Dutch cranberry apple pie

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We had perfected the cranberry apple crumble last winter by modifying this recipe, but then I never wrote down our modifications. Last night was our first cranberry apple crumble of the season and we are still puckered from the tartness. Modified version below, to remind ourselves..

For pie shell:

  • 1 uncooked pie shell (frozen pre-made, frozen dough, make it yourself, whatever you want)

For crumble topping:

  • ¾ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ½ teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 tbsp butter, cut into ½-inch pieces
  • 1 tbsp margarine, cut into ½-inch pieces
  • ½ cup untoasted pecans or walnuts

For fruit filling:

  • 3 large or 4 medium Gala and/or Jonah Gold apples, peeled, cored, and thinly sliced (~2 lbs)
  • ½ cup frozen (not thawed) cranberries
  • ½ cup packed light brown sugar
  • 3 tablespoons all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 ½ tablespoons fresh lemon juice

Equipment:

  • 9 ½-inch glass deep-dish pie plate (6-cup capacity)

Make crumble topping: 

Coarsely chop a bit more than ½ cup of walnuts in food processor by pulsing 5 times with Chop function. Set nuts aside in small bowl. Add flour, brown sugar, cinnamon, and salt to food processor – use Stir function. Add in butter with Mix function until large clumps form, then Stir in chopped nuts. Chill until ready to use.

Make fruit filling: 

Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.

Assemble pie: 

Preheat oven to 425°F with rack in lower third.

Transfer fruit filling to pie shell. Loosely cover with foil and bake until apples droop slightly, about 35 minutes.

Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 40-55 minutes more. Cool completely, 2 to 3 hours.

Quiche

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After having my first quiche in Paris about a week ago, I decided to make my own! I read about a dozen recipes before mashing it up and making my own version.. With a ready-to-bake pie shell, the quiche took about 15 minutes to put together, 30 in the oven, then my mouth!

I made two and one is going into the freezer.

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Frosted Dark Chocolate Cupcakes

Cupcake

Dark chocolate cupcakes from recipe, with no changes. I follow Cooks Illustrated almost religiously; they have never done me wrong with a recipe. It’s worth the $35/year subscription.

The batter came out with the consistency of chocolate mousse and I wanted to eat it right then!

Frosted using Wilton Star Tip #1M. I’ve never used the star tip before, but I was inspired by the cupcakes I see at cupcakeries with the huge mound of frosting swirled in the middle. I’m not a fan of too much frosting to cover up the taste of a cupcake, especially considering the quality ingredients that went into this cupcake. The frosting is a faint pale pink because I accidentally dropped a drop magenta food coloring into the frosting.

Leek Potato Soup & Shitake Mushroom Pizza

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The leek potato soup was surprisingly flavorful despite having only 3 base ingredients: leeks, potatoes and vegetable broth.

Changes I made:

  • Used a can of broth in addition to 1 qt
  • Used only ½ c. of buttermilk
  • Generously salt and peppered the soup when in bowl

Shitake mushroom pizza used fresh shitake mushrooms from the Ferry Building Farmer’s Market ($4 for a box), Trader Joe’s pizza dough that I bought a few months ago and had in the freezer, generous amounts of mozzarella because my friend loves cheese, the perfect amount of tomato sauce.