Apple-Brown Sugar Pie

One of my favorite columns in all of my food magazines is the “RSVP” section in Bon Appétit. Readers write in to request recipes for amazing restaurant dishes. This recipe is from that column. 🙂

I thought that it was incredible that the apple pie I made last Thanksgiving had over four pounds of apples in the filling. This pie also had four pounds of apples- and they were roasted before filling the crust- packing in even more flavor. Delicious!!

This recipe was adapted from Macrina Bakery in Seattle, via Bon Appétit. I used the recipe for an all-butter crust from my Perfect Apple Pie, used a combination of apples, and made a braided lattice-top crust sprinkled with turbinado sugar. I also covered the pie with a foil dome while baking to prevent over-browning.

Yield: 8 Servings

For the Crust:

• 2 1/2 cups (315 grams) flour
• 1 T (15 grams) granulated sugar
• 1 tsp coarse salt
• 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
• 1 egg, lightly beaten, optional
• coarse or raw sugar for sprinkling, optional

For the Filling and Assembly:

• 2 pounds Granny Smith apples, peeled, sliced into ½-inch wedges
• 2 pounds Jazz apples, peeled, sliced into ½-inch wedges
• 1 cup granulated sugar
• ¼ cup plus 1 heaping tablespoon all-purpose flour, plus more
• ½ cup (1 stick) unsalted butter, cut into pieces, room temperature
• ½ cup (packed) light brown sugar
• 1 teaspoon ground cinnamon
• 1 large egg, beaten to blend
• 2 T turbinado sugar, for sprinkling

To Serve:

• Lightly sweetened crème fraîche, whipped cream, or vanilla ice cream, for serving, optional

Make the Crust:

1. Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
2. In a large, very wide bowl, whisk together the flour, sugar and salt.
3. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. (If the butter becomes slightly warm, re-refrigerate until very cold.)
4. Sprinkle the butter cubes over the flour and begin working them in with a pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly.
5. When all of the butter pieces are the size of tiny peas — this won’t take long — stop- even if it looks uneven.
6. Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together.
7. Add an additional 1/4 cup (60 ml) of cold water to bring it together, one tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and use your hands to gather the damp clumps together into one mound, kneading them gently together.
8. Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk.
9. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out. (I make my dough a day in advance.)
10. Once the dough is chilled and ready to go, roll out the first half on a well-floured counter into a 14-inch circle and transfer it to 9-inch standard (not deep-dish) pie plate.
11. With scissors or kitchen shears, trim overhang to one inch all around. Refrigerate dish and dough until needed.
12. For a regular pie lid, roll out the second dough half into the same sized circle, transfer it to a large parchment-lined baking sheet and chill this as well until needed. For a lattice or woven pie lid, you can use the same sized circle, or you can just roll it into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Transfer it to a parchment-lined baking sheet and chill this as well until needed. (I made a braided lattice top.)

Do ahead: Dough will keep in the refrigerator for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

Make the Filling And Assemble:

1. Preheat oven to 350°, preferably on convection.
2. Toss apples, 1 cup granulated sugar, and ¼ cup flour in a large bowl. Divide between 2 rimmed baking sheets; bake, rotating baking sheets once, until apples are just tender, 25–30 minutes.
3. Let the apples cool, then transfer apples and accumulated juices to a large bowl.
4. Add butter, brown sugar, cinnamon, and 1 heaping tablespoon of flour; toss to combine. Chill at least 1 hour.
5. Scrape apples into prepared pie crust and place dough over top; trim, leaving 1″ overhang. (I made a lattice top.)
6. Fold edge of top crust under bottom crust, press together to seal, and crimp. If using a full pie crust top, cut 8 slits in top to vent.
7. Brush top crust with egg, and sprinkle with 2 tablespoons of turbinado sugar.
8. Chill pie in freezer until crust is firm, about 30 minutes.
9. Preheat oven to 400°. Place pie on a parchment-lined rimmed baking sheet, cover the edge with a pie shield and cover entire pie with a foil dome (see note); bake 30 minutes (crust should be slightly golden).
10. Reduce oven temperature to 350° and continue baking until juices are bubbling and crust is deep golden brown, 50–70 minutes. (I kept the edge covered but removed the foil dome the last 15 minutes of baking.)
11. Transfer to a wire rack; let cool at least 4 hours before slicing. Serve with crème fraîche, whipped cream or ice cream, as desired.

Note: If your pie is browning too fast, take a large square of foil, mold it over the back of a large bowl into a convex dome, then use that to cover the pie in the oven for the remaining baking time so it doesn’t brown much further.

Do Ahead: Roasted apples can be made 1 day ahead; keep chilled. Pie can be made 1 day ahead and stored at room temperature.

Cornmeal Summer Berry Muffins with Streusel Topping

The first time I made these muffins I made several modifications to the recipe. I used buttermilk (with additional baking soda as well), some whole wheat flour, and lemon extract in the streusel topping; I also made 12 muffins instead of 10 (per the recipe) and the tops were still overflowing. They were not very good- edible, but just okay. I was really disappointed because they are described as the favorite muffin in a bakery cookbook that I really like.

After going blackberry and raspberry picking with my family, I decided to try to make them again. I usually say that streusel makes everything better, but in this case following the bakery recipe made everything better! 🙂 The beautiful fresh berries were a bonus too. I did use 1 percent milk, vanilla instead of almond extract in the streusel, and I made 16 muffins instead of 10 (per the recipe). I didn’t even substitute any whole wheat flour- very hard for me not to do…. They were DELICIOUS! Perfect size too. This recipe was adapted from More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery by Leslie Mackie with Lisa Gordanier. Corn flour could be used in the place of cornmeal, if available.

For the Streusel Topping:

• 1/3 cup all-purpose flour
• 2 T medium-ground cornmeal
• 1/4 cup sugar
• 2 T chilled unsalted butter, cut into 1/4 -inch pieces
• 1/8 tsp vanilla extract or almond extract

For the Batter:

• 1 3/4 cups all-purpose flour
• 1/2 cup plus 2 T medium-ground cornmeal
• 1/4 cup plus 3 T granulated sugar
• 1/2 cup packed light brown sugar
• 1 T baking powder
• 3/4 tsp kosher salt
• 1 1/2 tsp lemon zest (from about 1 large lemon)
• 3 large eggs
• 1 cup plus 2 T whole milk (1 percent is okay too)
• 1 1/2 tsp vanilla extract
•  1 1/2 cups assorted fresh berries halved (I used blackberries & raspberries)
• 6 T (3/4 stick) unsalted butter, melted

1. Position a rack in the  center of the oven and preheat to 350 degrees. (I use a convection oven.) Grease 16 muffin cups with canola oil or cooking spray. Line with paper liners, if desired. Set aside.
2. To make the streusel topping, combine the flours and sugar in a medium bowl. Cut the butter into the flour mixture with a fork or pastry cutter until the mixture has a coarse, crumbly texture. Add the vanilla or almond extract and mix for another 30 seconds. Set aside.
3. To make the batter, sift together the flours, granulated and brown sugars, baking powder, and salt in a medium bowl. Add the lemon zest and mix well.
4. Whisk together the eggs, milk, and vanilla in a separate medium bowl.
5. Working quickly and gently with a rubber spatula (overmixing can result in tough muffins), fold the egg mixture into the dry ingredients in 3 additions. With the last addition, add the berries.
6. Add the melted butter by pouring it in a stream, creating a circle on the top of the batter. Continue to fold gently until the butter is just incorporated. (Some of the dry ingredients may not be fully absorbed.)
7. Let the batter sit for 4-5 minutes before dividing; it will thicken up and be easier to scoop.
8. Divide the batter among 16 muffin cups. Sprinkle each muffin generously with streusel topping.
9. Bake for 18 minutes (on convection), or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Note: These are best eaten the day they are made, but they can also be wrapped securely and kept in the freezer for up to 2 weeks. To serve, thaw them and reheat in a 325 degree oven for about 8 minutes.

Easter Carrot Cake

Carrot cake is the perfect Easter dessert. This cake is super moist and the icing is particularly FANTASTIC. Fresh lemon juice in the icing and the sprinkle of orange zest between the cake layers adds brightness. This recipe is from More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery by Leslie Mackie with Lisa Gordanier. I didn’t make the baked shredded carrot and edible flower garnish- it undoubtedly would have made the cake prettier- but mine tasted just as good!

For the Batter:

• 3/4 cup walnut halves and pieces, toasted and finely chopped
• 2 1/4 cups packed grated carrots (5 to 6 medium), divided
• 2 1/4 cup unbleached all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp  baking soda
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/8 tsp ground cloves
• 3/4 cup canola oil
• 1 3/4 cups plus 2 T granulated sugar, divided
• 3 large eggs
• 1/2 cup applesauce (preferably organic)
• 1 T orange zest (from 1 orange)
• 3 or 4 edible flowers, for garnish (optional)

For the Frosting:

• 1 pound (2 cups) cream cheese, at room temperature (I used light cream cheese)
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 3/4 cups confectioners’ sugar
• 1 tsp freshly squeezed lemon juice

Yield: Makes One 9-inch Cake

1. Position a rack in the center of the oven and preheat to 325 degrees. Lightly grease two 9-inch round cake pans with canola oil. Cut out two 8-inch parchment paper square and place them on the bottom of the pans to prevent the cakes from sticking. Line a wire cooling rack and a baking sheet with parchment paper. Set aside.
2. To make the batter, toss the walnuts with 2 cups of the grated carrots in a large bowl. Set aside.
3. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, mix the canola oil, 1 3/4 cups of the granulated sugar, eggs, and applesauce. Start on low speed and increase to medium for a total of 3 to 5 minutes, until the mixture is lighter in texture and slightly lighter in color. Scrape down the bowl with a rubber spatula to fully incorporate the ingredients. With the mixer on low speed, add the flour mixture and incorporate it fairly quickly (about 20 seconds), then scrape down the bowl again. Remove the bowl from the mixer and use the rubber spatula to fold in the carrot mixture.
5. Divide the batter between the 2 prepared pans; they will be about one-third full. Using an offset spatula, smooth and level the batter for even baking. Bake for 35 to 40 minutes, or until the cakes are deep golden brown and a skewer inserted into the center comes out clean. Cool the cakes in the pans for 20 minutes. Run a knife around the sides of the pans and invert the cakes onto the prepared rack. Carefully remove the paper and cool completely.
6. Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter for 5 minutes on medium speed to throughly smooth an aerate the frosting. Sift the confectioners’ sugar into a medium bowl and gradually add it to the cream cheese mixture. Add the lemon juice and mix for another 2 minutes, until the frosting is smooth and light. Hold it at room temperature until ready to use. (If it seems too warm and loose to hold its shape, refrigerate it, checking every 5 minutes and mixing with a rubber spatula until it looks spreadable.)
7. To make the garnish: (optional) Spread the remaining 1/4 cup carrots on the prepared baking sheet in a single layer. Bake for 3 minutes to slightly dry them out, then toss with the remaining 2 T granulated sugar. Bake for another 8 to 10 minutes, until the carrots are crisp but not browned. (As they cool they will crisp up more.) Set aside to cool.
8. To assemble: Trim the top of the cakes with a serrated knife, leveling the domed tops. (Because my cakes were fairly flat, I just put the tops face to face in the middle of the cake.) Place one cake cut side up on a plate or cardboard cake round. Place 1 1/2 cup of frosting in the center of the cake and spread evenly, leaving a 1-inch unfrosted border around the edge; the frosting will be about 3/8 inch thick. Sprinkle the orange zest over the frosting. Set the other cake on top and level by gently pressing down on it with the bottom of an empty cake pan.
9. Cover the entire cake with a tin layer of frosting about 1/8 inch thick. This is the crumb coat, so the cake will still be visible through the frosting. Refrigerate the cake for 20 minutes to firm it up, holding the remaining frosting at room temperature.
10. For the final coat of frosting: First cover the sides of the cake; the frosting should be evenly distributed on the offset spatula so that you can coat the sides (top to bottom) all at once. Then frost the top, placing a dollop of frosting in the center and smoothing it out, squaring up the edges. Garnish by placing a 4-inch ring of baked carrots in the center of the cake and fill with the edible flowers. (optional)
11. You can store the baked cakes, unfrosted and well wrapped, int he freezer for up to 2 weeks. The frosted cake can be refrigerated for up to 4 days. Bring it to room temperature (about 2 hours) before serving. (I prefer it slightly cold!)

Apple Cinnamon Pull-Aparts

This was too big of an undertaking to make for Easter breakfast. I thought I was a few steps ahead by making the brioche dough the day before – this sweet bread was ready to eat by Easter afternoon! It smelled GREAT, and looked beautiful. The recipe does make 2 cakes, and instructions for advance preparation which would have been a much better plan! (next time….) It was worth the wait- no complaints from the family. This recipe is from More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery by Leslie Mackie with Lisa Gordanier. We ate it with our hard-boiled Easter eggs and fresh fruit.

For the Baked Apples:

• 3 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
• 1/4 cup sugar
• 1 T unbleached all-purpose flour
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2 T unsalted butter

For the Cinnamon Sugar:

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp pure vanilla extract

1 recipe Sweet Brioche Dough

1 large egg beaten with 1 tsp water, for egg wash

For the Buttermilk Glaze:

• 2 cups confectioners’ sugar
• 1 tsp pure vanilla extract
• 2-3 T buttermilk

Yield: Makes Two 9-inch cakes

• Position rack in the center of the oven and preheat to 350 degrees. Line a rimmed baking sheet with parchment paper. Lightly grease two round 9-inch cake pans with canola oil (I skipped this step!). Cut out two 10-inch parchment paper circles and place them in the bottom of the pans, creasing the outer edges so that the paper goes up the sides. Next, cut four 2-inch strips, each 15 inches long, and place along he insides of the pans (2 per pan), slightly overlapping, to ensure the pull-aparts don’t stick. Set aside.
• To make the apples, toss them with the sugar, flour, cinnamon, and nutmet in a medium bowl. Spread them on the prepared baking sheet and dot with the butter. Bake for 10 minutes, then toss the apples to redistribute them on the baking pan. Bake for another 5 minutes, until the apples are soft to the touch but still a little firm and their juices have thickened somewhat. Cool for 10 minutes, then chop coarsely and set aside.
• To make the cinnamon sugar, combine the sugars, cinnamon, and vanilla in a medium bowl. Set aside.
• Using a rubber spatula, pull the brioche dough onto a floured work surface. Using a rolling pin, roll the dough out into an evenly thick 7-by-16-inch rectangle; keep the longer side toward you. Spread the apple filling evenly over the dough, going clear to the edges. Sprinkle the cinnamon sugar over the apples, reserving 1/4 cup for garnish.

• Starting with the edge farthest away, begin rolling up the dough toward you. This dough is fairly soft, so be patient as you are rolling. The log will naturally stretch as you are rolling it, which is good. You want it to stretch to a final length of 24 inches. (Do your best to keep the log the same diameter from one end to the other.) When the log is finished, let it rest seam side down for a few minutes.
• Halve the log so you have two 12-inch logs. Then cut each log into seven 1 1/2-inch pieces- they’ll resemble cinnamon rolls. Set 6 pieces on end around the perimeter of one prepared pan (I had 7 pieces), then place the last one in the center. Make sure they are evenly spaced – they will need room to rise. Do the same with the second pan. Lightly brush the egg wash on top, and sprinkle with the reserved cinnamon sugar. Let the dough rise until it’s level with the top of the pan and has expanded to fill it, about 1 1/2 hours.
• About 20 minutes before baking, position a rack in the center of the oven and preheat to 325 degrees.
• Bake the pull-aparts for (28 minutes on convection) 30 to 35 minutes, or until they are golden brown. Cool them in the pan for just 20 minutes (don’t let them cool completely as the sugars will set up and stick). Flip the rolls onto a plate and remove the parchment paper. The place your presentation plate on top of the rolls and flip again, presenting them right side up.
• Make the buttermilk glaze by  sifting the sup gar into a medium bowl. Add the vanilla and buttermilk and whisk to remove any lumps. Stream the glaze over the top of the pull0-aparts in a zigzag pattern. Serve warm.
• Since this recipe makes 2 pans, you can freeze one and have it ready for impromptu company or Sunday brunch with your family: wait until the glaze has hardened, then wrap the entire pull-apart in plastic wrap and freeze for up to 4 weeks. To serve, remove from the freezer and let the pull-aparts thaw at room temperature for 2 hours. Preheat the oven to 325 degrees. Place the pull-aparts on a parchment paper-lined baking sheet and reheat for 10 minutes.

Sweet Brioche Dough

This is the most delicious dough that exists! It develops an even deeper and more complex flavor if made a day in advance– this is fortunate because it needs to be made a day in advance as it needs 3 hours to rise. 🙂 I made it to use for Apple Cinnamon Pull-Aparts. This recipe is from More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery by Leslie Mackie with Lisa Gordanier.

• 1/4 cup luke warm filtered water (about 80 degrees)
• 1/2 cup sugar, divided
• 1 1/2 tsp active dry yeast
• 3/4 cup lukewarm whole milk (about 80 degrees)
• 1 tsp pure vanilla extract
• 2 large eggs
• 3 1/2 cups (1 pound) unbleached all-purpose flour
• 1 tsp kosher salt
• 1/2 cup (1 stick) unsalted butter, at room temperature

Yield: Makes One 9-by-5-inch Loaf

1. Lightly oil a medium bowl with canola oil. Set aside.
2. In the bowl of a stand mixer fitted with the dough hook, combine the water with 2 teaspoons sugar (taken from the 1/2 cup sugar). Sprinkle the yeast over the surface of the water. Mix until the yeast is dissolved, then let the mixture sit for 5 minutes to activate the yeast.
3. Add the milk, vanilla, eggs, flour, and salt. Mix on low speed for 3 minutes to bring the dough together, stopping to scrape down the bowl as needed. Increase to medium speed; pinch off grape-size pieces of butter and drop them one at a time into the dough as it mixes (this should take no more than 2 minutes). Continue mixing for 2 to 3 more minutes (don’t shorten the mixing time!). Now gradually add the remaining sugar (1/2 cup minus the 2 teaspoons) and continue mixing for a final 4 minutes. With floured fingers, pinch a big piece of dough and pull it away from the mass. IT should stretch about 3 inches without tearing- it will feel a bit like a rubber band. If it tears, mix for another 1 to 3 minutes.
4. Using a rubber spatula, transfer the dough from the bowl onto a floured work surface. Form the dough into a ball and place it in the prepared bowl. Cover with plastic wrap and let the dough rise at room temperature until it has doubled in size, 2 1/2 to 3 hours. (I put it in a proofing oven.)
5. Once the dough has risen, you are ready to proceed with any recipe that requires Brioche.
6. If you’re making the dough a day ahead- either for convenience or to develop more complex flavors- simply deflate it after its initial rise, then re-cover with plastic wrap and refrigerate overnight. The next day, pull it out 2 hours before you want to use it, and allow it to come to room temperature. The dough should be doubled in size and feel slightly warm to the tough. This dough is best used by the second day. If you’d like to freeze brioche dough, it’s best to form it into the desired shape, brush it with egg wash, wrap it well, and freeze for up to a week.

Brown Sugar-Oatmeal “Sunshine” Muffins

Our public library has an amazing cookbook collection. It is dangerous for me to have so many recipe resources! When perusing the new cookbooks, I spotted this recipe in More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery by Leslie Mackie with Lisa Gordanier. The authors describe these tasty muffins by saying that their caramel tones from the brown sugar and nice contrast from the fresh raspberries bring a smile to your face and a change in your mood (even on a wet Seattle day). I really wanted to make (and eat) “sunshine” muffins- but because we have had so many hectic mornings lately, I didn’t have the time. Then we had snow and a two-hour delayed school opening- the perfect opportunity to make a special breakfast. These muffins were delicious – on a snowy day in Stony Brook! The recipe makes 8 standard size muffins with large muffin tops, in my opinion too large (the muffins look like mushrooms!). I will make 12-14 muffins next time.

For the Cinnamon-Sugar Topping:

• 2 T granulated sugar
• 2 T light brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg

For the Batter:

• 1 cup packed light brown sugar
• 1 cup unbleached all-purpose flour
• 1/4 cup whole wheat flour
• 1 T baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1/2 cup plus 2 T thick-cut rolled oats, divided
• 3/4 cup buttermilk
• 1 1/2 tsp pure vanilla extract
• 2 large eggs
• 1/4 cup (1/2 stick) unsalted butter, melted and cooled
• 1 heaping cup (about 3/4 pint) fresh raspberries

Yield: Makes 8 standard size muffins

1. Position a rack in the center of the oven and preheat to 335 degrees. Grease the top of a standard-size muffin pan with canola oil so the muffin tops don’t stick and line 8 cups (or 10) with paper liners. Set aside.
2. To make the cinnamon-sugar topping, whisk or rub together with your fingertips the granulated and brown sugars, cinnamon, and nutmeg in a small bowl until thoroughly distributed. Set aside. (There will be a lot extra.)
3. To make the batter, sift together the brown sugar, flours, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Add the 1/2 cup oats and whisk to throughly combine. Whisk together the buttermilk, vanilla, and eggs in a separate medium bowl.
4. Make a well in the center of the dry ingredients, then pour the buttermilk mixture into the center. Working quickly and gently (overmixing can result in tough muffins), fold the dry ingredients into the wet by making just 3 passes with a rubber spatula. Add the melted butter by pouring it in a stream, creating a circle on the top of the batter. Continue to fold until the butter is just incorporated (some of the dry ingredients may not be fully absorbed), then gently fold in the raspberries.
5. Divide the batter among 8 (or 10) muffin cups. (I use an ice cream scoop- it makes this job a breeze.) The batter will be slightly mounded. Top the muffins with the remaining 2 tablespoons oats and a dusting of cinnamon-sugar topping. Bake for 25 to 30 minutes, or until the muffins are golden brown on top and a skewer inserted into the center comes out clean. Cool for about 20 minutes in the pan, then transfer to a wire rack to cool completely.