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.

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.

Redder Than a Rare Steak

It's rare when a small restaurant chain can celebrate being in business for a quarter-century, but Kneader's Bakery and Cafe, which is a regional chain with locations in the Intermountain West, has survived the odds and is marking it's anniversary with a new cookbook. Kneader's, having the title of bakery in it's name, naturally has a number of desserts and pastries to offer. In the restaurant's new cookbook, founder Colleen Worthington told Tonia's Kitchen about one of their specialties; Red Velvet Cake with Red Ganche and Strawberry topping. Get the cookbook and find out why this cake is so scrumptious. 

When You Want Bread Pudding, Give It The Raspberry!

25 years is a long time to be in any business, and it's especially tough in the restaurant industry. But that's what Kneader's Bakery and Cafe has achieved. Now to celebrate, they've introduced a new cookbook with some of their most celebrated recipes. Among them, Raspberry Bread Pudding, which has been a staple at Kneaders for over two decades. Founder of the chain, Colleen Worthington, stopped by Tonia's Kitchen, to talk about the new cookbook, and the bread pudding. She says it's best with their scratch-made Country White Bread. Colleen also told Tonia she recommends serving the bread pudding hot topped with lots of cold Vanilla Sauce.

INGREDIENTS

• 1 qt Heavy Cream
• 3 c sugar
• 1 egg
• 1 tsp vanilla extract
• 2 loaves Kneaders Country White Bread, sliced

RASPBERRY MIXTURE

• 5 c raspberries
• 1 c sugar
• 1/2 c apple juice

KNEADERS VANILLA SAUCE INGREDIENTS

• 1 1/3 c butter
• 2 tsp vanilla
• 5 tbsp flour
• 3 c heavy cream
• Pinch of salt
• 1/3 c sugar

1. Preheat oven to 375 degrees.
2. Whisk together cream, sugar, egg, and vanilla extract in a large bowl by hand.
3. Cut sliced bread into quarters. Mix cut bread with custard mixture, making sure all bread gets separated and evenly moistened. Allow the bread to soak for 30 minutes, stirring every 5 minutes.
4. In a medium bowl, combine raspberries, sugar and apple juice. Stir until sugar is dissolved.
5. Pour 3/4 of bread mixture into a 9″x13″ baking dish. Pour raspberry filling over bread mixture and spread evenly.
6. Top with remaining bread mixture. Place in oven and bake for 40 minutes.
7. While bread pudding is baking, prepare your favorite vanilla sauce recipe.
8. Remove bread pudding from oven and let cool for 10-15 minutes. Serve warm and top with vanilla sauce.

DIRECTIONS FOR VANILLA SAUCE

1. Melt butter in a saucepan over medium heat and add flour.
2. Stir constantly for 10 minutes until the flour has a nutty aroma.
3. Stir in salt, cream and sugar. Bring to a boil and still constantly until the mixture thickens.
4. Remove from heat and add vanilla, chill until cold.