration and ideas that have been gathered from the best party people around. But the fun doesn’t stop there! This great app also shares first-rate party goods galore, catered to your specific celebratory needs, and can be shopped right there on the spot.
With Partyology you can save the items you love to your personal profile and come back later, or create “collections” so that you can keep all of your favorite things in one place.
Ultimately, Partyology allows you to plan a stylish event from the palm of our hand (literally). We’re also so excited to be featured as a Party Pro, so our parties are showcased, and our LMP In A Boxes are available for sale within the app!
With wedding season in full swing and summer soirees aplenty to be planned, I know I will be using this app quite a bit to help make the most of my upcoming events. I highly suggest you do the same by clicking here to download the iOS app, and see for yourself. Oh, and did I mention it’s free?!
Enjoy (I know you will!), and #PartyOn.
Bacon check, bourbon yum, maple syrup…yes please!
All these components come together making my new favorite recipe: dad’s bacon jam!
Ok…its Martha’s bacon jam …but it’s seriously perfect for Father’s Day am I right?
I quartered this recipe and it turned out great, below is the original from martha, you won’t regret making the whole batch…trust me.
Original recipe from Martha Stewart can be found here.
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 cups finely chopped shallots (from 3 large or 8 small shallots)
4 small cloves garlic, chopped (about 1 tablespoon)
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 cup bourbon (I used makers mark)
1/4 cup maple syrup
1/3 cup sherry vinegar (didn’t have any so used champagne vinegar)
1/3 cup packed light-brown sugar
1. Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes (only took me about 7-10). Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
2. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
3. Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.
Enjoy it while you can, it won’t last :)