at least for me it is. right after my divorce started, I began to use baking as a past time to get my mind off of him. I play around with cooking from to time to time, but I can't look at a pantry and concoct a cherry port cheesecake. It takes me time and planning to get a dish right.
With Thanksgiving around the corner, the women in my family have called dibs on their culinary tasks of preference. Mom: the turkey, of course. My sister: sides & sweet potato pie. Myself: all remaining desserts.
The other day I was feeling especially agitated all the while needing to practice for Gobble day. I took to my Epicurious app and found a Piloncillo Apple Pie recipe. {Link listed below}
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| not bad for my first latice pie, no? |
- 1/2 pound piloncillo (unrefined brown sugar; also called panela)
- 3/4 cup water
- 4 (1-inch-wide) strips orange zest
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 2 1/2 pound medium apples
- 3 tablespoons all-purpose flour
- Pastry dough (for a double-crust pie)
- 1 tablespoon milk
- 1 teaspoon sugar
Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
Toss apples with flour, then with syrup.
Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
Trim edge, leaving a 1/2-inch overhang, and chill shell.
Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
Bake pie on hot baking sheet 20 minutes.
Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.
Read More http://www.epicurious.com/recipes/food/views/Lattice-Apple-Pie-with-Mexican-Brown-Sugar-350597#ixzz1695tAFNR
Just a few tips...
I used Granny Apple Smith, Golden Delicious, & McIntosh. (stigma aside, the .99 store has a bag of apples for .99 and I used four apples of each variety.
If you're running short on time or have run out of flour, the pre-made dough works as well.
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