Tag Archives: pie

Desserts

Miracle Crust Apple Pie

Fall is upon us people! It’s really hard to believe because the temperatures are still in the upper 80’s in Los Angeles. Don’t get me wrong, I love the summer, but I am itching for the temps to cool down a bit.

If you follow me on Instagram, you may have noticed that I haven’t been cooking as much recently. It’s just been too darn hot in our apartment to even think about turning on the stove or oven!

Miracle Crust Apple Pie

Luckily, the weather cooled down a bit the last few days, so I was able to make a delicious meal for Rosh Hashanah. This year, I was interested in making something slightly different than a traditional Apple Cake for our Jewish New Year celebrations.

In comes this Miracle Crust Apple Pie! It took a few tries to perfect, but I promise this recipe is amazing.

Even Travis (who, might I remind you, doesn’t like dessert), loves it!

Miracle Crust Apple Pie

Here is the deal: this apple pie makes its own crust during the baking process. That’s right, NO buttery pie crust needed, saving you tons of time and calories!

Miracle Crust Apple Pie

The apple mixture goes into the pie plate just as you see above. As you’re making it, you’ll think, “What the heck? This can’t be right.”

But, just trust me…because when this baby comes out of the oven it’ll look like THIS:

Miracle Crust Apple Pie

With the help of eggs and a bit of whole wheat pastry flour, the pie magically forms its own crust.

This recipe can easily be made gluten-free by substituting any GF flour (or even ground rolled oats!) for the whole wheat flour.

Miracle Crust Apple Pie

I love this Miracle Crust Apple Pie because it comes together in no time, uses no butter, and contains a lot less sugar than traditional recipes.

I know you’ll love it, too. If you make it, be sure to let me know in the comments below or tag me in a photo on Instagram!

 

 

Miracle Crust Apple Pie
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 apples, peeled (I used one Granny Smith and one Fuji)
  • ⅓ cup brown sugar, unpacked
  • ⅓ cup granulated sugar
  • ⅓ cup whole wheat pastry flour*
  • 1¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup pecan halves
Instructions
  1. Preheat oven to 350 degrees F. Grease a pie plate with unsalted butter or cooking spray.
  2. Slice the apples into very thin slices, about ⅛ inch. Place in a large bowl.
  3. In a separate medium bowl combine the sugars, flour, baking powder, salt, cinnamon, and nutmeg. Stir well to combine. Add the dry ingredients to the apples. Next add the eggs, vanilla and pecan halves. Stir well to combine.
  4. Pour the mixture into the greased pie plate. Use a rubber spatula to get every bit out of the bowl. Spread the mixture evenly across the pie plate. Bake for 45-60 minutes. Let cool for at least 10 minutes before slicing.
Notes
*Can substitute any flour of choice (gluten-free, oat flour, all-purpose, etc.)
 

Desserts

Cherry Pie

For Father’s Day all my dad wanted was a cherry pie.

The Most Delicious Cherry Pie Recipe - Little Chef Big Appetite

…even though no one else in my family likes cherry pie…

…but it was Father’s Day…

…so, what Dad wants, Dad gets…

The Most Delicious Cherry Pie Recipe - Little Chef Big Appetite

But, he doesn’t just get ANY cherry pie. He gets a cherry pie made from scratch.

No pre-made crust for you, Dad.

The Most Delicious Cherry Pie Recipe - Little Chef Big Appetite

Nope.

The Most Delicious Cherry Pie Recipe - Little Chef Big Appetite

Because I love you.

A lot.

The Most Delicious Cherry Pie Recipe - Little Chef Big Appetite

And because playing with dough {is fun} reminds me of being a kid at Bertucci’s again.

The Most Delicious Cherry Pie Recipe - Little Chef Big Appetite

For the filling I recommend using jarred Morello cherries. These have the perfect level of tartness and save you from individually pitting cherries. You can use fresh cherries if you reaaaaaaaaally want to if you are insane,but Dad will love you regardless.

The Most Delicious Cherry Pie Recipe - Little Chef Big Appetite

I promise.

The Most Delicious Cherry Pie Recipe - Little Chef Big Appetite

As I said, I didn’t expect anyone else to eat this pie.  (My mom and I are triple-chocolate-fudge-brownie-peanut-butter-EXPLOSION kind of people).

BUT

I may have been converted. I may DO like cherry pie. (Don’t worry brownie sundae, I won’t forget about you).

In fact it was SO good that we all had seconds.

Poor Dad, he thought he was going to have the whole thing to himself.

 


Cherry Pie
 
Cook time
Total time
 
Serves: 8
Ingredients
Basic Pie Dough – For 1 Double-Crust 9-inch Pie
  • 2 ½ cups unbleached all purpose flour, plus more for dusting the work surface
  • 1 teaspoon salt
  • 2 tablespoon sugar
  • ½ cup vegetable shortening, chilled
  • 12 tablespoons (1 ½ sticks) cold unsalted butter, cut into ¼-inch pieces
  • 6-8 tablespoons ice water
Cherry Pie
  • ¼ cup cornstarch
  • 1 to 1 +1/4 cups sugar, plus 1 tablespoon
  • ¼ teaspoon ground cinnamon
  • Pinch salt
  • 3 (24-ounce) jars Morello cherries*, drained, or fresh or canned sour cherries, pitted or drained
  • ¼ teaspoon almond extract
Instructions
Basic Pie Dough
  1. Process the flour, salt, and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of course sand (about ten seconds). Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles course crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn the mixture into a medium bowl.
  2. Sprinkle 6 tablespoons of the ice water over the mixture. Using a rubber spatula, use a folding motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more of the ice water if the dough does not come together.
  3. Divide the dough into 2 balls, one slightly larger than the other. Flatten each ball into a 4-inch disk. Wrap each in plastic wrap and refrigerate for at least one hour, or up to 2 days, before rolling out.
Cherry Pie
  1. Remove the dough from the refrigerator. If it is very cold let it stand at room temperature until malleable. On a floured work surface roll the larger piece of dough into a 12-inch circle. Transfer the dough into a 9-inch pie plate (while many recommend rolling the dough onto the rolling pin and then unrolling it into the plate, I found the easiest way to transfer the dough was to fold it in half to lift it and then place it into the pan). Work around the circumference of the pan, easing the dough into the pan corners. Leave the dough that overhands the lip of the pie plate in place. Refrigerate the dough-lined pie plate.
  2. Adjust an oven rack to the lowest position, place a rimmed baking sheet on it, and heat the oven to 500 degrees.
  3. Mix together the cornstarch, 1 to 1 ¼ cups of sugar (taste the fruit and adjust amount as desired), cinnamon, and salt in a medium bowl. Stir in the cherries and almond extract. Remove the dough lined pie plate from the refrigerator and turn the cherry mixture into the plate.
  4. Now, on a floured work surface again, roll the second piece of dough into a 10-inch circle. Lay this piece on top of the cherry mixture. Using a fork, press the edges of the dough (both pieces) to the lip of the pan. Cut four slits at right angles in the center of the pie. Lightly brush the top with 1 tablespoon of water and sprinkle with one tablespoon of sugar.
  5. Lower the oven temperature to 425 degrees. Place the pie on the baking sheet and bake until the crust is set and begins to brown, 25 to 30 minutes. Rotate the pie and reduce the oven temperature to 375 degrees; continue baking until the crust is a deep golden brown and the juices bubble, 25 to 30 minutes longer. Cool the pie on a wire rack for at least 2 hours before serving.
Notes
*Morello cherries are the best and easiest thing to use for this recipe, avoiding both pitting individual cherries and using any other canned version. They can be found at specialty stores, but Trader Joes is probably your best bet.

***Recipe adapted from Baking Illustrated (of Cooks Illustrated)