Tag Archives: brown sugar

Apple Pie Filling (To make now and freeze for later!)

When I was little, my Mom was the queen of Thanksgiving dinner.  Turkey and all the fixin’s, often other game meats as well, and pies of course.  Mincemeat for Dad, pumpkin, and apple.  After our fall trips to Wisconsin for apples and cheese, she’d organize my sister and I along with herself into a pie-building assembly line to make a jillion-jillion apple pies to put in the freezer, crust and all, ready to bake.  At least two of these were thawed and baked for Thanksgiving dinner.  I still make apple pies in the fall and winter, and always for Thanksgiving. The pie tradition continues into the day after Thanksgiving–one MUST have pie for breakfast that day!  Why am I blogging about Thanksgiving in August?  A free box of apples landing in my kitchen this week, that’s why.  🙂

Our friend, the winemaker at Reeder Mesa Winery, has summer apple trees–the kind that get ripe at the end of July.  These apples are green and tart and perfect for pie.  He called the other day and asked if we’d like a box….well, of course!  However, July and August are usually not my choice for pie baking, so why not make the filling now and bake when I crave fresh hot, spiced apple wonderfulness this fall?!  Of course, I couldn’t resist baking one, for blogging purposes–the last bag of filling just happened to fall right into a crust!  If you’re more of an apple crisp sort of person, this filling is perfect for that as well.  Or maybe use it inside some cinnamon rolls?  Mmmmmm!

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I found this recipe on line and adjusted the spices a bit.  Here’s what you’ll need to make filling for one eight-inch pie.  I made my filling in one-pie batches, but if it works better for you to do one giant batch and divide it out, do that.  I found I memorized the recipe, which made it easy, and liked that the peeling and slicing didn’t need to happen all at once.

ingredients

  • 8-9 small to medium apples
  • 2 TBSP lemon juice
  • 3 Tbsp flour
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp allspice 
  • 1/8 tsp cardamom

Peel, core and quarter the apples.  Place them in a bowl that has water and a splash of lemon juice to help stop browning.

peel and quarter

Thinly slice the apples, but don’t worry if they’re not perfectly the same.  The pie or crisp you make from this filling will be so yummy, no one will be measuring your pieces.  Just keep them close enough to cook evenly.  Add the rest of the ingredients.

slice and add sugar etc

Stir until well combined.

mix

Place in a freezer ziploc, label and freeze up to 3 months.

bag label freeze

To bake a pie later, thaw the filling, preheat oven to 375F, and prepare a crust.  I’m a huge fan of those rolled, ready to use crusts.  Place one in the bottom of the pie pan, and trim excess.  Add your super-yummy filling, mounding it a bit in the center.

thaw place in crust

Place the top crust, trim excess, fold it under the bottom crust, and crimp it closed with your fingers making it all pretty, or use a fork to crimp the edges down.  Do it however your Mom did; it will feel just right that way.  Cut vents in the top–again, use Mom’s pattern.  Brush the top and edges with a bit of milk–dairy or non-dairy–and sprinkle with sugar.  Isn’t that pretty?

add top crust

Bake 55-60 minutes; until the vents ooze with bubbling yummy sauce.

bake

Let it cool to let the yummy sauce firm up, or cut it warm and have a delicious ooze perfect with ice cream.  Add a dollop of whipped cream or ice cream if you like.  Oh.  Yum.

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Yup, just like Mom used to make.  What’s your favorite pie?

 

 

 

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Filed under breakfast, Canning and preserving, comfort food, dairy-free, dessert, food gifts, Food memories, Holiday foods, recipe, Vegetarian

Baked Brown Sugar And Walnut Brie

Sometimes it’s fun to bake an appetizer that is as pretty as it is yummy.  Especially when very little effort is needed and you end up with results like this:

Here’s the simple list of ingredients:

  • 1 small wheel of brie
  • 1 sheet of puff pastry, thawed according to directions on package
  • a handful of chopped walnuts
  • a handful of brown sugar
  • 1 egg for the egg wash

Preheat oven to 400F.  Line a baking sheet with parchment paper or a silpat.

Roll the puff pastry on a lightly floured surface to smooth it out.

Place brown sugar and walnuts in the center of the pastry, in a little circle approximately the size of the brie.

Unwrap the brie and place top down on the sugar and walnuts.  Note: leave the rind on, or the brie will not maintain its shape as it bakes.

Using a knife or kitchen shears, cut a circle around the brie about 1 1/2-2-inches larger than the brie.  Reserve the trimmings for decorations.

Pick up a side and fold over the brie, keeping the pastry as close to the side of the brie as possible without ripping it.

Continue with other sides until the brie is completely enveloped.  Your folds don’t need to be perfect, because this will be the bottom.

Place the brie on prepared baking sheet.  Make an egg wash by lightly beating the egg with a little water.  Seal the last flap with egg wash and turn the brie smooth-side up.

Brush the top and sides of the pastry with egg wash.  Use a small cookie cutter to cut decorations for the top of the brie, if you choose.  I chose a little heart for those of you starting to plan for Valentine’s Day.  You could also get really creative and design your own decoration using a knife.

Layer the hearts how you like them, brushing with egg wash after each layer.

Bake 20-25 minutes or until pastry is puffed and browned.

Let stand 20 minutes before serving.

How clever are you for creating this appetizer art?  Let me tell you, I was pretty pleased with myself and had to call Michael into the kitchen so he could oooo and ahhhhh over how pretty this brie turned out!

If you want to be extra fancy-schmancy, call it by its French name, Brie En Croute.

Cut into the pastry and find the lovely, creamy, melty brie; along with a bit of sweet and crunch.  Eat it just like this, or with crackers, or bread.  Yummy!  (I transferred the brie to a plate with higher sides so I could take it with me to a party.)

Here’s another Baked Brie I think you’ll like, from A Full Measure of Happiness:  Baked Apricot Brie.  How will you bake your next brie?

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slideshow

 

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Filed under appetizer, Holiday foods, recipe, Vegetarian