Apple Crumb Crostata

Apple Crostata1

Guys, I have a question:

Why are we generally taught that taking short cuts is a ‘bad thing’?

Think about it. From the time that we’re little kids we’ve been ingrained to believe that if you cut corners, go the easier route and make the work simpler, you’re setting yourself up for failure.

Take the fairy tale, “The Tortoise and the Hare”: The fast, energetic hare challenges the tortoise to a race, confident that because he can move faster, he’ll always win and be better than the tortoise. When the race begins, the hare does indeed begin out in the lead while the tortoise maintains a steady pace. Eventually the hare gets so far ahead that he figures he can just kick back, relax and take a nap and still have enough time to beat the tortoise. While he’s sleeping against a tree, the tortoise passes him by at his slow and steady pace. By the time the hare wakes up from his nap, he discovers that the tortoise has in fact managed to beat him.

Apple Crostata2

Thus, the moral of the story: “Slow and Steady Wins the Race.”

Yeah, um…I kinda think that’s…not true.

In fact, if fables and fairy tales are supposed to be teaching kids valuable morals and lessons and whatnot…The Tortoise and the Hare is actually a load of a crap. Maybe the world was a lot more sunny, bright and idealistic at the time that it was written (though I doubt it). Maybe the ‘good guys’ won more often than the bad guys (again, more doubtful). However, these days I’ve observed that the people who are  ‘faster’and better at winning the ‘races’ of life are the ones who come out on top. It sucks, and a lot of time it’s not even fair, but it’s the way of the world.

Apple Crostata3

I know what I was taught growing up and it wasn’t the moral of “The Tortoise and the Hare”,  even though I admittedly had the book. I learned pretty quick that you needed to try and be the fastest, the best and the most skilled. If you can cut corners and take short cuts to achieve the win, take ’em. The other ‘hares’ around you probably aren’t gonna fall asleep, so don’t count on that to give you the win. Start strong and fast, end strong and fast. That’s the only way you’ll win.

I’m kinda cynical about certain aspects of life, in case you guys couldn’t tell.

Apple Crostata4

I have a point. I’m getting to it now. I CAN in fact make a post about general life philosophy and bridge it to food.

I believe in taking short cuts when it comes to cooking if need be. Yes, even in baking. It can be done. Slow and steady doesn’t always win the race.

Let me tell you a story of my own: I had six Honeycrisp apples sitting in my refrigerator with nothing to do. I wanted to make an apple pie out of them, but I was worried that what I had may not have been enough to make a full pie. Plus, I didn’t feel like making two crusts for a top and bottom layer pie. So I decided to take a short cut. When it comes to pie, the ”short cut” is the crostata.

Apple Crostata5

One big crust gets rolled out, the apples get diced and laid inside, then the edges of the crust are folded up in a rough crimp. The whole thing gets baked off and voila: you got a crostata (the thing you make when you don’t have time or inclination to make a pie).

And doesn’t it look so yummy?

See? I toldya. Slow and steady doesn’t always win the race.

This baby is going to this week’s Fiesta Friday #45, hosted by Angie@TheNoviceGardener and co-hosted this week by  Michelle @Giraffes Can Bake and MB @Bourbon & Brown Sugar. See you guys there!

fiesta-friday-badge-button-i-party

*********************************************

Apple Crumb Crostata

Recipe Courtesy of Claudia Felming via NY Times

Print {Pg 1} {Pg 2}

Ingredients

FOR CRUST

  • 1 1/4 cups all-purpose flour
  • 1 tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 1/3 cup ice cold water, more as needed
  • 1 egg, beaten
  • Raw sugar, for garnish

FOR FILLING

  • 6 to 8 Granny Smith or other tart apples, peeled and cut into 16 slices each (about 6 cups total)
  • 1/4cup brown sugar
  • 1tsp. cornstarch
  • 1/4 tsp. ground cinnamon
  • 1/4tsp. lemon zest
  • 1/4 tsp. vanilla extract

FOR CRUMBLE

  • 1/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted and cooled to room temp.

 

Directions

1. Make the crust: Combine flour, sugar, and salt in a food processor and blend for 5 seconds. Add butter, pulsing, until mixture resembles small peas. Add ice water and continue to pulse until mixture comes together in moist clumps; if mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour or freeze for up to a month.

2. Make the filling: In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.

3. Make the crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch.

4. Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and let sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll the dough into a 14-inch circle. Transfer to baking sheet and chill until firm, about 15 minutes.

5. Remove baking sheet from refrigerator and let soften for 1 to 2 minutes. Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices.

6. Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches. Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg, and sprinkle with raw sugar. Cover exposed fruit with about 1 cup crumble.

7. Bake crostata until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving.

 

Triple Berry Slab Pie

Berry Slab Pie1

When was the last time that you did something that made you really, really, REALLY proud of yourself?

I remember the first time I tied my own shoes when I was a little girl; for a six year old, it was literally one of those moments when it seems like the clouds part and a ray of sunshine shines just on you. I was walking on air from that for days.

I played the lead in an 8th grade musical (“Once on This Island”, in case there are any theater nerds out there like me) and when the sound system suddenly and unexpectedly cut out, I sang my solo song completely accappella. And I nailed it. Got an ovation and everything. That made me feel pretty good.

I made Dean’s List for nearly every semester of my undergrad college years…all while holding down 2-3 jobs (I have no idea how I did this now that it’s over, by the way).

My mom has a specific, rare smile that when she gives me, makes me feel like I can do absolutely anything in the world.

There’s nothing wrong with having those moments of pride; most people spend too much time obsessed with the things that they haven’t done, or are doing wrong. I think we should think more about the things that we’re actually doing right. So why don’t we try to think of the last moment of extreme pride or satisfaction that we had because of something we did. Think of it, then give yourself a pat on the back. Do your own little personal victory dance. Go ahead- you deserve it.

Berry Slab Pie2

These days, most of my moments of pride or self-congratulations come from me doing something new and intimidating in the kitchen, so this exercise is pretty easy for me to do. I was proud the first time I cooked something that came out of a box. I was proud when I first made a yeast bread. I was proud when I first made my grandma’s caramel cake (just WAIT until I share that one with you all, you will die, go to Heaven, then come back to life just to eat it again. No, I’m serious.). Doing new things in the kitchen is such an easy stroke to my ego- there’s no shame in my game about that, either. It’s most likely the reason that I try to do it often.

This is one of those things that I’ve done that just made me feel friggin fantastic about myself, to the point where I felt like I had to share it with you. I’m still giving myself victory dances, high fives, pats on the back and major props for pulling this recipe off, guys. Not just because of how it tastes (which is enough on its own, believe me), it’s also because this is the very first time that I made my own from scratch pie-crust. A very big pie crust at that. As in a 15 x 10 inch double layer pie crust.

Berry Slab Pie3

Pie crust may seem like it’s not that big of a deal to pull off from scratch, but anyone who’s made one before will tell you that it’s actually more complicated than it sounds. Like biscuits, pie dough has to be handled with finesse and care, or there’s a huge potential to ruin it. Which is probably why I’ve avoided it so stubbornly for such a long time. Then I saw this article on Buzzfeed featuring something called ‘slab pie’ that basically changed everything for me.

I had never heard of baking a pie into a sheet pan before, but it seemed (and looked) like a fantastic idea. I mean, just say it out loud will you: Slaaaaaab… Piiiiiie. Doesn’t the sound of it just make you want a huge, thick slab of it all to yourself (pun intended)?

I certainly felt that way. Slab Pie was calling my name. I had to answer. The problem was, I would need a whole LOT of pie crust to pull it off- and I didn’t really feel like buying a whole bunch of store-bought pre-made pie crusts, then trying to roll them all together to make two 15 x 10 inch layers for both top and bottom of the pie. Not when I knew it would be cheaper and more efficient to just try to make them on my own.

I know that by now, you probably want some of this pie. You’re probably thinking about how much of the ingredients you already have at home. If you’ve never made pie crust before, you’re probably wondering if it’s really that difficult to pull off, or that easy to mess up. It’s okay guys. I’ve been in your shoes before. Let me walk you through this.

Berry Slab Pie5

If there’s anything I’ve learned from this experience, it’s that the single most important thing you can do in making  pie crust from scratch is this: freeze your butter.

Let me repeat: freeze… your…butter. Throw it in the freezer overnight. Leave it there until the very moment you’re ready to handle it. Don’t take it out an hour before you want to make the crust to ‘thaw’ or soften. It’s not necessary. All you’ll need to do with it, is use a box grater, then run the ice cold sticks of butter over the large grating grill so that it comes out the other side in solid, curly strands. These strands are going to become your best friends. Why? Because they’re what’s going to keep your pie crust nice and flakey to the point where it will melt in your mouth after it’s done baking, that’s why.. After the butter is grated, the pie crust is pretty simple to put together. If you’re not using a food processor, I would also recommend using a rubber spatula to work the dough together, as hands conduct unnecessary heat into the dough.

Berry Slab Pie6

Guys, this pie came out so good. Really, it did. The making of the pie crust was a little extra labor, but me and my entire family all agree: it was well worth the result. And even though the recipe yields a lot, I still wouldn’t be surprised if you still ran out of it. This is one of those foods that you don’t want to share. You just want to hog it all to yourself to make sure you get as much as possible. Could be why I’ve already made this twice: a triple berry version, as well as an all raspberry version. Both were delicious. Both are all long gone. Guess it’s gonna be time for me to make another one pretty soon, huh? I’m thinking caramel apple. Or maybe strawberry rhubarb. Or how about sour cherry?

I think my favorite part of slab pie is that the recipe makes so much- it’s perfect for a large crows for a barbecue, dinner party, or gathering. So, I’ve decided to bring this over to Fiesta Friday- hope you guys enjoy it. (I told you last week you’d need yoga pants, didn’t I? ;-))

fiesta-friday-badge-button-i-party

**********************************

Triple Berry Slab Pie

Recipe Adapted from Martha Stewart

CLICK HERE FOR PRINTABLE VERSION

Ingredients

For the Crust:

  • 5 cups all-purpose flour, plus more for rolling
  • 1 1/2 teaspoons coarse salt
  • 2 tablespoons sugar
  • 2 cups (4 sticks) cold unsalted butter, cut into small pieces
  • 1 to 1 1/2 cups ice water

For the Filling

  • 6 cups of fresh or frozen berries (I used 2 cups each of blueberries, raspberries, and blackberries)
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice

Directions

1. Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

2. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight) .

3. Preheat oven to 400°. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice.

4. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in berry filling, then lightly brush edges of crust with water.

5. On floured surface, roll out second disk to an 11-by-15-inch rectangle and lay over berry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent

6. Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature

 

 

Enhanced by Zemanta

Apple Cinnamon Scones

Apple Cinnamon Scones 1

Happy Fiesta Friday #16 all you lovely people who came out the party! I’m pleased to bring this humble offering to share: Apple Cinnamon Scones!

I think just about everyone has had a certain interest, like hobby or skill that in a perfect dream world, they would like to use that hobby or skill as a job that they could do for the rest of their lives. I admittedly, have had quite a few of these in my short 24 years on this Earth.

When I was in elementary school, I loved everything that had to do with babies, thus making me believe that I wanted to be an obstetrician- this was after I consulted with my mom and found that there WAS such a thing as a doctor that only handled labor and delivery of babies. Then I found out that I wasn’t the best at science or math- both of which you kinda have to have decent skills into become a doctor. So that was out.

When I was between the ages of 11-13 I was  sure I was gonna be an Egyptologist when I grew up- pretty much an expert on everything that had to do with ancient Egypt. You know those mysterious (and let’s face it, creepy) curators of Egyptian artifact museums you see in the movies? Yeah, I totally used to fantasize about that being me.

Apple Cinnamon Scones 4

When I was in high school, I did some acting in a few plays and musicals and really enjoyed it. I also saw the film adaptation of Webber’s “Phantom of the Opera” (which made me develop a mild obsession with all things PoTO related that lasted far longer than I’m willing to admit to you guys) Thus, I got the idea in my head that maybe my true calling was to become an actress on Broadway, where I would be able to become the first African American Christine Daae to a Phantom that happened to look like Gerard Butler’s twin brother. (Side note, I’ve given up on that one completely).

My main goal during my undergraduate years at Michigan State University was to go on to graduate school and become a scholar in academia of African American studies. To be honest, this is something that I’m still kinda considering for my future. I love all things that have to do with African American history, and although the prospect of grad school intimidates me, I’d still feel honored and pleased if given the opportunity to pursue the life of an academic.

Apple Cinnamon Scones 2

Nowadays, my dreams and aspirations for the ideal job mainly revolve around two things: writing and food. I think I’ve mentioned before that writing fiction and cooking food are the only two things in the world that I could do for free without needing any pay or compensation. I’m totally serious about that too. As a voracious reader as a girl, I finally came to the conclusion one day that instead of just envying the stories of my favorite authors, maybe I should just try creating some of my own stories and characters- so I did. My writing has really become one of the main stress relievers that I have in my life. I can’t imagine life without it. The best part is that it’s become an ongoing journey that never has to end- the more and longer that I write, the  more that I think I have and will continue to improve my skills…which leads to my ‘ideal world’ dream of becoming a bestselling author that just writes books for a living. It’s definitely a long shot, but a girl can still dream, can’t she?

Apple Cinnamon Scones 5

And of course, there’s my cooking. You guys ought to know by now that my cooking is my refuge. When I cook, all is well with my world. There’s just me, the kitchen, my ingredients, and the music in the background. Blogging has really just served to elevate my love and respect for cooking- I not only get to share it with my family and friends, I also get to share with you all…the pictures, that is 🙂 My friend Prudy at Butter, Basil & Breadcrumbs told me in one of my past posts that I should open a bakery. I found this to be rather coincidental, as running a small bakery is something I can half see myself doing in an ideal, care-less world. Running a restaurant- definitely not. But a bakery, I think I could do.

Apple Cinnamon Scones 3

So, some of you may remember a few months ago when I first made these Banana Bread Scones. (If you don’t or weren’t following my blog at the time, I highly recommend you go and check them out cause they’re friggin awesome) They were a smashing hit, and I was so impressed with them that I almost immediately decided that I would be making scones- any kind of scones- again as soon as possible. I finally settled on these- and I can’t tell you how happy I was that I did.

I didn’t think it was possible to top the Banana Bread Scones, but honestly I kinda think that these do. What else can I say? They’re thick, flaky, tender and bursting with apples and cinnamon chips. You may notice that mine are iced- technically the recipe didn’t call for it but I went ahead and decided to throw together a quick icing using confectioner’s sugar, a few teaspoons of milk, vanilla extract and a dash of cinnamon. My family always whines about how much I use icing for every baked good that I make, but I don’t care. I love icing. Icing is everything. Everything in life.

These scones make me think that maybe I should start taking my little dream world aspiration of opening a bakery a reality someday- after I’ve sold my hundreds of thousands of books on the New York Times Bestseller’s List, that is.

Hey, a girl can dream, can’t she?

fiesta-friday-badge-button-i-party

**********************************

Apple Cinnamon Scones

Recipe Courtesy of King Arthur Flour

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 3/4 cups Unbleached All-Purpose Flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon Apple Pie Spice or ground cinnamon
  • 1/2 cup (8 tablespoons) cold butter
  • 3/4 cup chopped fresh apple, in 1/2″ pieces leave the skin on, if you like
  • 3/4 cup cinnamon chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce, unsweetened

Directions

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.

2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

3. Stir in the chopped apple and cinnamon chips.

4. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.

5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6. Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.

8. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

9. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

10. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

11. Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.

12. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days. (Yield: 12 scones)

 

 

Enhanced by Zemanta