Showing posts with label Easy Baking. Show all posts
Showing posts with label Easy Baking. Show all posts

Wednesday, August 31, 2016

Apple Pie Pops

Happy Pi Day!!! It's an even more precise Pi Day today since it's 3/14/16 (if you round up pi, you get 3.1416 :D). So of course, I have a pie recipe for you today: Apple Pi(e) Pops.

These apple pie pops are great on the go and for sharing, like on a picnic. They're the perfect little bites of sweetness for when you're craving pie, but don't want a whole slice. I actually really like to have a greater pie crust to filling ratio, so if that's your preference, this is the dessert for you. Plus they're just really cute and festive.

And just FYI, the leftover filling is perfect for mixing into plain oatmeal, like the instant packets of apple cinnamon oatmeal, but better because it's made from fresh apples! I've definitely made just the filling before to make apple cinnamon oatmeal :).

Apple Pie Pops
adapted from Sweet Little Details and Cooking with Chopin

Pie Crust
1 1/3 cup flour
1/2 tsp salt
1 tbsp sugar
1 stick (8 tbsp) cold butter
1 egg, beaten
cold water
sugar for dusting

Apple Pie Filling
2 apples, diced very fine
1/2 cup sugar
1 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp cornstarch
1 tbsp water

For the pie crust: Mix the flour, salt, and sugar in a large mixing bowl. Cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea sized lumps. Form a well in the center of the mixture. Add the beaten egg. Gently knead the pie dough, but don't overwork it! It should clump up when you squeeze it, but still be crumbly.

Gather the dough in a ball and wrap in plastic wrap. Refrigerate for 30 minutes and let it rest. Once chilled, let sit at room temperature for about 10 minutes. Roll it out between 2 sheets of plastic wrap until about 1/16-1/8" thick.

For the filling: Place the diced apples, sugar, lemon juice, cinnamon, and nutmeg in a medium saucepan. Cook over medium-high heat until boiling, and let cook for 2 minutes. In a small bowl, mix the water and cornstarch. Add the mixture to the saucepan and cook the filling until thickened, 5-10 minutes. Set aside for now.

For the assembly: Preheat oven to 375°F. Line baking sheets with parchment paper. Cut small rounds from the pie dough with a round cookie cutter and place on baking sheet. Place lollipop stick in the center of each round.

Spoon some pie filling on top. Wet around the edge of the round with water. Place another pie crust round on top. Press down on the edges to seal, then crimp with a fork. Use a knife to cut out pi on top, or just lines for venting. Repeat with rest of dough. Sprinkle the tops of each with sugar. Bake for 15-20 minutes, until golden.

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Sunday, August 28, 2016

Pourable Pizza – The Great Liquid Dough Experiment

I once made a mini-pizza using a crumpet. No, I’m not starting a limerick.  Anyway, I toasted it nice and crisp, topped it with sauce and cheese, and it really was not bad. So I thought, what if this was much thinner, and made from the same ingredients as pizza dough? After a few tests, this pourable pizza was born.

Besides being kind of fun to make, this method features a few nice perks. There’s no kneading required, nor do you have to roll/stretch/spin your dough into shape. While thick crust pizza is relative easy to form at home, few can pull off stretching the dough really thin, so this is a very easy way to achieve that.

Also, the great challenge with homemade pizza is the under-cooked crust bottom, and this method allows for that crispy, near-charred bottom you usually only get from a pizza oven. Once topped, I like to finish under the broiler, but a 500 F. oven will also do the job nicely.

Please note, I’m not trying to replace the classic method with this drippy dough, but rather offer a possibly easier-in-some-ways alternative for your next pizza night. And yes, this does work for making thicker crusts. I hope you give this a try soon. Enjoy!

Ingredients for 4 eight-inch pizzas:
3 cups (14 ounces by weight) *flour
2 cups warm water (105-110 F)
1 package dry active yeast (2 1/4 teaspoons)
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 tablespoon olive oil 

Note: Like I said in the video, use a whisk attachment, not a dough hook! You can also simply whisk this by hand for 5 minutes. 

* I used something called double-zero flour or “00” flour, which is an Italian flour used for pasta and pizza making. It is very finely milled, and lovely to work with. If you can’t get or find, just use all-purpose.
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