I have done all of the above in the last week. note concerning weights of apples before & after : for 1,5 kg of apples, the weight will be 17% less after peeling and coring or 1,25 kg and will decrease by an additional 10% in weight after poaching which will equal 1,125 kg total weight of poached apples … (math, again). Best part is it is something our Dad can enjoy too! ( Log Out / The main two recipes for this post I wanted to focus on were the crust and the filling. Stick apples into the poaching liquid and allow to cook, covered, on medium/low heat for 45 min. Transfer the nut mixture to a piping bag with a smooth nozzle and fill the bottom of the apples with the nut mixture. Poached Pears. (and I’m not quite ready to deal with it... Each continent and country has its own versions. This item is only available for members. We hope you enjoy and please drop us a line! Reduce the heat to very low. This item is only available for members. Line a baking sheet with parchment. Poached Cinnamon Vanilla Apples Poached Cinnamon Vanilla Apples – Granny Smith apples poached in water flavored with cinnamon, vanilla, sugar and lemon. Pour over apples; cover and refrigerate for at least 1 hour before serving. In a large saucepan, bring the sugar, water and red-hots to a boil. … Place sugar in a dry, medium saucepan, and heat over medium heat until the sugar caramelizes to a … Set aside and poach the apples. These are the questions … : if your fingers aren’t broken or bruised from over-clicking and tapping on your keyboard and if you want to read a really funny story from a food blogger who recounts her adventures and misadventures with pie-making, then you have to read Mandy’s (from Lady and Pups) hilarious post and beautifully-done peppery blueberry pie recipe, just click here ! The main reason I am not a baker is that I categorically defy recipes, even when I’m not limited by the local parameters. On January 1, 2013, two women embarked on a year of eating local food that is farmed and foraged in Mendocino County, California. https://www.healthyfood.com/.../cinnamon-and-mixed-spice-poached-apples While the sauce reduces: flip each poached apple over and spoon your … I am not a baker, and I really have no business making pie. Sorry, your blog cannot share posts by email. . after filling, brush the top edge with beaten egg white, place the top dough disk on top, pinch the edges well to seal it, slice off the extra dough on the sides using a sharp knife and brush with some beaten egg white and sprinkle with sugar too, preheat your oven to 210°C for 30 minutes (high heat works best for this recipe but keep monitoring the pies as they bake), after all the assembled pies are very cold after spending 60 minutes in the freezer, place inside the oven on the lowest rack and bake for only 20 minutes until the top crust is puffy, slightly crispier and slightly golden and then loosely cover with a small sheet of aluminum foil and bake for another 10 minutes, remove the partly-baked pies and let cool in their baking dishes for 30-40 minutes, then very carefully remove/unmold each from its baking dish, brush the sides and bottom with egg white and sprinkle with sugar and place back inside the oven on the lower rack with some baking paper (without the baking dishes) for an additional 15 minutes at 210°C until the sides and bottom are crispy and golden. But there's another easy technique that amps up the fruit's flavor: poaching. And then I got to eat it for breakfast for many days, topped with yogurt and honey so I guess it’s a success of sorts. The crust is where things didn’t exactly work out. Questions? A lot of tips and tricks exist to try to avoid that soggy crust. Merry Christmas & congratulations on your journey …it is an inspiration! Quince needs to be cooked before you use it, so this recipe takes a little longer to prepare than other fruit pies. This CHILLY-COLD-COLDER weather needs a WARM-HOTTER-SPICY soup . This item is only available for members. But, I had some quince patiently waiting in my fridge forever that I had purchased from one of my favorite vendors at the Farmers’ Market and I wanted to do right by them and to honor Lillian Drinkwater’s beautiful hands. But Snapchat can just hire some folks from Amazon and Apple to figure out the manufacturing and distribution. A double-crust usually requires double-baking or baking on the bottom rack of your oven and then directly on the bottom surface of your oven to avoid a soggy crust. Send me an email using the contact section below ! Mar 20, 2019 - Explore Tbangel's board "poached apples" on Pinterest. Yeah sure I know, my version of apple pie in smaller, thicker and higher ‘puck’ shapes seems complicated but it allows me to make several pies at a time, the way I like them, for now or for later … and the ‘pucks’ also remind me of HOCKEY back in Montreal, Canada … :). Poached Eggs and Apple Pie Blank Slate and Vivid Dreams. Serving suggestions. Change ), You are commenting using your Google account. Directions Place apple slices in a large bowl; add lemon juice, tossing well. Become a member. and in my part of the world, the cold is just beginning . In this episode of, “It might be totally gross,” I decided to bake a pie, against my better judgment. Some with top and bottom crusts, Others only with a bottom crust. note : a kitchen scale is very handy here; I had about 660 grams of dough, I weighed and separated it into 4 piles of 165 grams, then I divided the smaller piles into 1/3 which equals 55 grams and 2/3 which equals 110 grams … (yes, I love MATH) ! There are only 190 calories per slice, 8 servings per pie. I am not a baker, and I really have no … I bake it twice. Irish apple pie . note : you can reuse the poaching liquid several times (which will be even more fragrant than the first time) so store it in an airtight container and either refrigerate for 2 weeks or freeze for much longer. . Dessert apples, stuffed with quince paste and golden sultanas. Try Gastronomixs for free for two weeks and have online access to over 2,600 recipes! Preheat your oven to 400°F. I scored some beautiful handmade beeswax candles from Carson & Bees, and then in a most un-Grinchlike act, the winner of the tequila gifted it to me! The full ingredients list and instructions are found in the printable recipe card at the end of this post. Plum and Rosewater Jam (v) A … . note : this recipe can be for 1 large apple pie (but it will more difficult to unmold it to double-bake it) but it is perfect for 4 medium sized pies or 6-8 small pies if using ramequins (you should use sizes that you can hold in your hand) … I used small metal 10cm x 5cm spring-form pans and also even smaller ceramic 7cm x 4,5 cm ramequins; the top part should be at least 10% wider than your baking dish (in these two cases, it was 11 cm in diameter for the medium-sized pies and almost 8 cm in diameter for the smaller ones) … for the bottom part of the dough, add up the diameter and sides of your baking dish (in these 2 cases, 10+5+5 =20cm for the medium pies and 7+4,5+4,5=15 cm for the smaller pies) but there is no need to increase the size because when you form them, there will be folds and some extra dough remaining …. So, I set out to make pie. In this episode of, “It might be totally gross,” I decided to bake a pie, against my better judgment. With a slotted spoon, remove apples to a large bowl. This easy recipe features all the same flavors — vanilla, cinnamon, and even clove, and, like pie, should be served with your favorite ice cream. Some plain with some vanilla and others spicier … (you can see my Tarte Tatin French-style apple pie recipe from last year, Yeah sure I know, my version of apple pie in smaller, thicker and higher ‘puck’ shapes seems complicated but it allows me to make several pies at a time, the way I like them, for now or for later … and the ‘pucks’ also remind me of, after tasting the poached apple filling, feel free to add (in the poaching liquid) up to ¾ tsp ground cinnamon + ½ tsp vanilla extract + ¼ tsp ground ginger powder +, 25 grams (3 tbsp) icing sugar (or use 2 tbsp granulated sugar), 200 grams (3/4 cup + 1¾ tbsp) cold butter, 30 ml (2 tbsp) apple brandy (or use cognac or whisky), 45 grams ice cubes (3 ice cubes or use 3 tbsp ice water), 38-76 grams (1-2) egg whites (for brushing pie crusts) with 1 pinch of salt, 70-100 grams (1/3 cup – 1/2 cup) granulated golden cane sugar for sprinkling crusts, 1,5 kg (or 7-8 large) apples (I use a mix of 50% very firm + 25% firm + 25% less firm), 60 ml (¼ cup) lemon juice (from 2 lemons weighing 200-250 grams), 500 ml (2 cups) unsweetened apple juice (you can increase it to 750 ml if needed to cover all the apple slices in the pot), 500 grams (2½ cups + 1 tbsp) granulated golden cane sugar, 12 grams (or 4) 8 cm long cinnamon sticks, 7 grams (or 3) vanilla pods (split in half), 4 grams (1 tsp or 2 cm) sliced fresh ginger, 3 grams (1 tsp) nutmeg (I use the already grated ends & bits), 2 grams (1 tsp or 10 peppercorns) whole allspice, measure out the dry ingredients for the crust (flour, sugar, salt), place in the bowl of a food-processor, blend (pulse) together for 2-3 seconds until well-mixed and chill in the refrigerator, cut up the butter in small and thin square pieces, place and space them out on a plate (or two) and chill in the freezer for 15 minutes, combine the apple cider vinegar with the brandy and the ice cubes, wait until the ice cubes melt and whisk in the egg yolk, remove the butter from the freezer and the flour mixture from the refrigerator, toss the sliced butter pieces with a few pinches of the flour mixture to coat the pieces (to avoid them from sticking together and to keep them separated), add the chilled butter slices to the dry ingredients in the food-processor and pulse 2 times for 1 second each time, then add the liquid mixture in 3 additions, pulse 1 second each time until you have a grainy sandy mixture (, empty the contents of the food processor into a bowl or on a work surface, divide into 4 equal weight piles, then divide each pile into 1/3 of the weight and 2/3 of the weight, place each pile of dough on a piece of plastic film, press into a ball and slightly flatten each dough disk and wrap tightly, place inside the refrigerator and let hydrate, firm up and rest for at least 1 hour or even overnight for the next day (the dough can be kept in the refrigerator for 2 days), in a large pot, combine the apple juice, butter, sugar and all spices and flavorings and bring to a boil, then reduce heat to medium-low and let simmer for 20 minutes (you can add the apple cores to increase the amount of pectin and thickening), squeeze the juice from 2 lemons, peel and core apples and slice in 4 and then cut into smaller quarter-circle shaped slices about 8-10mm thick and toss with lemon juice immediately to avoid browning, add the apple slices to the hot poaching liquid and immediately remove from heat and let sit until cooled down and stir gently every 15 minutes for approximately 1- 2 hours (but not too much longer or the butter starts separating from the liquid and hardens), remove apple slices from the poaching liquid and let strain for a few minutes and reserve the apple slices in the refrigerator (if not spicy enough, you can toss with additional ground spices), remove the dough disks one by one from the refrigerator, sprinkle flour on your work surface and flatten or roll out disks with a rolling pin to 4 mm thick and to the appropriate size (you should measure out the size that you will need before, see note below), to form the top crust, make sure that it is slightly larger than your baking dish, cut out a few holes towards the middle (to allow the steam to escape) and rewrap and place back inside the refrigerator, to form the bottom of the pie crusts, use something that is smaller (like a glass) than your baking dish to shape the bottom part of the dough, flour the disk well on both sides, drape over the smaller form and press together, the insert inside your baking dish with some extra dough falling over the sides, press into the dish and remove the cup or glass used for shaping, brush the inside of your dough shell with some beaten egg white and sprinkle with some sugar to coat the insides (bottom and sides), then fill with your apple slices (you can alternate between firmer and softer slices, you’ll need 275 grams per pie for the medium ones or 175 grams for the smaller ones). 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