Almond Cherry Peach Galette

In the Hudson Valley, the month of August produces the crown jewels of the summer produce. At last, local tomatoes, corn and peaches are ready for picking. At last. It feels like I waited all summer for this event and now it is peach picking time. I am now ready to taste and cook peaches from every orchard in the Hudson Valley. First baking item on the agenda from this August bounty, is a peach galette.

Almond Peach Galette Recipe

Almond Peach Galette recipe

Almond Peach Galette Recipe

Almond Peach Galette Recipe

I love making galettes. There is less pressure making a galette, because simplicity is the appeal. A pie made with a fancy decorative crust is stunning to look at, but I will save those for the holidays. For my day-to-day dessert, galettes fit the bill. There is more fruit to crust ratio in a galette, but it still has a crispy buttery crust to contrast with the tender fruit filling.

For this recipe, I scaled up the preparation a degree to produce a galette with a tender crispy crust with no soggy bottom, and enable the galette to keep its shape. To do this, I chill the galette dough at three different steps. First, I chill the dough right after I make it. Later, I chill the dough after I finish rolling it into a circle. The third and final chill happens after I fill the galette with fruit and shape it. This last step, is not a typical one, nor is it necessary, but it helps the galette keep its shape when baking and creates a flaky crust. Each time the dough is chilled, the gluten in the dough relaxes and the butter stays cold.

Almond Peach Galette Recipe

Almond Peach Galette Recipe

Another upgrade is, I added a layer of almond paste to my traditional fruit galette recipe. The almond paste has two purposes, add extra depth of nutty flavor to the peaches, and create a barrier between the fruit and the dough. This protective layer prevents the fruit juices from soaking the crust and making it soggy. There is nothing worse than a soggy bottom galette or pie.

I thinned the almond paste with dark rum so it will spread easily across the dough. Almonds and rum pair perfectly with the peaches and cherries and makes the peach galette have more depth of flavor. The almond paste does not overwhelm the peaches because the rum balances the flavor with notes of caramel and warmth. Look for almond paste in the baking aisle of your grocery store. If you do not like nuts, or are allergic to them, omit the almond paste and baste a layer of egg wash over the crust before you add the fruit.

Almond Peach Galette Recipe

Almond Peach Galette Recipe

One last upgrade I added is a trick I learned from The Art of Pie, by Kate McDermott. Before placing the fruit filling over the galette dough, drain the fruit juices into a bowl, then reduce the juice in a sauce pan on the stove. Not only does this step lessen the amount of fruit juices, but it concentrates the flavor as well. Each peach galette I made this summer, the peaches had a lot of juice. I never can tell how much fruit juice there will be. This extra step is not necessary, because the cornstarch will thicken up the juices, but it won’t hurt either.

Almond Peach Galette Recipe

Almond Peach Galette Recipe

This summer I learned something new about the different types of peaches. I am a little embarrassed about this discovery, but I always thought the “cling” of cling peaches, is just a name, like a Granny Smith apple. However, I learned “cling” has specific meaning and it’s obvious, duh, and I feel stupid for not realizing this earlier. There are two types of peaches with many variations of each type, cling peaches and free stone peaches.  A cling peach, is a peach with its flesh tightly attached to the pit. The peach clings to the stone. A free stone peach, the peach flesh is not attached to the pit. The peach is free from the stone and easy to cut a peach in half and pull it apart. When I read this, I gave myself a whack on the forehead. Duh! Why did I not realize this before?

Almond Peach Galette Recipe

I always believed when peach flesh sticks to the pit, it means the peach is not completely ripe. Actually, I never heard the name free stone peach until this project. In my defense, it is possible I never ate a free stone peach before, but I would love to find some. Prying the flesh of cling peaches away from their pits is slippery and challenging. I get concerned about cutting my hand with my knife, and/or squish the peaches from gripping them to stay in place.

These additional steps take some time, but they create a delicious peach galette. One that is rich and bright in flavor from the almonds, peaches and cherries, with a crispy all butter crust. Keep these additional steps in your back pocket and use when you wish to up your galette making skills. Time is the unwritten ingredient for this recipe, but it is an important one to make a great crust.

Almond Peach Galette Recipe

Almond Cherry Peach Galette

Prep Time: 3 hours

Cook Time: 45 minutes

Total Time: 3 hours, 45 minutes

Category: Dessert

Cuisine: French

8 servings

Almond Cherry Peach Galette

The rich almond paste and tart cherries compliment the sweet flavor of fresh peaches. Extra steps are taken in this recipe to create a light and flaky all butter crust. The almond paste creates a barrier over the dough so the fruit won’t make it soggy. If you are not a fan of nuts, the galette will still taste delicious without the almond paste.

You can substitute the peaches with any stone fruit, like nectarines, plums or apricots, but keep in mind you will need about 1 1/2 lbs - 2 lbs (1 K k) of fruit. Peaches should be peeled, but nectarines, apricots or plums do not. I love peaches and cherries, but feel free to substitute with some berries if you prefer. The berries will add more liquid to the galette.

When you make this, just make sure you plan ahead. I added up the 3 different times the dough needs to chill in the prep time section. So, most of the prep is unattended. Often, I make the dough the night before to ease up on the time needed the day of baking the galette.

Ingredients

    Pie Dough
  • 1 cup (142 g / 5 oz) all-purpose flour
  • 1/2 cup (66 g / 2 1/4 oz) whole wheat pastry flour
  • 2 TB extra fine sugar (castor sugar)
  • 1 small pinch of Kosher salt
  • 6 TB (86 g / 3 oz) cold unsalted butter
  • 5 TB ice water
    Almond Peach Filling
  • 3.5 oz (101 g) almond paste
  • 2 TB dark rum
  • 12 raw almonds, lightly toasted and finely chopped
  • 1 1/2 - 2 lb (750 g - 1 k) ripe peaches
  • 1/2 cup (110 g) granulated sugar
  • 2 TB corn starch
  • Zest from 1 lemon
  • 1 TB fresh squeezed lemon juice
  • 1/2 tea fresh grated nutmeg (a small pinch if you are using store bought ground nutmeg)
  • 12 -15 (150 g) fresh cherries, pitted and sliced in half
  • 1 egg, beaten
  • Course Sugar
  • 1 TB butter

Instructions

    Make the pie dough
  1. Cut the butter into small cubes. Place in a small bowl and keep in the refrigerator until needed.
  2. In a medium bowl mix the all-purpose flour and the whole wheat pastry flour together with a fork or whisk, until evenly mixed. Add the salt and sugar, and whisk again until evenly combined.
  3. Add the pieces of butter to the flour and toss the butter lightly with your hands to get the butter coated with flour. Mix the butter into the flour with your hands by smushing the butter between your fingertips. You don't want your hands getting too hot and melt the butter, so handle the butter as quickly as possible. Continue mixing the butter until the mixture looks like course meal with irregular pieces of butter throughout.
  4. Add the ice water to the flour. Start with 3 TB of water and mix carefully with your hands without too much action. If the dough is dry add 2 TB of water and barely mix with your hands until it almost comes together.
  5. Dump the dough onto a clean counter and bring the dough together. Shape into a flat disk, cover with plastic wrap and refrigerate for 1 hour or longer. The dough can be made ahead and kept tightly covered in the refrigerator for up to 2 days.
    Almond Peach Filling
  1. Pit the cherries and cut in half, then set aside.
  2. In a small bowl, mix the almond paste with the rum until it becomes a spreadable paste. Add the chopped nuts and mix. Cover with plastic wrap and set aside.
  3. Fill a large pot with water and bring to a boil. Make an ice bath. Fill a large bowl with ice cubes and cold water. Set aside near your pot on the stove.
  4. Score the peaches by lightly cutting an X across the bottom end of each peach. Only cut through the skin and not deep into the flesh. Add the peaches to the big pot of just boiling water and cook for one minute. Remove them from the hot water, then add the peaches to the ice water bath to stop the cooking process and cool. Peel off the skin when they are cool enough to handle. If the peaches are ripe, the skin should easily peel off. Make a cut all around the peach to cut it in half. If you have free stone peaches twist the halves and they should easily come apart. If you have cling peaches, cut another slice around the peaches to divide the peach into 4 sections. Carefully slice your knife into the peach and around the pit until a wedge is free. Repeat for the remaining sections. Be very careful removing the pit from cling peaches. Peeled peaches are very slippery and it is easy for your hands or knife to slip. A paring knife with a thin flexible blade is the best tool.
  5. Slice the peaches into 1/4 inch - 1/2 inch (.5 - 1 cm) wedges, and add them to a large mixing bowl.
  6. Add the sugar, lemon juice, lemon zest and grated nutmeg to the peaches and gently toss to get the sugar thoroughly mixed with the peaches. If you find there is a lot of juice, drain the peach juice from the peaches using a fine mesh strainer set over a bowl to collect the juices. Pour the peach juices in a small sauce pan and turn the heat to medium-high on the stove. Return the peaches to their bowl. Reduce the peach juice by half. Add the cornstarch and reduced juice to the peaches and mix. The reduced liquid will harden but that is all right. It will melt in the oven. Set aside.
    Putting it altogether
  1. Preheat your oven at 400°F one hour before you want to bake your galette. If you have one, place a baking stone or baking steel on the rack in the middle of the oven. If not place a large sheet pan, rim side down on the oven rack. It will act like a baking stone and create a hot surface for the galette crust to get crisp.
  2. Cover a rimmed sheet pan, large enough to hold a 10-inch (25 cm) galette, with parchment paper. Set aside.
  3. Take the galette dough out of the refrigerator and rest it on the counter for 10 minutes. Lightly sprinkle flour over your clean work surface and unwrap your dough. Lightly flour your rolling pin and give your dough a few good whacks with the pin to soften it up. Turn over the dough and repeat. Repeat whacking the dough several turns to help shape the dough in a circle and thin it out.
  4. Roll the dough into a 12 inch (30.5 cm) circle. Start with the pin across the middle of the dough and roll the pin away from you. Return the pin to the middle and roll the pin towards you. Turn your galette dough 1/8th turn and repeat, rolling the dough, starting each time at the middle of the dough and roll once away, then once toward you. Repeat until you have a circle about 12- inches (30.5 cm) across and 1/4-inch (.33 - .5 cm) thick. You should get a nice shaped circle with this method. If the dough needs thinning and shaping, move your pin over to those areas roll the pin in one direction at a time.
  5. Transfer your finished galette dough to your prepared sheet pan. Place your rolling pin across the middle of your pie dough, and drape the top half of the dough over the pin towards you. Lift the pin and place it across the middle of your sheet pan and arrange the galette dough flat on the baking sheet. Cover loosely with plastic wrap and refrigerate for 30 minutes to an hour.
  6. Assemble the galette. Place the baking sheet with the chilled galette dough on your counter. Spread the prepared almond paste across the middle of the galette dough making a circle about 9 inches (23 cm) across. Add the peaches to the galette dough by one of two methods. One- carefully arrange the peach slices in a circle around the dough, beginning 2-3 inches from the edge of the dough. Make and fill a circle with the peach slices. Make sure you overlap the slices because they will separate while baking. Add the pitted cherries into pockets of the peaches any which way you want. Or, two- add the cherries to the bowl with the peaches and dump the fruit in the center of the galette dough. Smooth the peaches out to make a nice mound over the almond paste.
  7. Fold the edge of the dough over the fruit and pleat and pinch the folds together, creating a nice and neat package.
  8. Chill the galette for 30 minutes, loosely covered with plastic wrap. This will help the galette dough keep its shape. Or, bake right away but the galette might open slightly.
  9. Just before baking, baste the folded galette dough with an egg wash, and sprinkle the dough with the course or granulated sugar. Brush away any loose sugar from the galette on the baking sheet. Scatter pieces of the butter over the peaches and sprinkle with some more sugar.
  10. Place the baking sheet with the galette in the oven and bake for 40 - 45 minutes, or until the crust is golden brown and the juices are vigorously bubbling.
  11. Remove the baking sheet with the galette from the oven and set on a cooling rack to cool. Galettes should be set and completely cooled before eating. This can take a couple of hours. When completely cooled, carefully slide the galette onto your serving plate using the parchment paper to help you. If you have any leakage, run a large spatula or knife, under the galette to loosen any stuck sections.
  12. Serve room temperature.
Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/almond-cherry-peach-galette/

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Nectarine and Blueberry Galette

There is nothing like eating a fresh ripe nectarine or any ripe fruit for that matter. Its sweet perfume and the soft give of its’ flesh, informs me that I am holding a delicious and ripe nectarine. I love the warm colors. Each nectarine has a unique and variegated mosaic of rich sunset colors. No two nectarines are the same. The bright perfume and one bite will tell you just how ripe the nectarine is. As the juice drips down my chin and elbow I forego all good manners just to get every drop of its sweet juice. To eat a fresh ripe nectarine, is tasting the fruit at its brightest and sweetest. I am in awe of Mother Earth and her many nourishing gifts.

Nectarine and Blueberry Galette reicpe

Nectarine and Blueberry Galette recipe

Fresh fruit is refreshing and delicious, but sometimes extra preparation and cooking will reward you with a sweeter and more concentrated fruit-filled flavor.  A simple baked fruit tart is an easy and delicious choice for a summer dessert.  One of my favorite baked fruit dessert is a galette. The free form structure of a fruit galette is just my style. I love pie, but I am never satisfied with how mine look. I feel a lot of pressure to present a pristine and detailed pie crust without any flaws. Whenever I try to make a pie, I feel like my fingers just get in the way and I lack the extra-fine motor skills to perform such neat and detailed work. I know practice makes perfect, but the simplicity and informality of a galette appeals to me.

Nectarine and Blueberry Galette reicpe

 

Continue reading “Nectarine and Blueberry Galette”

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Taste of Mexico: Double Coconut Pie

Every celebration deserves a fun dessert, and for Cinco de Mayo I discovered Coconut Pie. This pie is from the Yucatecan region of Mexico with a nutty crust and a creamy fresh coconut filling. This is not a custard pie, more like a giant nutty coconut macaroon. Coconut pie has a nice balance of sweet, nutty and light caramel flavors with crumbly and chewy textures.

This recipe originated from Rick Bayless, Yucatecan-Style Fresh Coconut Pie, in Rick Bayless’s Mexican Kitchen. My intention was to make his coconut pie recipe as directed with fresh coconut, then adapt it. Unfortunately, my first pie did not work out as I planned, and left me with more unanswered questions than not.

Double coconut pie recipe

 

The truth is, after cracking open my coconut, the shell had moldy looking spots on the inside. This unappetizing vision shattered my tropical dream and forced me to consider if the coconut was going bad. So, instead of reveling in fresh coconut perfume and fantasizing about sunny Mexican beaches, I scoured the world wide web. Google, “Do coconuts go bad?” The unanimous answer is, yes. Normally I am up for any culinary adventure, but this experience left me feeling there was too much work involved for something with a high chance of not working out.

Double coconut pie recipe

Double coconut pie recipe

Nowadays, coconut products are widely available in all stores. Purchased coconut water and dried shredded coconut may not be fresh, but they have their merits. The biggest merit being, I could confidently buy them seeing the expiration date in clear view. But more importantly, buying the coconut water, coconut flour, and shredded coconut made it easier to make this delicious pie.

About Double Coconut Pie

Traditionally, Pay de Coco, Estilo Yucateco has an almond and breadcrumb crust and filled with grated fresh coconut, slivered almonds and condensed milk. Rick Bayless altered the traditional coconut pie recipe by replacing the condensed milk with a reduction of fresh coconut water and heavy cream. He essentially made a condensed milk, but with extra coconut flavor.

I liked his idea of using coconut water, but because I planned to buy it, I needed to figure out how much to use. Based on the amount of coconut water that dribbled out of my expired coconut, I estimated a 1/2 cup of coconut water. You could add more, 3/4 cup, but keep in mind the time needed to reduce the cream will take longer.

Double coconut pie recipe

Gluten Free Double Coconut Pie

As much as I wanted to make a traditional Mexican dessert, the original crust seemed dry.  Additionally, I wanted to make a gluten-free pie. Alice Medrich has a delicious gluten-free pie crust recipe in Flavor Flours, using coconut flour and shredded coconut. I believed if I adapted her recipe and substituted it for the traditional one, the integrity of the Yucatecan pie would still be intact. Also, this gluten-free coconut pie crust adds extra cookie-like texture and doubles the coconut flavor. I included ground almonds in the crust with the shredded coconut to keep the warm nutty flavor of the traditional coconut pie recipe.

Double coconut pie recipe

Double coconut pie recipe

Double coconut pie recipe

Poblano Chili Cream Sauce with Grilled Chicken recipe

Hungry for more Mexican Food? Try Poblano Chili Cream Sauce with Grilled Chicken

With my recipe adjustments, I made coconut pie easier to make, yet maintain the appeal of the original recipe. By using store-bought products I cut down on the time commitment, and the risk of buying a bad coconut. If I ever live in a tropical environment, I will certainly make it with fresh coconut. Until then, my tropical daydreams will continue while enjoying coconut pie. Not only is this a great dessert to celebrate Cinco de Mayo, it will be well received any time of the year.

Double coconut pie recipe

 

Taste of Mexico: Double Coconut Pie

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 10 minutes

Category: Dessert

Cuisine: Mexican American

8 servings

Taste of Mexico: Double Coconut Pie

This is a luscious pie and a great combination of a coconut and almond crust with a creamy coconut filling. A double coconut treat. It is not too sweet and had wonderful coconut flavor. The original recipe is made with fresh coconut, but I adapted it to be easier to make. Feel free to make this with fresh coconut if you wish.

Best served warm and with a dollop of creme fraiche or ever so slightly sweetened whipped cream. Also, delicious drizzled with melted dark chocolate.

You will need a 9 inch / 23 cm tart pan with a removable bottom.

The pie recipe is adapted from Rick Bayless's Mexican Kitchen by Rick Bayless. The pie crust recipe is adapted from Flavor Flours by Alice Medrich.

Ingredients

  • Pie Crust:
  • 1 cup / 122 g almond slivers
  • 1/2 cup / 112 g granulated sugar
  • 1/2 cup / 40 g coconut flour
  • 1/2 cup plus 1 Tb/ 50 g unsweetened dried shredded coconut
  • 1/4 tsp baking powder
  • 1/2 tsp Kosher salt
  • 6 Tbs / 85 g unsalted butter - very soft
  • 1 large egg white
    Coconut Filling
  • 1/2 cup / 125 ml coconut water
  • 1 cup / 250 ml heavy cream
  • 2/3 cup / 147 g granulated sugar
  • 2 1/2 cup grated dried coconut - flaky coconut 1 1/4 cup / 94 g, and shredded coconut 1 1/4 cup / 105 g - plus more flaky coconut for garnish
  • 3 large egg yolks
  • 1 tsp vanilla

Instructions

    Pie Crust
  1. Preheat the oven for 325F / 160C / Gas Mark 3. Place the almonds on a sheet pan and toast in the oven until lightly golden, about 7-10 minutes. Halfway through the toasting, stir the almonds and turn the sheet pan from front to back.
  2. Once toasted, measure 1/2 cup / 61 grams of the almonds and set aside for the pie filling.
  3. Put the remaining almonds and the sugar in a food processor and pulse until the almonds have a fine texture.
  4. In a medium size bowl, mix the almond-sugar, coconut flour, shredded coconut, baking powder, salt, softened butter and egg white until well combined. Your clean hands will do the best job of getting everything all mixed through.
  5. Press the coconut / almond mixture evenly across the bottom and up the sides of a tart pan. The sides should be thicker than the bottom of the pan.
  6. Place the pan on a sheet pan and bake in the oven for 12 minutes, or just starting to turn golden at the edge. Remove the crust from the oven and set aside.
    Pie Filling
  1. Raise the oven temperature to 350F / 175 C/ Gas Mark 4
  2. While the crust is baking, simmer the coconut water, heavy cream and granulated sugar in a saucepan over medium-high heat. Reduce the liquid to 1 cup / 250 ml. It could take from 15-20 minutes from the time the cream reaches a good simmer. The cream will become thicker and lightly golden. And bubbles will be larger and less foamy. I measure it in a heat proof liquid measure just to make sure.
  3. Add the reduced cream to a mixing bowl, then add the reserved slivered almonds, shredded and flaky coconut, egg yolks, and vanilla. Stir until well combined and spoon into the pie crust. Make sure the filling is up against the sides. Place the pie on a sheet pan then bake in the middle rack in the oven for 30 - 35 minutes until lightly golden. Check the pie half way through and make sure the crust is not browning too much. Cover the edge with foil if needed
  4. While the pie is baking, scatter a couple of handfuls of flaky coconut on a sheet pan and toast in the oven with the pie, until it is just beginning to brown in the oven. Watch the coconut carefully so it does not get too dark and burn. About 4-5 minutes. Slide the toasted coconut on a plate to cool. Set aside.
  5. Once finished, cool the pie on a wire rack for 10 minutes then slip off the rim of the tart pan by placing the tart on top of a secure glass, and easily slide the side rim down. This will help prevent the crust from sticking.
  6. The pie slices easier when it is cool or cold, but tastes best warm. If you wish, completely cool the pie or chill it, then slice the pie into serving pieces and warm in the oven.
  7. Garnish with toasted coconut flakes and creme fraiche.
Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/taste-mexico-double-coconut-pie/

 

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Swedish Apple Pie and Stuart’s Fruit Farm

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Stuart’s Fruit Farm

There is no denying it, the heat is turned on and the leaves are turning and dropping. Summer is over. Fall has established itself and cast a deciduous mosaic of red, orange, yellow, brown, and green leaves gleaming across the hillsides.  Along with the change of season, the tempo has picked up. The quiet and relaxed pace of summer is replaced with back to business with intense purpose. No more half days on Fridays.

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Stuarts Fruit Farm
Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Stuarts Fruit Farm
Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Retired Pumpkin Express, Stuarts Fruit Farm

Despite the hurried tempo, cooler temperatures, and reminder that winter is not too far away, I love fall. It is a great time to play outside, hiking, gardening, sightseeing and foraging the last of the season’s bounty. Even though the growing season is ending, there continues to be an ample selection of vegetables and fruits to buy at the market before everything dies down for the winter. Fall belongs to apples, winter squash, pears, persimmons, cauliflower, brussels sprouts, sweet potatoes, and so much more.

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Young Apple Trees, Stuarts Fruit Farm

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Dropped Apples, Stuarts Fruit Farm

I visited a local apple orchard, Stuart’s Fruit Farm, on Columbus Day. It was heartwarming to see many couples, families, or just friends walking around the orchard picking apples, enjoying a crisp and sunny fall day. Children’s laughter and the excited child pitch, “I got one!” echoed across the orchard. Glee, family love, activity, and the sweet aroma of fermenting apples with trampled grass enveloped me as I walked about. I saw in the faces of the playing children the reflection of my own children as preschoolers, running and climbing around the same trees.  When you are surrounded by your history, it is easy to see how simultaneously time stands still and moves forward.

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Stuarts Fruit Farm
Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Stuarts Fruit Farm
Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Stuarts Fruit Farm

I am grateful that Stuarts Fruit Farm is still here. A lot of apple orchards sold off their land to developers in the late 1980’s and 1990’s. The land is very valuable and farming work is difficult to make profitable. Stuart’s Fruit Farm recently received grants and secured a conservation easement from The Westchester Land Trust. These combined efforts will protect the farm land from development and allow the Stuart Family to own the land and continue to farm there. Stuarts has been an operating family farm since 1828, and is the “oldest working family farm in Westchester County,” (LoHud July 11, 2016).

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Cortland Apples, Stuarts Fruit Farm Somers NY

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.

I went to Stuarts with two purposes, take photographs of the apple orchard and buy apples. I feel so fortunate to be able to drive 6 minutes and step out on farm land. It is so close to home, I could ride my bike, or walk to the farm if I was so inspired. I love being able to go out in my neighborhood buy fruit and vegetables grown on the very same land. It is amazing to me that I live in a suburban NYC metropolitan area and have an apple orchard in my neighborhood. The additional bonus is it is not the only family farm in the Somers/Yorktown area.

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time. Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time. Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.

I returned home with a memory card full of images, a bag full of apples, and a desire to make apple pie. Being that it was late in the afternoon, I did not have enough time to prepare a pie crust, so I decided on one of my best and easiest dessert recipes I have, Swedish Apple Pie. It is the perfect recipe for any last-minute impulse bake or invitation to dine. Swedish Apple Pie is more like a cake in texture, but because apples are the main ingredient, it satisfies like a pie.

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Sliced apples with cinnamon sugar
Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Mixed batter for Swedish Apple Pie
Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Assembled Pie

I first discovered this dessert staying at the home of a college friend. Her mom gave me the recipe and I have made Swedish Apple Pie for over 30 years. All you have to do is peel and slice apples, mix together flour, sugar, egg, and butter, then pour the batter over the apples and bake. It is that easy. People who say they cannot bake, can make this dessert. You mix it by hand, and you do not need special equipment, just a pie pan. If you don’t own a pie pan, just buy the aluminum pans available at the grocery store. The pie will taste just as delicious. You can make this recipe with confidence knowing it is a delicious and easy dessert that all will love.

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.
Swedish Apple pie

Swedish Apple Pie is a delicious dessert and so easy to prepare. Even the non-baker can make it. Swedish Apple Pie is more like a cake with big apple flavor, because the main ingredient is apples. It is the perfect dessert to make whenever you are asked to bring dessert but are short on time.

Swedish Apple Pie is a family favorite dessert that I can practically make in my sleep. It is so well-loved in my family, one of my sons asked to have it as his “Birthday Cake.” Making Swedish Apple Pie will not interrupt your play time during this gorgeous fall season. You can spend the day outside and have time leftover to bake Swedish Apple Pie. Fill your home with the aromas of baking apples and cinnamon and a reminder of a beautiful fall day well spent.

Best Apples to use for baking pie: Serious Eats recommends Braeburn   and Golden Delicious apples for making pie.

I have also had good results with Granny Smith and Cortland. You want to use a crisp and drier apple, one that will not turn into applesauce when baked.

Swedish Apple Pie

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

6-8 servings

Swedish Apple Pie

Swedish Apple Pie is an easy dessert recipe that anyone can make. It is more cake like in structure, and assembles without a lot of fuss. All you need to remember is "1": 1 cup flour, 1 cup sugar, 1 stick of butter, 1 egg. It is that easy. Swedish Apple Pie is a delicious dessert and a family favorite. Great for any occasion.

It is easy to add additions to the apples or batter. Chopped nuts like walnuts or pecans can be added to the batter. Dried cranberries or other dried fruits are nice with the apples. I like to add lemon zest or lemon juice to the crust batter, it really brightens it up. You just do not want to add anything that will bring in more moisture.

Ingredients

  • 5-6 apples, Granny Smith, or other crisp and not too sweet apple *see notes
  • 1-2 Tb granulated sugar
  • 1-2 tea ground cinnamon
  • 1 cup (4 oz/ 117 g) all-purpose flour
  • 1 cup (7 5/8 oz/ 218 g) granulated sugar
  • 1 stick, (1/2 cup/ 4 oz/ 113 g) butter
  • 1 egg
  • Zest of one lemon, or juice of half a lemon (optional)
  • Heaping 1/4 tea of freshly grated nutmeg. If you own ground nutmeg, just use a level 1/4 tea (optional)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Use a 9-inch pie pan (Pyrex or metal pans are preferred)
  3. Melt the butter set aside to cool.
  4. Peel, core and slice each apple and put into pie pan. Slice the apples no bigger than 1/2 inch across the bottom of each slice. The size of your pan and the size of your apples will depend on how many apples you will need. If you have a regular 9-inch pie pan start with 5 apples. You want the apples to fill the inside of the pie pan and have a slightly rounded top. Add more apples if it looks flat and you see bare spots. Optional - squeeze the juice of 1/2 a lemon. Toss to mix.
  5. In a small bowl mix the 1-2 Tb of sugar with the cinnamon. The amount of sugar depends on the type of apple you are using. If you are using Granny Smith Apples you should use the full amount of sugar because they are not that sweet. All other apples are sweeter and might require using less sugar.
  6. Sprinkle the sugar cinnamon mixture over the top of the apples in a nice even layer.
  7. In medium size bowl, mix together the flour, sugar, ground nutmeg, and lemon zest until just combined. Add the cooled melted butter and egg, then stir until the batter is thoroughly mixed. Make sure you scrape down the sides and across the bottom of the bowl to mix in all the flour.
  8. Spoon the batter over the apples starting at the center and working your way around the pan. The batter will be thick but still fluid, and will slightly ease over the apples and into holes. Try to evenly spread the batter in an even layer all around the apples, then spread it into any holes. The batter should read as one smooth top.
  9. Put the pie pan on a sheet pan and place in the oven. Bake, checking to see if it is done beginning at the 45-minute mark. The cooking time will vary depending on the number of apples you have. For me, it has consistently baked at least an hour and often a little longer. The pie is done when the crust is golden brown all across the top, and none of the crust looks uncooked. You will get some crispy crust along the edges and a cake-like middle, not mushy, or too moist.
  10. When it is done baking, take the pie out of the oven and let it completely cool to room temperature before serving.
  11. Serve with vanilla ice cream or creme anglais. Caramel sauce is a delicious addition with the ice cream.

Notes

When testing this recipe I used Cortland Apples. Over the years I have used many different types of apples, but the best ones are apples that are well suited to baking. Some good examples are, Granny Smith, Golden Delicious, and Cortland apples. You want very crisp apples that are not too sweet. You can even use more than one type of apple. McIntosh apples and Red Delicious apples do not work well because they are a softer apple and your pie will become apple sauce.

Recipe Management Powered by Zip Recipes Plugin
http://www.lemonthymeandginger.com/swedish-apple-pie/

 

 

© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.