No Need To Ask Why...Sheet Pie!

   

Apple Sheet Pie to be specific. Rose Wilde, who wrote the new cookbook Bread and Roses, stopped Tonia's Kitchen with a delicious recipe for Sheet Apple Pie with Khorasan. Rose told Tonia Khorasan is a sandy, buttery grain that leaves the pie with a delicious texture. She adds she uses an all-butter crust and is an excellent value because it really feeds a crowd! In addition, the pie offers an excellent crust to filling ratio. Also, it's really delicious!

Pie Perfection For The Fall

 

And part of the reason it's so perfect, it involves apples. In fact, there's a strong flavor profile of apples in every bite. Colleen Worthington, with Kneaders Bakery and Cafe, came by Tonia's Kitchen to talk about her recipe for Grated Apple Pie. It's just one of many included in the Kneader's 25th Anniversary Cookbook that's out now. Colleen says she uses different kinds of apples in the recipe to make sure there's a different apple flavor each time you take a taste. The key here is to grate the apples together and then bake it all up. Try it, and you'll like it!

1 pie crust

4 cups apples, peeled and grated (about 5 medium apples)

2 teaspoons lemon juice

1 1/4 cup sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Pinch of salt

1/2 cup salted butter, softened

2 teaspoons vanilla extract

2 large eggs, beaten

Preheat oven to 450 degrees F.

Place the crust into a 9-inch pie dish. Cut off any overhanging crust and crimp the edges.

In a bowl, mix together the sugar, flour, cinnamon, nutmeg, and salt. Sprinkle 3 tablespoons evenly in the bottom of the crust and set the rest aside.

Grate the apples and add the lemon juice and stir.

In a mixing bowl, beat the butter until creamy. Add the remaining sugar mixture and beat until incorporated. Add the vanilla and eggs and beat until mixed well and the mixture turns lighter. Stir in the apples.

Pour the apples into the crust and spread out evenly. Place a pie ring or one made out of aluminum foil around the edges of the crust.

Bake at 450 degrees F for 15 minutes. Then reduce the heat to 350 degrees F and bake for an additional 30-35 minutes. If the crust is not brown enough, remove the pie ring for the last 10 minutes of cooking time.

You've Tried Sheet Cake...

Now try Sheet Pie... Apple Sheet Pie to be specific. Rose Wilde, who wrote the new cookbook Bread and Roses, stopped Tonia's Kitchen with a delicious recipe for Sheet Apple Pie with Khorasan. Rose told Tonia Khorasan is a sandy, buttery grain that leaves the pie with a delicious texture. She adds she uses an all-butter crust and is an excellent value because it really feeds a crowd! In addition, the pie offers an excellent crust to filling ratio. Also, it's really delicious!

A Perfect Pie for the Fall

And part of the reason it's so perfect, it involves apples. In fact, there's a strong flavor profile of apples in every bite. Colleen Worthington, with Kneaders Bakery and Cafe, came by Tonia's Kitchen to talk about her recipe for Grated Apple Pie. It's just one of many included in the Kneader's 25th Anniversary Cookbook that's out now. Colleen says she uses different kinds of apples in the recipe to make sure there's a different apple flavor each time you take a taste. The key here is to grate the apples together and then bake it all up. Try it, and you'll like it!

1 pie crust

4 cups apples, peeled and grated (about 5 medium apples)

2 teaspoons lemon juice

1 1/4 cup sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Pinch of salt

1/2 cup salted butter, softened

2 teaspoons vanilla extract

2 large eggs, beaten

Preheat oven to 450 degrees F.

Place the crust into a 9-inch pie dish. Cut off any overhanging crust and crimp the edges.

In a bowl, mix together the sugar, flour, cinnamon, nutmeg, and salt. Sprinkle 3 tablespoons evenly in the bottom of the crust and set the rest aside.

Grate the apples and add the lemon juice and stir.

In a mixing bowl, beat the butter until creamy. Add the remaining sugar mixture and beat until incorporated. Add the vanilla and eggs and beat until mixed well and the mixture turns lighter. Stir in the apples.

Pour the apples into the crust and spread out evenly. Place a pie ring or one made out of aluminum foil around the edges of the crust.

Bake at 450 degrees F for 15 minutes. Then reduce the heat to 350 degrees F and bake for an additional 30-35 minutes. If the crust is not brown enough, remove the pie ring for the last 10 minutes of cooking time.

Christmas Cookie Week: Apple Cookies, Without The Apples

 

Lots to unpack here with Chris Taylor and Paul Arguin. They're the authors behind the new cookbook Fabulous Modern Cookies. Both writers stopped by Tonia's Kitchen to talk about just how they're shaking up the cookie recipe world, with some new and different takes on classic recipes. This time around, they're going back a ways to an oldie...it's called a Moxie Cookie and it's made with the Ritz Crackers and Cream of Tartar. Two things you certainly would not expect in a cookie recipe. The chefs told Tonia that Cream of Tartar offers a green apple-esque flavor profile when you follow the recipe, with the crackers it turns into a crispy and chewy cookie that might just surprise you!

40 crackers (133 grams) of Ritz biscuits

½ cup (71 grams) pecan nuts, toasted and cooled (see note)

½ cup (100 g) packed light brown sugar

teaspoon cream of tartar

Half a teaspoon of ground cinnamon

½ teaspoon ground nutmeg

1 large egg white (35 g)

1 tablespoon freshly squeezed lemon juice

4 tablespoons (57 g) unsalted butter, melted and cooled but still biodegradable

1. Place two racks to divide the oven into thirds and heat to 350 degrees Fahrenheit. Drain bread measuring 18 x 13 inches

Sheets with parchment paper or silicone baking mats.

2. Place the biscuits in the bowl of a food processor and blend until they turn into small crumbs. Transfer the crumbs to a bowl. Add the pecans to a food processor and grind them well as well. Add the ground nuts to the bowl with the biscuit crumbs. (Alternatively, the crackers can be crushed by hand directly into the bowl and the pecans can be chopped by hand.)

3. Add the brown sugar, cream of tartar, cinnamon, and nutmeg to the bowl. Mix these dry ingredients together by hand using a silicone spatula. Add the egg whites, lemon juice and melted butter and mix until all the dry ingredients are moistened and the mixture is formed into a cohesive mass. Let the mixture rest for 15 minutes before washing it off.

4. Portion 1 tablespoon (18 grams) of dough, using a #60 ladle, roll into balls, and arrange 13 servings evenly on first baking sheet. Flatten the balls a little with your fingertips. Repeat the process with the rest of the dough and arrange it on the second baking tray.

5. Bake until the edges of the cookies are firm and beginning to turn brown, 13 to 17 minutes. Halfway through the baking process, rotate the pans front to back and top to bottom. Remove from the oven and let cool for 5 minutes on a baking sheet before transferring to a wire rack to cool completely. After cooling, cookies can be stored in an airtight container at room temperature for several days.